1,001 Best Hot and Spicy Recipes (54 page)

 

1.
Rub the steaks with the garlic and season them with the salt and pepper.

2.
In a skillet, heat the oil over medium-high heat. Add the steaks and pan-fry until they are almost done. Add the onions and chile and sauté until the onions are softened.

3.
To serve, place the steaks on a plate, sprinkle them with the lemon juice, and top them with the onion mixture. Sprinkle the farofa over the top and serve with rice.

Yield: 6 servings

Heat Scale: Mild

 

1½ pounds (680 g) coarsely ground lean beef
1-2 tablespoons (15-30 mL), plus 1 tablespoon (15 mL) vegetable oil, divided
1 cup (236 mL) chopped onion
1 large dried aji chile, crushed (or substitute New Mexican)
½ teaspoon (2.5 mL) ground cumin
1 teaspoon (5 mL) paprika
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
½ teaspoon (2.5 mL) dried oregano
10 black olives, halved
2 cups (473 mL) fresh corn
1 tablespoon (15 mL) milk
1½ teaspoons (7.5 mL) sugar, divided

 

1.
Preheat the oven to 350°F (180°C).

2.
In a heavy skillet over medium-high heat, brown the meat. Drain the meat and transfer it to a bowl. Add 1-2 tablespoons (15-30 mL) of the oil to the skillet. Add the onion and sauté it until soft. Add the chile, cumin, paprika, salt, pepper, and oregano. Add the sautéed mixture to the meat and mix. Pack the meat mixture into a shallow 3 to 4 quart (3 to 4 L) ovenproof casserole, and arrange the olives over the top.

3.
Put the corn in a blender with the milk and ½ teaspoon (2.5 mL) of the sugar and purée. In a skillet, heat the remaining oil over medium heat. Add the puréed corn and simmer, stirring, until the purée thickens. Pour this mixture over the meat mixture and sprinkle with the remaining 1 teaspoon (5 mL) sugar.

4.
Bake for 45 to 60 minutes, or until the top is golden.

Yield: 6 servings

Heat Scale: Medium

 

1 (3-ounce [84 g]) package cream cheese
3 hard-boiled egg yolks
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
2 teaspoons (10 mL) dried, crushed aji chile (or substitute hot New Mexican)
¼ cup (59 mL) olive oil
¾ cup (177 mL) heavy cream
1 tablespoon (15 mL) fresh lemon juice
¼ cup (59 mL) finely chopped onion
6 steaks
18 ripe olives, halved
3 hard-boiled eggs, quartered
6 tablespoons (90 mL) minced Italian parsley

 

1.
Preheat the broiler.

2.
Beat the cream cheese until it is smooth. Press the egg yolks through a sieve into the cream cheese. Add the salt, pepper, and dried chile and beat them into the cheese.

3.
Add the olive oil, a few drops at a time, beating thoroughly. Mix in the cream, lemon juice, and onion.

4.
Pour this mixture into a small saucepan and heat slowly, stirring constantly. Do not allow the mixture to boil. Keep the cheese mixture warm while the steaks are broiling.

5.
Broil the steaks and transfer them to a heated platter. Top each steak with some of the warm cheese mixture and garnish with the olives, hard-boiled eggs, and parsley.

Yield: 4 servings

Heat Scale: Medium

 

1 tablespoon (15 mL) olive oil
4 tablespoons (60 mL) butter, divided
4 boneless steaks, cut 1-inch (2.5 cm) thick
¼ cup (59 mL) minced onions
3 jalapeño chiles, stems and seeds removed, minced
½ cup (118 mL) red wine
1 tablespoon (15 mL) freshly ground black pepper
1½ cups (354 mL) Basic Beef Stock (page 45)
⅓ cup (79 mL) heavy cream
3 jalapeño chiles, stems and seeds removed, cut in thin strips
2 tablespoons (30 mL) chopped fresh cilantro

 

1.
In a heavy skillet, heat the olive oil and 2 tablespoons (30 mL) of the butter over medium-high heat. Brown the steaks on both sides. Reduce the heat and cook gently until they are medium rare or cooked to the desired doneness. Remove the steak from the pan and keep warm.

2.
Pour off the fat. Add the remaining butter to the juices in the skillet. Add the onion and minced jalapeños and simmer, stirring constantly, until softened.

3.
Add the red wine, bring to a boil, and deglaze the pan, being sure to scrape up any bits that may have stuck to the bottom or sides of the pan. Add the black pepper, stock, and cream and bring to a boil. Reduce the heat and simmer until the sauce is smooth and thick.

4.
Place the steaks on a plate, pour the sauce over the top, garnish with the jalapeño slices and cilantro, and serve.

Yield: 6-7 servings

Heat Scale: Medium

 

3-4 tablespoons (45-60 mL) vegetable oil
1 cup (236 mL) chopped onion
2 cloves garlic, peeled and minced
1 bell pepper, stem and seeds removed, chopped
2 fresh serrano chiles, stems and seeds removed, chopped (or substitute jalapeños)
3 pounds (1.36 kg) boneless beef, cut into 1-inch (2.5 cm) cubes
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
10 ounces (280 g) fresh tomatillos, husks removed, diced (or substitute
1 [10-ounce (280 g)] can tomatillos)
3 tomatoes, peeled and chopped
1 bay leaf
¼ teaspoon (1.25 mL) ground cloves
1 teaspoon (5 mL) dried oregano
¾ cup (177 mL) beef stock
2 tortillas

 

1.
In a heavy casserole, heat the oil over medium heat. Add the onion, garlic, bell peppers, and chiles and sauté until soft. Push the mixture to one side of the casserole. Add the beef and brown it lightly. Mix the meat with the onion sauté. Add the salt, pepper, tomatillos, tomatoes, bay leaf, cloves, oregano, and stock.

2.
Bring the mixture to a boil. Reduce the heat and gently simmer, covered, for 2 hours.

3.
Soak the tortillas in cold water for a few minutes. Squeeze out the water and finely crumble the tortillas into the beef. Stir and simmer for a few minutes until the meat mixture thickens.

Yield: 2-3 servings

Heat Scale: Medium

 

1 pound (454 g) sirloin steak
1 tablespoon (15 mL) soy sauce
½ teaspoon (2.5 mL) seasoning salt
1 teaspoon (5 mL) habanero hot sauce
2 tablespoons (30 mL) vegetable oil
2 tomatoes, sliced
1 large onion, peeled and sliced
¼ teaspoon (1.25 mL) oregano

 

1.
Pound the sirloin and rinse it under running water. Pat the sirloin dry and place it in a large ceramic bowl.

2.
Pour the soy sauce, seasoning salt, and hot sauce over the steak and marinate for 20 minutes.

3.
In a medium skillet, heat the oil over medium-high heat and brown the steak on both sides. Add the tomatoes, onions, and oregano and simmer for 15 minutes.

Yield: 6-8 servings

Heat Scale: Medium

 

4 pounds (1.82 kg) rabbit, washed, dried, and cut into 6-8 pieces
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
2 teaspoons (10 mL) freshly grated ginger root
3 tablespoons (45 mL) vegetable oil
1 cup (236 mL) chopped onions
2 cloves garlic, peeled and minced
½ teaspoon (2.5 mL) ground habanero or 1 teaspoon (5 mL) ground cayenne
1 small green apple, peeled, cored, and grated
½ teaspoon (2.5 mL) dried tarragon
2 bay leaves
1 teaspoon (5 mL) dried thyme
2 tablespoons (30 mL) chopped Italian parsley
½ cup (118 mL) milk
¾ cup (177 mL) chicken stock

1.
Season the rabbit with the salt, pepper, and ginger.

2.
In a large, heavy skillet, heat the oil over medium-high heat. Add the rabbit pieces and sauté them until they are browned, turning frequently, about 10 minutes. Transfer the rabbit to a heated platter.

3.
Add the onion to the skillet and sauté it until it browns. Add the garlic and sauté for 30 seconds. Add the ground chile, grated apple, tarragon, bay leaves, thyme, and parsley and stir to mix.

4.
Return the browned rabbit to the skillet. Add the milk and stock, cover, and simmer for 45 to 60 minutes or until tender. Remove the bay leaves before serving.

Yield: 8 servings

Heat Scale: Mild

 

2 tablespoons (30 mL) olive oil
4 pounds (1.82 kg) goat or lamb, cut into ¾-inch (2 cm) cubes
1 cup (236 mL) chicha (or substitute raspberry juice)
4 tomatoes, peeled and diced
1 large onion, peeled and diced
1 clove garlic, peeled and minced
½ teaspoon (2.5 mL) salt
1 fresh aji chile, stems and seeds removed, chopped (or substitute yellow wax hot or jalapeño)

 

1.
In a heavy casserole, heat the oil over medium-high heat. Add the meat and fry it until brown. Add the remaining ingredients and bring the pot to a boil. Cover the pot and reduce the heat to a simmer. Cook for 2 to 3 hours, until the meat is tender and the water is consumed. Serve over hot rice.

Yield: 4 servings

Heat Scale: Hot to Extremely Hot

 

1 pound (454 g) ground lean pork
15-20 chiltepins, crushed
1 cup (236 mL) ground red New Mexican chile
¼ teaspoon (1.25 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
½ teaspoon (2.5 mL) dried Mexican oregano
3 tablespoons (45 mL) distilled white vinegar
4 cloves garlic, peeled and minced
1 teaspoon (5 mL) ground cloves

 

1.
Combine all the ingredients, mix well, and let it sit at room temperature for 1 or 2 hours or in the refrigerator overnight. (It keeps well in the refrigerator for up to a week. Or, freeze the chorizo in small portions and use as needed.)

2.
Fry the chorizo until it is well-browned.

Yield: 50 small sausages

Heat Scale: Medium

 

8 guajillo chiles, toasted, stems and seeds removed, crushed (or substitute New Mexican)
1 cup (236 mL) distilled white vinegar
6 cloves garlic, peeled and minced
5 whole cloves, crushed
20 black peppercorns, crushed
½ teaspoon (2.5 mL) ground cumin
½ teaspoon (2.5 mL) ground cinnamon
½ teaspoon (2.5 mL) ground ginger
1 teaspoon (5 mL) dried Mexican oregano
2 tablespoons (30 mL) lemon juice
2 tablespoons (30 mL) orange juice
Salt, to taste
2½ pounds (1.13 kg) ground or minced pork
Sausage casings for stuffing