Red Chilis
Chili peppers are a classic ingredient in Mexican cuisine. Each variety of chili pepper has its own distinct flavor, so when a recipe calls for a particular type of pepper, try to use it when possible. This will ensure your Mexican dishes are authentic in flavor and have an appropriate level of heat.
Chile Rellenos
To make Chile Rellenos you need big, fresh green poblano peppers. Roast them first in the broiler or hold them over an open flame to blister the skins so that you can rub them away. You need to carefully cut an opening in the side of the chile and remove the seeds and veins while keeping the rest of the chili intact. Recipes vary, but the peppers are usually stuffed with some kind of creamy, cheesy filling, then battered and fried or grilled. You can make the filling from whatever cheeses and other ingredients you like. Try adding corn, chopped jalapenos, chopped onions or different kinds of soft and hard cheeses. The coating is usually fairly light, sometimes just a dusting of flour. Chile Rellenos make a delicious vegetarian meal, especially when covered with a tomato-based sauce. Pair them with rice, beans or a meat dish for a more filling meal.
Ancho Chilies
Ancho chiles are large, dark brown, dried poblano peppers. Soak the ancho chilies in hot water for several hours to rehydrate them. For some Mexican recipes they are ground up. This is an essential flavoring ingredient in mole sauce, one of the more interesting Mexican favorites. Recipes vary considerably, but the most authentic ones call for ancho chiles and guajillos, a dried mild red chili. The peppers undergo a long preparation process, including baking and grinding them and scorching the seeds. The chiles are combined with a long list of herbs, spices, vegetables, seeds and nuts, among other ingredients, into a thick, dark, pungent paste. For a considerably less laborious version, simmer bittersweet chocolate, canned tomatoes, pureed rehydrated anchos, almonds, sesame seeds and peanuts.
Chipotle
Chipotle means "smoked chile", which is exactly what chipotle peppers are. Available whole, dried, canned or made into sauce, they impart a warm, smoky flavor to any dish. To make a versatile black bean sauce, saute an onion and add chopped tomatoes, a can of black beans, garlic, and some minced chipotle pepper, either canned or fresh. Flavor it with distinctively Mexican spices like cumin and cilantro. This sauce makes a hearty Huevos Rancheros, served on top of tortillas with fried eggs, salsa and guacamole. Try it on tacos, as a cold dip, or as a side dish.
Tags: Chile Rellenos, Chile Rellenos make, other ingredients, poblano peppers, Recipes vary, Rellenos make