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dried cranberries and picadillo

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Shelora

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May 30, 2003, 11:37:44 AM5/30/03
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Hello,
I was making a picadillo filling for some ancho chilies yesterday
when I realized I didn't have the required raisins.
I ended up using dried cranberries, what we call craisins, instead. It
was excellent! Ground pork, craisins, chopped almonds, capers,
tomatoes, garlic, onion spiced delicately with cinnamon and clove.
Oh, yum.
Shelora

David Wright

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May 30, 2003, 2:52:59 PM5/30/03
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On 30 May 2003 08:37:44 -0700, hoip...@pacificcoast.net (Shelora)
wrote:

Yes, sounds good. I use both dried cranberries and almonds (and most
everything else you listed plus ground New Mexico chile) when I make
ground turkey picadillo.

David

Arturo

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May 30, 2003, 3:00:28 PM5/30/03
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I use currants. But that is because I refuse to give up my childhood dislike
of raisins. Why would you do that to a perfectly good grape ;-)

Arturo

Jack B

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May 30, 2003, 8:37:19 PM5/30/03
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In article <f208a6e1.03053...@posting.google.com>, Shelora
<hoip...@pacificcoast.net> wrote:

> Hello,
> I was making a picadillo filling for some ancho chilies yesterday

That sounds good!

But... I'm wondering about using anchos. To me, an ancho is a dried
poblano. And it seems odd to stuff a dried chile.

So... am I wrong about stuffing a dried chile, or am I wrong about what
to call this variety of chile? Did you stuff what I call a poblano?

--
Jack

Shelora

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May 31, 2003, 1:49:17 AM5/31/03
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Chile Anchos are fabulously tasty for chile rellenos.
You hydrate them in hot water until pliable, gently remove the seeds,
pat dry with paper towels, then stuff with the picadillo. I like the
medium to large size, choosing only whole dried anchos, none with
tears.
An ancho is a dried poblano.
But I have purchased red anchos and dark, almost black anchos.
The ancho is also excellent stuffed with cheese, dipped in batter and
fried for a wonderful chile relleno experience.
Try it some time.
Shelora

Jack B <sp...@jackatbohnhoffdotcom.spam> wrote in message news:<300520031937191796%sp...@jackatbohnhoffdotcom.spam>...

Jack B

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May 31, 2003, 4:19:10 PM5/31/03
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In article <f208a6e1.03053...@posting.google.com>, Shelora
<hoip...@pacificcoast.net> wrote:

> Chile Anchos are fabulously tasty for chile rellenos.
> You hydrate them in hot water until pliable, gently remove the seeds,
> pat dry with paper towels, then stuff with the picadillo. I like the
> medium to large size, choosing only whole dried anchos, none with
> tears.
> An ancho is a dried poblano.
> But I have purchased red anchos and dark, almost black anchos.
> The ancho is also excellent stuffed with cheese, dipped in batter and
> fried for a wonderful chile relleno experience.
> Try it some time.
> Shelora

Somehow this knowledge escaped me until now. Thanks. Makes me think of
all sorts of rellenos for anchos, mulatos, ...

--
Jack

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