In coastal parts of Mexico, seafood, ranging from shellfish to tuna, is substituted for the beef or pork, while in other parts of the country it is made with
blended guajillo chiles, and sautéed onions and tomatillos.
Not exact matches
Chili paste is super easy: rehydrate a handful of your favorite dried chilies — I prefer smoky chilis, like
guajillos and anchos and New Mexicos, over hot chilis — and
blend»em up in the blender with a bit of the chili water or tomato juice.
I've actually never found it in my standard grocery stores here in Canada, but I've made it (or at least a tasty approximation) by soaking 5 or 6 dried ancho or
guajillo chilies in hot water (I get mine from a Latin American grocery store in Toronto, but I bet you could use dried cayennes in a pinch, which seem to be more common), draining them, and
blending them with toasted cumin seed, coriander, garlic, sundried tomatoes, and sometimes a tablespoon or so of chipotles in adobo sauce.
For the red chile
blend, we used a
blend of Ancho chile,
Guajillo chile, and Pasilla Negra chile for a deeper flavor but the Red New Mexico chile will work fine.
We used a
blend of Ancho chile,
Guajillo chile, Pasilla Negro chile for a deeper flavor but the Red New Mexico chile will work fine.»
Less malt body leads to a more pre-championship-game-pep-talk kind of spiciness from Copper Kettle's
blend of ancho,
guajillo, and habanero chiles, building sip by sip in a very pleasant way, like when just one hot wing isn't quite good enough.