Fresh or Dried Amazing Mexican Chiles
Chiles is eaten today as a fresh vegetable or in its dried form as a spice. It is often used in combination with tomatoes in salsas, and hot sauces, but it can also be found in many Mexican ethnic foods, meats, salad dressings, dairy products, beverages, candies, baked goods, snack foods, breading and batters. Paprika (the Hungarian words for Chile), is used as coloring in sausages, cheeses, drugs and cosmetics. Cayenne (named for a city in French Guiana) is used in hot sauce, and jalapeños (named for Jalapa, Mexico), are preserved by canning or pickling. Chiles have antimicrobial effects, and help to retard food spoilage, and important benefit in warm climates, the chili pepper is one family of crop that just keeps on giving. Fresh from the garden, they’re fantastic in stir-frys and salsas. But give them a little time, and their flavors turn into something else entirely. Deeper. Earthier. Spicier. Sometimes even their names
The Pasilla pepper is one of the most used dry peppers in the Mexican kitchens.
The mild deep smoky taste of this pepper makes it perfect to create many delicious dishes, from table sauces to main meals.
5 dried Pasilla peppers 2 cups of beef broth
2 large tomatoes
1-2 garlic cloves
1⁄2 of a large onion
4 tablespoons of vegetable oil
6 large Pork steaks thin sliced
(the steaks can be substituted with short ribs)
2 large potatoes
Salt and pepper to taste
Open the peppers with a knife and pull the stem out trying to pull out as much of the pepper veins and seeds, rinse the skins out under running water and place the skins in a medium pot with half of the beef broth to boil, immediately after boiling get it off the stove and set to the side to cool and rest for 15 minutes.
In a skillet, place the tomatoes, garlic and the half of the onion to roast, making sure that all the sides are charred, obviously the garlic will be done first so pull it out once it looks nice and roasted and make sure it doesn’t burn.
In a blender place the peppers with the broth liquid and add the roasted tomatoes, garlic and onion, blend until you get a smooth sauce, if it’s to think add more beef broth and set to the side.
In a large pan place the oil and bring it to a medium heat, once hot add the meat to cook for about 5-7 minutes. Pour sauce from the blender into the meat that is cooking, if you prefer a smoother sauce you can strain it before adding it to the meat. Cook for 15 minutes until the meat is tender adding beef broth as needed to keep a nice smooth sauce. While the meat is cooking with the sauce, cut your potatoes in chunks and boil in water with a little salt and draining them after done, these potatoes will be added to the end once the meet is cooked just to incorporate them into the sauce with the meat. You can use other type of vegetables such as Zucchini, Chayote or even cabbage.
Serve with white rice, beans and fresh warm tortillas