Mexican cooking uses chili in large quantities, fresh and dried. Add Fresh serrano, jalapeno or habanera, even a fast grassy floral heat, and are an integral part of the kitchen, but to really Mexican food, you need to gain an understanding for the dried chili's.
The complex heat of dried chili provides the backbone for most of the kitchen, and whether a simple dried chili salsa or a mole sauce, dried chilli's are essential.
Some of the commonly used dried chileare in the Mexican kitchen:
The ancho
This is really the workhorse of Mexican cuisine and is the most widely used of all chili's. The ancho is simply a dried poblano, and has a beautiful, rich, smooth and slightly sweet flavor, with hints of dark chocolate. Because it is not too severe, it can be pureed to thicken sauces.
The guajillo
A more aggressive chili, the guajillo is very often paired with the ancho is. Spicy and less complex, the guajillo adds theHeat to many famous Mexican dishes. Smoky and less sweet than the ancho, it has a simpler dried chili flavor.
The chipotle
A ripe red jalapeno-dried over smoky mesquite, add the spicy sweet chipotle heat and is a very popular chili. The chipotle is sold both dried and dehydrated preserved in an adobe sauce.
The pasilla
Lingering complexity and an acidic heat, which holds in his mouth, which is very spicy pasilla and often for a usedgreat table salsas and sauces. They often use the pasilla in a mole sauce.
The del arbol pepper
Straightforward dried chilli heat. The del arbol is one of the absolute "of Mexican dried chiles, and offers little more than one-dimensional flavor and chili seasoning - ideal for a very spicy and the main table sauce or salsa!
To really cook Mexican, you need to understand and appreciate the variety of chili from Mexico. Complex, rich and savory, cooking with driedChili's makes an incredible variety of flavors, and of course very spicy heat in every bite!
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