#pasilla chile pepper
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Latin American - Jackfruit Enchiladas
In this vegan enchilada recipe, seasoned jackfruit and sauteed vegetables are rolled in tortillas and topped with a tasty chile pepper sauce.
#guajillo chile peppers#chile pepper sauce#chile pepper#jackfruit enchiladas#pasilla chile pepper#chile peppers
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Authentic Enchilada Sauce
This traditional enchilada sauce, which can be made with either chicken or beef stock, is spiced up by freshly roasted chile peppers. To make it hotter, cayenne pepper can be added.
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Turkey Chili. Made my own chili slurry with dried chiles. Ancho, guajillo, pulla, and a couple thai birds for heat. Plus some canned chipotles in adobo. Love this chili, it's so good.
Resippy below the fold:
Notes: You can experiment with your chile mixtures but I usually do not omit the anchos and guajillos. If you want to make this vegetarian, I'm sure that veggie broth and a ground meat substitute would work just fine, the flavors are nice and bold so the turkey is really just there in the background.
Turkey Chili
4 cups low-sodium chicken broth
3 large or 6 medium ancho chiles
2 dried guajillo chiles
2 dried pasilla chiles
2 canned chipotle chiles in adobo
6 Tbsp. vegetable oil, divided
3 lb. ground turkey, preferably dark meat
Kosher salt
2 onions, finely chopped
5 garlic cloves, smashed
1 Tbsp. ground cumin
2 tsp. dried oregano
2 Tbsp. tomato paste
1 12-oz. bottle hard cider or lager-style beer
1 3" cinnamon stick
2 bay leaves
2 15.5-oz. cans cannellini beans, drained, rinsed
3 Tbsp. pure maple syrup
1 cup plain Greek yogurt
2 Tbsp. fresh lime juice (from 1–2 limes)
Handful of cilantro leaves and stems, finely chopped
Freshly ground black pepper
Tostadas (for serving)
Bring broth to a simmer in a large Dutch oven or other heavy pot. Meanwhile, remove and discard stems from ancho, guajillo, and pasilla chiles. Tear flesh into a few pieces, letting seeds fall out. Transfer to a blender. Add hot broth and cover blender; let sit until chiles are softened, 25–30 minutes. Add chipotle chiles and blend on high speed until smooth, about 1 minute; set aside.
Heat 2 Tbsp. oil in same pot over medium-high. Season turkey all over with salt. Add half of turkey to pot and smash down with a wooden spoon to flatten against surface of pot and break into smaller clumps. Cook, undisturbed, until underside is browned, top side is no longer pink, and most of the liquid is cooked off, 8–10 minutes. Using a slotted spoon, transfer to a plate. Repeat with another 2 Tbsp. oil and remaining turkey.
Heat remaining 2 Tbsp. oil in same pot over medium. Add onions and garlic; season with salt and stir to combine. Cover pot and cook, stirring occasionally, until onions are translucent, very soft, and starting to brown around the edges, 10–12 minutes.
Add cumin and oregano and cook, stirring frequently, until fragrant and sizzling, about 1 minute. Add tomato paste and cook, stirring to coat vegetables, until paste darkens slightly, about 1 minute.
Add cider, cinnamon, and bay leaves and scrape up any brown bits stuck to bottom of pot (if you’re not using cider, skip this step and increase water in next step to 5 cups). Bring to a lively simmer and cook, stirring occasionally, until liquid is mostly reduced, about 5 minutes.
Add reserved chile purée, beans, and maple syrup. Add 4 cups water to blender, swish around to loosen any remaining purée, then pour into pot; season with salt.
Bring to a boil, reduce heat to medium-low, and gently simmer, partially covered and stirring occasionally, until liquid is thickened and very flavorful, about 1 hour.
Add turkey and simmer until flavors have melded, about 30 minutes longer.
Meanwhile, stir yogurt, lime juice, and cilantro in a small bowl to combine. Season to taste with salt.
Taste chili and season with salt and pepper if needed. Remove from heat and fish out cinnamon stick and bay leaves. Divide chili among bowls. Top with a dollop of yogurt-lime sauce and some broken tostadas.
Do Ahead: Chili (without yogurt sauce and tostadas) can be made 3 days ahead. Transfer to an airtight container and chill.
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Margaritaville | Carlo Sernaglia and Julia Turshen
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Chili Colorado. Smoked London broil for 4 hours with pecan and apple wood. Pureed guajillo, ancho and pasilla chiles. Beef broth base, avocado oil, cumin, onion, black pepper. Sour cream, espellete, and cilantro garnish. This rich mahogany sauce is the most beautiful I have created. by TechnicaliBlues| #love #foodpic #tasty #breakfast #cooking #delicious #yummy #foodstagram #foodblogger #foodporn #instafood #foodie #food
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Chili Colorado. Smoked London broil for 4 hours with pecan and apple wood. Pureed guajillo, ancho and pasilla chiles. Beef broth base, avocado oil, cumin, onion, black pepper. Sour cream, espellete, and cilantro garnish. This rich mahogany sauce is the most beautiful I have created.
Source: https://reddit.com/r/foodporn
http://foodmyheart.tumblr.com | https://campsite.bio/foodmyheart
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Chili Colorado. Smoked London broil for 4 hours with pecan and apple wood. Pureed guajillo, ancho and pasilla chiles. Beef broth base, avocado oil, cumin, onion, black pepper. Sour cream, espellete, and cilantro garnish. This rich mahogany sauce is the most beautiful I have created. Check this blog!
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Recipe for Authentic Enchilada Sauce
Fresh-roasted chile peppers add zing to this authentic enchilada sauce, which can be made with either chicken or beef stock. Cayenne pepper can be added to make it hotter. 4 tablespoons all-purpose flour, 1 teaspoon dried oregano, 1 onion chopped, 2 cloves crushed garlic, 3 pasilla chile peppers, Salt to taste, 3 ancho chile peppers, 3 cups chicken stock, 4 tablespoons butter, 1/2 teaspoon ground cumin, Water to cover
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Grilled Pork Tacos al Pastor Recipe
Lightly-fried tortillas topped with melted Jack cheese, shredded cabbage, and a little salsa make the perfect canvas to present pineapple-pepper marinated pork. 1/2 cup roasted tomato salsa divided, 3/4 cup pineapple juice, 1 teaspoon ground cinnamon, 16 corn tortillas, 1 tablespoon vegetable oil or as needed, 1 tablespoon white vinegar, 2 cups shredded cabbage divided, 1/2 teaspoon salt or to taste, 1 cup boiling water or as needed to cover, 2 dried pasilla chiles seeds discarded, 1 pinch ground cumin or to taste, 3 dried guajillo chilies seeds discarded, 1 large jalapeno pepper thinly sliced - or to taste, 16 slices Monterey Jack cheese divided, 4 cloves garlic, 1 teaspoon ground dried chipotle pepper, 2 pork tenderloins membranes removed, 1 pinch cayenne pepper or to taste, 1 teaspoon vegetable oil, 1 pinch dried oregano or to taste
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Sopa de Tortilla Real Mexican Tortilla Soup
This is an authentic Mexican recipe for real tortilla soup made with fried corn tortilla strips and served with avocado, cotija, and crema. 3/4 cup diced cotija cheese, 1 avocado - peeled pitted and diced, 4 teaspoons chicken bouillon granules, 2 tablespoons crema fresca, 1 sprig fresh parsley, vegetable oil or as needed, 1 clove garlic, 1/4 teaspoon dried oregano, 4 cups water, 2 tomatoes seeded and chopped, 3 dried pasilla chile peppers seeded, 12 corn tortillas cut into strips, 1/2 large onion chopped
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Mexican Bean and Tortilla Soup Sopa Tarasca
Vegetarians will love this easy, authentic Mexican bean and tortilla soup filled with roasted tomatoes, pasilla chiles, and serrano peppers. 3 tablespoons grated Cotija cheese or to taste, 2 serrano peppers or to taste, 4 cups black beans with liquid, 4 corn tortillas cut into thin strips, 1/2 small onion sliced, 1 cup water, salt to taste, 1 pinch ground dried oregano, 3 tablespoons vegetable oil divided, 2 pasilla chile peppers - stems seeds and veins removed, 1 Roma tomato
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Recipe for Veggie Mexican Layered Casserole
This Mexican layered casserole is vegetarian friendly and full of veggies, including bell peppers, corn, onions, beans, tomatoes, and chiles. 1 cup cottage cheese, 1/2 cup frozen corn, 1 can pinto beans drained and rinsed, 1.5 cups shredded Cheddar cheese divided, 1 teaspoon ground cumin, 1/2 green bell pepper chopped, 1 can refried beans, 1 jalapeno pepper seeded and chopped, 2 Roma tomatoes chopped, 1/2 white onion chopped, 1 cup sour cream, 5 whole wheat tortillas or as needed, 1/2 red onion chopped, 1 tablespoon olive oil, 1/2 yellow bell pepper chopped, 1/2 cup roasted pasilla chile sauce
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Recipe for Black Bean Tamale Bake
This one-skillet tamale bake with ground chuck and black beans covered in a cheesy cornbread topping combines all of your favorite Mexican dishes. 1/2 cup cornmeal, 1 jalapeno pepper finely chopped, 2 cloves garlic chopped, 1/2 pound ground chuck, 1 cup canned diced tomatoes drained, 1 jar pasilla chile cooking sauce, 2 ears corn kernels cut from cob, 1/2 cup chopped green bell pepper, 2 tablespoons vegetable oil, 1/2 cup chopped onion, 1 cup shredded Monterey Jack cheese, 1/2 teaspoon salt, 1 can black beans drained, 2.5 cups water
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Pozole in a Slow Cooker Recipe
This classic Mexican soup can be made easily by slow-cooking pork with a combination of chicken stock, canned white hominy, and dried chile peppers that have been reconstituted. 1 teaspoon cumin seeds, 5 Roma tomatoes chopped, 2 cans white hominy rinsed and drained, 4 cups chicken stock, 1/2 white onion chopped, 2 cloves garlic, 2 guajillo chile peppers - stems seeds and veins removed, salt to taste, 2 pasilla chile peppers - stems seeds and veins removed, 2 ancho chile peppers - stems seeds and veins removed, water to cover, 1 pound pork shoulder cut into several large pieces, 2 bay leaves
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Pasilla de Oaxaca Chiles Tucked away in the mountains of northeastern Oaxaca, you'll find one of the rarest heirloom chile peppers in the world. The Pasilla de Oaxaca chile is a deliciously smoky and sweet dried pepper, with notes of fruit and a friendly amount of heat.
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Recipe for Shrimp and Octopus Soup Caldo de Camaron y Pulpo
This is a 'Caldo' or soup made with Shrimp and Octopus. This is for all the Mexican and seafood lovers. This soup can be eaten with Tortillas or Tostadas. 1 cup diced carrots, 2 cups cubed potatoes, 1 cup diced celery, 2 pounds octopus cut into 1 inch pieces, 1 tablespoon vegetable oil, salt to taste, 1.5 pounds large shrimp in shells, 1 cup diced tomato, 1/2 cup crushed dry pasilla chile peppers, 2 quarts water, 1 cup fresh corn kernels, 1/2 cup chopped onion or to taste
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