Traditional Food Recipes! Your complete guide to traditional food and traditional recipes. Traditional Afghan, African, Amish, Asian, Cajun, Caribbean, Chinese, Croatian, Dutch, English, French, German, Austrian, Greek, Hungarian, Indian, Indonesian, Irish, Italian, Japanese, Jewish, Korean, Mennonite, Mexican, Middle Eastern, Native American, Oceanian, Pennsylvania Dutch, Philippine, Polish, Portuguese, Russian, Scandinavian, South American, Southwestern, Spanish, Swiss, Tex Mex, Thai, Ukrainian, Vietnamese and Welsh.
New Mexican Red Pepper Paste
This paste is ideal for beef brisket, chicken breasts and spare ribs. You can also add a couple of tablespoons of the paste to any of the basic marinades or to your favorite barbecue sauce to liven up the flavor.
4 dried ancho chile peppers, stems, veins
and seeds removed
2 dried New Mexican chile peppers (guajillo),
stems, veins and seeds removed
2 canned chipotle chile peppers (or reconstituted
dried chipotles)
1/2 cup chopped onion
4 garlic cloves
2 teaspoons ground cumin
2 tablespoons dried oregano (preferably Mexican)
1 teaspoon kosher salt
Soak the ancho and New Mexican chile in hot water to cover for about 1 hour. Remove the chilies from the water and reserve 2 cups of soaking water.
Combine the chiles. reserved soaking water (as needed), chipotle, onion, garlic, cumin, oregano and salt in a food processor and puree until all the ingredients are blended into a smooth thick paste. Use the soaking liquid as needed to moisten the mixture in a paste form. Store in an airtight jar in the refrigerator for 3 to 4 weeks.
Yield: 2 to 3 cups
Recommendations: Marinate chicken breasts (4 to 6 hours); wings (6 to 8 hours); beef brisket (8 hours to overnight); spare ribs (8 hours to overnight).
