Over the years, I have tried many and have prepared many spice blends, marinades, recados and adobo sauces. The one constant ingredient in all of them are dried peppers. Whether toasted, pureed into a sauce or in a powder form, the dried chiles are an essential and key ingredient if you are looking to prepare authentic Mexican flavors. The flavors and heat levels vary. Rule of thumb is, the smaller the pepper, the spicier it will be. In today’s blog entry, I would like to share a few recipes I prepared with a chile and garlic oil using the dried chile de arbol. It is on the spicy side, so a little goes a long way.
Salsa Macha-Oil Based Chile de Arbol Salsa (Chile Oil). In Mexico the name is Salsa Macha or Salsa de Aceite.
Grilled Chicken Tenders Basted with Salsa Macha
Ingredients
1 pound chicken tenders or 8 pieces
Salt, pepper, smoked paprika and garlic powder
1 teaspoon Mexican oregano, crushed
Olive oil
1/4 cup salsa macha
1 tablespoon honey
Juice of 1 key lime or half of a regular lime
Directions
1. Season the tenders (to taste) with salt, pepper, paprika and garlic powder. Add the oregano and drizzle with olive oil, set aside.
2. Preheat outdoor or stove top grill pan to medium heat for 5 minutes. In a small bowl, combine the chile oil, lime juice and honey, taste for salt and set aside. Brush the grill or pan with a little oil. Grill the tenders for about 5 minutes per side if thick in the middle. Before taking off of the grill, baste with salsa macha mixture on both sides. Remove from heat and let stand for a few minutes.
3. Serve as is over a salad or serve on slider size rolls with avocado, tomato, cilantro, grilled onions and a little crema or mayonnaise. Yields 4 servings.
Grilled Flank Steak
Ingredients
1 pound flank or skirt steak
1/4 cup salsa macha
Juice of 1 lime
1 teaspoon Mexican oregano
1/2 teaspoon cumin
Olive or grapeseed oil
Salt and pepper to taste
Directions
1. Combine the chile oil, lime juice, oregano, cumin 3 tablespoons olive oil, salt and pepper to taste.
2. Lightly season the steak with salt and pepper, transfer to storage container or plastic storage bag. Add the chile oil mixture and coat steak evenly. Chill and marinate for at least 4 hours or overnight.
3. Remove steak from refrigerator at least 40 minutes before cooking. When ready to cook, preheat outdoor grill to high for a few minutes. Brush grates with oil, grill steak for 4 minutes per side for medium rare. Add an extra minute per side if you like it more well done. Remove from heat, tent loosely with foil paper and let steak rest for 5 minutes. When ready to serve, slice thin against the grain. Yields 4 servings for tacos.
Pan Seared Chile de Arbol Mahi Mahi
Ingredients
1/8 cup salsa macha
1/2 teaspoon Old Bay seasoning
Juice of 1 key lime
olive oil
Salt and pepper to taste
2 Mahi Mahi fillets (about 6 ounces each)
Directions
1. Combine Ccile oil, Old Bay seasoning, lime juice, 2 tablespoons olive oil, salt and pepper to taste. Pour over fillets and coat evenly. Marinate for 1 hour.
2. remove fish from refrigerator 30 minutes before cooking. Preheat skillet to medium heat for 5 minutes. Add 2 tablespoons of olive oil. Cook for 4 minutes per side or until fish is flaky. Remove from heat and serve right away. Garnish with fresh salsa or guacamole. Serve with chips or corn tostadas. Yields 2 servings.
Salsa Macha
Equipment
- Blender
Ingredients
- 1 1/4 cups Extra virgin olive or avocado oil plus 1/4 cup more reserved
- 1/4 pound chile de arbol stems removed
- 5 chile California or guajillos stems and seeds removed
- 6 cloves garlic
- 1/3 cup cider vinegar
- Salt to taste
Instructions
- In a pan, combine the 1 cup oil, chile de arbol, new mexico peppers and garlic. Bring up to temperature at medium heat. When the peppers become aromatic, lower heat and stir often. You want the peppers to become bright red and slightly soft. Do not let them get too dark or they will be bitter. Remove from heat and let cool slightly.
- Dissolve the salt in the vinegar. When ready, transfer all of the chile peppers with garlic and all of the oil to the blender jar. Pour in the vinegar. Pulse to blend or blend at medium if you like a coarser looking salsa. Or blend on high for 10-15 seconds. If the salsa is too thick, stream in some of the remaining oil.
- Cool at room temperature and store in an airtight container in cool spot in the kitchen. It will keep for many months on the counter. It freezes well too! Yields about 2 cups.
Notes
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Mouth watering!
Gracias Alma!!
Do you boil the dried chilis before frying in oil?
No Nik, the chiles are fried as is. Do not boil them first. Make sure you take any stems off if there are any. They will fry fast, so stir them often.