Ancho and Poblano Chiles

by Dave DeWitt

Overview

Of all the civilizations the Spanish explorers found in the New World, the one that loved the native chile peppers the most was the Aztecs. Theirs was a culture in which the hot and tasty treats were revered almost as much as sex. Over the centuries, Aztec cookery grew and spread to become the basis for the Mexican food of today, and many Aztec dishes have lasted through the years basically unchanged. Usually, these foods were roasted, boiled, or cooked in sauces, in a legacy that Dave DeWitt, the noted Pope of Peppers, has compiled into this wonderful addition to his scintillating Pepper Pantry series.

Product Details

ISBN-13:	9781948749374
Publisher:	Terra Nova Books
Publication date:	12/15/2018
Sold by:	Barnes & Noble
Format:	eBook
File size:	3 MB

About the Author

Dave DeWitt is an associate professor in Consumer and Environmental Sciences on the adjunct faculty of New Mexico State University, and also serves as chair of the Board of Regents of the New Mexico Farm and Ranch Heritage Museum.

His interest in chile peppers and spicy foods which has helped make Dave one of the foremost authorities in the world has led to such best-sellers as The Whole Chile Pepper Book, The Pepper Garden, The Hot Sauce Bible, The Chile Pepper Encyclopedia, and The Spicy Food Lover's Bible.

Table of Contents

Introduction: The Legacy of the Aztecs 1

Part 1 The Chile of the People and the Wide One 3

Nomenclature 5

Horticultural History 5

Legend and Lore 6

Part 2 From Seed to Shelf 9

Botanical Description and Heat Scale 11

Agriculture 11

Recommended Ancho/Poblano Varieties 12

Poblano Gardening Tips 13

Preserving the Pods 17

Part 3 Anchos and Poblanos in the Kitchen 21

Culinary Usage 23

Salsas, Sauces, and Dressings 25

Salsa Verde Poblana (Green Poblano Chile Sauce) 27

Salsa de Mole Poblano (Classic Mole Poblano Sauce) 28

Romesco Sauce 30

Appetizers and Breakfast 33

Poblano Pepper Rings 35

Scrambled Eggs with Ancho Pork Chorizo 36

Chile con Queso Estilo Sonora (Sonoran-Style Cheese with Chile) 38

Soups and Salads 39

Ensalada de Garbanzos (Chickpea Salad) 41

Caldilio Durangueño (Durango Stew) 42

Veracruz-Style Shrimp Chowder 44

Main Dishes 47

Mole Coloradito Oaxaqueño (Oaxacan Little Red Mole) 49

Chiles à la Norita (Stuffed Ancho Chiles) 52

Poblanos Rellenos con Resy Pasa (Beef- and Raisin-Stuffed Poblanos) 54

Almendrado Oaxaqueño (Almond Chicken Oaxacan-Style) 56

Barbacoa de Longostinos (Barbecued Langostinos) 58

Chiles Anchos Encarameiados con Picadilio en Salsa de Aguacate (Caramelized Ancho Chiles with Picadillo in Avocado Sauce) 60

Filete en Salsa de Oregano (Fillet in Oregano Sauce) 63

Smoked Pork Mole Enchiladas 64

Chilorio Sorpresa (Pork Surprise) 66

Camarones en Chile Rojo (Shrimp in Red Chile) 68

Cabritoy Res con Chiles Anchos (Braised Goat and Beef with Ancho Chiles) 70

Carnitas con Chile Negro (Steak with Black Chile) 72

Side Dishes 73

Arroz con Chiles Poblanos Rojos (Rice with Red Poblano Chiles) 75

Tacos Rellenos de Camarón (Shrimp Tacos) 76

Calabacitas en Adobillo (Squash in Adobo Sauce) 78

Rajas con Crema (Sliced Chiles with Cream) 80

Frijoles Charros (Cowboy Beans) 82

Drinks, Breads, and Desserts 85

Ancho-Flavored Vodka 87

Ancho Chile and Rum-Mulled Citrus Cider 88

Ancho-Chocolate Mousse with Grand Marnier 89

Ancho-Piquin Spoonbread 90

Strawberry-Ancho Blue Corn Muffins 91

Coconut Ginger Flan with Ancho 92

Part 4 Resources 95

Further Reading 97

Seed and Plant Sources 97

Websites 97

Chile Pepper Suppliers and Online Hotshops 98

About the Author 99