1,001 Best Hot and Spicy Recipes (23 page)

Yield: 3-4 servings

Heat Scale: Medium

 

Nonstick cooking spray as needed
4 (6-inch [15 cm]) corn tortillas, each cut into 6 wedges
½ teaspoon (2.5 mL) brown sugar
¼ teaspoon (1.25 mL) garlic powder
¼ teaspoon (1.25 mL) onion powder
¼ teaspoon (1.25 mL) ground cumin
½ teaspoon (2.5 mL) paprika
½ teaspoon (2.5 mL) ground cayenne

 

1.
Preheat the oven to 375°F (190°C). Spray a baking sheet with the nonstick cooking spray.

2.
In a small bowl, mix the spices together. Arrange the tortilla wedges on the prepared baking sheet and spray them lightly. Sprinkle them with the spice mixture. Bake for about 10 minutes, until the wedges are crisp. Let cool and serve.

Yield: About 15 servings

Heat Scale: Medium

 

¼ cup (59 mL) melted butter
1 tablespoon (15 mL) Worcestershire sauce
2 teaspoons (10 mL) habanero hot sauce
1 teaspoon (5 mL) commercial seasoning salt
8 cups (1.9 L) mixed Chex® brand cereals (corn, rice, and wheat)
1 cup (236 mL) mixed nuts
1 cup (236 mL) mini pretzels
1 cup (236 mL) bite-size cheese crackers

 

1.
Preheat the oven to 250°F (120°C).

2.
Combine the butter, Worcestershire sauce, habanero sauce, and seasoning salt in a small bowl and mix well. Place the cereals, nuts, pretzels, and cheese crackers into a large freezer bag and pour the butter mixture over them. Seal the bag securely and shake it until all pieces are evenly coated. Pour the contents of the bag onto a baking sheet and bake for 45 minutes, stirring every 15 minutes. Let cool and serve.

Yield: About 1 pound (454 g)

Heat Scale: Hot

 

2 pounds (1.1 kg) extra-lean beef sirloin or flank steak
4 cloves garlic, peeled and halved
2 tablespoons (30 mL) lime juice
4 tablespoons (60 mL) ground red New Mexican chile
1 teaspoon (5 mL) ground cumin
Coarse salt, to taste
Freshly ground black pepper, to taste

 

1.
Preheat the oven to 150°F (60°C).

2.
Rub the beef with the garlic cloves. Cut the meat across the grain in slices ⅛-inch (.25 cm) thick and 1-inch (2.5 cm) wide. If you are having difficulty, partially freeze the meat before cutting.

3.
Combine the remaining ingredients and rub the beef strips with the mixture.

4.
Place the strips on a rack over a drip pan in the oven. Bake for 6 to 8 hours or until the meat is very dry, turning a couple of times during the cooking process. Leaving the oven door slightly ajar will speed up the drying process.

Yield: 6 servings

Heat Scale: Mild

 

2 cups (473 mL) gram (chickpea) flour
1 teaspoon (5 mL) red chile powder
½ teaspoon (2.5 mL) salt
½ teaspoon (2.5 mL) turmeric
½ teaspoon (2.5 mL) baking powder
Peanut oil for frying
¾ cup (177 mL) thinly sliced green chiles (such as serranos)
¾ cup (177 mL) thinly sliced onions
¾ cup (177 mL) thinly sliced eggplant
¾ cup (177 mL) thinly sliced potatoes

 

1.
In a bowl, combine the gram flour, chile powder, salt, turmeric, and baking powder and mix well. Add water as needed and mix well until the batter has a creamy consistency. In a deep pan, heat the oil over high heat until water splatters when sprinkled on it.

2.
Dip the vegetables in the batter, drop them in the oil a few at a time, and cook them until they are golden brown. Serve them in bowls with the vegetables all mixed together.

Yield: 4 to 6 servings

Heat Scale: Medium

 

1 (17.3-ounce [484 g]) package frozen prepared puff pastry
2 tablespoons (30 mL) vegetable oil
1 medium onion, peeled and finely chopped
2 tablespoons (30 mL) finely chopped ginger root
2 tablespoons (30 mL) curry powder
1½ cups (354 mL) minced chicken or beef
3-4 serrano chiles, stems and seeds removed, finely chopped
1 medium tomato, chopped
½ teaspoon (2.5 mL) salt
1 large potato, peeled, boiled, and finely diced
2 tablespoons (30 mL) milk
1 egg, lightly beaten with 1 tablespoon (15 mL) milk

 

1.
Preheat the oven to 425°F (220°C).

2.
Allow the puff pastry to thaw to room temperature.

3.
In a wok, heat the oil over high heat. Add the onion and ginger and stir-fry for 1 minute or until softened. Mix the curry powder with enough water to make a paste and add the mixture to the onion. Stir-fry for an additional minute. Add the meat and continue frying until the meat browns. Add the chiles and tomato, and sprinkle with the salt.

4.
Cover the wok and simmer for 10 minutes, stirring occasionally. Add water, a tablespoon at a time, if the mixture becomes dry. Add the potato and cook for another minute or so. Allow to cool.

5.
Roll out the pastry to about ⅛-inch (.25 cm) thick and cut into circles 3½ inches (8 cm) in diameter. Brush the edges with the milk, add 1 tablespoon (15 mL) of the curry filling, fold the edges closed, and crimp decoratively with a fork. Brush the pastries with the egg-milk wash.

6.
Bake on an ungreased cookie sheet for 12 to 15 minutes or until the curry puffs are golden brown and puffed. Serve warm.

Yield: 6-8 servings

Heat Scale: Medium

 

2 pounds (1.1 kg) sirloin steak
½ teaspoon (2.5 mL) salt
½ teaspoon (2.5 mL) freshly ground black pepper
1 tablespoon (15 mL) commercial barbecue or grilling rub
1 tablespoon (15 mL) hot ground New Mexican chile

 

1.
Place the steak on a plate and put it in the freezer for about 45 minutes to make it easier to slice.

2.
In a bowl, mix together the remaining ingredients.

3.
Remove the steak from the freezer and sprinkle the spices over it, then rub them into the meat. Slice the steak across the grain into strips about ¼-inch (.5 cm) thick. Place the strips on the dehydrator racks so they are not touching and set the temperature to low. Dehydrate the strips for about 18 hours, or until they bend but do not snap.

Yield: About 4 servings

Heat Scale: Mild

 

1 tablespoon (15 mL) salt
¼ cup (59 mL) brown sugar
¼ cup (59 mL) Worcestershire sauce
¼ cup (59 mL) soy sauce
½ teaspoon (2.5 mL) freshly ground black pepper
1 tablespoon (15 mL) hot ground New Mexican chile
1 pound (454 g) beef or game flank steak, sliced across the grain into thin strips

 

1.
In a bowl, combine the salt, brown sugar, Worcestershire sauce, soy sauce, pepper, and chile powder. Add the steak strips, mix well, cover, and refrigerate overnight.

2.
Remove the strips from the refrigerator and drain on paper towels. Place the strips on the dehydrator racks so they are not touching, and set the temperature to low. Dehydrate the strips for about 18 hours, or until they bend but do not snap.

Yield: 2 servings

Heat Scale: Medium

 

1 clove garlic, peeled
½ cup (118 mL) ground red New Mexican chile
½ teaspoon (2.5 mL) freshly ground black pepper
¼ teaspoon (1.25 mL) ground cloves
¼ teaspoon (1.25 mL) ground cinnamon
¼ teaspoon (1.25 mL) ground cumin
½ teaspoon (2.5 mL) salt
1 teaspoon (5 mL) dried oregano
½ cup (118 mL) vinegar
2 pounds (1.1 kg) ground pork
3 large eggs, lightly beaten with 2 tablespoons (30 mL) half-and-half

 

1.
To make the chorizo, combine all the ingredients except the pork, eggs, and half-and-half in a blender and purée. Knead this mixture into the pork until it is thoroughly combined. Place the pork mixture in a bowl, cover, and refrigerate for 24 hours. To cook, crumble ¾ cup (177 mL) of the chorizo in a skillet and fry over medium-high heat until well browned. Drain it on paper towels and return it to the skillet. Add the eggs and fry, stirring constantly, until the eggs are set. Serve immediately.

Yield: 4 servings

Heat Scale: Mild

 

8 small red potatoes
2 teaspoons (10 mL) New Mexico red chile powder
Bacon fat (preferred) or lard as needed

 

1.
Place the potatoes in a large pot and add water to cover. Bring to a boil and cook until the potatoes are easily pierced by a fork, but not too soft, about 10 minutes. Drain the potatoes and return to the pot. Using a hand potato masher, crush the potatoes but do not turn them into mush.

2.
Heat a comal, griddle, or cast iron skillet over medium-high heat. Add about 2 tablespoons (30 mL) of the bacon fat or lard and distribute it evenly over the bottom of the pan. Add the potatoes and fry until the bottoms are browned. Using a large spatula, turn the potatoes and fry until the other side is browned.

Yield: 4 servings

Heat Scale: Medium

 

2 tablespoons (30 mL) butter
½ cup (118 mL) chopped onions
1 clove garlic, peeled and minced
2 tablespoons (30 mL) crushed red New Mexican chile, seeds included
2 large potatoes, peeled and diced
1 tablespoon (15 mL) grated Parmesan cheese

 

1.
Preheat the oven to 350°F (180°C).

2.
In a sauté pan, melt the butter over medium heat. Add the onions and garlic and sauté until soft, then add the chile. Add the potatoes and toss.

3.
Transfer the potatoes to a shallow pan. Add a little water and bake until the potatoes are done, about 45 minutes.

4.
Sprinkle the cheese over the top of the potatoes and serve.

Yield: 4-6 servings

Heat Scale: Mild

 

2 cups (473 mL) dried black or pinto beans, sorted and rinsed clean
¼ cup (59 mL) chopped serrano or jalapeño chiles, stems and seeds removed
Bacon fat, lard, or vegetable oil as needed for frying

 

1.
Cover the beans with water and soak overnight. Drain the beans.

2.
Transfer the beans to a large pot and add fresh water to cover. Bring to a boil, reduce the heat, and simmer, covered, until the beans are done,
about 2 to 2½ hours. Add the chiles during the last 30 minutes of cooking. Drain the beans completely.