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Chileajo

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Victor M. Martinez

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Jan 11, 1999, 3:00:00 AM1/11/99
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Ok, here's the recipe for chileajo as I learned it from my great-aunt
Carmen Jimenez Olivares. It's very easy to make but very tasty.

CHILEAJO

1/2 lb beef steaks, pounded to 1/8 in thick
1 head of garlic cloves
3-6 pasilla peppers, roasted, deveined and soaked in hot water
oil
salt


Season the meat with salt and fry in oil, one steak at a time. Blend
the garlic and peppers with the water in which they were soaked. Sautee
this blend in the same pan the steaks were fried in. Add the meat and
simmer until cooked. Serve with boiled potatoes and corn tortillas.

--
Victor M. Martinez, Jr. | The University of Texas at Austin
mar...@che.utexas.edu | Department of Chemical Engineering
http://www.che.utexas.edu/~martiv | Austin, TX 78712
If we knew what we were doing it would not be called research, would it?

Wayne Lundberg

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Jan 12, 1999, 3:00:00 AM1/12/99
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Caution to your loyal followers: Do not think one whole head of garlic
cloves as being a mistake in this recipe. You could even add more and never
know it. The combination of the chile pasilla - AKA chile ancho - and the
garlic make for an exquisite mixture. Try the same combination with shrimp
or crawfish, crawdads, langostinos... whatever.

Victor M. Martinez wrote in message <77dfms$ada$1...@geraldo.cc.utexas.edu>...

Richard Thead

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Jan 12, 1999, 3:00:00 AM1/12/99
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Wayne Lundberg <Wayn...@worldnet.att.net> wrote:
: Caution to your loyal followers: Do not think one whole head of garlic

: cloves as being a mistake in this recipe. You could even add more and never
: know it. The combination of the chile pasilla - AKA chile ancho - and the
: garlic make for an exquisite mixture. Try the same combination with shrimp
: or crawfish, crawdads, langostinos... whatever.

The chile pasilla that Victor is calling for is *not* the
same chile as an ancho. The real pasilla is long, slender and
almost black. It also has more heat than an ancho.

It is common in So. California and parts of Arizona to call an
ancho chile by the name "pasilla," but it is technically
incorrect and using the wrong pepper in this case will definitely
affect the final dish.

Rick

--
+-------------------------+---------------------------------------------+
| Richard Thead | Verbosity leads to unclear, inarticulate |
| S/W Eng. Specialist | things -- Dan Quayle |
+-------------------------+---------------------------------------------+


Victor M. Martinez

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Jan 12, 1999, 3:00:00 AM1/12/99
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Wayne Lundberg <Wayn...@worldnet.att.net> wrote:
>know it. The combination of the chile pasilla - AKA chile ancho - and the

Chile pasilla and chile ancho are not the same and cannot be substituted
one for the other. The flavor and heat are very different, and like Rick
said, the result will not be the same.

Wayne Lundberg

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Jan 13, 1999, 3:00:00 AM1/13/99
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Victor M. Martinez wrote in message <77fng1$s9r$1...@geraldo.cc.utexas.edu>...

>Wayne Lundberg <Wayn...@worldnet.att.net> wrote:
>>know it. The combination of the chile pasilla - AKA chile ancho - and the
>
>Chile pasilla and chile ancho are not the same and cannot be substituted
>

I'll use the packaged pasilla because whoever is selling it does not know it
is ancho. So be careful with the labeling in the stores.

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