Mexican pickled dried chiles, any recipes?
At Teresa's Mosaic Cafe here in Tucson, they have a really nice pickled dried chile. It may be Oaxacan. My guy wants me to make it for him.
I looked all over Mexican recipes sites/ my mexican cookbooks, and so on, and this is the only one I found (and I am trying it, but I don't think it is the same):
Anyone able to help me out here?
Have you tried any of Rick Bayless' books?
My Mexican cookbooks do not mention pickled dried chiles probably because the variety (varieties) of chile(s) need to be specified.
Maybe this will help...
I make a chile puree using dried chiles that is added to my chili when I brew some. I do not have a standard recipe because I like to play with my food.
I rehydrate anchos, guajillos, chipotles, peguin and de arbol chiles in no specific measurements. I put these rehydrated chiles in a wide mouth glass jar and add some of the water that was used to rehydrate them. To this mess I add 3 or 4 bhut jolokia (ghost peppers), some olive oil, a little vinegar and some salt. The latter 2 ingredients are used as preservatives. Using an immersible blender (stick blender), puree the chiles until really smooth. As long as this stuff is refrigerated, it will last for sevral weeks without getting moldy because of the vinegar and salt. IT IS HOTTER THAN HELL because of the bhut jolokia chiles. They are now the 2nd hottest chile known to humans because there is a new variety that has displaced that one...the Trinidad Moruga Scorpion.
In bocca al lupo (Italian for Good Luck)
But despite the search terms the vast majority of the results aren't about pickling dried chiles. Apart from chipotles en adobo (I guess that counts as pickled), pickling dried chiles is pretty uncommon in Mexico.
I did some searches in Spanish terms -- "chiles secos en escabeche", "chiles secos en vinagre", and the like -- and came up with mostly empty nets.
re: Soul Vole
I did the same spanish searches, and also found nothing but I am guessing that the above-mentioned Diana Kennedy book will do the trick. Thanks everyone! I will report back after I get the book from library and try it. I suspect that it is those special 'Pasilla de Oaxaca' chiles.
"An Oaxacan treat, smoked pasilla peppers are kept in a big jar at the back of the dining room. They arrive in their perfumy liquid, and will add a rich rich, leathery flavor to whatever they touch."
The picture looks like the 'Pasilla de Oaxaca' (smoky, not as narrow as pasilla, but not as wide as ancho).
Zarela Martinez, in a book about Oaxaca, has a recipe for Verduras en Vinagre.
Vegetables are blanched and cooled (potato, carrot, cauliflower etc). The marinade contains onion, garlic, vinegar, Mexican oregano and Oaxacan pasillas (or cipotle).
If the dish is from Oaxaca, another source is D Kennedy's coffeetable book.
re: Soul Vole
It's a lovely, dark winey one--with some extra spice. Maybe pasilla but I don't remember it having much kick. I I don't remember what they said it was. It definitely was different from the Verduras en vinagre. I looked at Diana Kennedy, but didn't see it, but I could have missed.
Having done a little more research into this request, I found a recipe in a book entitled Red Hot Peppers by Jean Andrews, and published in hard cover 1993 on page 116. The recipe is called Pickled Chiles Anchos. Chowhound has a restriction about posting a published recipe. Maybe this book is available at a library in your area.
Just found the Jean Andews 'The Pepper Trail' book in a used book store. This recipe is from Cocina de la Familia
Summary: make a spiced vinegar/piloncillo marinade; steep the anchos. Exact flavor will depend on balance of vinegar and sugar. Anchos are probably best, since they have the most flesh of the large mild chiles, and the skin isn't too tough. I made a 1/4 recipe, and have been enjoying the peppers for the past week.
4 c red wine vinegar
4 c water
boil till piloncillo is disolved; add:
12 garlic cloves
10 bay leaves
2T allspice berries
simmer 10 min; turn off heat; add:
1/2c veg oil
1/2c olive oil
20 anchos - cleaned, seeded
sprigs of fresh herbs (e.g. mint, sage, thyme)
marinate overnight; Serve: drain, stuff (fresh cheese filling, tuna salad etc)
I've done moritas/chipotles from dried.
Rehydrate in water until soft. Remove stems and seed to decrease the heat if you want. Saute sliced onions and carrots, add rehydrated peppers and add a brine of water, vinegar, Piloncillo (sugar),salt and bay leaf. Cook briefly and store in wide mouth jars and refrigerate.