chipotle ( , chi- POHT -lay [t? i'potle] ), or chilpotle , derived from Nahuatl chilpoctli (pronunciation Nahuatl: Ã, [ t; i: l'po: ct ?? i] , meaning "smoked peppers"), is jalapeÃÆ' Â ± o dry smoke. These are chili used primarily in Mexican and Mexican cuisine, such as Mexican-American, Tex-Mex and Southwestern dishes.
The chipotle heat is similar to Espelette pepper, jalapeÃÆ'Â ± o, Chili Guajillo, Hungarian pepper, Anaheim pepper, and Tabasco sauce.
Video Chipotle
Produksi
JalapeÃÆ' Â ± o varieties vary in size and heat. In Mexico, jalapeÃÆ'Â ± o is also known as cuaresmeÃÆ' Â ± o and gordo . Until recently, chipotles are widely found in central and southern Mexican markets.
Usually, a farmer passes through the jalape field many times, picking up a raw green jalapea for the market. At the end of the growing season, jalapeà ± a naturally matures and turns bright red. In Mexico and the United States, there is a market for ripe red jalape. They are kept in the bushes for as long as possible. When they are in red and have lost much of their moisture, they are chosen to be made into chipotles.
They were moved to an enclosed smoking room and spread on metal grills, but in recent years, manufacturers began using large gas dryers. The wood is put into a fire box, and the smoke enters the enclosed space. Every few hours the jalape is stirred to mix in the smoke. They smoke for several days, until most of the moisture is removed. In the end, dried chipotles such as plums or raisins. The underlying heat of jalapeà ± a combines with the smoke flavor. Typically, ten pounds of jalapeà ± a make a pound of chipotles after being completely dry.
Maps Chipotle
Variety
Most of the chipotle chili is produced in the state of Chihuahua, northern Mexico. The various chipotles grown there are known as morita (Spanish for small mulberry). In central and southern Mexico, chipotle chili is known as chile meco , chile ahumado , or tÃÆ'pico . While the
Chipotles are purchased in various forms: chipotle powders, chipotle pods, chipotles en adobo in cans, concentrated chipotle bases and spices of wet chips.
Other pepper varieties are dry smoke, including red red jalape, serranos, habaneros, New Mexico chili, Hungarian chili, Santa Fe Grande chili, and lighter jalapea called TAM (cultivars named for Texas A & M). University). The lesser known chili varieties include cobÃÆ'¡n , a native piquÃÆ'n chili in southern Mexico and Guatemala; pasilla de Oaxaca , various pasillas from Oaxaca are used in mol negro ; jalapeÃÆ'  ± o chico , red jalape sucked while still green; and capones ("castrated"), rare red jalapeà ± a seedless.
Use
Chipotles, often the main ingredient in recipes, provide a relatively mild but unpretentious spicy flavor to many dishes in Mexican cuisine. Chili is used to make various salsas. Chipotle can be ground and combined with other ingredients to make a meat seasoning - adobo. Chipotle is used, usually in powder form, as an ingredient in homemade and commercial products, including some brands of barbecue sauce and spicy sauce, as well as some chillies and stews. Usually when used commercially, the product is advertised to have chipotle in it.
Chipotles have a distinctive spiciness and smoke flavor. The meat is thick, so chili is usually used in dishes that are cooked slow rather than raw. Whole chipotles are added to the soup and stew and in boiled liquor for the meat. They can also accompany nuts or nuts.
See also
- JalapeÃÆ' Â ± o pepper
- Adobo sauce
- List of smoked foods
- The chain of American restaurants, Chipotle.
References
- Bayless, Rick; Deann Groen Bayless (1987). Authentic Mexican: Regional Cooking from the Heart of Mexico . New York: William Morrow and Company, Inc. p. 332-334. ISBN 0-688-04394-1.
- Dewitt, Dave; Chuck Evans (1997). The Pepper Pantry: Chipotles . Celestial Art. p.Ã, 96. ISBNÃ, 0-89087-828-5.
Source of the article : Wikipedia
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