Cooking Method - Sauté
This taco recipe from Chris Way has a nice bite.
Because the chiles are not aged in oak barrels for three years, this will be only a rough approximation of the famous McIlhenny product. You will have to grow your own tabascos or substitute dried ones that have been rehydrated. Other small, hot, fresh red chiles can also be substituted for the tabascos.
Note: This recipe requires advanced preparation.
You can actually use any fish roe in this recipe, so ask your local fishmonger what is available. If you’re in Richmond in April, you'll find this breakfast shad recipe in restaurants. Of course, you won’t find the green chile eggs, as we do that here in New Mexico. This recipe will not win any awards from the Food Police.
The city of Motul near Mérida is where this recipe originated. This is Yucatan's version of huevos rancheros. The chiltomate is a very traditional Yucatecan tomato sauce; some cooks say that the tomatoes should just be grilled and never fried, and still others maintain that frying brings out additional flavor. In addition to breakfast, serve this as an accompaniment with some spicy grilled fish for a big, luscious Yucatán-style dinner.
Although the recipes may vary from place to place, the bottom line with ranch-style eggs is that they are delicious for a hearty breakfast or a brunch served with refried beans and hash browned potatoes.
Probably the most famous of all the chile breakfasts is huevos rancheros, or ranch eggs. This was the meal traditionally served to Mexican ranch hands after a hard early morning’s work. The basic recipe calls for salsa, tortillas, and eggs, but there are an endless number of variations of the recipe. For instance the eggs can be fried and placed on the sauce or poached right in the sauce, and the salsa can be made with red or green chile, which can be homemade or prepared.
All the flavors of Yucatán are found in this dish. The cilantro, habanero chiles, and epazote all come together here and the diner has a choice of green or red sauce or both over the poached eggs. Cook the sauces first, so that they are ready when the eggs are done.
This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother's Day on the Burn! Blog.
This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Grilled steaks no longer have to be just a piece of plain meat. Any type of fresh chile or combinations of chiles can be substituted for the jalapeños in this recipe. The stuffing can be prepared a day in advance and refrigerated. An hour before cooking, slice the steaks and fill with the chile mixture.
Here is a classic Jamaican dish that is much beloved in that country. As usual, lamb may be substituted for the goat. Note the West Indian trait of using a massala without chile powder, and then adding chiles to the curry. The dish is traditionally served with white rice, mango chutney, and grated coconut.