Chilis Guacamole Recipes

Steps:

• Husk and wash corn, then deep fry for 1 minute.
• Wash jalapeno(s) and deep fry for 1 minute.
• Place corn on the cob and jalapeno(s) on gas grill and cook until slightly blackened on each side.
• Remove corn kernels from cob and measure out 1 cup of kernels.
• Finely chop jalapeno(s) after removing stem.
• In a large bowl, mash the avocados.
• Mix in pico de gallo, fire-grilled corn kernels, jalapenos, lime juice, cilantro, and salt.
• Serve with tortilla chips and salsa.
• Enjoy!

Steps:

• Place the Anaheim chile on a small baking sheet covered with aluminum foil. Roast it under the broiler, flipping a couple times, until the chile is wilted and its skin is completely charred and wrinkly, 9 to 12 minutes. (Alternatively, you can char the chile directly on a hot comal or a cast-iron pan set over medium heat, or on a grill set to high.)
• Place the charred Anaheim chile in a plastic bag and close it well. Let it steam and sweat for 5 to 10 minutes.
• As the Anaheim chile steams, add the serrano chile, onion, cilantro and salt in a bowl or molcajete, and mash until combined. Add the avocado and continue to mix and mash until you form a chunky purée.
• Once it is cool enough to handle, remove the Anaheim chile from the bag, slip off the charred skin, make a slit down the side and remove the seeds and stem. You could rinse the chile under a thin stream of water, to help remove the seeds, or rinse it off by dipping it into a bowl of water.
• Finely chop the Anaheim chile. Add it to the avocado mixture, and stir to combine. Season to taste with salt.

Steps:

• Place minced peppers, 1/4 cup of the chopped cilantro, and the diced onions on a cutting board. Chop them together into very small pieces. Sprinkle with kosher salt. Using the flat side of the knife blade, smear the mixture to work it into a paste, and chop again to achieve as fine a texture as possible.
• Stem, halve, and pit the avocados. Scoop out flesh and place in a bowl. Add 1/4 cup chopped cilantro, onion and serrano mixture, salt, and fresh lime juice. Mash with a potato masher to desired texture (smooth or chunky), 5 or 6 minutes. Taste and adjust seasonings. If not serving immediately, cover and refrigerate.

Steps:

• In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Steps:

• Drain and rinse the soaked beans, and place in a large saucepan with water to cover by 2 inches. Bring to a boil, reduce heat, cover, and simmer gently until beans are tender, about 1 1/2 hours. (You can prepare beans 1 or 2 days ahead; let cool, cover, and refrigerate in their liquid.)
• Heat 2 tablespoons oil in a 12-inch cast-iron skillet over medium heat; add tomatoes, and cook, turning occasionally, until skins begin to char, about 5 minutes. Cover pan, reduce heat to medium-low, and continue to cook, turning, until tomatoes have softened, 7 to 8 minutes more. Transfer to a large bowl. When cool enough to handle, peel and core tomatoes. Place tomato flesh in a clean bowl, and reserve.
• While tomatoes cool, place two-thirds of onion quarters in same skillet with 2 tablespoons oil. Cover, and cook over medium heat, turning occasionally, until nicely charred and softened, 12 to 15 minutes. Transfer to a bowl to cool. Repeat with garlic cloves, remaining onion, and another tablespoon oil. When cool enough to handle, peel garlic and onion, cutting off and discarding roots and peels and adding flesh to bowl with tomato. Transfer vegetables and any juices to a blender in batches (fill no more than halfway), and puree until nearly smooth. Set aside in a large bowl.
• Tear the chiles in half, and discard stems and seeds. In the same skillet over medium heat, toast chiles in remaining 2 tablespoons oil, turning with tongs, until smoky, about 3 minutes. Transfer to the blender. Bring broth and water to a boil, pour over chiles, and let stand until chiles are pliable, about 5 minutes. Puree chiles and broth, and stir into tomato mixture.
• In a 7-quart Dutch oven over medium heat, cook one-third of meat, breaking it up with a spoon and stirring occasionally until nicely browned, about 8 minutes. While meat is cooking, brown another third of the meat in the skillet. Then add that batch to the first in the Dutch oven. Stir tomato mixture into meat in Dutch oven. Brown remaining beef in same skillet; add to Dutch oven. Drain cooked beans; add them to pot with salt.
• Bring the chili to a boil, reduce heat, cover, and simmer gently, stirring, until heat is tender and sauce is thick, about 1 1/2 hours. Stir in chocolate, and season with the pepper. Serve with guacamole.