Keep your taste buds Fired Up with these recipes using various chili powders made from dried and ground Ancho, New Mexican, Chipotle, Aleppo, Anaheim and Serrano chilies. Each chili produces a unique flavor, smokiness, sweetness and heat level. These distinctions mean that each chili will combine with other ingredients differently to create a specific result and flavor profile. Enjoy and Fire It Up!
Ancho Chili Powder:
Chili-Rubbed Pork with Corn Salsa
Mildly hot, ancho chili powder lends fruity sweetness to these roasted pork tenderloins. Anchos, which are dried poblano chilies, are the most commonly used chili pepper in traditional Mexican cuisine.
2 pork tenderloins, about 1 1/2 lb. total
2 Tbs. olive oil
Salt and freshly ground pepper, to taste
2 tsp. ancho chili powder
1 cup fresh or thawed frozen corn kernels
3/4 tsp. ground cumin
1 small yellow onion, chopped
1 large tomato, seeded and chopped
Juice of 1 lime
3 Tbs. chopped fresh cilantro
Preheat an oven to 425°F.
Rub the pork tenderloins with 1 Tbs. of the olive oil. Season generously with salt and pepper, and sprinkle with the chili powder.
In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the pork and brown on all sides, about 5 minutes total. Transfer the tenderloins to a shallow roasting pan just large enough to hold them. Reserve the fry pan and drippings.
Transfer the pork to the oven and roast until an instant-read thermometer inserted into the center registers 145° to 150°F and the meat is barely pink in the center, 15 to 20 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
Meanwhle, add the corn and cumin to the drippings in the fry pan and set the pan over medium-high heat. Cook, stirring, until the corn is lightly browned, 3 to 4 minutes. Remove from the heat and stir in the onion, tomato, lime juice and cilantro. Season with salt and pepper.
Cut the pork into thin slices and serve with the warm salsa. Serves 4 to 6.
California Chili Powder:
Tequila-Marinated Skirt Steak
California chili powder is made from dried California chili peppers, also known as Anaheim chilies. Here, the spice adds mild heat and peppery flavor to a compound butter that’s served atop grilled skirt steak.
1/4 cup canola oil
3 Tbs. tequila
1 tsp. sugar
1/2 tsp. salt
1 1/2 lb. skirt steak, cut into 8-inch lengths
8 Tbs. (1 stick) unsalted butter, at room temperature
2 tsp.California chili powder
Finely grate the zest from the limes and squeeze 3 Tbs. juice. Set the zest aside. In a shallow dish large enough to hold the steak in a single layer, stir together the lime juice, oil, tequila, sugar and salt. Add the steak and turn to coat. Cover and marinate at room temperature for about 15 minutes.
Prepare a hot fire in a grill and oil the grill rack, or preheat a stovetop grill pan over high heat.
In a small bowl, stir together the butter, lime zest and chili powder. Set aside.
Remove the steak from the marinade, discarding the marinade. Place the steak on the grill rack or grill pan and cook, turning once, 4 to 6 minutes total for medium-rare, or until done to your liking.
Transfer the steak to a carving board and let stand for 2 minutes, then thinly slice across the grain. Divide the steak among individual plates and spoon any meat juices over the slices. Add a spoonful of the chili-lime butter atop the steak slices and serve immediately. Serves 4
Crushed Aleppo Chili
Spicy Roasted Potatoes with Yogurt Dipping Sauce
Aleppo chili adds a mild layer of heat and lightly fruity taste to chunks of roasted russet potatoes, which are also seasoned with spicy harissa and nutty sesame seeds. To counter their bold flavor, the potatoes are dipped into a cooling sauce of tangy yogurt enhanced with lemon juice and fresh mint.
1/4 cup canola oil
2 Tbs. prepared harissa
1 tsp. crushed Aleppochili
1 Tbs. sesame seeds
1 tsp. sea salt, plus more, to taste
3 lb. russet potatoes, peeled and cut into 2-inch chunks
1 cup plain Greek-style yogurt
Leaves from 1/2 bunch fresh mint, cut into thin ribbons
Freshly ground pepper, to taste
Preheat an oven to 425°F. Drizzle the oil into the bottom of a roasting pan and place the pan in the oven as it preheats.
In a large bowl, combine the harissa,Aleppochili, sesame seeds and the 1 tsp. salt. Add the potatoes and stir to coat well.
When the roasting pan is hot, remove it from the oven and carefully add the potatoes, stirring gently to coat them with the oil. Arrange the potatoes in a single layer in the pan. Roast until the undersides are nicely browned, 25 to 30 minutes. Using a metal spatula, flip the potatoes over and roast until they are tender inside and browned and crisp outside, about 15 minutes more.
Meanwhile, put the yogurt in a small bowl and fold in the mint. Squeeze the juice from the lemon half into the yogurt and stir well. Taste and adjust the seasonings with salt and pepper.
Transfer the roasted potatoes to a warmed platter and serve immediately with the yogurt sauce for dipping. Serves 4
Crushed Chipotle Chili
Smoky Cheese Enchiladas
Crushed chipotle chili adds an enticing smoky flavor and gentle layer of heat to these enchiladas, which are enriched with two kinds of cheeses.
2 cups low-sodium chicken broth, heated to boiling
6New Mexicochilies, seeded and torn into small pieces
2 Tbs. corn or canola oil, plus more for frying
1/2 white onion, chopped
2 large garlic cloves, minced
1 can (28 oz.) whole tomatoes with juices
2 tsp. chopped fresh oregano
1/2 tsp. ground cumin
Sea salt, to taste
3 cups shredded white cheddar cheese
1 bunch green onions, white and light green portions, minced
1 tsp. crushed chipotle chili, or to taste
12 corn tortillas, each 8 inches in diameter
8 oz. queso fresco cheese, crumbled
In a heatproof bowl, combine the hot broth and chilies and let stand until soft, 8 to 10 minutes. Drain, reserving the broth.
In a fry pan over medium-high heat, warm the 2 Tbs. oil. Add the onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add the garlic and cook, stirring, for 1 minute. Transfer the mixture to a blender. Add the tomatoes and their juices, the chilies, oregano and cumin and process until smooth. Return the mixture to the fry pan, set over medium heat and cook, stirring, until bubbling, about 2 minutes. Stir in 1 cup of the reserved broth and season with salt. Cook for 1 to 2 minutes, then taste and adjust the seasonings. Continue to cook, stirring occasionally, until the sauce is thickened but still pourable, about 10 minutes. Remove from the heat.
Preheat an oven to 375°F.
In a large bowl, combine the cheddar cheese, green onions and crushed chipotle chili and stir well. Pour a thin layer of the sauce into an 8-by-12-inch baking dish.
Set another fry pan over medium heat and pour in a thin film of oil. Add a tortilla and heat for a few seconds until softened. Using tongs, transfer the tortilla to a work surface. Sprinkle about 2 Tbs. of the cheese mixture down the center of the tortilla, roll it up and place, seam side down, at one end of the dish. Repeat to fill the remaining tortillas. Pour the remaining sauce over them, covering completely. Top with the remaining cheddar cheese mixture.
Bake until the cheese melts and the tortillas have absorbed the sauce, about 25 minutes. Top with the queso fresco and bake until slightly melted, about 5 minutes. Serve immediately. Serves 4 to 6.
New Mexico Chili Powder
Grilled Steak Tacos
Flank steak is marinated in a robust mixture that includes New Mexico chili powder, which contributes earthy flavor, hints of smoky sweetness and moderate heat. After grilling, the steak is sliced thinly, tucked inside warm corn tortillas, and topped with avocado and salsa to form delicious tacos.
1?2 cup vegetable oil
1 yellow onion, thinly sliced
2 garlic cloves, chopped
1 jalapeño chili, seeded and minced
1 Tbs. chopped fresh oregano
1 tsp. ground cumin
1 Tbs. New Mexico chili powder
2 Tbs. chopped fresh cilantro
1 Tbs. tequila
1 1/2 tsp. salt
1 flank steak, 2 1/2 to 3 lb., trimmed of fat and silver skin
12 small corn tortillas
2 avocados, halved, pitted, peeled and thinly sliced Salsa for serving
In a small bowl, whisk together the oil, onion, garlic, jalapeño, oregano, cumin, chili powder, cilantro, tequila and salt. Using a sharp knife, score the steak a few times across the grain. Place in a baking dish and pour the marinade over the top. Cover and refrigerate, turning the steak occasionally, for at least 6 hours or up to overnight. Remove from the refrigerator 30 minutes before grilling.
Prepare a hot fire in a grill and generously oil the grill rack. Preheat an oven to 300°F. <br><br>Divide the tortillas into 2 equal stacks and wrap each one tightly in aluminum foil. Place the tortillas in the oven and warm until ready to serve. Remove the steak from the marinade and pat dry with paper towels. Grill the steak directly over high heat, turning once, until well browned on both sides, 9 to 10 minutes total for medium-rare. Move the steak to a cooler part of the grill if flare-ups occur. Transfer the steak to a cutting board, cover loosely with aluminum foil and let rest for about 15 minutes.
Slice the steak thinly against the grain.Remove the tortillas from the oven. To assemble the tacos, place the meat on one side of a tortilla, spoon a little avocado and salsa on top and fold. Serve immediately. Serves 4 to 6.
Smoked Serrano Chili Powder
Spicy Baked Eggs with Spinach
These baked eggs get their bold, spicy heat from smoked serrano chili powder, which is made from serrano chili peppers that have been dried, smoked and then ground. The chili powder lends significant heat, so adjust it to your taste. If you prefer soft-set eggs with runny yolks, begin checking them for doneness after 10 minutes. Serve with buttered flour or corn tortillas.
Unsalted butter as needed
4 oz. coarsely chopped baby spinach leaves
4 extra-large eggs
2 Tbs. heavy cream
Salt and freshly ground pepper, to taste
1/2 tsp. smoked serrano chili powder, or to taste
Preheat an oven to 375°F.
Generously butter the insides of four 6-oz. ramekins. Divide the spinach among the ramekins and crack an egg over the top. Drizzle 1/2 Tbs. cream over each egg and season lightly with salt and pepper. Sprinkle the eggs with the smoked serrano chili powder, dividing evenly.
Bake until the egg whites are firm and the yolks are cooked to your liking, 10 to 14 minutes. Serve immediately. Serves 4.