No, the spices and especially the lemon juice and tequila solve this. And marinating it for at least 24 hours will help, too. But remember- you have to use Pork Butt- not shoulder or something else. More for the texture than the taste. The mix of the textures of the pork butt and the rice is key. I also wouldn't recommend substituting the habaneros. It will change the taste. If your hot-averse, just remove all the evins and seeds. Wrap it in banana leaves first and then wrap the outer with foil tightly so steam can't escape.
Chile Relleno Leading off the Souffle Batter post.....lets discuss the Chile Relleno. It is one of the most loved, & common dishes in all of Mexico. Most restaurants have some kind of Chile Relleno on the menu as a testament to its inseperable relationship with Mexican cuisine. Of course, when the Official National Dish is a stuffed Poblano....what else can you expect? The Chile en Nogada was literally created for the first anniversay of independence from Spain.....drawing from fresh ingredients readily availabe in mid September: https://www.bigsoccer.com/forum/showpost.php?p=7129150&postcount=66 The stuffed Poblano (far superior to the Bell Pepper as a stuffing chile) comes in many variations. They can be souffle-fried or just roasted, served dry or with a thin sauce (usually an herby tomato sauce), they are stuffed with melting cheese, moist cheese, dry cheese, brie....meats, seafood, foie gras.....you can imagine people like to give it their own twists. My favorite Poblanos are the: > Semi hard cheese, souffle battered, tomatoe-epazote sauce Poblanos that are common in Oaxacan restaurants. > Roasted Poblano stuffed with Chicken Tinga (shredded chicken & carmelized onions in a chipotle-tomatoe sauce) Further, our Chile stuffing predilection does not end with the Poblano. The fascinatingly complex Ancho (a dried Poblano pepper that turns maroon as it dries) is rehydrated & stuffed with the classic combination of Chorizo & Potato: And one of my favorites....the stuffed Jalapeno that is so common & beloved in the state of Veracruz (the Jalapeno derives its name from the town of Jalapa / Xalapa in Veracruz). The Jalapeno is also stuffed with cheese & paired with tomatoe sauces....but its better application is as a great little canvas for small plates: > Fresh Crab Meat > Creamed Tuna (tuna blended with cream cheese) > Tuna Tartare > Beef Ceviche (raw ground beef marinated in lime juice) > Goat Cheese
El Chile Its time to get a little deeper into the soul & crux of Mexican Cuisine. Lets start by discussing the omnipresent Chile. The Chile (Capsicum) is a extremely low calorie nutrient dense fruit that adds flavor & life to just about anything. The Chile originated somewhere in Mesoamerica many moons ago, and was spread throughout the new world by migratory birds....findings its greatest diversity and culinary expression in Mexico where it is revered. The Chile which is culinarily labeled as a condiment or spice, is the world's MOST consumed & most traded spice. Most Chiles consumed around the world are variants of Contemporary Mexican chiles...while most chiles consumed in Europe are variants of Contemporary Andean chiles (such as the bell pepper & paprika). In Mexico, the Chile is analogous to the Wine Group. There are dozens of Chiles in the Mexican pantry and they all have their own flavor profiles and culinarly purspose. Further, Chiles are processed in various ways (Sun Drying, Smoking, Grilling, etc.) to enhance their specific qualities. The Ancho Chile is a Sun Dried Poblano. Its mild, meaty, tangy flesh is reminiscent of Plumbs, Tamarind & Cherries. The Guajillo is medium hot to hot, direct pepper with raspberry & woodsy notes. The Morita (Red Chipotle) is a Sun Dried Jalapeno with deep wood, smoke & berry flavors.
Chile Part 2 The Ahumado or Meco is a smoked Jalapeno. It is hotter than the morita, smokier, "darker" & earthier. The Pasilla or Negro, is a dried Chilaca. It has similar heat as a Guajillo...has a great elegant, black color with a very brash...less nuanced flavor that makes it a great workhorse that combines perfectly with other chiles as well as roasted garlic etc., The Chile de Arbol is very, very hot...and direct. Its flavor is most similar to the red pepper flakes you get at Pizza places.
The Serrano combines heat with a pleasant grassy flavor & burnt bacon. It is the Raw chile you can have...whether taking a bite out of it, chopping into to a salsa or marinating it with Ceviche. The Chile de Agua, is a favorite in Oaxaca, that resembles a Jalapeno in flavor & appearance. However, it is fairly mild....so it makes a great, great Chile that you slice paper thin and top your favorite foods. I particularly like it in Salads. The Jalapeno, of course, is the preferred Chile for pickling.
Re: Chile Part 2 You may not know the answer to this question, but this looks identical to a pepper that is used often in Asian cooking. Is it the same? Is it indigenous to both places?
I was under the impression that a Chipotle was a smoked Jalapeno. Am I completely wrong? (Given the post above that refers to a smoked chipotle).
Re: Chile Part 2 They are very related. As I mentioned...all peppers are native to the Americas. They were introduced in the Meditarrenean, Africa & Asia by the Colonial powers via trade. In fact, the Port of Acapulco developed because it had a direct shipping route to Manila...and for centuries was the most important channel of exchange between Asia & the Americas. We gave them Chiles, Peanuts, Corn, Green Beans etc., and got back Mangos, Cilantro, Tamarind etc., Not a bad little exchange.
You are right...I edited the post. There are two types of Chipotle: Dried (Morita) Smoked (Ahumado or Meco) They are both used interchangeably....but do have some different characteristics.
Any benefits of using "dried" chipotles versus the ones that have been reconstituted in the adobo sauce?
The Chile I am not going to discuss every Chile....but the point that I wanted to make is that there are dozens of types (close to 100), that they come in a surprisingly large range, and that they are key in understanding the cuisine. See...people in Mexico talk about Chiles like the French talk about Wine....they know their varietals, they relish in their nuances, they discriminate regional variances and can tell you what 5 different types of Chiles you used in your Mole within a couple of seconds.
Only if you want to avoid the spices used in the Adobado version. For example, when I make something delicate like a Filet Mignon in Tomato-Chipotle sauce....I don't want to introduce all the Cloves, Cinammon & Cumin...because it will make it impossible to pair it with a Zin or a Cab. If however I feel like a Negra Modelo or Newcastle, with some Ribs. I would definitely use the Adobado version for the rub etc., My next post will on Salsas and Sauces...where I will talk about how flavors are layered in Mexico.
I'll give you one thing. You one good salesman. For my next trick...watch me pull a rabbit out of my ass...errrr...hat!
My personal favourite is chilaquiles. Damn those are good. Does anyone know if the ones they sell at run-down mexican restaurants are authentic? I live in Los Angeles.
I have had some excellent chilaquiles at a couple of places: > Tacomiendo (Pico & Gateway in West Los Angeles) > ?? (Figueroa & 43rd in Highland Park) I did not like the ones at: > Familia Sanchez Stall @ the Santa Monica Airport Farmers Market > The new casual chain started by the El Cholo people Some places make them out of stale tortillas which result in the noodle like charecteristics that most people like....some make them out of store bought chips....which makes the texture a little tough. The only really hokie thing I have seen...is when they serve them with a side of rice. I prefer a couple of fried eggs or a slice of stinky Cotija cheese or some refried beans.
Sweet, thanks. "Tacomiendo" is a cool name for a restaurant and will try it out when I'm in the area. Yeah, all the ones I've tried before come with rice... But, I guess I don't mind it. The best rice is at Taco Nazo served with their own-made green chile sauce. good stuff. But what's cotija cheese? is that like queso fresco? How would one cook it/add it to a plate of chilaquiles?
I don't know why by the name Taco Nazo does sound familiar....I am glad you found the Green Rice...it is not that common in the states.., but I actually really like it with dishes that involve Green Pipian (pumpkin seed mole). Cotija is an aged cheese, more like a Pecorino Romano.....you can crumble it over the chilaquiles....I just like it as a slice sitting in the piping hot chilaquil sauce...it wont melt...but it just softens a bit & combines great with the tangy sauce. Good stuff if you like those types of cheeses.
Next time I go to Home Depot Center...I might have to give it a try La Barca (El Monte & several locations) is one of the very best Mexican restaurants in L.A. (dollar for dollar)....along with their great Molcajetes they also serve a mean Birria with comsomme included.