1,001 Best Hot and Spicy Recipes (67 page)

 

For the Chipotle Barbecue Sauce:
4 dried chipotle chiles, stems removed
3 dried red New Mexican chiles, stems and seeds removed
2 teaspoons (10 mL) vegetable oil
1 medium onion, peeled and chopped
4 cloves garlic, peeled and chopped
1 (12-ounce [336 mL]) can beer
3 cups (708 mL) catsup
½ cup (118 mL) strongly brewed coffee
1½ tablespoons (22.5 mL) apple cider vinegar
¼ cup (59 mL) molasses
3 tablespoons (45 mL) Dijon mustard
2 teaspoons (10 mL) Worcestershire sauce
½ teaspoon (2.5 mL) freshly ground black pepper

 

1.
Cover the dried chiles with hot water and let sit for 30 minutes to soften. Drain the chiles and discard the water.

2.
In a saucepan, heat the oil over medium heat. Add the onions and sauté until softened. Add the garlic and sauté for an additional 2 to 3 minutes. Add the remaining sauce ingredients, including the chiles, and bring the mixture to a boil. Reduce the heat and simmer for 20 to 30 minutes. Remove from the heat, transfer to a blender or food processor, and purée until smooth. Strain if desired.

 

For the Ribs and Chile-Grilled Potato Wedges:
2 cloves garlic, peeled and minced
1 teaspoon (5 mL) ground red New Mexican chile
2 tablespoons (30 mL) olive oil
Salt, to taste
Freshly ground black pepper, to taste
4 pounds (1.82 kg) pork ribs
2 medium potatoes, cut in wedges
2 green onions, finely chopped

 

1.
In a bowl, combine the garlic, chile, and olive oil. Set aside.

2.
Liberally salt and pepper the ribs. Grill over a medium-hot grill for 10 minutes. Move the ribs away from the direct flame and continue to grill for an hour. Brush with the sauce during the last 10 minutes of grilling.

3.
While the ribs are cooking, toss the potatoes in the seasoned oil until well-coated. Place in a grill basket and grill for 15 minutes over a direct flame until browned, shaking the basket often.

4.
Cut the ribs apart. Toss the potatoes with the green onions. Serve with the remaining sauce.

Yield: 4-6 servings

Heat Scale: Medium

 

For the Steak Rub:
2 tablespoons (30 mL) ground red aji chile (or substitute ground red New
Mexican chile)
1 teaspoon (5 mL) dried oregano
1 teaspoon (5 mL) sugar
¼ teaspoon (1.25 mL) ground cumin
½ teaspoon (2.5 mL) salt
1 (3-pound [1.36 kg]) sirloin steak, 2 inches (5 cm) thick

 

1.
In a bowl, combine the ground chile, oregano, sugar, cumin, and salt. Rub this mixture well into the steak. Place the steak in a large freezer bag and marinate it in the refrigerator for a couple of hours or preferably overnight.

 

For the Chimichurri Sauce:
¼ cup (59 mL) red wine vinegar
4 cloves garlic, peeled and chopped
3 green aji amarillo chiles, seeds removed, chopped (or substitute jalapeños)
1 bay leaf, center rib removed
1 small onion, peeled and finely chopped
¾ cup (177 mL) chopped fresh parsley
¼ cup (59 mL) chopped fresh oregano (or 2 tablespoons [30 mL] dried)
½ teaspoon (2.5 mL) salt
1 teaspoon (5 mL) freshly ground black pepper
¼-⅓ cup (59-79 mL) olive oil

 

1.
In a food processor or blender, combine the vinegar, garlic, chiles, and bay leaf and process until smooth. Add the onion, parsley, oregano, salt, and pepper and pulse until blended but not puréed. Whisk in the oil and allow to sit for a couple hours to blend the flavors.

2.
Before grilling, remove the meat from the refrigerator and bring it to room temperature.

3.
Grill the steak over a medium-hot fire for about 20 minutes, turning often for medium-rare (the internal temperature should reach 150°F [75°C]). Remove the steak from the grill and let it sit for 5 minutes. Slice the meat against the grain and arrange it on a serving platter. Ladle some of the chimichurri sauce over the meat and serve the remainder on the side.

Yield: 6-8 servings

Heat Scale: Medium

 

For the Malagueta Basting Sauce and Steak:
½ cup (118 mL) vinegar
½ cup (118 mL) lime juice
½ cup (118 mL) red wine
6 fresh malagueta chiles, chopped (or substitute tabascos or serranos)
1 small onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1 tablespoon (15 mL) sugar
1 tablespoon (15 mL) chopped fresh oregano (or 1 teaspoon [5 mL] dried)
1 teaspoon (5 mL) dried thyme
1 teaspoon (5 mL) salt
Freshly ground black pepper, to taste
1 (2-pound [1.1 kg]) T-bone steak, 1 inch (2.5 cm) thick

 

1.
In a blender or food processor, combine the vinegar, lime juice, wine, chiles, onion, garlic, sugar, oregano, thyme, salt, and pepper and purée. Transfer the mixture to a nonreactive bowl and let it sit for a couple hours to blend the flavors. Add the steak to the mixture and marinate for 1 to 2 hours.

 

For the Habanero Basting Sauce and Pork Chops:
4 boneless loin pork chops
1 cup (236 mL) water
2 tablespoons (30 mL) salt
½ cup (118 mL) sugar
6 juniper berries, bruised (lightly bashed all over with a spoon)
2 fresh habanero chiles, stems and seeds removed, chopped
1 teaspoon (5 mL) freshly ground white peppercorns
1 teaspoon (5 mL) freshly ground black peppercorns
1 teaspoon (5 mL) freshly ground coriander seeds
3 bay leaves, crushed
4 whole cloves
1 teaspoon (5 mL) dried thyme

1.
Place the pork in a nonreactive bowl. In a separate bowl, combine the water, salt, and sugar and stir until dissolved. Add the remaining ingredients and mix well. Pour the marinade over the pork and add additional water to cover, if necessary. Cover the bowl and marinate in the refrigerator overnight.

 

For the Molho Campanha
2 tomatoes, coarsely chopped
1 large onion, peeled and finely chopped
1 small bell pepper, stem and seeds removed, coarsely chopped
½ cup (118 mL) red wine vinegar
3-4 dried malagueta peppers, crushed (or substitute piquin)
1 teaspoon (5 mL) chopped fresh cilantro

 

1.
Combine all the ingredients and transfer the salsa to a serving bowl.

2.
Bring all the meats to room temperature.

3.
Drain the beef and transfer the marinade to a saucepan. Bring the marinade to a boil, reduce the heat, and simmer for 20 minutes.

4.
Remove the pork from the marinade and transfer it to a plate. Discard the marinade.

5.
If adding sausages to the churrasco, pierce them lightly with a fork and grill them away from direct flames for about 10 minutes before adding the rest of the meat. Grill the beef over a medium-hot fire, basting frequently with the marinade and turning often, for about 10 to 12 minutes for medium-rare (the internal temperature should reach 150°F [75°C]).

6.
Grill the pork for about 10 to 12 minutes, turning occasionally, until done (the internal temperature should reach 160°F [80°C]).

7.
Remove the meats from the grill and let them sit for 5 minutes. Slice the steaks against the grain in thin strips and arrange them on a large serving platter. Arrange the pork and sausages on the platter and serve with the Molho Campanha.

Yield: 4 servings

Heat Scale: Medium

 

For the Carnitas:
⅓ cup (79 mL) vegetable oil
3 tablespoons (45 mL) lime juice (fresh preferred)
3 tablespoons (45 mL) ground ancho chile
1 tablespoon (15 mL) ground chipotle chile
2 tablespoons (30 mL) chopped fresh cilantro
1 tablespoon (15 mL) garlic powder
1 tablespoon (15 mL) ground cumin
1½ teaspoons (7.5 mL) salt
1 teaspoon (5 mL) freshly ground black pepper
1½ pounds (680 g) boneless pork, trimmed and cut into 1-inch (2.5 cm) cubes

 

1.
In a bowl, combine the oil, lime juice, ground chiles, cilantro, garlic powder, cumin, salt, and pepper and mix well. Rub the pork cubes with the paste until well-coated. Marinate, covered, in the refrigerator for 2 hours.

 

For the Chile de Arbol and Tomatillo Salsa:
6-8 dried chiles de arbol, stems removed
1 tablespoon (15 mL) vegetable oil
4 cloves garlic, peeled
2 tablespoons (30 mL) chopped onion
1 (8-ounce [224 g]) can tomatillos, drained
1 tablespoon (15 mL) distilled vinegar

 

1.
Rinse the chiles and slit them open lengthwise. Sauté the chiles in the oil over medium heat until lightly browned. Add the garlic and onion and continue to sauté until the onions are lightly browned. Place all the ingredients in a blender or food processor and purée until smooth, adding a little water if necessary.

 

To Prepare the Carnitas:
1 bunch large green onions
2 tablespoons (30 mL) vegetable oil
2 teaspoons (10 mL) ground ancho chile
8 large corn tortillas

1.
Thread the pork cubes onto skewers. Brush the onions with oil and sprinkle them with the ground chile. Grill the pork cubes over a medium fire until well-done and crisp, about 10 to 15 minutes. Cut open a test cube to see if it is done. Place the onions on the grill and cook until they are browned but not burned, turning often, about 4 minutes. Meanwhile, warm the tortillas in aluminum foil on the grill, away from direct flames.

2.
Remove everything from the grill. Remove the pork from the skewers. Place the carnitas in tortillas, top each with an onion, and cover with some of the salsa. Wrap up each tortilla and serve.

Yield: 4 servings

Heat Scale: Medium

 

2 tablespoons (30 mL) rice wine vinegar or dry sherry
2 tablespoons (30 mL) tomato sauce
2 tablespoons (30 mL) soy sauce
1 tablespoon (15 mL) brown sugar
2 tablespoons (30 mL) minced ginger
1 tablespoon (15 mL) vegetable oil (peanut preferred)
6 small prik kee nu Thai chiles, stems removed, minced (or substitute
3 serrano or jalapeño chiles)
1 clove garlic, peeled and minced
1 teaspoon (5 mL) fish sauce
4 pork steaks

 

1.
In a blender or food processor, combine all the ingredients except the pork and purée until smooth. Transfer the mixture to a bowl and let it sit for an hour to blend the flavors. Cover the pork steaks completely with the marinade and let them sit in a glass bowl for 3 hours, covered, in the refrigerator.

2.
Bring the steaks to room temperature and grill over a medium fire for 10 to 15 minutes, turning often, until the internal temperature reaches 160°F (80°C), which is medium. Cut a steak open to test for doneness, if you prefer. You can use any leftover marinade as a basting sauce, but be sure to simmer it in a saucepan for 20 minutes first.

Yield: 4 servings

Heat Scale: Medium