Smoked Chili Powder and Chili Paste

August 20, 2009 / Ren

(This is part 1 of a 2-part post- part 2 is here. You might also like this post about achiote paste)

Made from 16 kinds of peppers, herbs and spices, here’s a homemade smoked chili powder unlike anything you’ll find in the store..

Smoked Chili Powder

I strongly recommend that you wear a pair of disposable gloves while doing this..

Gather a selection of dried chiles with different flavor profiles (hot, mild, fruity and smoky). I’m using Pasilla, Petines, Arbol, New Mexico, Chilhuacle negro, Mulatto, and both Dorado and Morita Chipotles.

Using a pair of scissors, snip the tips off the peppers then split lengthwise. Spread apart and remove the stem and seed clusters.

Arrange peppers on a baking tray lined with parchment paper and roast in a 350 degree oven until fragrant and crisp, about 15 minutes, or (even better) smoke the chiles outdoors over mesquite. Allow the chiles to cool.

Meanwhile, lightly toast cumin, coriander, anatto and cinnamon in a dry skillet over medium heat. Allow to cool.

Working in batches, process the chiles in a food processor with the toasted spices, dried onion, garlic, cilantro, Mexican oregano and sea salt.

Pour all into a bowl and stir to combine. Store in an airtight container away from direct light up to 6 months.

To make a paste for use in soups, stews or bean dishes, add a tablespoon of white vinegar and 2 tablespoons of fresh orange juice (especially good with chicken or pork) to the chili powder and work into a thick paste. Store in the refrigerator for up to 2 months..

Fresh Chili Paste

: Smoked Chili Powder

: Fresh Chili Paste

This post is part of The Nourishing Gourmet’s Pennywise Platter

Carne Guisada

December 3, 2008 / Ren

Stew meat, stock, fresh tomatoes, garlic, onion, peppers and spices.

Simple. Delicious.

Brown about 1 pound of local grass-fed beef in a spoonful of annatto oil.

Add in about 4 chopped tomatoes, one or two chopped chipotles en adobo and a cup of good beef stock and simmer, stirring occasionally until meat is tender, about 90 minutes.

Add fresh jalapeno, cumin, Mexican oregano, parsley and cilantro and simmer 5 minutes.

A dollop of crema Mexicana or a spoonful of agave nectar will cool it down if its too spicy for you.

Serve with tortilla chips, rice, beans or whatever suits your fancy tonight.

Chipotle Black Bean Chicken Chili (favorite)

October 19, 2008 / Ren

Crushed tomatoes, black beans, onion, garlic, jalapeno, cilantro, roasted peppers, chicken, corn, chipotle powder, smoked sweet paprika, sea salt and cheddar cheese.

Brine* the chicken for 1 hour before starting the recipe. Brining makes the chicken much more tender and juicy.

In a Dutch oven, saute the onions, jalapeno, garlic and chipotle until tender, about 7 minutes.

Add tomatoes and peppers, simmer 10 minutes.

Brown the corn with cilantro. Browning releases the sugars and intensifies the corn flavor.

Add the corn, drained black beans and a large spoonful of nutritional yeast flakes. Stir and simmer 10 minutes.

Cook the (rinsed and patted dry) chicken in hot oil with smoked paprika until almost done, about 5 minutes per side.

Cut the chicken into bite size cubes, add to the chili and simmer until chicken is cooked through, about 10 minutes.

Serve topped with shredded cheese and slivered scallions.

* “The brining process forces water into the muscle tissues of the meat by a process known as diffusion and osmosis. This additional moisture causes the muscle tissues to swell and hold more water. The resulting water in the muscle tissues will make the meat more moist and tender. Any spices herbs or other flavorings you add to the brine solution will get taken deep into the meat with the water.”

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