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How can I tell a hotter chile from a milder one?

Milder chiles have broader shoulders and blunter tips and are generally lighter in color.

What is the hottest part of a chile?

The hottest part of a chile is the placenta, centered inside just under the stem. It is the capsaicin factory, where the hot, spicy ingredient is manufactured.

 

Which is hotter, the stems or the veins?

It is a tossup. The veins carry the capsaicin from the placenta, the point of production and it is stored in the seeds.

 

If I get too hot a taste of chile in my mouth, how can I get any relief, quickly?

The best is to immediately eat anything acid, sweet or dairy. Examples are lime juice, vinegar, or wine for the acid. Sweet items are honey, sugar or any food containing them. Dairy is milk, sour cream and cheese.

Copyright 2008. All Rights Reserved.
TEX MEX Inc. Privacy Policy.

Jane Butel Cooking School   

            P.O. Box 2162              Corrales, NM 87048 

Office: 505-243-2622
 
info@janebutelcooking.com

 

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We have included our most popular recipes for using our pure Pecos Valley Spice Co. New Mexican chiles.  Note the red and green powdered, crushed and frozen chiles are above and below the recipes.

 

Hot New Mexico Red Chile Powder

Hot New Mexico Red Chile Powder 1 lb. - Chili & Spices  
Price: $16.50 Add:
 
Hot New Mexico Red Chile Powder 8 oz. - Chili & Spices  
Price: $9.50 Add:
 

Red Chile Beef Enchiladas 2

RED CHILE BEEF ENCHILADAS(Rolled & Santa Fe Style)

 

This is one of my very favorite dishes, especially when made with blue corn tortillas. It is a popular custom in New Mexico to place a soft-fried egg on top of each enchilada as soon as they come out of the oven.

Yield: 4-6 servings

Vegetable oil or chile water

12 white, yellow or blue corn tortillas

2 cups Red Chile Sauce (recipe below), made with beef

About 1 cup shredded Monterey Jack, Cheddar or Swiss cheese

1 onion, chopped (may be cooked into the sauce)

4 to 6 eggs (optional), soft fried

6 to 8 lettuce leaves (optional), coarsely chopped

2 ripe tomatoes (optional), cut in wedges

1. Preheat oven to 350F. Heat ½ inch of oil in a heavy skillet. Add tortillas and fry lightly in batches, being careful not to make them too crisp to roll. Or dip in chile water if you prefer. Warm 4 plates in the preheated oven.

2. For Flat Enchiladas: Place a little chile sauce on a warmed plate, then top with a tortilla followed by cheese, onion, and more sauce. Repeat once or twice more, making a stack of 2 or 3 tortillas layered with cheese, onion, and sauce (see Note). Top each enchilada with more sauce and cheese. Place in the preheated oven until the cheese melts. Top with an egg, if desired, and garnish with the chopped lettuce and tomato wedges. These are traditional Santa Fe style.

3. For Rolled Enchiladas: Dip a lightly fried tortilla into the sauce and place a strip each of shredded cheese and chopped onion down the center. Roll up, place 2 rolled enchiladas on each warmed plate, and top with more sauce and cheese. Place in oven until cheese melts. Arrange lettuce around the edges before serving.

Note: Three tortillas make a very hearty serving. Most people prefer two.

Red Chile Sauce Recipe is listed under the Mild New Mexico Red Chile.

This is a medium hot, rich tasting red chile that is perfect for sauces and chilis, or when Blended with the mild chile for a robust flavor.

Mild New Mexico Red Chile Powder

Mild New Mexico Red Chile Powder: 1 lb. - Chili & Spices  
Price: $15.50 Add:
 
Mild New Mexico Red Chile Powder:8 oz. - Chili & Spices  
Price: $9.00 Add:
 

Red Chile Sauce

RED CHILE SAUCE

 

 

This is the basic red chile sauce used to create enchiladas and to serve over burritos, chile rellenos, tamales, and chimichangas.

Yield: 2-1/2 cups

2 tablespoons butter, lard or bacon drippings

2 tablespoons all-purpose flour

1/4 cup pure Pecos Valley Spice Company ground mild red chile

1/4 cup pure Pecos Valley Spice Company ground hot red chile

2 cups beef stock or water

1 garlic clove, crushed

Pinch of pure Pecos Valley Spice Company ground Mexican oregano

Pinch of pure Pecos Valley Spice Company ground cumin

3/4 teaspoon salt (if not using stock)

1. Melt butter in a medium-size saucepan over low heat. Add flour and stir until smooth and slightly golden.

Remove pan from heat and add ground chiles. Return to heat and gradually stir in stock. Add garlic, oregano, cumin, and salt, if using, and cook, stirring, about 10 minutes. Simmer at least 5 more minutes for flavors to blend.

VARIATION: Sauté 1 pound ground beef, or beef cut in very small cubes. Omit the shortening, and continue as directed above. Use for enchiladas.

Formerly known as California chile, this is the perfect ground red chile for creating a flavor base for a mild chile flavor. This chile is a pure powder with no additives. Choose from 8 ounces or a pound.

Crushed New Mexico Caribe Pepper

New Mexico Caribe 8 oz.  
Price: $10.00 Add:
 
New Mexico Caribe 4 oz  
Price: $6.00 Add:
 

The magic chile of Chimayo, New Mexico is captured in this sweet, hot crushed chile that is very versatile for accenting the flavors of almost any dish. Our Caribe is a gorgeous red, extremely fresh, and this unique flavoring is very hard to find outside of New Mexico.

Ground Cayenne Pepper

Cayenne Chile Pepper 4oz

Price: $6.50

Finely ground and intensely hot! This chile is pure ground with no additives and is a beautiful dark orange in color. A must for all "Hot Pots."

Ground Chipotle Pepper

Ground Chipotle 3oz -High Quality powdered traditional Aztec style smoked red jalapeno chiles. Much more pungent and flavorful than canned chipotles. Substitue 1/2 teaspoon per pod called for in a recipe.

Price: $8.50

Finely ground and intensely hot with a rich, smokey flavor! This chile is pure ground with no additives. Great for many meals and a must for all "Hot Pots."

Click here for full information

Original Chili Madness Kit

Original Chili Madness Kit - Chili & Spices

Price: $3.95

Our orignal Chile Madness Kit, reintroduced with no frills.  Contains our pure, no additives or preservatives chiles, and pure, fresh cumin.  Also, contains Jane Butel's recipe for award winning Bowl o Red chili.  

Hot New Mexico Green Chile Powder

Hot New Mexico Green Chile Powder l lb. - Chili & Spices  
Price: $22.50 Add:
 
Hot New Mexico Green Chile Powder 8 oz. - Chili & Spices  
Price: $11.50 Add:
 

The green unripe version of our ground red chile. Can be used in stews and sauces, substituting the green for the red. This chile is pure powder, no additives.

Crushed Pequin Quebrado Chile

Hottest Pequin Quebrado Chile 4oz  
Price: $9.50 Add:
 
Hottest Pequin Quebrado Chile 2oz  
Price: $5.00 Add:
 

Very hot crushed chile with a distinct flavor. Great for sparking any spicy dish or as a table condiment.

© Copyright 2011 All Rights Reserved. TEX MEX Inc. Privacy Policy.

Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
info@janebutelcooking.com • Site Map My Account

 

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