Roasted Chile Paste

I had an abundance of chiles one day from the leftovers of a charitable service by one of my former colleagues at work. I had, oh, 30 or so serano peppers! There was no way I could eat that many plain fast enough before they went bad (even though I do eat several at a time with a meal).

I decided to mash them up and make a chile paste! It was so good, I did it again when I had even more.

Roasted Chile Paste

Ingredients: 20-30 serano chiles (or use chile of your choice)
1-2 bell peppers  (optional)
2 tsp apple cider vinegar (separated) 1-2 tsp olive or sesame oil
1 tsp ancho chile powder
1 tsp garlic powder
1 tsp onion powder

Directions:
Put on gloves for working with chiles unless you enjoy your hands burning for hours afterward!
1) Slice the chiles and bell peppers in half or quarters.
2) Place them in a gallon bag with 1 tsp vinegar and the oil and shake to cover peppers.
3) Roast them on a baking sheet lined with aluminum foil at 350 F for 15-20 minutes until skins are browned. Make sure you flip them half-way through the baking.
4) Place peppers (skin and all) in food processor and pulse until level of desired mash is obtained. Add in all spices and remaining vinegar and pulse until thoroughly mixed.
5) Store in glass bottle in the fridge and eat as desired. 
6) For longer storage times, store in freezer or can them.

Yield:
Approximately three cups of paste. Two cups if omitting the bell pepper.

Bacon Tamales

Bacon Tamales

My wife and I really do not know how to make tamales. These are, by far, not traditional in any way. In fact, we were just trying to do them with whatever we had around the house and see what would happen. This is what we came up with, which, quite frankly, taste great!

Bacon Tamales Recipe

Base:

2 lbs unprepared (wet) masa

8 oz bacon grease/shortening

4 oz (1 cube) butter

2 heaping tbsp Better than Boullion (roasted chicken flavor)

2 tsp salt

1-2 tsp ancho powder

1 tbsp roasted chile paste (we used seranos, click here for recipe)

~1 cup water

3-4 slices of thick bacon, chopped

Other ingredients:

Roasted chiles (Anaheim or pablano (pasilla)

Oaxacan string cheese

Corn husks

Assembly: 

1) Soak corn husks for 1-2 hrs in water. 

2) Mix all base stuff together. Add only enough water to reach thick porridge consistency. Resist the urge to add more masa if it is runny. Refrigerate it for 10-15 minutes to solidify the fats. 

3) Spread about 1/3 to 1/2 cup of mixture on corn husk toward wide portion. 

4) Place a strip of chile and some cheese on the mash. 

5) Fold it in and, if desired, fold another husk over the top. 

6) Place in steamer standing up tightly together, but not over-stuffed. 

7) Steam on medium heat for about 2 hours. Check every half hour that water level is still good. 

8) Let cool slightly before serving.

9) Warm back up to serve later. 

Yield:

Approximately 25-30 tamales.

Remember to keep them refrigerated. Can be frozen for a good long time in freezer bags.

Roasted Orange Bell Pepper Bread

Roasted Orange Bell Pepper Bread

This is a light, fluffy, delicious recipe I invented around Thanksgiving with a neat orange color from orange bell peppers.

Bell Pepper Mash Ingredients:
2-3 orange bell peppers
1/2 tsp apple cider vinegar
1-2 tsp olive or sesame oil

Bell Pepper Mash Directions:
1) Slice two-three orange bell peppers in half or quarters.
2) Place them in a gallon bag with the vinegar and oil and shake to cover peppers.
3) Roast them on a baking sheet lined with aluminum foil at 350 F for 15-20 minutes until skins are browned. Make sure you flip them half-way through the baking.
4) Place bell peppers (skin and all) in food processor and pulse until level of desired mash is obtained.

Loaf Ingredients: 
1+ cup bell pepper mash (skin and all)
1 cup water
1/4 cup water (approximately)
2 tbsp honey or molasses
2 tsp yeast
3 1/2 cups unbleached or bread flour
1 tsp salt

Directions:
1) Dissolve honey or mollases into water and add yeast to proof.
2) Add flour to mixing bowl with salt and mix with spatula.
3) Add liquid mixture and bell pepper mash.
4) Knead by machine for 3-8 minutes. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time. 
5) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
6)  On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
7) Let rise in oiled pans until doubled in size.
8) For Bread loaves:
    Bake in preheated oven at 350 F for 25-30 min.
    For Rolls:
    Bake in preheated oven at 400 F for 10-15 min.
9) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.