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Chile Piquin

chile piquin

chile piquin Sauce

1 oz dried chile piquin
1/4 tsp cumin
1/4-cup oil
8 oz tomato sauce
1/2 tsp chopped fresh garlic

Heat oil until hot and remove from heat, pour chile to fry about 2 min in hot oil, then drain on paper towels. Put chile, tomato sauce, cumin, and garlic in blender and mix, add salt to your taste

chile piquin

Basic White Pozole w/ chile piquin

1 whole chicken, about 3 lb, cut up
1/2 onion
3 cloves garlic
4 teaspoons salt
1 sprig cilantro (fresh coriander)
2 lb boneless lean pork
1 lb boneless pork butt (pork leg)
2 lb dried hominy, cooked and drained
3 oz dried oregano
1 cup chopped onions
3 oz ground chile piquin
5 limes, quartered
1 head lettuce, shredded
2 avocados, peeled & sliced
1 bunch red radishes, sliced

Place the chicken in a large pot or Dutch oven and add the onion, garlic, 1 teaspoon of the salt and the cilantro. Cover with 10 cups water, bring to a boil and simmer, covered, over medium heat for 20 minutes or until the chicken is tender. Transfer the chicken to a plate, remove the skin and bones and shred the meat. Reserve the stock. There should be about 8 cups. Place the pork, pork butt and remaining salt in a large pot and cover with 14 cups water. When the water comes to a boil, skim the surface and cook over medium heat for 1 hour. Add the hominy and cook another 30 minutes. Remove and shred the meat and return it to the pot. Add the chicken stock and shredded chicken to the pot, correct the seasonings, cover and cook over medium heat for 20 minutes or until the hominy is tender. Serve in small earthenware bowls and pass around separate containers with oregano, chopped onion, chile piquin , shredded lettuce, sliced radishes, peeled slices of avocado and lime quarters.

chile piquin

Red chile piquin -Tomatillos Salsa
Prep Time: 10 minutes Cook Time: 10 minutes
Yield: about 1 3/4 cups

1/2-ounce small hot dried chiles, stemmed
6 large garlic cloves, unpeeled
1 pound (10 to 12 medium-size) tomatillos, husked and rinsed
Sugar, about 1/2 teaspoon (optional)

Note on chiles: Rough guide, 1/2 ounce dried chiles corresponds to 6 red chipotles (mortas), 4 tan chipotles, 16 arbols, 3 cascabels or 1/4 cup piquin.

Preheat a broiler in an un-greased skillet over medium heat, toast the chiles, stirring for 1 minute, until they are very aromatic (some will have slightly darkened spots on them). Transfer to a bowl, cover with hot water and re-hydrate for 30 minutes. In the same skillet, roast the garlic, turning regularly, until soft and blotchy-dark in places, about 15 minutes. Cool and slip off the papery skin. Roast the tomatillos on a baking sheet 4 inches below a very hot broiler until soft, even blackened in spots, about 5 minutes on each side. Cool, and then transfer the contents of the baking sheet (including any juices) to a blender or a food processor.
Finishing the salsa: Drain the chiles and add to the tomatillos along with the garlic. Puree, and then scrape into a serving dish. Stir in enough water to give a spoon able consistency, usually about 1/4 cup. Season with salt, usually 1 teaspoon, and the optional sugar. Refrigerated, the salsa keeps for several days.

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