1,001 Best Hot and Spicy Recipes (56 page)

 

1.
Place the beef in a large stock pot. Add the vinegar and water as needed to cover. Add the chiles, tomatoes, garlic, wine, and spices and let it marinate for a few hours, covered, in the refrigerator.

2.
Preheat the oven to 350°F (180°C).

3.
Transfer the meat from the pot to a roasting dish, along with the strained ingredients from the pot. Ladle the chiles over the roast. Place the ham and bacon on top of the roast and insert a meat thermometer in the thickest part of the meat. Cook for 1 hour 45 minutes, or until the meat thermometer reads 180°F (90°C). Remove the roast from the oven and sprinkle lemon juice over the top.

4.
Place the roast beef on a platter and cut it into slices. Serve with the onion slices and tortillas and the salsa of your choice from Chapter 2.

Yield: 6 servings

Heat Scale: Medium

 

¼ cup (59 mL) corn oil
½ cup (118 mL) olive oil
1 large onion, peeled and sliced
2 cloves garlic, peeled
2 green bell peppers, sliced
2 red bell peppers, sliced
4 serrano chiles, stems and seeds removed, sliced into rings
6 beef fillets, cut into 1½-inch (2 cm) cubes
Salt, to taste
Freshly ground black pepper, to taste

 

1.
In a skillet, heat the oils over medium heat. Add the onion and fry until soft. Add the garlic, bell peppers, and chiles and fry for another 5 minutes. Add the meat and salt and pepper to taste. Cook until done, stirring constantly. Serve with a bean dish from Chapter 13.

Yield: 6 servings

Heat Scale: Mild

 

2 tablespoons (30 mL) butter, divided
3 tablespoons (45 mL) oil
2 pounds (1.1 kg) beef medallions
2 cups (473 mL) fresh Mexican oregano leaves, ground
1 cup (236 mL) chicken broth
1 poblano chile, roasted, peeled, stem and seeds removed
1 cup (236 mL) heavy cream
2 tablespoons (30 mL) minced onion
Salt, to taste
Freshly ground black pepper, to taste
Fresh Mexican oregano leaves for garnish

 

1.
In a skillet, heat 1 tablespoon (15 mL) of the butter and the oil over medium-high heat. Add the beef and cook to your preferred doneness. Set aside and keep warm.

2.
In a blender, combine the oregano leaves with the broth, chile, cream, and onion and purée. Strain the mixture. Heat the remaining butter over medium heat. Add the sauce and cook for about 25 minutes, adding salt and pepper to taste and stirring constantly.

3.
Serve the sauce over the medallions and decorate with oregano leaves.

Yield: 4-6 servings

Heat Scale: Medium

 

6 green tomatoes, roasted
10 chiles negros, roasted, peeled, stems and seeds removed (seeds reserved)
2 cloves garlic, peeled
¼ cup (59 mL) olive oil
2 pounds (1.1 kg) flank steak, cut into ½-inch (1 cm) cubes
½ cup (118 mL) chopped cilantro
1 pinch cumin
Salt, to taste

 

1.
In a blender, combine the tomatoes, chiles, and garlic and process until coarsely chopped.

2.
In a skillet, heat the olive oil over medium heat. Add the tomato mixture and fry for about 10 minutes, stirring constantly. Add the meat, cilantro, cumin, and salt and simmer for 30 minutes. Serve with tortillas on the side.

Yield: 6 servings

Heat Scale: Medium

 

For the Chiles:
6 medium ancho chiles, stems left on
1½ cups (354 mL) orange juice
½ cup (118 mL) grated piloncillo (or substitute molasses)
½ cup (118 mL) vinegar
1 teaspoon (5 mL) salt

 

1.
Take each ancho by the stem and, using scissors, cut a T-shaped incision that extends across the shoulders of the chile and about ⅔ of the way down the pod. Carefully remove the seeds and membrane.

2.
In a saucepan, combine the remaining ingredients and bring to a boil. Add the cleaned anchos and cook at a low boil for 15 minutes, carefully turning once. Remove the pan from the heat and let the mixture cool. Remove the anchos, clean off any remaining seeds, and transfer them to paper towels to drain.

 

For the Picadillo:
3 tablespoons (45 mL) vegetable oil
1 clove garlic, peeled and minced
1 small onion, peeled and chopped fine
½ pound (224 g) ground beef
½ pound (224 g) ground pork
¼ cup (59 mL) raisins
1 medium tomato, chopped
2 teaspoons (10 mL) minced cilantro
5 serrano chiles, stems and seeds removed, minced
½ teaspoon (2.5 mL) dried Mexican oregano
Salt, to taste

 

1.
In a sauté pan, heat the oil over medium heat. Add the onion and garlic and sauté until soft. Add the beef and pork, turn the heat to high, and brown thoroughly, stirring often. Drain nearly all the fat and liquid from the pan. Add the remaining ingredients and cook over medium heat, uncovered, for about 15 to 20 minutes.

For the Avocado Sauce:
3 tomatillos, husks removed
2 tablespoons (30 mL) chopped onion
2 serrano chiles, stems and seeds removed, halved
1 clove garlic, peeled
1 tablespoon (15 mL) chopped cilantro
1 avocado, peeled and pitted
1 teaspoon (5 mL) lime juice
⅛ teaspoon (.6 mL) sugar
½ teaspoon (2.5 mL) salt
½ cup (118 mL) half-and-half

 

1.
In a food processor, combine all the ingredients and purée. Add more half-and-half if necessary; the sauce should be just thin enough to pour. Strain the sauce. Transfer it to a saucepan and heat it, but do not let it boil.

2.
To assemble the dish, carefully stuff the anchos with the picadillo and place each one on a plate. Heat the plates in the oven or the microwave. Drizzle the sauce over each ancho and serve.

Yield: 4-6 servings

Heat Scale: Medium

 

¾ cup (177 mL) button mushrooms
2 tablespoons (30 mL) vegetable oil
8 cloves garlic, peeled
3 onions, peeled and chopped
1½ pounds (680 g) pork ribs
3 poblano chiles, roasted, stems and seeds removed, sliced
1 bunch fresh epazote
1 pound tomatoes, roasted and puréed
Salt, to taste
Freshly ground black pepper, to taste

 

1.
Clean the mushrooms well with a mushroom brush.

2.
In a large skillet, heat the oil over medium heat. Add the garlic, onions, and mushrooms and fry them together for about 10 minutes.

3.
Add the ribs, chiles, epazote, tomatoes, salt, and pepper. Cook over low heat for about 1 hour, until done.

Yield: 6 servings

Heat Scale: Mild

 

1 pound (454 g) beef roast
1 clove garlic, peeled and chopped
½ teaspoon (2.5 mL) salt, plus more to taste
1 tablespoon (15 mL) vegetable oil
½ onion, chopped
1 cup (236 mL) chopped tomato
1 tablespoon (15 mL) distilled white vinegar
10 green olives, chopped
20 raisins, chopped
10 almonds, peeled and chopped
6 poblano chiles, roasted, peeled, seeds removed
½ cup (118 mL) heavy cream
½ cup (118 mL) grated Mexican cheese of your choice
Cilantro leaves for garnish

 

1.
Preheat the oven to 350°F (180°C). Grease a baking sheet.

2.
Put the meat in a large pot with water to cover. Add the garlic and salt and simmer for about 1 hour. Once the meat is cooked, remove it from the pot and chop it into small pieces.

3.
In a skillet, heat the oil over medium heat. Add the onion and sauté until soft. Add the tomato and vinegar and fry about 3 minutes longer. Add the meat and stir. Add the olives, raisins, almonds, and salt to taste. Stuff the chiles with this mixture and arrange them on the prepared baking sheet. Bake for 10 minutes. Heat the cream and cheese in a saucepan and drizzle this mixture evenly over each chile. Garnish with the cilantro leaves and serve.

Yield: 8-10 servings

Heat Scale: Mild to Medium

 

5 ancho chiles, toasted, stems and seeds removed, rehydrated
2 pounds (1.1 kg) tomatoes, chopped
1 pinch ground ginger
8 black peppercorns
5 cloves garlic, peeled
½ teaspoon (2.5 mL) ground cumin
2 whole cloves
½ cup (118 mL) distilled white vinegar
½ cup (118 mL) dry red wine
2 bay leaves
2 pounds (1.1 kg) goat or lamb meat, cut into 1-inch (2.5 cm) cubes
2 pounds (1.1 kg) beef, cut into 1-inch (2.5 cm) cubes

 

1.
Preheat the oven to 250°F (120°C).

2.
In a food processor or blender, purée the chiles, tomatoes, ginger, peppercorns, garlic, cumin, cloves, and vinegar in batches. Transfer the purée to a bowl. Add the wine and bay leaves. Place the goat and beef in a large baking pan, and pour the chile mixture over it. Bake, covered, for 2 hours, or until the meat is falling apart. Serve with tortillas and the salsa of your choice from Chapter 2.

Yield: 4 servings

Heat Scale: Medium-Hot

 

2 tablespoons (30 mL) ghee (clarified butter) or vegetable oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1 Congo pepper or habanero, stem and seeds removed, chopped fine
1 tablespoon (15 mL) freshly grated ginger
2 teaspoons (10 mL) ground coriander
1 teaspoon (5 mL) ground turmeric
½ teaspoon (2.5 mL) freshly ground black pepper
2 teaspoons (10 mL) ground red chile
1 teaspoon (5 mL) ground cumin
1½ pounds (680 g) lean goat meat (or substitute lamb), cut into ½-inch
(1 cm) cubes
1½ cups (354 mL) water
2 tablespoons (30 mL) coconut cream, or more to taste
Salt, to taste

 

1.
In a skillet, heat the ghee or oil over medium heat. Add the onion, garlic, chile, and ginger and sauté for 5 minutes, stirring occasionally.

2.
Add the coriander, turmeric, black pepper, ground chile, and cumin and sauté for another 3 minutes, stirring constantly.

3.
Add the meat and brown it, stirring occasionally. Add the water, cover, and simmer the meat until it is tender, about 1 hour. Add more water if the mixture becomes too dry. Stir in the coconut cream and cook for 5 minutes.

4.
Add salt to taste and serve hot with a chutney from Chapter 1 and a side dish from Chapter 13.

Yield: 6 servings

Heat Scale: Hot

 

2 pounds (1.1 kg) goat meat, cut into ½-inch (1 cm) cubes
3 tablespoons (45 mL) West Indian Masala (page 5)
½ teaspoon (2.5 mL) salt
½ teaspoon (2.5 mL) ground cardamom
½ teaspoon (2.5 mL) freshly ground black pepper
2 cloves garlic, peeled and minced
2 onions, peeled and sliced
2 tomatoes, chopped
2 green onions, chopped
2 Scotch bonnet or habanero chiles, stems and seeds removed, chopped
2 tablespoons (30 mL) butter
¼ cup (59 mL) vegetable oil
3 cups (708 mL) water

 

1.
In a large bowl, combine the goat meat, masala, salt, cardamom, pepper, garlic, onions, tomatoes, green onions, and chiles and mix well. Allow the meat to marinate for 1 hour.