New Mexican Red Chile Sauce
Best Dried Chiles For Tamales on April 2024 Shopping Deals at Bestonio.com
A guajillo chili or guajillo chile (chile guajillo in Spanish) is a variety of chile pepper of the species Capsicum annuum which is widely used in the cuisine of Mexico. Its heat (rating 2,500 to 5,000 on the Scoville scale) is considered mild to medium. They are sometimes used to make the salsa for tamales; the dried fruits are seeded, soaked, pul... [Read More]
Arbol Chiles have a natural, grassy flavor with a hint of nuttiness and they have a searing, acidic heat. The dried Arbol has a more distinctive taste than the fresh pepper as the drying process really enhances their flavor. The flavor of Arbol Chile is considered superior to other chiles by many competition cooks and is considered a staple in many... [Read More]
A mild and easy-to-love variety of New Mexico chile, California/Anaheim chiles are particularly popular. While they're commonly used fresh in chiles rellenos, you'll love how well these dried chiles work with chicken, eggs, cheeses, creamy sauces, tomatoes, and more. Perfect for anyone who loves the flavor of chiles but likes to avoid the heat.... [Read More]
The Chile de árbol (Spanish for tree chili) is a small and potent Mexican chili pepper also known as bird's beak chile and rat's tail chile. These chilis are about 5 to 7.5 cm (2.0 to 3.0 in) long, and 0.65 to 1 cm (0.26 to 0.39 in) in diameter. Their heat index is between 15,000 - 30,000 Scoville units. The peppers start out green and turn a brig... [Read More]
If you love Mexican Cuisine then you will enjoy cooking with the essential Ancho Chili. The Ancho Dried Chilis comes in a 4 oz. resealable bag. Authentic Mexican Anchos are the dried version of the Poblano Pepper. Properly dried Ancho Chilis have a deep dark red color and wrinkled skin. The chilies can be used whole and can be rehydrated by soaking... [Read More]
Meco chipotles are native to Mexico and are also known as chipotle meco or tipico. They are fully ripened jalapenos, meaning they've been allowed to mature and turn red on the vine. Then they are dried, and it takes about 10 pounds of fresh peppers to make one pound of dried. They have wrinkled, dark brown skin and a sweet, chocolate-like, smoky fl... [Read More]
Melissa's Don Enrique Chile Ancho Pasilla, 16-Ounce Bag
A fantastically under-appreciated chile, the pasilla (pah-SEE-yah) are fantastic for their ability to contribute a fruity, yet earthy and bold flavor that partners perfectly with beef, seafood, duck, lamb, mushrooms, fennel, and vegetables. It shines in sauces or moles containing garlic, honey, and/or oregano. It's also an essential flavor in the t... [Read More]
The pasilla chile or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. The fresh narrow chilaca can measure up to 9.0 in (22 cm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature. Pasilla are used especiall... [Read More]
Amazing, authentic Mexican cooking for the home kitchenMexican cuisine is an American favorite from coast to coast, but many people are too intimidated to try cooking real Mexican meals in their own kitchens. In Truly Mexican, Roberto Santibañez shows you that it's the flavors that are complex, not the cooking. With effortless preparations and fre... [Read More]
Smooth-skinned, deep-red guajillo (wah-HEE-yo) chiles average about 4" by 1" with relatively parallel sides, tapering to a rounded point. With their wonderful flavor and relatively mild heat, they're a fantastic red chile to have on hand for making all manner of sauces, marinades, and salsas. Guajillos needn't be limited Mexican cooking either - th... [Read More]
ITZZA Tamale Making Kit - 5 Items ITZZA offers this excellent kit to get you and your loved ones started with the art of Tamale Making. The preparation of tamales first begins with the dough (masa) that is made from nixtamalized corn or a masa mix can be used instead, like Maseca's Tamale Corn Mix. The masa is wrapped in the husk leaves included be... [Read More]
Ancho Chile: Probably the most widely used dried chile in Mexico. With its sweet chile flavor and Mexican overtones of slightly wood smoke finish it compliments veg and meat dishes a like Guajillo Chile: Tannic and Spicy in flavor, goes great with all vegetables and meat dishes Pasilla Negro: The sweetness of the Pasilla Negro has a raison like fla... [Read More]
Moritas are smoked ripe jalapeños, which means they're a type of chipotle. However, they're smoked for a relatively short period of time, leaving them more fruit-forward and less powerfully smoky than their cousin the chipotle meco. Morita chiles are fantastic when you want a sauce or salsa that's sweet and fruit-forward, yet still pleasantly smok... [Read More]
The Cascabel chile is a well know popoular dried pepper from Mexico. The Cascabel is a plump round smooth and small chile that ripens from green to red. When dried the color darkens to a deep reddish-brown with an almost transparent but thick skin. When mature they are about 1-1/2" in diameter. Unlike many chiles these are known by the same name wh... [Read More]
Chipotle Morita Chiles are dry smoked jalapeno peppers, they give off a rich aromatic smell that adds a great smoke flavor to any dish . Typically it is about 5 000 to 10 000 Scoville Units Chipotles are used in many authentic Mexican dishes as well as being added to Salsas Chili Meats Soups Stews BBQ. Chipotles often a key ingredient in a recipe i... [Read More]
Guajillo chile peppers are very common to Mexican cooking. Along with anchos, they're the most commonly used chiles in Mexico. What the anchos are to 'deep' and 'rich', guajillos are to 'spicy' and 'dynamic'... a puree of toasted, rehydrated guajillo sings with a chorus of bright flavors that combine spiciness, tanginess (like cranberry), a slight ... [Read More]
The pasilla chile or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. The fresh narrow chilaca can measure up to 9.0 in (22 cm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature. Pasilla are used especiall... [Read More]
Red New Mexico Hatch Chiles are long, thin-fleshed chiles with a unique, complex flavor and subtle heat. Grown in the famed Hatch Valley of New Mexico, these fully ripened chiles are celebrated for their slightly fruity yet subtly smoky flavor and mild heat level.
Magic Seasoning Blends Fajita Magic was created to evoke the traditional flavors of Mexico and the American southwest. With its wonderful warm heat and fresh aromas, fajita magic will make you feel as though you've been transported to the garden of your own hillside hacienda. Use on chicken, beef, and seafood and serve with sizzling onions, peppers... [Read More]
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