JuliaOur move from Manhattan to the country thirty one years ago coincided with the release of Rick Bayless’s Mexican Kitchen. Tom gave me this book for our first wedding anniversary probably in hopes that I would learn something about food and cooking. To a certain degree, that worked.
To this day, I have never seen recipes better organized, explained, and laid out as in this book. For me, it is the best, most authentic, comprehensive, interesting, gimmick-free, doable book in my now Mexican cookbooks library.
In the book, this recipe is called a “very, very good chili.” And it is. There are no tomatoes involved, no beans. It’s a chili chili. Tomatoes and beans are mentioned as a suggestion for those who like less intense flavor. The base for this chili is a sweet and spicy ancho seasoning paste made with charred garlic, flavored with Mexican oregano and a touch of cumin and cloves.
For two pounds of meat — a mix of pork and beef — a half a pound of toasted rehydrated anchos are used. An interesting touch here is masa harina mixed with water and whisked in during the last minutes of simmering to thicken the juices. The result is unique burgundy colored stew with deep earthy fruity flavor, rich and unctuous.
#food #cooking #mexicanfood #chili #ancho #inmykitchen #myhappyplace
To this day, I have never seen recipes better organized, explained, and laid out as in this book. For me, it is the best, most authentic, comprehensive, interesting, gimmick-free, doable book in my now Mexican cookbooks library.
In the book, this recipe is called a “very, very good chili.” And it is. There are no tomatoes involved, no beans. It’s a chili chili. Tomatoes and beans are mentioned as a suggestion for those who like less intense flavor. The base for this chili is a sweet and spicy ancho seasoning paste made with charred garlic, flavored with Mexican oregano and a touch of cumin and cloves.
For two pounds of meat — a mix of pork and beef — a half a pound of toasted rehydrated anchos are used. An interesting touch here is masa harina mixed with water and whisked in during the last minutes of simmering to thicken the juices. The result is unique burgundy colored stew with deep earthy fruity flavor, rich and unctuous.
#food #cooking #mexicanfood #chili #ancho #inmykitchen #myhappyplace
Dining and Cooking
ProDogRomania Hunde 🏳️🌈
Brian Vastag
Jim Remsik
Skovheks--
Kauft Körrie!
husbandpanda 🐼
ñ