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Chile - Pasilla

Believe it or not, the macadamia nut tree was first grown only for ornamental purposes. Thankfully, someone experimented with the nuts and discovered their butter-like, slightly sweet nature. This bread is so rich you won’t need to butter it.

This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother's Day on the Burn! Blog.

This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
recipe image

The sausage for this recipe is from Charcuterie: The Craft of Salting, Smoking, and Curing appeared as part of the article"Grindhouse: Pasilla Peppers with Habanero Chorizo Stuffing" by Mark Masker. He tweaked it a bit with the addition of habanero peppers. Read the entire article here.

colate Chile Sauce)

In an 1870s cookbook from Puebla there were recipes for 44 different moles but only one, Mole Poblano de Guajolote, or turkey in mole sauce, is called the National Dish of Mexico. This mole has descended from an Aztec chilemolli dish and although it’s called poblano, it doesn’t contain any poblano chiles. In this case poblano refers to the people of Puebla, birthplace of this dish. For an authentic taste, lard is used, but if that’s offensive to you, substitute vegetable oil.

Also, Mexican chocolate can be used, but if you do, be sure to eliminate the cinnamon from the recipe.

Enchiladas prepared with mole sauce and Mexican asadero cheese, also called queso blanco, are as exotic as they are tasty. This is also a great way to utilize leftover turkey. Enchiladas are not difficult to prepare--in fact they are quite easy. The trick is to have everything organized and ready to go before assembling the enchiladas.

The chiles, tomatoes, and squash seeds make this a very New World dish, 
as squash has been a staple of the Mexican diet since it was
domesticated millennia ago. Typically, cooked chicken or turkey is added
to this sauce from southern Mexico.

This recipe combines pasillas, cascabels, and pickled jalapeños to form a trilogy of chiles. This is certainly one of the more simple mole recipes we've come across. It's also very good.

Adobo is a thick sauce of chiles, vinegar, and spices that is popular in both Mexico and in the Philippines. This roast makes a wonderful entree, sliced and served with a sauce made from the pan drippings. Any leftover meat can be made into tasty shredded pork enchiladas. Accompany this roast with Mexican rice and a salad of avocados, tomatoes, onions, and sweet and hot peppers dressed with olive oil, wine vinegar, squeezed garlic, and a mix-and-match collection of minced fresh herbs such as cilantro, Mexican oregano, mint, basil, tarragon, parsley, sage, rosemary, and thyme. Note that this recipe requires advance preparation.
Adobo is a thick sauce of chiles, vinegar, and spices that is popular in both Mexico and in the Philippines. This roast makes a wonderful entree, sliced and served with a sauce made from the pan drippings.
Adobo is a thick sauce of chiles, vinegar, and spices that is popular in both Mexico and in the Philippines. This roast makes a wonderful entree, sliced and served with a sauce made from the pan drippings.
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