INGREDIENTS

INSTRUCTIONS

CHILI SAFETY The flesh, rips and seeds of chilies are rich in
irritating burning oils.  When preparing chilies, always wash your
hands and the utens in soapy water.  Be especially careful not to rub
your face--eyes in particular--until the oils have been thoroughly
washed away.  When processi chilies in a blender or food processor,
avert your face as even the fumes a burning.  Some cooks who work  with
chilies for any extended length of time, wear plastic gloves.  There is
a higher concentration of capsaicin in the r of chilies;  remove them
for a milder chili.  ROASTING CHILIES:  Recipes often call for chilies
to be roasted.  This  enhances the flavor and makes them a snap to
peel. Roasted chilies  may be frozen before peeling, a convenience if
you roast a big batch  at once; wrap them airtight in plastic wrap.
BROILER METHOD:  Set oven control to broil.  Arrange whole chilies
with th top surfaces about 5 inches from the heat. (Some people cut a
small slit in the shoulder of each chili, to prevent it from
bursting.) Broil, turning occasionally, until the skin is blistered
and evenly browned (NOT burned). Remove chilies to a plastic bag and
close tightly; let chilies sit for 20 minutes, then peel.  Anaheim  and
poblano chilies will roast in 12 to 17 minutes; jalapeno and  serrano
chilies in about 5 minutes.  GAS STOVE TOP METHOD:  Spear a whole chili
on a long handled metal  fork an hold it about 5 inches from the flame.
Turn the chili so  that it roasts evenly.  Place roasted chilies in a
plastic bag and  close tightly; let chil sit for 20 minutes, then peel.
The  disadvantage of this method is of cours that you can't roast a
number  of chilies at once.  ELECTRIC STOVE TOP METHOD:  This involves
a little ingenuity on the  part o the cook.  Arrange a sturdy heatproof
metal rack (such as a  cake rack) so t the grill sits about 4 to 5
inches above the electric  burner. Place whole chilies on the rack over
high heat.  Turn the  chilies on the rack so that t roast evenly.
Remove chilies to a  plastic bag and close tightly; let chili sit for
20 minutes and then  peel.  CHILI POWDER:  This is a mixture of ground
dried red chilies blended  with other spices and herbs.  It is said to
have been invented by  Willie Gebhard a Texan in 1892.  Most brands
include cumin and  oregano.  Often chili powde formulas contain
paprika, coriander and  salt.  Chili powder is not to be confused with
ground red chilies.  CHOCOLATE:  The Aztecs are credited with the
discovery of chocolate.  It w probably first used to flavor a bitter
drink favored by their  mystics. Another Mexican invention, the
molinillo, is a wooden whisk  used to whip ho chocolate.  The handle is
rolled between the palms of  the hands, whipping t mixture until it is
frothy.  Today, block  Mexican chocolate frequently contains cinnamon,
vanilla, clove and  ground almonds.  CHORIZO:  This spicy smoked pork
(or pork and beef) sausage is  available b in links and in bulk.
CILANTRO (Mexican Parsley, Chinese Parsley, fresh Coriander):  This
herb bears a resemblance to flat leaf parsley, but the flavor is
entirely different: strong, fresh, acid.  Cilantro is perishable;
store it in the refrigerator with the stems in water and plastic
loosely covering the leafy tops.  CINNAMON:  This is truly a spice of
Mexican cuisine, used in dishes  sweet savory.  It is available ground
as a powder or in tightly  rolled dry quills Sometimes the bark of the
cassia tree is sold as  cinnamon; the flavor is similar but neither as
true nor as intense.  Look for authentic cinnamon.  CORIANDER:  This
spice is the seed of the plant that gives us  cilantro. I has a dusky
flavor that is often associated with Eastern  cooking.  It may b
purchased ground or as whole dried seeds.  CORN HUSKS:  Dried corn
husks, softened by soaking, are used to wrap  food before it is cooked.
They make a sort of natural jacket that  holds a mixtu together as it
steams.  Remove any silk clinging to the  dried husk before using.
Several small corn husks may be overlapped  for a larger wrapping as
for a tamale.  CORNMEAL:  Dried corn is of course the staple of
southwestern larders.  When cornmeal is called for, use yellow or
white, coarsely or finely  groun  CUMIN:  This is the powerful,
sometimes dominating spice so often  used in traditional southwest
cooking.  Recipes may call for whole  cumin seed or ground cumin.
DUCK:  This bird is considered "game" less and less, perhaps because
it is widely available, frozen, in supermarkets.  Wild duck, indeed,
tastes gamy, and in fact the flesh of water fowl may take on a
distinctly fishy taint. Commercially bred ducks, though, are well fed
and succulent.  FRIJOLE:  Spanish for BEAN.  See Beans.

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