Recipes with dried chiles de árbol

3 recipes that use dried chiles de árbol, with photos, step-by-step instructions and cook times. The quickest, Tortas ahogadas, takes 50 minutes. It is most often cooked with garlic, white onion and cider vinegar.

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Tortas ahogadas

Guadalajara's great hangover cure, the torta ahogada is sold from street stands and small fondas all over the city from mid-morning. A crusty roll is split, packed with pork carnitas, then 'drowned' in a thin, mild tomato sauce and splashed with a ferociously hot chile de árbol salsa; you can order it half-drowned or fully submerged, and eat it with a plastic bag over your hand or with a knife and fork. The local birote salado, a sourdough roll with a hard crust, rarely exists outside Jalisco, so use the crustiest small baguettes or sourdough rolls you can find. Pickled red onions and a few radishes are the classic side. Chef's tip: let the rolls go a day stale and toast the cut sides; a firm, dry crumb soaks up sauce without turning to mush.

50 min

Mexican Fast Food

by KrazyBadal 0 views

Birria de res

Birria comes from Jalisco, where it is the dish of weddings, baptisms and Sunday mornings after a long night, ladled out at market stalls in Guadalajara from dawn. Beef on the bone is rubbed with a paste of guajillo and ancho chillies, vinegar, garlic and warm spices, left overnight in the fridge, then braised for hours until it falls into soft, glossy strands. The cooking liquid becomes the consommé: sip it from a cup, spoon it over the meat in a bowl, or dip tortillas in its red fat and fry them with the beef and a little cheese for crisp-edged tacos. Serve with chopped onion, coriander, lime and a fiery chile de árbol salsa. Chef's tip: skim the red fat off the top of the finished consommé and keep it for frying the tortillas; it gives the tacos their colour and crunch.

285 min

Mexican Meat

by KrazyBadal 0 views

Gorditas de migajas

In Querétaro, gorditas de migajas are a breakfast and market favourite, cooked on wide griddles in the old town and in the street stalls of the Sierra Gorda. They are thick corn cakes filled with migajas, the crunchy crumbs of pork crackling left at the bottom of the carnitas or chicharrón vat, bound with asiento, the brown, savoury pork lard full of toasted bits. This is very much a pork dish; plain pork lard and finely crushed pork crackling make a good substitute if you can't find asiento. Split open while hot, they are filled with red salsa, onion, coriander and crumbled cheese. Chef's tip: cook them over a medium, not high, heat so the inside cooks through before the outside burns.

60 min

Mexican Snacks & Starters

by KrazyBadal 0 views

Tortas ahogadas

Birria de res

Gorditas de migajas

Goes well with dried chiles de árbol