How to Use Dried Chiles | Potluck Video
Ойын-сауық
Dried chiles create an amazing complex flavor - but not everyone knows how to use them properly. We went to Hechoen Dumbo to get advice and learn a great recipe for salsa madre
Chef Danny Mena, Chicken with Salsa Madre, Swiss Chard and Pumpkin
Serves 4
For the Chicken
Put 1/2 an onion (cut into 6 pieces), 3 whole cloves of garlic, 1 lemon (cut in half) inside a whole chicken. Truss the chicken (tuck the wings behind the bird's back; grasp the bird's wings and tuck them behind the bird's back) and put in an oven at 400 degrees Fahrenheit for 45 minutes uncovered, or until the internal temperature of the chicken is 180 degrees Fahrenheit.
Let it rest for 30 minutes before serving.
Salsa Madre:
Simplified Salsa Madre:
4 chile pasillas
4 chile anchos
1/4 cup raisins
1 tbsp oregano
1 tsp cumin powder
1 onion
4 cloves garlic
2 tomatoes chopped in quarters
3 tbsp sesame seeds
4 cups chicken stock
Chop onion and garlic and place in a large pan with 1 tbsp of oil over low heat. Sautee for 10 min until soft, then add chiles and cook for 3 min. Then add tomatoes, oregano, cumin, and sesame seeds and cook for 5 more minutes. Add raisins and chicken stock and cook for 25 minutes.
Blend very well and season with salt and serve.
Sauce keeps a week.
Vegetables:
1 pc celery root
1/2 pumpkin
1 red onion
4 stems of Swiss chard
Cut the celery root and pumpkin into 1/2 inch squares. Cut the onion into large pieces.
In a medium sized pan, add the celery root and onion and sauté for 5 minutes. Then add the pumpkin and place in the same oven as the chicken (at 400 degrees Fahrenheit) for 15 minutes until vegetables are tender.
Meanwhile, roughly chop the Swiss chard stems.
Take the pan out of the oven and add the Swiss chard and with the residual heat from the pan, the Swiss chard will cook. After 10 minutes remove into a serving bowl.
To assemble plate:
Put the salsa en madre on the bottom of the plate then add chicken on top. This way you maintain the beautiful crisp skin of the chicken, as well as you control your sauce to chicken ratio
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Пікірлер: 43
I learned that you can lightly fry dehydrated peppers to enhance the flavor and then add to liquid. Nice tip. Good video and presentation.
Nicely done. This guy knows what he's doing.
Great explanation and thanks to this I got a really great mole/sauce on my first try using dried Mexican peppers. In my sauce I also added some leftover capsicums (burnt them on a flame) and cherry tomatoes.
Thank you for the knowledge!
So interesting thank you!!!
Great explanation
Excellent- thank you -
Well done Mi Rey
nice video!
Great authentic Mexican recipe, and I love the background music! Where is "Hecho en Dumbo" located? Gracias y que Dios te bendiga, desde Los Angeles, CA.
Great information but the background music is a little bit too loud and distracting. Otherwise wonderful information and thank you for the video
Wow when your reduce a pot of Chile's your reduce the pot.
That watch is clean as fuck
am I missing something? does the recipe typed above match the video?
@Kanoshe
3 жыл бұрын
no, i guess they just mixed em up, also homeboy never added the banana, that video was so weird is just sorta falls off
My dad frys a little and eats with his dinner
I have tried the recipe you posted above, now I will like to try the one you cooked on your vid. I am missing one chile I have costeno;guajillo;pasilla;ancho;arbol;morita;mecos......which one am I missing? thank you very much
@timothygreer188
5 жыл бұрын
Actually, I think you have them all. Ancho is the dried version of the Poblano chile which he mentions. That might be why you think you're missing one
How long do you leave the chiles in liquid. Imean you aretalking to beginning cooks who are gringos and have no clue
which dried chili is the most spicy??
@lilkennedy3998
5 жыл бұрын
RunningSD Carolina reaper
@buckeyedarren
4 жыл бұрын
In cooking, the habanero or cayenne IMO.
@thedude2630
3 жыл бұрын
In this particular video it would be the Chile de Arbol
he's handsome
Would love a list of chili’s…. He said 8 types… only 2 in recipe listed…
@justhuyen
2 жыл бұрын
I could catch 7 types: Costeno, Guajillo, Pasilla, Ancho, Morita, smoked Morita, Arbol.
Boy cute😈
Pants mate! ( pendejo)
is your mouth connected to your hands?
I made Birria non spicy using the same amount of chillies the same Chili'es and it didn't come out spicy at all everyone in my family could enjoy it including my 3 year old... But this morning I tried to make it again with again the same amount of Chilies of the same Chilies ... Took out all the seeds and all the veins wash them... And basically I have to put about 3 cups of the chili paste in the trash because it is so unbearably spicy.... What the hell???? Can someone please tell me why this happens! how is it possible that the same dried Chiles from the same bag one day you make it doing the same process and the next day you make it doing the same process you come out with a completely different unbearably result..... again I took out all the seeds and all the veins and washed....
@pep_z780
3 жыл бұрын
you didn't leave anything out? my mom adds tomatoes if things get too hot, did you maybe leave those out the second time
@thedude2630
3 жыл бұрын
I never have this problem. It's all in the method of preparation you use I guess.
WHY have that stupid music in the background ? Annoying as hell.
@annaleslieresendiz1147
3 жыл бұрын
Agreed! No offense but this is an odd sauce, New Mexicans WE NEVER ADD PLANTAINS INTO OUR SAUCE.
No bananas please, replace with squash.
@DaveMcCabe
4 жыл бұрын
He said plantains. He is not using a banana.
@ryanv7075
3 жыл бұрын
Is that another way to do it?
@annaleslieresendiz1147
3 жыл бұрын
Qin Shihuang agreed! As if your gonna find plantain bananas in the Southwest growing 😂😂 smh...
The heck is that? A whole little chicken? And he give his life for that? Shame
@terryleebo
8 жыл бұрын
+YankeeSlayer69 A little hen lacks the will to give her life for anything. I'm sure it was tasty.