1,001 Best Hot and Spicy Recipes (76 page)

 

8 guajillo chiles, stems and seeds removed (or substitute dried red New
Mexican chiles)
4 chiles de arbol, stems and seeds removed
2 tablespoons (30 mL) sesame seeds
1 (1-inch [2.5 cm]) cinnamon stick (or 1 teaspoon [5 mL] ground cinnamon)
8 whole allspice berries
6 whole cloves
2 teaspoons (10 mL) dried oregano (Mexican preferred)
½ cup (118 mL) chopped onions
4 cloves garlic, chopped
2 tablespoons (30 mL) apple cider vinegar
1 cup (236 mL) Classic Chicken Stock (page 46)
1 tablespoon (15 mL) vegetable oil
1 (3-pound [1.36 kg]) chicken, cut in serving-size pieces

 

1.
On a hot, dry griddle or skillet, toast the chiles over high heat until they turn slightly dark, taking care that they don’t burn. Transfer them to a bowl, cover them with very hot water, and allow them to steep for 20 minutes until softened. Drain the chiles.

2.
Toast the sesame seeds on the hot skillet until browned, taking care that they don’t burn. Allow them to cool.

3.
Combine the sesame seeds, cinnamon, allspice, and cloves in a spice grinder or coffee mill and process to a fine powder. Transfer the ground spices to a blender or food processor. Add the chiles, oregano, onions, garlic, vinegar, and stock and purée until smooth. Strain if desired.

4.
In a frying pan, heat the oil over medium heat. Add the sauce and sauté for 5 minutes, stirring occasionally, until thickened. Allow to cool.

5.
Spread the paste all over the chicken pieces (including under the skin), place them in a plastic bag, and refrigerate overnight.

6.
Remove the chicken from the refrigerator. Make sure the pieces are thickly coated with the paste. Grill them slowly over a medium or low fire so the paste doesn’t burn. Cook for about 40 minutes, turning occasionally, or until the internal temperature reaches 160°F (70°C).

Yield: 4-6 servings

Heat Scale: Medium

 

1 (5-6 pound [2.27-2.72 kg]) chicken, sectioned
Salt, to taste
1 onion, peeled and chopped
9 cloves garlic, peeled, divided
5 ancho chiles, stems and seeds removed, rehydrated in hot water
2 pasilla chiles, stems and seeds removed, rehydrated in hot water
½ teaspoon (2.5 mL) ground cumin
¼ cup (59 mL) butter

 

1.
In a large pot, cook the chicken with the salt, onion, 1 clove of the garlic, and water to cover over medium heat for 1 hour

2.
In a mortar and pestle, grind the chiles with the remaining garlic and the cumin. In a separate frying pan, fry this mixture over medium-high heat with the butter for about 5 minutes, stirring constantly.

3.
Add the chicken and some of the broth and let it cook until the flavors marry, about 45 minutes. Serve with white rice.

Yield: 4 servings

Heat Scale: Medium

 

1 loaf white bread, sliced
1 (4-5 pound [1.82-2.27 kg]) chicken, separated into pieces
4 cloves garlic, peeled, divided
½ onion
Salt, to taste
7 ancho chiles, stems and seeds removed
6 guajillo chiles, stems and seeds removed (or substitute New Mexican)
10 black peppercorns
1 whole clove
1½ teaspoons (1.5 mL) dried oregano
1 stick cinnamon
¼ cup (59 mL) vegetable oil

1.
Preheat the oven to 300°F (150°C). Put the loaf of bread on a baking sheet and bake it for 15 minutes or until completely dried.

2.
In a large pot, combine the chicken, 2 cloves of the garlic, and the onion. Add water to cover and cook in a large pan for about 45 minutes, then set aside.

3.
Cover the chiles in hot water and soak them until soft.

4.
In a mortar and pestle, food processor, or blender, grind together the softened chiles, bread, peppercorns, clove, oregano, cinnamon, and the remaining garlic. In a large sauté pan, heat a little oil over medium heat. Add the bread mixture and fry until cooked, about 5 minutes.

5.
Add the chicken and a little of the broth to the chile mixture, making a thick sauce, then cover the pan and simmer the ingredients over low heat long enough for the flavors to blend.

Yield: 4-6 servings

Heat Scale: Medium

 

1½ pounds (680 g) tomatoes, cooked and peeled
1 medium onion, peeled
2 cloves garlic, peeled
4 chipotle chiles in adobo
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons (30 mL) vegetable oil
3 chicken breasts, boned and pounded
1 (8-ounce [224 g]) can pineapple in heavy syrup, drained and chopped
1 cup (236 mL) Classic Chicken Stock (page 46)

 

1.
In a food processor, combine the tomatoes, onion, garlic, chiles, salt, and pepper and pulse until just blended.

2.
In a large pan, heat the oil over medium heat. Add the tomato mixture and sauté for 5 to 7 minutes. Add the chicken, pineapple, and broth.

3.
Cook uncovered until done, about 40 minutes, stirring occasionally. Serve with white rice or a spiced rice from Chapter 13.

Yield: 4-6 servings

Heat Scale: Mild

 

1 (4-5 pound [1.82-2.27 kg]) chicken, cut in sections
Salt, to taste
1 bay leaf
Fresh or dried thyme, to taste
Mexican oregano, to taste
2 tablespoons (30 mL) vinegar
1 chayote, peeled and cubed (or substitute zucchini)
3 carrots, peeled and cubed
1 small onion, peeled and chopped
½ cup (118 mL) chopped tomatoes
½ cup (118 mL) cubed potatoes
1 ripe mango, peeled, pitted, and cubed
8 prunes
2 tablespoons (30 mL) raisins
8 green olives
1 ancho chile, stem and seeds removed, rehydrated in hot water and
chopped

 

1.
Clean the chicken and season it with the salt, pepper, thyme, oregano, and vinegar. Let it marinate in a large pot in the refrigerator for 15 minutes.

2.
Remove the pot from the refrigerator. Add the remaining ingredients and cook over medium heat, stirring occasionally, for 45 minutes to 1 hour or until done.

Yield: 4-6 servings

Heat Scale: Medium

 

1 (2-pound [1.1 kg]) chicken, cut in sections
Juice of 8 lemons
Salt, to taste
4 tablespoons (60 mL) olive oil
2 (8-ounce [224 g]) cans stewed tomatoes
4 cloves garlic, peeled and chopped
1 onion, peeled and chopped
3 cascabel chiles, stems and seeds removed, crushed (or substitute pasillas)
1 pinch cumin
6 avocado leaves (or substitute bay leaves)

 

1.
In a bowl, marinate the chicken with the lemon juice and salt for about 2 hours in the refrigerator. Remove the chicken from the refrigerator. In a large skillet, heat the oil over medium heat. Add the chicken and fry until golden brown and somewhat crispy, about 20 minutes. Transfer the chicken to paper towels to drain.

2.
In a separate pan, combine the tomatoes, garlic, onion, chiles, and cumin and cook over medium heat for about 10 minutes. Add the chicken to the chile mixture. Add enough water to half-cover the chicken. Cover the top of the chicken with the avocado leaves and cook over low heat for 20 minutes or until all the flavors have combined. Remove the leaves and serve with white rice or fried plantains.

Yield: 4-5 servings

Heat Scale: Medium

 

14 tomatillos, husks removed, chopped
4 serrano chiles, stems and seeds removed, coarsely chopped
2 poblano chiles, stems and seeds removed, coarsely chopped
2 cloves garlic, peeled
½ medium onion
1 small bunch cilantro
1 (4-5 pound [1.82-2.27 kg]) chicken, sectioned
Salt, to taste
Freshly ground black pepper, to taste
½ cup (118 mL) hot water

1.
In a large sauté pan, cook the tomatillos over medium heat for 5 to 7 minutes. Set aside.

2.
In a blender, grind together the chiles, garlic, onion, and cilantro. Add the chile mixture to the tomatillos, then add the chicken, salt, and pepper. Add the hot water to the skillet and cook over medium heat for 1 hour 15 minutes, or until the chicken is done. Serve with white rice.

Yield: 6-8 servings

Heat Scale: Medium

 

6 tablespoons (90 mL) vegetable oil, divided
2 cloves garlic, peeled
½ onion, chopped
7 ounces (196 g) ground pork
4 ounces (96 g) ground ham
2 medium tomatoes, chopped
3 cloves garlic, peeled and chopped
4 bunches parsley, chopped
8 green olives, chopped
6 capers, chopped
2½ cups (591 mL) raisins, chopped
6 chipotle chiles in adobo, chopped, divided
Salt, to taste
1 (4-5 pound [1.82-2.27 kg]) chicken
Freshly ground black pepper, to taste

 

1.
Preheat the oven to 350°F (180°C).

2.
In a large skillet, heat 3 tablespoons (45 mL) of the oil over medium heat. Add the garlic and onion and fry until soft. Add the pork and ham and cook over high heat for about 10 minutes, stirring frequently. Add the tomatoes, chopped garlic, parsley, olives, capers, raisins, 3 of the chopped chipotles, and salt and continue to cook for about 20 minutes, stirring often.

3.
Place the chicken in a large baking dish and sprinkle it with salt and pepper. In a skillet, combine the remaining chipotles, a few teaspoons of adobo sauce, and the oil and sauté over medium heat. Remove the pan from the heat and pour the mixture over the chicken. Bake for 45 minutes.

Yield: 4-6 servings

Heat Scale: Medium

 

2 cloves garlic, peeled
6 ancho chiles, toasted, stems and seeds removed, chopped
3 chiles de arbol, toasted, stems and seeds removed (or substitute 1 red
New Mexican chile)
3 cascabel chiles, toasted, stems and seeds removed (or substitute 1 pasilla chile)
¾ cup (177 mL) apple cider vinegar
2 tablespoons (30 mL) vegetable oil
Juice of 1 sour orange (or substitute 1 orange and 1 lime)
1 teaspoon (5 mL) Mexican oregano
2 whole cloves
½ teaspoon (2.5 mL) ground cumin
Salt, to taste
Freshly ground black pepper, to taste
1 (4-5 pound [1.82-2.27 kg]) chicken, sectioned
Lettuce leaves for serving
Avocado slices for serving
Tortillas for serving

 

1.
In a blender, combine the garlic, chiles, vinegar, oil, orange juice, oregano, cloves, cumin, salt, and pepper and process until it is thoroughly blended. Marinate the chicken in this mixture in the refrigerator overnight.

2.
Grill the chicken over gas or hot coals until done. Or, bake uncovered in a 400°F (200°C) oven for 40 minutes. Serve with lettuce, avocados, and warmed tortillas.

Yield: 4-6 servings

Heat Scale: Medium

 

½ cup (118 mL) orange juice
⅓ cup (79 mL) rum
½ cup (118 mL) chopped red onion
½ cup (118 mL) chopped green onions, green parts included
2 habanero chiles, stems removed, chopped
2 large cloves garlic, peeled and chopped
2 shallots, peeled and chopped
1 tablespoon (15 mL) chopped fresh thyme (or substitute 1 teaspoon [5 mL] dried thyme)
2 bay leaves, crumbled
1 teaspoon (5 mL) salt
Freshly ground black pepper, to taste
⅓ cup (79 mL) vegetable oil
1 (3½-4 pound [1.6-1.8 kg]) chicken