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• Spice Club Newsletter •
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March Pick: Smoked Jalapeno aka Chipotle Botanically known as Capsicum annuum, chipotle peppers are members of the nightshade family and are native to Mexico and Central America. The process of creating chipotle involves smoke-drying ripe jalapeño peppers over open fires, imparting a smoky aroma and preserving them for long storage. The process goes back to the Indigenous peoples of Mesoamerica, who incorporated it into a wide variety of their foods. Even the name chipotle dates back all the way to the Aztecs, who called it chilpoctli (smoked chili). Chipotle peppers are often found in marinades, rubs, dressings, and sauces, where their smoky heat enhances the flavor profile of meats, vegetables, and seafood. They are also a popular ingredient in Tex-Mex and Southwestern cuisines, adding depth and complexity to dishes like chili con carne, tacos, and enchiladas. In addition to savory dishes, chipotle peppers can be used to add a unique smoky kick to desserts and beverages.
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Colour While jalapeno are commonly associated with the deep green they are when fresh, but for chipotle, the peppers are often left on the plant until turning red and drying out slightly.
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Wood Choices In Mexico, jalapeno are often smoke-dried over specific types of wood, such as pecan, mesquite, or applewood, imparting different flavours.
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Regional Cousins Chipotle chili is most commonly associated with Mexico, but smoked peppers are also traditional in the Caribbean (scotch bonnet) and the Philippines (labuyo)
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Books that pair well with our spice ...
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Vampires of El Norte
by Isabel Caänas
When the US attacks Mexico in 1846, Nena, a healer striving to prove her worth, and Néstor, a member of the auxiliary cavalry of ranchers and vaqueros, find their reunion overshadowed by the appearance of a nightmare made flesh.
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Mexican today : new and rediscovered recipes for contemporary kitchens
by Pati Jinich
The host of the popular PBS show Pati's Mexican Table serves up recipes for both traditional dishes as well as ones with her own spin that show the evolution of Mexican food north and south of the border and will bring everyone together to share food and stories. 35,000 first printing.
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Mexican Gothic
by Silvia Moreno-Garcia
A reimagining of the classic gothic suspense novel follows the experiences of a courageous socialite in 1950s Mexico who is drawn into the treacherous secrets of an isolated mansion. By the author of Gods of Jade and Shadow.
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Mi Cocina / : Recipes and Rapture from My Kitchen in Mexico: a Cookbook
by Rick Martâinez
In his first cookbook, a beloved food writer introduces the diverse culinary treasures of Mexico, taking readers on a journey through each of the seven regions to explore 100 unique dishes, which are accompanied by essays on various topics, such as migration and culinary influence from other countries. Illustrations.
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Salsa Borracha Yields 8 servings Ingredients On medium low heat add oil in a frying pan and brown tomatillos, tomatoes, jalapeños, onion, and garlic. Once browned, add half a bottle of Mexican beer and chipotle, if using into the pan and bring to a boil for 2 minutes. Place ingredients in a food processor or blender with cilantro and salt and pulse. This salsa can be enjoyed with beef, fish, or chicken tacos. Will keep in a sealed container in the fridge for about a week.
Source: Muy Bueno
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Huevos Rancheros A traditional breakfast for farmers and ranch workers, huevos rancheros are hearty and filling for a long day ahead. - 1 tablespoon olive oil
- 100g / 3 ½ oz cooking chorizo (casing removed)
- 1 large white onion, diced
- 1 teaspoon Chipotle
- 330ml / 11 fl. oz of passata
- ½ cup chicken stock
- Salt and freshly ground black pepper
- 1 teaspoon olive oil
- 2 spring onions, remove ends and in half each.
- 1 red chilli, whole with stem off.
- 3-4 free-range eggs
- 100g / 3 ½ oz of feta cheese
- 1 handful of coriander, finely chopped
- 1 can of black beans
- 3-4 Burrito Wraps
- In a pan add the olive oil, once it’s hot enough, add the chorizo and break the meat in the pan with the help of a wooden spoon. Let your chorizo crisp up, once it is ready remove only half of the chorizo from the pan, place it in a small bowl and reserve.
- In the pan with the remaining chorizo, add the onion and the Chipotle, stir and cook for 5-6 minutes until the onion softens. Add the cherry tomatoes saute briefly, then add the passata and the chicken stock, season with a pinch of salt and freshly ground black pepper to taste, stir and simmer your sauce on a low heat for 8-10 minutes.
- In the meantime, in another pan quickly heat up the olive oil and char the spring onions and the red chilli . Once ready, remove them from the heat and chop finely, place the mixture in a small bowl and set aside.
- Check that your sauce has a good consistency (not too runny, or dry) , crack the eggs and slide them into the sauce carefully. Cover your pan with a lid and let the eggs poach in the sauce for a couple of minutes, once the egg whites turn white but the yolks are still soft inside it means they are ready.
- When ready, remove your pan from the heat and garnish with the charred spring onion and red chilli scattered on top. Then crumble feta cheese over it, and finally add the remaining crispy chorizo and freshly chopped coriander on top.
- Quickly warm up the Cantina beans in a small saucepan and the Burrito Wraps in a pan.
- Serve your huevos rancheros in a bowl with some of the sauce, a spoonful of beans on the side and a warm Burrito Wrap folded into a triangle ready to be tucked into the sauce. Enjoy
Source: Gran Luchito
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Five Spice In April, we're taking on a staple of the Chinese pantry: five-spice powder, or wuxian fen. The April Spice Club will be available from April 6.
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