|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
__Roasting, Peeling and Seeding Fresh Chiles |
|
Print this Recipe It is important to roast, peel, and seed fresh large green chiles that are to be used for stuffing, cut into strips, diced, or puréed. Roasting chars and loosens the skin for easy removal. It also makes the chiles more flavorful and tender. The two methods I find most successful for home cooking are to roast the chiles directly over a gas burner, or to roast them under a hot oven broiler. The most common large green chiles to roast and peel are the poblano, Anaheim, or New Mexico chiles. (To avoid skin or eye irritation, wear protective gloves when handling chiles or wash your hands thoroughly after.) TO ROAST: Hold the chiles, 1 at a time, with long tongs, directly over a gas flame, turning frequently until blistered and charred all over. Or, put the chiles on a large baking sheet, and broil as close to the preheated broiler as possible. Turn the chiles frequently until they are blistered and charred all over. Immediately enclose the charred chiles in a plastic or paper bag and let steam about 5 minutes. (Put only 2 to 3 chiles in a bag at a time. They continue to generate heat, and if there is too much moisture in the bag, or, they steam too long, the bright color is lost and they get too soft.) Rub off the blackened skin and rinse the chiles under running water. Cut the chiles open and remove the seeds and veins in either of the following ways: If the chiles will be stuffed, leave the stems on. Make a slit down the side of the chile and the seed pod and remove the seeds and veins with a knife, leaving the whole chile intact. If the chiles will be cut into strips or diced, remove the stem and scrape out the seeds and veins with your fingers or a small spoon. Rinse gently under running water to wash away any remaining seeds. Pat gently with a paper towel to remove excess moisture. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
04- Techniques 02- Ingredients for the Mexican Pantry 01- Introduction 03- Kitchen Equipment 05- Menus 06- Mexican Cooking Glossary 07- Mail-Order Sources for Ingredients 08- About Author __Roasting, Peeling and Seeding Fresh Chiles __Roasting Tomatoes __Toasting Dried Chiles __Toasting Dried Herbs and Spices __Toasting Nuts and Seeds __Grinding, Blending, and Frying __Using Banana Leaves __Using Fresh Cactus Paddles __Pressing Tortillas __Hot Tamales For Every Taste __Handling and Preparing Cactus __Chicharrón, a National Snack __Fried Corn Tortilla Chips and Strips __Moles with Poultry __Making Beans Easier to Digest __Pan Tip for Baking Bread __Mexican Chocolate |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
