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LOCATION: Recipes >> Vegetarian >> and from the use of rehydrated chiles rather than chili powder. You can

Print this Recipe    and from the use of rehydrated chiles rather than chili powder. You can

experiment with different types of chiles.

1. Roast 6-8 tablespoons of whole cumin seeds a few minutes over low
on a wok or cast iron skillet, shaking frequently. You know they're done
when you can smell the roasted smell and they turn somewhat darker. Be
careful not to let them burn. Remove and let cool. Grind into powder
when cooled (in a coffee grinder or spice mill.) Store-bought cumin powder
can be used as in a pinch, but it won't taste as good.

2. Roast 12 dried red "New Mexico" chiles a few minutes in the wok
over low. You know they're done when you can smell the roasted smell.
They'll char if you don't turn them frequently or if the heat is too high
or if you roast too long; don't let them. Cool.
Do not use the tiny thai or japanese chiles; use the larger, milder
ones. Either: New Mexico (hot or mild), California, Pasilla-Ancho (not
Pasilla-Negro), Sandia, 6-4, Big Jim. These are readily available here in
the southwest and can be ordered by mail.
Remove the stems and get rid of as many of the seeds as you can.

3. Put chiles in covered pot with 2 C water, heat to boiling, lower
heat to low and steam for 10 or 15 minutes. Cool. Poor into blender and
liquify till you get a smooth ketchupy consistency.
Try a little, if the skins are indigestable run through a
large-netted sieve (holes about 1/8 " are ideal). Add salt to taste; it
may take more than you'd think. Add some flour a tablespoon at a time if
it's too piquant. Add a little brown sugar a teaspoon at a time if it's
too piquant. Set aside.

4. Heat about 4 or 5 T olive oil in a large pan and cook 1 - 2 chopped
onions till transluscent. Add the cumin and about 1 T oregano and 1 T marjoram
to the oil while it's cooking. Don't heat the oil too high or spices will
burn. Vary the ratio of spices at will!

5. When onions are done, add 1 small can of pinto beans, drained. Fry
a few minutes.

6. Add in the chile sauce, and mix well. Adjust spices, adding more
cumin, oregano, marjoram, salt, sugar to taste. A little commercial chili
powder can also be used at this stage.

7. Turn off heat and let flavors marinate about 10 minutes and serve
over pasta.

8. optional: Before step 5, add 8 oz of crumbled tempeh that's been
marinated for about 15 minutes in a mixture of 1 T soy sauce and 2 T water
(be careful not to make it too salty), a little toasted sesame oil and some
garlic powder. Fry a few minutes to simulate browned-beef before adding

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