Ingredients:

• 2 Dried Arbol Chiles
• 1 Dried Guajillo Chile
• 2-3 Tablespoons Vegetable Oil
• 3 Cloves Garlic
• 1 Onion, coarsely chopped
• 1 1/2 Cups unsalted peanuts, lightly roasted, or 1 Cup peanut butter (no sugar added)
• 1/4 – 1/2 Cup warm Chicken stock (or buillon)
• 1/2 Chipotle chiles (canned in adobo sauce)
• 1/8 Teaspoon Cinnamon
• Pinch of Ground clove
• Freshly ground black pepper, to taste
• Salt to Taste

Directions:

Re-Hydrate the arbol and guajillo chiles by placing them in hot water until they soften. Remove stems and corasely chop.

Add the oil to a large skillet set over medium heat. Add the arbol and guajillo chiles, garlic and onion and sauté until softened. Remove from the pan and set aside.

If using peanuts, add more oil (if necessary) to the skillet and set it over medium heat. Add the peanuts and roast them about 30 seconds to a minute, stirring continually. Remove and set aside.

In a blender, combine the chile-garlic-onion mixture and about 1/4 cup of the chicken stock. Add the chipotle chile(s) and a tablespoon of the adobo sauce, blending well.

Add the peanuts (or the peanut butter) and 1 or 2 more tablespoons of chicken stock. Blend until smooth. Add the cinnamon, clove, pepper and salt to taste. Taste and add additional adobo, salt, pepper, or chicken stock to adjust seasoning and thickness, if desired.

This salsa perfectly complements roasted chicken, served with rice and warm tortillas.

Recipe Posted by Lindsay

Pork Ribs by Amy Hernandez

Ingredients:

• 2 Lbs baby back ribs, 2-3 inch pieces
• 1 Tsp salt
• 1 Tsp oil
• 1 1/2 Lbs fresh tomatillos, outer husks removed and rinsed
• 2-3 Jalapeño chiles
• 1/2 Small onion
• 2 Large fresh guero chiles
• 2 Large garlic cloves minced
• 3/4 cup firmly packed cilantro leaves
• 1 Tsp salt or to taste
• 1 Cup of water

Directions:

Rinse the meat and pat dry. In a large skillet with a lid set over medium-high heat. Season meat with 1 tsp of salt and place in skillet to brown (this may need to be done in two small batches) Be careful not to burn the brown bits on the bottom of the skillet as these will give a great flavor to the salsa. Once done, remove meat from skillet and remove skillet from heat until salsa is ready.

Place now the tomatillos, onions, jalapeños, and guero chiles on a dry pan or comal at medium high heat. Roast thoroughly, turning occasionally. Place garlic, cilantro and salt into blender bowl and then add in additional items (except for the guero chiles) as they finish roasting. Chiles and onion will be soft when they are ready, and the tomatillos will turn from bright green to a more yellow hue. Peel guero chiles and set them aside until the final step.

Blend the salsa well. Return the skillet to a medium high heat and pour in the salsa. Stir gently to release the brown bits on the bottom. Add browned ribs and 1 cup of water to salsa and cover. Reduce heat to low and cook covered until ribs are tender, about 40 minutes. Check occasionally to see if more water is needed.

When the meat is tender, add the guero chiles and check for salt. Be very careful not to make final check for salt until the meat is tender and the salsa is at the consistency you desire. Otherwise the end result can be too salty if additional reduction of salsa occurs. Serve with beans or rice with warm corn tortillas. Serves 4-6.

Recipe Posted by Lindsay

Pumpkin Seed Salsa Ingredients:

• 2 Garlic cloves, minced
• 1 Tbs Serrano chile pepper, finely chopped
• 1 Teaspoon  Habanero chile pepper, finely chopped
• 2 Teaspoon ground cumin
• 2 Cups raw green pumpkin seeds, hulled
• 1/2 Cup vegetable oil
• 2 Cups cilantro, chopped
• 1 1/2 Cups water
• Salt to taste

Tomato Salsa Ingredients:

• 2 Serrano chile peppers, finely chopped
• 4 Roma tomatoes, chopped
• 1/4 Cup onion, finely chopped
• 1 Garlic clove, minced
• 3 Tbs freshly squeezed lime juice
• Salt to taste
• Freshly ground black pepper to taste

Flauta Ingredients:

• 16 Corn tortillas
• 1 Chayote squash, pitted and cut into wedges
• 2 Red bell peppers
• 1 Large onion
• 4 Small or 1 large zucchini
• Salt to taste
• Freshly ground black pepper to taste
• Cayenne pepper to taste
• Vegetable oil
• 3/4 Cup queso fresco (Ricotta cheese as a substitute)

Pumpkin Seed Salsa Directions:

Sauté garlic, serrano, habanero, cumin, and pumpkin seeds in the oil in a large skillet set over medium-high heat, stirring frequently until seeds start to pop, about 5 minutes.

Transfer 1/3 cup of the pumpkin seeds to a small bowl and set aside. Cool the remaining seeds and oil and combine with the cilantro, water, salt to taste in a blender. Blend until smooth and set aside.

Tomato Salsa Directions:

Combine serrano, tomatoes, onion, garlic, lime juice, and salt and pepper to taste. Set aside.

Flauta Directions:

Warm tortillas by wrapping them in foil and heating them in a 325-degree-Fahrenheit pre-heated oven for about 20 minutes. (They can also be heated in the microwave as a quick option.)

If grilling the chayote, bell pepper, onion and zucchini, cut them into large wedges. If sautéing the vegetables, cut them into large strips. In either case, cook them until tender with a bit of oil and season them with salt, pepper, and cayenne to taste. Cut the grilled vegetables into strips once tender.

Spread 1 tablespoon of pumpkin seed salsa on each warm tortilla.

Add some of the vegetables, and roll it up.

Heat about 1/2 cup oil in a large skillet set over medium-high heat until hot. Fry flautas seam side down, turning once, and cook until golden and heated through.

Transfer flautas to plates, topping them with pumpkin-seed salsa and a sprinkling of reserved seeds and cheese. Garnish with the tomato salsa.

Recipe Posted by Lindsay

Some people know them as “chile” others use the word “chili”, both of them are fine but we as Mexicans commonly use the word chile. It is interesting that when people talks about Mexican Food, the first thing that come to mind is chile, hot, spicy, and I’m sorry to tell but it’s true. Like in the case of tortillas, chiles are fundamental ingredient of Mexican Cuisine.  Having over 60 different styles (some mild, some hot, others fiery or lethal), it is logical to conclude why Mexicans use them for almost every meal, and beleive it or not, what makes a chile very hot is not the body or skin (red, yellow or green), but the seeds! That’s why we always suggest removing the seeds from the chiles. But why don’t we take a closer look to “some” of the most famous chiles in Mexico.

Chile de Arbol

They are one of the favorite chiles for Mexicans because of their bold and subtle natural smoky flavor. They are a favorite ingredient in salsas, but are also added to soups and foods as the perfect complement. Chile de arbol have an intense heat that is slightly less than that of the cayenne peppers and for that reason we love them.

Chile Habanero

Originally from the Yucatan Peninsula, but disseminated to the world by Europeans, this chiles get their name from the Cuban city of La Habana, which is known as Havana in English. Although they are not from Cuba, the chile habanero was frequently traded there. While Mexico is the largest consumer of this spicy ingredient, particularly in hot sauces and spicy foods, it’s flavor and floral aroma have become increasingly popular around the world.

Chile Poblano (ancho)

Originally from the state of Puebla, chile pobalno is one of the most popular chiles grown in Mexico. Chile poblano is multi-stemmed, and can reach 25 inches in height. The pod itself is about 3 to 6 inches long and about 2 to 3 inches wide. Chile poblano is mild, heart-shapped and have very thick walls, which make them great for stuffing. Chiles rellenos are often made with them, but also they are the main ingredient for chiles en nogada.

Chile Serrano

People say that this type of chile was originally from the north sierra (mountains) between Puebla and Hidalgo were originally was cultivated. Because you don’t have to char or core this thin-skinned chile (just cut it into tiny slices and mince it) it’s the fastest one to use for salsas. The flavor is bright and bitting, with a delayed fuse.

Chile Jalapeño

The chile gets its name due to the Mexican city of Xalapa, Veracruz that is the production center of this chiles. It is considered a very hot and fiery chile with a distinctive flavor. This chile is used in both cooked and raw salsas and prevails across many different lines of Mexican cooking.

Chile Manzano

Also known as “peron” or “ciruelo”, is originally from Zitacuaro, Michoacan and the north areas of the Estado de Mexico. It’s part of the group of the capsicum pubescens, characterized mainly for its rough, black seeds and fuzzy leaves. It is mostly cultivated in high and cold elevated zones. This chile is very hot and it’s mostly stuffed or used in salsas.

Chile Pasilla

It is called “the little raising” of chiles due to the black color and wrinkle skin. People often substitute chile ancho for pasilla. It is called pasilla when the chile is fresh, but when the chile is dried its called “chile negro”. Normally people use this chile to make salsas or is included in stews.

Chile Guajillo

These chiles are thick, tough skin, dark reddish, and they can be mild to moderate in heat. These chiles need more time to soak due to its thick skin, and are used in various meals no matter in which type of cuisine, region and cooking style.

Posted by Magdiel

Ingredients:

• 2-3 Large Avocados
• 3 Cloves garlic, peeled
• 1/2 onion, halved again
• 4-7 Habanero Chile Peppers*
• 3-4 Limes, quartered and juiced
• Salt to taste
• Water as necessary

*The number of peppers depends on how spicy you want it. I prefer about 7 chiles. Remember, it’s a hot salsa with avocado, not guacamole!

Directions:

In a small pan, roast the habanero peppers over medium-high heat. Turn them occasionally so all sides are a bit blackend. Remove from heat and pour water over the chiles to soak/soften a few minutes. You may choose to remove the skins, but I think the roasted skins add nice flavor. Remove seeds, and /or veins if you don’t want it too spic; otherwise, remove the stems and set the whole roasted chiles aside.

Cut the avocados in half and remove and save the pits. Scoop the avocado from its skins into a blender. Add the garlic, onion, roasted habanero peppers, and lime juice. Blend until smooth. It should be pretty thick at this point. Add salt to taste and some water and blend again. It’s salsa, so it should be neither too thick not too runny. Keep adding a bit of water until you get the desired consistency for your taste.

Store in an airthight container with the avocado pits added at the end. This will help prevent the salsa from darkening in color or turning brownish.

You can top anything with this salsa – Carne Asada, Tacos, Tortas, Quesadillas or Tostadas. Adding a little sour cream to the combo will temper the spice a bit.

Posted by Lindsay

Ingredients:

• 2-3 Large Avocados
• 1 Clove Garlic, peeled and minced
• 1/2 Cup Onion (preferably Red Onion) finely chopped
• 1/2 Cup Roma Tomato, seeds removed, finely chopped
• 1/2 Cup Cilantro, finely chopped
• 1 Habanero, Serrano or Jalapeño Chile Pepper, minced, optional (remove seeds to reduce spiciness)
• Juice of 1 Lime
• 1 Tablespoon Cumin
• Salt to Taste

Directions:

Cut the avocados in half. Remove the pits, but save them! Scoop the avocado halves from the skins, and then mash with a fork. Add the other ingredients and mix well. Add the avocado pits to the finished guacamole. This helps prevent it from turning brown. It’s best to cover and refrigerate for a good hour prior to serving to maximize the intensity of the flavors.

Serve with Carne Asada, Huevos a la Mexicana, tostadas, or anything else that sounds tempting.

Posted by Lindsay

Each region in Mexico has it’s own unique twist on the pico de gallo salsa, but it always includes coarsely chopped fresh vegetables or fruit. Some say the name, which means “rooster beak”, comes from the fact that the Serrano chili peper bears a striking resemble to a rooster’s beak. Others say it’s due to the fact that you pinch your thumb and forefinger together holding the ingredients while your chopping. In any event, this delicious salsa can accompany anything from simple tortilla chips to a variety of mouth-watering Mexican dishes, such as carne asada (grilled steak), quesadillas, molletes (the Mexican Version of bruschetta), beans, guacamole and basically anything else.

Pico de gallo can be savory, made with onion, tomatoes, chiles, cilantro, and lime juice, or sweet, made with fruit like strawberries, mangoes, oranges, pineapple, honeydew melon or watermelon.

It’s quick and easy to prepare. And no store-bought salsa can compare with fresh, homemade pico de gallo!.

Ingredients:

5-6 Roma tomatoes, chopped

1 Small onion, chopped

1/2 Cup fresh cilantro, chopped

2 Serrano or Jalapeño chiles, seeded and minced

1 Clove garlic, minced

2 Tbsp. freshly squeezed lime juice

Salt and peper to taste.

Preparation:

Simply combine all ingredients and mix well. let stand for at least 1 hour, or even overnight in the fridge. Remember, the longer the better. The flavors really get a chance to permeate throughout.

As an option, throw in some chopped avocado or jicama during preparation. And if you like it spicy like I do, use Habanero pepers (including seeds) instead of Serranos or Jalapeños!.

For sweet salsas, simply replace the tomatoes with fresh fruit. You can add a little freshly squeezed orange or pineapple juice as well. Pineapple salsa made with Habanero chili is one of my favorites.

Posted by Lindsay