Main Ingredient - Chiles
by Luis Gutierrez
Photography by Jody Horton
Courtesy of Lucinda Hutson
By Iliana de la Vega
By Iliana de la Vega
By Iliana de la Vega
“This is a ‘bulk’ sausage, or one that is typically not stuffed into a casing. It is great with eggs in the morning or as a base for a soup or stew. I like to package it into ½ pound bags for convenience.” —Jesse Griffiths
This sauce is traditionally served with pork or chicken, but squash, chayotes and corn make good vegetarian substitutes. Precook meat, if using, and reserve cooking liquid to use in recipe.
Courtesy of Terry Conlan, Lake Austin Spa Resort
Courtesy of Diana Kennedy, author of Oaxaca al Gusto, published by University of Texas Press
Fresh chiles de agua are the most commonly used for this recipe, with the dried chiles pasillas in second place. The former look innocent enough but can be very picante; therefore, some cooks recommend, after charring and peeling the chiles, letting them soak in lightly salted water, with a little vinegar added, for about ½ hour. If you prefer to stuff the pasillas, choose the largest ones. In preparing any chile for filling, make sure the top holding the stem is intact.
Fresh chiles de agua are the most commonly used for this recipe, with the dried chiles pasillas in second place. The former look innocent enough but can be very picante; therefore, some cooks recommend, after charring and peeling the chiles, letting them soak in lightly salted water, with a little vinegar added, for about ½ hour. If you prefer to stuff the pasillas, choose the largest ones. In preparing any chile for filling, make sure the top holding the stem is intact.
Courtesy of Liz Lambert
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