Tag Archives: dry chile

Spicy Red Salsa with Chile Japonés | Salsa Roja con Chile Japonés

mexican-red-salsa

Spicy Red Salsa (also known as Grandma Lola’s chile)
Photo Credit: Lola’s Cocina

This classic red salsa is one that several people in my family prepare based on their interpretation of my grandma Lola’s original recipe. My sister, Vanessa Wiarco, interviewed our grandmother before her passing and captured the recipe directly from her. Below is the original recipe and some spicy words from Vanessa. Read More…

Beef Barbacoa (Party Meat) | Barbacoa de Res

Barbacoa Taco by Flan and Apple Pie

Photo by Flan and Apple Pie

Ingredients:
6-10 lbs whole boneless beef chuck roast
2 bay leaves

Ingredients (meat marinade):
12 dried pasilla chiles
1 ½ tablespoon salt
1 tablespoon oregano
8 garlic cloves peeled
1 large lemon freshly squeezed
1 tablespoon fresh ginger
1 teaspoon white distilled vinegar

Preparation:

  1. Clean chiles with damp paper towel and remove stems and seeds. If you like a little spice, leave some with seeds. Soak dried chiles in very hot water for 15 minutes or until soft. Reserve juice for later use.
  2. Blend chiles, salt, oregano, garlic, lemon juice, and ginger oh high setting until smooth. If necessary, add some of the chile broth to get the blender going. Mixture should be the consistency of barbeque sauce. Taste for salt. It should be on the salty side, because this is the only salt that will be used to season the meat.
  3. Place roast in crockpot and coat well with sauce on both sides. Pour additional sauce over meat. Add 2 cups chile broth, bay leaves, and vinegar to crockpot.
  4. Cover and cook on low setting for 8 to 10 hours. You will know that the meat is ready when it shreds easily.
  5. Shred and serve with dinner rolls or with corn tortillas topped with diced onion, fresh cilantro, lime juice, and Tomatillo Salsa with Dry Arbol Chile.

Red Salsa for Picaditas | Salsa Roja Para Picaditas

by Marisela (Yoli) Dorantes (my mother’s close friend)

Ingredients:
4 medium tomatoes
¼ medium onion
2 cloves garlic
5 dry chile de árbol
Salt (or powdered chicken bouillon) to taste

Preparation:

  1. Roast tomatoes on a comal until blistered and soft. Alternatively, you may roast in broiler.
  2. Remove tomatoes from heat and blend with onion and garlic for 60 seconds on medium setting or until smooth.
  3. Season with salt or powdered chicken bouillon and mix well.

Dark Red Salsa with Toasted Dry Chili Peppers | Salsa Roja y Oscura

by Ignacio (Nash) Mancillas (my great uncle)

Ingredients:
10-15 dry árbol chile peppers*
5 garlic cloves peeled
5 stalks green onion with about 1 inch of green on them
¼ teaspoon whole cumin seed
½ teaspoon dry Mexican oregano
1 bunch cilantro with stalks trimmed at rubber band
1 can whole peeled tomato in liquids
1 teaspoon salt (or to taste)

Preparation:

  1. Blend chile, garlic, onion, cumin, oregano, green onion, canned tomatoes with liquid, and salt on medium setting until somewhat smooth. You still want to be able to see the seeds in the salsa.
  2. Taste and adjust salt. If too spicy, add more tomato, garlic, or onion.

Garlic Shrimp with Chile Negro | Camarón al Mojo de Ajo con Chile Negro

by Vanessa Wiarco (my older sister)

Ingredients:
¾ cup olive oil
30 raw shrimp in shell (jumbo shrimp works best)
3 tablespoons butter
6 dry chile negro peppers, stems removed and broken into 2-inch pieces
12 cloves garlic peeled and slightly crushed
Garlic salt with parsley (to taste)
Fresh ground pepper (to taste)

Preparation:

  1. Clean (do not remove shell or tail) and devein shrimp. Rinse well.
  2. Butterfly shrimp by slicing partially through lengthwise, then season well with garlic salt and pepper.
  3. Preheat large shallow pan with olive oil on medium heat.
  4. Once hot, but not smoking, add garlic and sauté 3-4 minutes stirring constantly to avoid burning. Once garlic becomes soft, move to the outer sides of the pan.
  5. Add chile negro and sauté for 2 minutes or until softened. Move constantly to avoid burning. If it begins to get crispy, lower heat. Move to outer sides of pan.
  6. Place shrimp in pan, open side facing down (shell side, facing upward). Add butter to the middle of the pan and allow it to melt outward.
  7. Cook for approximately 3-5 minutes on each side or until orange and no longer translucent.
  8. Serve with olive oil used to cook shrimp and pieces of chile negro.