1,001 Best Hot and Spicy Recipes (116 page)
Read 1,001 Best Hot and Spicy Recipes Online
Authors: Dave Dewitt
Tags: #Cooking, #Specific Ingredients, #Herbs; Spices; Condiments
1.
In a bowl, combine the sieved potatoes, rocoto chile, onion, lime juice, and enough olive oil to make a thick purée.
In a bowl, combine the sieved potatoes, rocoto chile, onion, lime juice, and enough olive oil to make a thick purée.
2.
Arrange the lettuce leaves on 3 plates.
Arrange the lettuce leaves on 3 plates.
3.
Cut the avocados in half, discard the pits, and place 2 halves on each plate. Stuff them with the potato mixture.
Cut the avocados in half, discard the pits, and place 2 halves on each plate. Stuff them with the potato mixture.
4.
Garnish each plate with the corn, shrimp, and olives and season with the salt and pepper.
Picante de Aguacates (Spicy Chilean Avocado)Garnish each plate with the corn, shrimp, and olives and season with the salt and pepper.
Yield: 8 side dish servings
Heat Scale: Medium
The Aztec name for avocado translates into “testicle tree,” referring to the shape and the fact that they grow in pairs. The avocado made its way south into Peru, Ecuador, and Chile and was in Peru at the time Pizarro arrived. This spicy, stuffed avocado is a good side dish for grilled meat or some of that fine Chilean fish.
3 hard-boiled egg yolks
2 fresh aji chiles, stems and seeds removed, minced (or substitute yellow wax hot or jalapeño)
1 clove garlic, peeled and minced
1 cup (236 mL) chopped onions
3 tablespoons (45 mL) chopped cilantro
3 tablespoons (45 mL) champagne vinegar
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
6 large, ripe avocados
2 fresh aji chiles, stems and seeds removed, minced (or substitute yellow wax hot or jalapeño)
1 clove garlic, peeled and minced
1 cup (236 mL) chopped onions
3 tablespoons (45 mL) chopped cilantro
3 tablespoons (45 mL) champagne vinegar
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
6 large, ripe avocados
1.
In a bowl, mash the egg yolks. Add the chiles, garlic, cilantro, vinegar, salt, and pepper and mix thoroughly.
In a bowl, mash the egg yolks. Add the chiles, garlic, cilantro, vinegar, salt, and pepper and mix thoroughly.
2.
Peel 2 of the avocados, discard the pits, and chop them coarsely. Add them to the egg yolk mixture and mix in gently.
Peel 2 of the avocados, discard the pits, and chop them coarsely. Add them to the egg yolk mixture and mix in gently.
3.
Peel the remaining 4 avocados, halve them, and discard the pits. Mound the stuffing into the 8 avocado halves.
Chayote con Ajis (Chayote Squash Sautéed with Chiles)Peel the remaining 4 avocados, halve them, and discard the pits. Mound the stuffing into the 8 avocado halves.
Yield: 6-8 servings
Heat Scale: Medium
Chayote has many names—chocho and christophene, to name two. This squash is common to many countries in Latin America and the Caribbean, and variations on this recipe appear from Brazil to Chile. It is a versatile vegetable—it can be stuffed, sautéed, baked, or added to soups and stews. It shares many traits with the zucchini.
3 chayote squash, peeled and cubed
2 tablespoons (30 mL) olive oil
1 cup (236 mL) chopped onion
2 cloves garlic, peeled and minced
2 fresh aji chiles, stems and seeds removed, minced (or substitute yellow wax hot or jalapeño)
1½ cups (354 mL) fresh or frozen corn kernels
1 tablespoon (15 mL) minced cilantro
¼ cup (59 mL) grated Parmesan cheese
2 tablespoons (30 mL) olive oil
1 cup (236 mL) chopped onion
2 cloves garlic, peeled and minced
2 fresh aji chiles, stems and seeds removed, minced (or substitute yellow wax hot or jalapeño)
1½ cups (354 mL) fresh or frozen corn kernels
1 tablespoon (15 mL) minced cilantro
¼ cup (59 mL) grated Parmesan cheese
1.
In a pot of salted water, boil the cubed chayotes for 5 minutes or until barely done. Drain the squash in a sieve and set it aside.
In a pot of salted water, boil the cubed chayotes for 5 minutes or until barely done. Drain the squash in a sieve and set it aside.
2.
In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and chile and sauté until the onion wilts.
In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and chile and sauté until the onion wilts.
3.
Add the chayote and corn to the skillet and sauté for a minute or two, tossing the ingredients to coat the squash.
Add the chayote and corn to the skillet and sauté for a minute or two, tossing the ingredients to coat the squash.
4.
Sprinkle the sautéed mixture with the cilantro and cheese and heat just until the cheese starts to melt and coat the mixture. Serve immediately.
Chayotes Exquisitos (Exquisite Chayotes)Sprinkle the sautéed mixture with the cilantro and cheese and heat just until the cheese starts to melt and coat the mixture. Serve immediately.
Yield: 6 servings
Heat Scale: Mild
Squash is one of the staples of the New World foods, and in this recipe from Hidalgo, chayote squash plays the starring role. Chayote has a delicate flavor and takes well to any type of seasoning. Serve this side dish with a spicy pork recipe from Chapter 8.
1 tablespoon (15 mL) vegetable oil
2 tablespoons (30 mL) butter
1 cup (236 mL) chopped onion
5 chayotes, washed and cut into eighths
1½ cups (354 mL) whole corn kernels (fresh preferred)
4 poblano chiles, roasted, peeled, stems and seeds removed, cut into
1-inch (2.5 cm) squares
½ cup (118 mL) milk
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly grated black pepper
1 cup (236 mL) grated Monterey Jack cheese
2 tablespoons (30 mL) butter
1 cup (236 mL) chopped onion
5 chayotes, washed and cut into eighths
1½ cups (354 mL) whole corn kernels (fresh preferred)
4 poblano chiles, roasted, peeled, stems and seeds removed, cut into
1-inch (2.5 cm) squares
½ cup (118 mL) milk
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly grated black pepper
1 cup (236 mL) grated Monterey Jack cheese
1.
Preheat the oven to 350°F (180°C).
Preheat the oven to 350°F (180°C).
2.
In a skillet, heat the oil and butter over low heat. Add the onion and sauté for 1 minute. Add the chayote squash and corn and sauté for 2 minutes. If the mixture starts to dry out, add a few tablespoons (30-45 mL) water.
In a skillet, heat the oil and butter over low heat. Add the onion and sauté for 1 minute. Add the chayote squash and corn and sauté for 2 minutes. If the mixture starts to dry out, add a few tablespoons (30-45 mL) water.
3.
Stir in the cubed chile, milk, salt, and pepper and simmer until the chayote has softened.
Stir in the cubed chile, milk, salt, and pepper and simmer until the chayote has softened.
4.
Transfer the mixture to a small glass baking dish, cover the mixture with the cheese, and bake for 10 minutes, or until the cheese has melted.
Calabacitas en Adobillo (Squash in Adobo Sauce)Transfer the mixture to a small glass baking dish, cover the mixture with the cheese, and bake for 10 minutes, or until the cheese has melted.
Yield: 5-6 servings
Heat Scale: Mild
When you eat chayote squash, you are eating a part of history, starting with the Aztecs and the Mayas. Chayote was one of the mainstays of their diet. The squash has a delicate taste and takes well to high seasoning. This side dish from Sinaloa goes well with any meat, poultry, or seafood dish.
2 ancho chiles, stems and seeds removed
3 cloves garlic
1 teaspoon (5 mL) dried thyme
¼ teaspoon (1.25 mL) ground cumin
½ teaspoon (2.5 mL) salt
2 teaspoons (10 mL) butter or vegetable oil
¼ cup (59 mL) chopped onion
3 tablespoons (45 mL) dried bread crumbs
2 tablespoons (30 mL) apple cider vinegar
1 pound (454 g) chayote squash, peeled and sliced ¼-inch (.5 cm) thick
3 cloves garlic
1 teaspoon (5 mL) dried thyme
¼ teaspoon (1.25 mL) ground cumin
½ teaspoon (2.5 mL) salt
2 teaspoons (10 mL) butter or vegetable oil
¼ cup (59 mL) chopped onion
3 tablespoons (45 mL) dried bread crumbs
2 tablespoons (30 mL) apple cider vinegar
1 pound (454 g) chayote squash, peeled and sliced ¼-inch (.5 cm) thick
1.
Tear the ancho chile into strips, put them into a small dish, add 1 cup (236 mL) hot water, and let the chile rehydrate for 20 minutes.
Tear the ancho chile into strips, put them into a small dish, add 1 cup (236 mL) hot water, and let the chile rehydrate for 20 minutes.
2.
Transfer the chiles and water to a blender and add the garlic, thyme, cumin, and salt. Purée until smooth. Set aside.
Transfer the chiles and water to a blender and add the garlic, thyme, cumin, and salt. Purée until smooth. Set aside.
3.
In a skillet, heat the butter over medium heat. Add the onion and sauté for 1 minute. Add the chile purée, bread crumbs, and vinegar, cover, and simmer for 10 minutes. Stir the mixture and add more water or stock if it gets too thick.
In a skillet, heat the butter over medium heat. Add the onion and sauté for 1 minute. Add the chile purée, bread crumbs, and vinegar, cover, and simmer for 10 minutes. Stir the mixture and add more water or stock if it gets too thick.
4.
While the sauce is simmering, steam the chayote squash in ½ cup (118 mL) water for 8 minutes. Drain the squash and add it to the simmering sauce. Serve immediately.
Rajas con Crema (Sliced Chiles with Cream)While the sauce is simmering, steam the chayote squash in ½ cup (118 mL) water for 8 minutes. Drain the squash and add it to the simmering sauce. Serve immediately.
Yield: 4-5 servings
Heat Scale: Mild
This accompaniment comes from Jalisco, an area rich in food and traditions. The region includes Guadalajara, which is one of the most famous cities in Mexico. Mary Jane ate in a large restaurant there that specialized in cabrito (goat), and the waiters wore roller skates! Serve this classy dish over hot, cooked rice with a simple, spicy grilled fish recipe from Chapter 11.
8 poblano chiles, roasted, peeled, and stems and seeds removed
3 tablespoons (45 mL) butter
3 tablespoons (45 mL) oil
3 cups (708 mL) thinly sliced onion
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black or white pepper
2-2½ cups (473-591 mL) Classic Chicken Stock (page 46)
¾ cup (177 mL) cream
¼ pound (113 g) grated asadero cheese, or substitute queso blanco or Monterey Jack cheese
3 tablespoons (45 mL) butter
3 tablespoons (45 mL) oil
3 cups (708 mL) thinly sliced onion
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black or white pepper
2-2½ cups (473-591 mL) Classic Chicken Stock (page 46)
¾ cup (177 mL) cream
¼ pound (113 g) grated asadero cheese, or substitute queso blanco or Monterey Jack cheese
1.
Slice the poblano chiles into strips and set them aside.
Slice the poblano chiles into strips and set them aside.
2.
In a medium sauté pan, heat the butter and oil over medium heat. Add the onions, sprinkle them with the salt and pepper, and sauté the onions for 3 minutes, or until they are just beginning to brown.
In a medium sauté pan, heat the butter and oil over medium heat. Add the onions, sprinkle them with the salt and pepper, and sauté the onions for 3 minutes, or until they are just beginning to brown.
3.
Stir in the reserved chile strips and toss the mixture over a low heat for 1 minute.
Stir in the reserved chile strips and toss the mixture over a low heat for 1 minute.
4.
Add 2 cups (473 mL) of the chicken stock and the cream. Bring the mixture to a light boil and reduce the heat immediately to a simmer. Cook, stirring frequently, until the mixture starts to thicken slightly, about 1 minute. If it thickens too much, add a few tablespoons (30-45 mL) of the chicken stock.
Add 2 cups (473 mL) of the chicken stock and the cream. Bring the mixture to a light boil and reduce the heat immediately to a simmer. Cook, stirring frequently, until the mixture starts to thicken slightly, about 1 minute. If it thickens too much, add a few tablespoons (30-45 mL) of the chicken stock.
5.
Sprinkle the cheese over the mixture and gently mix it in. Serve immediately over hot, cooked rice.
Elote con Crema y Chiles Serranos (Spicy Creamed Corn and Serrano Chiles)Sprinkle the cheese over the mixture and gently mix it in. Serve immediately over hot, cooked rice.
Yield: 4 servings
Heat Scale: Medium
The state of Morelos is beautiful and diverse. Mary Jane lived in Cuernavaca for three months while going to summer school language classes and ate herself silly the entire time! This rich side dish is very typical of the area. I suggest serving it with a simple, spicy grilled meat from Chapter 8.
5 ears fresh corn, steamed for 3 minutes
2 tablespoons (30 mL) butter or vegetable oil
¼ cup (59 mL) minced onion
4 serrano chiles, stems and seeds removed, minced
1 tablespoon (15 mL) epazote
2 tablespoons (30 mL) water
¼ cup (59 mL) milk
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
¾ cup (177 mL) cream, warmed
½ cup (118 mL) grated white cheese, such as Mexican queso blanco
2 tablespoons (30 mL) butter or vegetable oil
¼ cup (59 mL) minced onion
4 serrano chiles, stems and seeds removed, minced
1 tablespoon (15 mL) epazote
2 tablespoons (30 mL) water
¼ cup (59 mL) milk
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
¾ cup (177 mL) cream, warmed
½ cup (118 mL) grated white cheese, such as Mexican queso blanco
1.
When the corn has cooled enough to handle, cut the kernels from the ears and set them aside.
When the corn has cooled enough to handle, cut the kernels from the ears and set them aside.
2.
In a small sauté pan, heat the butter over medium heat. Add the onion, chile, and epazote and sauté for 30 seconds. Add the water, milk, salt, black pepper, and reserved corn and bring the mixture to a light boil. Reduce the heat to a simmer and add the cream and the cheese. Simmer just until everything is heated through and the cheese is melted. Do not let the mixture boil.
Chiles Rellenos de Aguacate (Avocado Rellenos)In a small sauté pan, heat the butter over medium heat. Add the onion, chile, and epazote and sauté for 30 seconds. Add the water, milk, salt, black pepper, and reserved corn and bring the mixture to a light boil. Reduce the heat to a simmer and add the cream and the cheese. Simmer just until everything is heated through and the cheese is melted. Do not let the mixture boil.
Yield: 6 servings
Heat Scale: Mild
Mary Jane first saw some of Zacatecas from a train in 1970. She bought some beautiful wool ponchos, negotiating the whole deal from the train window. She also ate some great food from the vendors; the train system had forgotten to attach the dining car! These tasty rellenos can be served at room temperature or slightly chilled. The entrée could be a spicy Mexican meat or chicken dish.
3 large, ripe avocados, peeled and pitted
2 teaspoons (10 mL) fresh lemon juice
1 teaspoon (5 mL) fresh lime juice
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
¼ cup (59 mL) minced onion
¾ cup (177 mL) grated queso blanco cheese (or substitute Monterey Jack)
3 tablespoons (45 mL) olive oil
6 poblano chiles, roasted, peeled, stems and seeds removed, left whole
6 tablespoons (90 mL) sour cream
2 teaspoons (10 mL) fresh lemon juice
1 teaspoon (5 mL) fresh lime juice
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
¼ cup (59 mL) minced onion
¾ cup (177 mL) grated queso blanco cheese (or substitute Monterey Jack)
3 tablespoons (45 mL) olive oil
6 poblano chiles, roasted, peeled, stems and seeds removed, left whole
6 tablespoons (90 mL) sour cream
1.
Coarsely chop the avocados and put them in a ceramic or glass bowl. Add the citrus juices, salt, pepper, onion, cheese, and olive oil and mix well.
Coarsely chop the avocados and put them in a ceramic or glass bowl. Add the citrus juices, salt, pepper, onion, cheese, and olive oil and mix well.
2.
Stuff the avocado mixture into the chiles; arrange the stuffed chiles on a platter, and cover each chile with the sour cream. Serve at room temperature, or warm the chiles a little in an oven set to 200°F (100°C).
Chiles Rellenos de Verdura (Vegetable Rellenos)Stuff the avocado mixture into the chiles; arrange the stuffed chiles on a platter, and cover each chile with the sour cream. Serve at room temperature, or warm the chiles a little in an oven set to 200°F (100°C).
Yield: 10 servings
Heat Scale: Mild
Squash blossoms are a common ingredient in many Mexican recipes. Look for them in a Latin American market in your area; if they don’t have them, they can probably get them for you. The taste of the blossoms is exquisite. The heat on this recipe is mild, so serve it with one of the spicier fish or meat entrées.
2 tablespoons (30 mL) butter
2 tablespoons (30 mL) vegetable oil
1 cup (236 mL) coarsely chopped carrots
1 cup (236 mL) chopped onion
3 cups (708 mL) chopped chayote squash (or substitute zucchini)
½ cup (118 mL) fresh corn kernels
1 cup (236 mL) chopped squash blossoms
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
1 cup (236 mL) milk
½ cup (118 mL) grated queso blanco cheese (or substitute Monterey Jack)
10 poblano chiles, roasted, peeled, stems and seeds removed
⅔ cup (158 mL) heavy cream
2 tablespoons (30 mL) vegetable oil
1 cup (236 mL) coarsely chopped carrots
1 cup (236 mL) chopped onion
3 cups (708 mL) chopped chayote squash (or substitute zucchini)
½ cup (118 mL) fresh corn kernels
1 cup (236 mL) chopped squash blossoms
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
1 cup (236 mL) milk
½ cup (118 mL) grated queso blanco cheese (or substitute Monterey Jack)
10 poblano chiles, roasted, peeled, stems and seeds removed
⅔ cup (158 mL) heavy cream
1.
Preheat the oven to 200°F (180°C).
Preheat the oven to 200°F (180°C).
2.
In a sauté pan, heat the butter and oil over medium heat. Add the carrots, onion, squash, and corn, and sauté for 2 minutes. Add the squash blossoms, salt, and black pepper and sauté until the pan is almost dry.
In a sauté pan, heat the butter and oil over medium heat. Add the carrots, onion, squash, and corn, and sauté for 2 minutes. Add the squash blossoms, salt, and black pepper and sauté until the pan is almost dry.
3.
Add the milk, bring the mixture to a boil, and reduce the heat to a simmer. Simmer until the mixture has thickened, about 4 to 5 minutes. Stir in the cheese and remove the pan from the heat.
Add the milk, bring the mixture to a boil, and reduce the heat to a simmer. Simmer until the mixture has thickened, about 4 to 5 minutes. Stir in the cheese and remove the pan from the heat.
4.
Using a teaspoon, stuff the chiles with the cooked squash mixture. Arrange the stuffed chiles on a warmed serving platter and drizzle 1 tablespoon (15 mL) cream over each chile. Warm the chiles in the oven for several minutes before serving.
Chiles Pasilla Tlaxcaltecas (Pasilla Chiles in Sweet Sauce)Using a teaspoon, stuff the chiles with the cooked squash mixture. Arrange the stuffed chiles on a warmed serving platter and drizzle 1 tablespoon (15 mL) cream over each chile. Warm the chiles in the oven for several minutes before serving.
Yield: 6 servings
Heat Scale: Mild
Here’s a dish from Tlaxcala that Norteamericanos will find very unusual! It is delicious, especially if you serve it with a spicy seafood dish from Chapter 11. The sweet taste will complement the hot and spicy flavoring of the seafood. Piloncillo is unrefined brown sugar, and dark brown sugar makes a good substitute.
5 tablespoons (45 mL) olive oil
1 tablespoon (15 mL) butter
3 cups (708 mL) thinly sliced onion
5 cloves garlic, peeled and minced
2 cups (473 mL) water
2 cups (473 mL) piloncillo (or substitute dark brown sugar)
12 pasilla chiles, stems and seeds removed
½ pound (224 g) manchego cheese, cut into 12 thick strips (or substitute Parmesan)
1 tablespoon (15 mL) butter
3 cups (708 mL) thinly sliced onion
5 cloves garlic, peeled and minced
2 cups (473 mL) water
2 cups (473 mL) piloncillo (or substitute dark brown sugar)
12 pasilla chiles, stems and seeds removed
½ pound (224 g) manchego cheese, cut into 12 thick strips (or substitute Parmesan)
1.
In a large sauté pan, heat the oil and butter over medium heat. Add the onions and sauté for 1 minute. Add the garlic and sauté for 2 minutes more.
In a large sauté pan, heat the oil and butter over medium heat. Add the onions and sauté for 1 minute. Add the garlic and sauté for 2 minutes more.
2.
Add the water and piloncillo. Bring the mixture to a boil, reduce the heat, and simmer the mixture until it thickens to the consistency of honey.
Add the water and piloncillo. Bring the mixture to a boil, reduce the heat, and simmer the mixture until it thickens to the consistency of honey.
3.
Stuff each chile with a piece of the cheese, taking care not to break the chile. Place the stuffed chiles in the simmering skillet and sauté over a low heat until the cheese starts to soften.
Stuff each chile with a piece of the cheese, taking care not to break the chile. Place the stuffed chiles in the simmering skillet and sauté over a low heat until the cheese starts to soften.
4.
Place 2 chiles on each plate and drizzle some sauce over them.
Callaloo-Scotch Bonnet StrudelPlace 2 chiles on each plate and drizzle some sauce over them.
Yield: 6 servings
Heat Scale: Medium
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