1,001 Best Hot and Spicy Recipes (60 page)

6.
There are two basic ways to fold the husks. The first is to take two corn husk strips and use them to firmly tie each end of the tamale. This method works well with smaller corn husks. The second method is to fold the tapered end over the filled husk, and then fold the remaining end over it. Tie the tamale around the middle with a strip of the corn husk to keep the ends folded down. Fold all the tamales using either method.

7.
Place a rack in the bottom of a steamer or large pot. Make sure that the rack is high enough to keep the tamales above the water. Place the tamales on the rack, folded-side down or, if the pot is large enough, stand them up. Do not pack them tightly, as they will expand as they cook. Cover with additional husks or a clean towel to absorb the moisture. Bring the water to a boil, reduce to a gentle boil, and steam for an hour for each dozen tamales or until done. To test for doneness, open one end of the husk. If the masa pulls away from the wrapper, the tamale is done.

 

Serving Suggestion:

Serve with additional Classic New Mexico Green Chile Sauce on the side for pouring over the opened tamales.

Yield: 4 servings

Heat Scale: Medium

 

6 green New Mexican chiles, roasted, peeled, stems and seeds removed,
chopped
¼ cup (59 mL) lime juice
2 tablespoons (30 mL) vegetable oil
¼ cup (59 mL) chopped onions
2 cloves garlic, peeled and minced
2 teaspoons (10 mL) ground cumin
1 teaspoon (5 mL) dried oregano
½ teaspoon (2.5 mL) ground coriander
½ teaspoon (2.5 mL) salt
4 thick-cut pork chops

 

1.
Combine all the ingredients, except the pork, in a large bowl. Add the pork, and marinate it in the mixture for 4 hours or overnight.

2.
Remove the chops from the marinade and grill them until done.

Yield: 6 servings

Heat Scale: Mild

 

¾ pound (336 g) boneless pork, cut in 1-inch (2.5 cm) cubes
3 tablespoons (45 mL) olive oil
2 chorizo sausages, cut in thin slices or crumbled
1 medium onion, peeled and chopped fine
4 cloves garlic, peeled and chopped fine
1 tablespoon (15 mL) crushed red New Mexican chile, including
the seeds
¼ teaspoon (1.25 mL) saffron
¼ cup (59 mL) chicken stock
1 large tomato, peeled and chopped fine
2 cups (473 mL) uncooked long-grain rice
4 cups (.95 L) Classic Chicken Stock (page 46)
1 (14-ounce [392 g]) can artichoke hearts, drained and quartered
½ cup (118 mL) cooked green peas

1.
Preheat the oven to 400°F (200°C).

2.
In a large pot, brown the pork in the oil over medium heat. Add the chorizo, onions, garlic, and chile and sauté until the onion is soft. Remove the pork and chorizo and set them aside. Add the rice and continue to sauté until the rice starts to turn golden.

3.
Mix the saffron with the chicken stock. Stir this mixture, along with the tomato, into the sautéed mixture and remove the pan from the heat. Transfer the contents of the pan to a baking dish and arrange the pork, chorizo, artichoke hearts, and peas over the top. Bake, covered, for 30 to 45 minutes or until the rice is done.

4.
Remove the dish from the oven, remove the lid, and drape a kitchen towel loosely over the top. Let it sit for 5 to 8 minutes before serving.

Yield: 6 servings

Heat Scale: Medium

 

6 jalapeño chiles, stems and seeds removed, chopped
½ cup (118 mL) vegetable oil
¼ cup (59 mL) dry red wine
¼ cup (59 mL) soy sauce
1 large onion, peeled and finely chopped
4 cloves garlic, peeled and minced
2 tablespoons (30 mL) lime juice
2 tablespoons (30 mL) tequila
1 tablespoon (15 mL) coarsely ground black pepper
1 teaspoon (5 mL) ground cumin
1 (3-pound [1.36 kg]) beef brisket
1 cup (236 mL) water

 

1.
In a bowl, combine all the ingredients except the beef and water. Put the brisket in a nonmetallic pan, cover it with the marinade, and refrigerate for 12 to 24 hours, turning two or three times.

2.
Preheat the oven to 200°F (100°C).

3.
Place the brisket, the marinade, and the water in a baking dish. Cover and bake for 3 hours or longer, until the brisket starts to fall apart.

4.
Remove the brisket from the baking dish. Transfer the marinade and juices to a saucepan, and reduce over medium-low heat until thick.

5.
Slice the brisket against the grain into thin slices. Serve the sauce over the carved brisket.

Yield: 6 servings

Heat Scale: Medium-Hot

 

10 jalapeños, stems removed, chopped
1 medium onion, chopped
4 cloves garlic, peeled and chopped
1 tablespoon (15 mL) vegetable oil
½ cup (118 mL) grated Monterey Jack cheese
3 pounds (1.36 kg) trimmed fillet of beef, cut into 6 thick steaks
Freshly ground black pepper, to taste

 

1.
In a skillet, heat the oil over medium heat. Add the chiles, onion, and garlic and sauté for a couple of minutes, until just soft but still a little crisp. Remove the skillet from the heat and let the mixture cool. Mix in the cheese.

2.
Slice into the steaks from the edge, creating a pocket for the stuffing. Stuff with the jalapeño mixture and fasten the opening with a toothpick, if necessary. Season the outside of each steak with the black pepper.

3.
Grill the steaks over hot charcoal or gas to the desired doneness.

Yield: 4 servings

Heat Scale: Medium

 

8 piquins or chiltepins, crushed
1 pound (454 g) boneless beef roast, cut up
2 small onions, peeled and chopped, divided
2 cloves garlic, peeled and sliced
8 corn tortillas
1 tablespoon (15 mL) vegetable oil
2 poblano chiles, roasted, peeled, stems and seeds removed, chopped
2 medium tomatoes, chopped
2 teaspoons (10 mL) dried oregano
¼ teaspoon (1.25 mL) ground cumin
Diced avocados or guacamole (page 170) for garnish
Chopped cilantro for garnish
Pico de Gallo Salsa (page 69) for serving

 

1.
Preheat the oven to 300°F (150°C).

2.
Place the piquins, beef, half of the onion, and the garlic in a pan with enough water to cover. Bring to a boil, reduce the heat, and simmer, covered, for 1 to 2 hours or until the meat starts to fall apart.

3.
Remove the meat from the pan and let it cool. Using 2 forks, shred the meat.

4.
Wrap the tortillas in a damp towel and warm them in the preheated oven for about 5 minutes.

5.
In a sauté pan, heat the oil over medium heat. Add the remaining onions and sauté them until softened. Add the chopped poblanos, tomatoes, oregano, and cumin, and sauté for 5 minutes. Add the meat and cook until it is thoroughly heated.

6.
To each warmed tortilla, add some of the meat, avocados or guacamole, and chopped cilantro. Serve the salsa on the side.

Yield: 4-6 servings

Heat Scale: Medium-Hot

 

2 tablespoons (30 mL) vegetable oil
6 jalapeño chiles, stems and seeds removed, chopped
1 medium onion, peeled and chopped
3 cloves garlic, peeled and chopped
1 cup (236 mL) tomato sauce
2 cups (473 mL) Basic Beef Stock (page 45)
¼ cup (59 mL) cider vinegar
Juice of 1 lemon
1 tablespoon (15 mL) prepared mustard
1 tablespoon (15 mL) brown sugar
½ teaspoon (2.5 mL) dried oregano
⅛ teaspoon (.6 mL) ground habanero chile
Freshly ground black pepper, to taste
3 pounds (1.36 kg) pork spareribs

 

1.
In a skillet, heat the oil over medium heat. Add the jalapeños, onion, and garlic and sauté them until softened. Transfer the mixture to a blender and purée until smooth. Transfer the purée to a saucepan.

2.
Add the remaining ingredients, except the ribs, and bring to a boil. Reduce the heat and simmer until the sauce thickens.

3.
Grill the ribs about 6 inches (15 cm) from the coals until browned, about 30 to 45 minutes. Baste the ribs with the sauce and continue to baste every 10 minutes for an additional 30 minutes, being careful that they do not burn.

Yield: 4 servings

Heat Scale: Hot

 

4 (1-2 inch [2.5-5 cm] thick) beef fillets
Olive oil as needed
2 tablespoons (30 mL) vegetable oil
1 onion, peeled and chopped
3 cloves garlic, peeled and minced
3 canned chipotle chiles in adobo
1 medium tomato, peeled, seeded, and chopped
½ teaspoon (2.5 mL) oregano
½ teaspoon (2.5 mL) sugar
½ teaspoon (2.5 mL) freshly ground black pepper
2 cups (473 mL) Basic Beef Stock (page 45)
1 cup (236 mL) dry red wine

 

1.
Brush the steaks with olive oil and set them aside.

2.
In a skillet, heat the oil over medium heat. Add the onion and garlic and sauté until browned. Add the chipotles, tomato, oregano, sugar, and pepper. Sauté for an additional couple of minutes. Stir in the broth and wine and simmer for 20 to 30 minutes or until reduced by half.

3.
Remove the pan from the heat. Transfer the mixture to a blender, purée until smooth, and strain. Return the sauce to the pan and keep warm until serving time.

4.
Broil or grill the steaks to desired doneness.

5.
To serve, spoon some sauce onto a plate, place the steak on the sauce, and top with additional sauce.

Yield: 8 servings

Heat Scale: Medium

 

½ cup (118 mL) chopped serranos, stems removed
⅓ cup (79 mL) lime juice
⅓ cup (79 mL) soy sauce
⅓ cup (79 mL) red wine
2 tablespoons (30 mL) vegetable oil
2 cloves garlic, peeled and minced
2 pounds (1.1 kg) skirt or flank steak

 

1.
In a large bowl, combine all the ingredients except the beef. Add the beef and marinate in the refrigerator for 12 to 24 hours.

2.
Grill the meat over mesquite wood or charcoal and mesquite chips to the desired doneness. Carve the steak diagonally against the grain in thin strips, as for London broil.

Yield: 4-6 servings

Heat Scale: Mild to Medium

 

¼ cup (59 mL) olive oil
1 onion, peeled and sliced
1 clove garlic, peeled and chopped
4 green bell peppers, stems and seeds removed, finely chopped
2 red bell peppers, stems and seeds removed, finely chopped
1½ pounds (680 g) veal, thinly sliced and then cut into 1-inch (2.5 cm) pieces
¼-½ cup (60-118 mL) Espelette purée
2 teaspoons (10 mL) freshly chopped thyme
2 bay leaves
1 cup (236 mL) Basic Beef Stock (page 45)
Salt, to taste
Freshly ground black pepper, to taste

1.
In a large sauté pan, heat the olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes, then add the bell peppers and sauté for 5 more minutes, stirring occasionally. Add the veal, Espelette purée, thyme, and bay leaves, and sauté for 5 more minutes. Add the stock, cover, reduce the heat, and simmer for about 30 minutes. Remove the cover and continue cooking for 10 more minutes until the mixture thickens. Add salt and pepper to taste.