One way to add a nice rustic feel to a dish is to char, or roast, a few of the ingredients. Charring concentrates and deepens the flavor of an ingredient and brings out a subtle sweetness.
It is one of the signature cooking techniques in Mexico where, traditionally, ingredients like chiles, onion, garlic, spices, herbs, tomatillos and tomatoes are charred on comales or directly over the flame. If you don’t have a comal, or don’t want to cook directly over the burner, you can just as easily char ingredients on a grill or in a skillet.
OR, the way I find to be the easiest and fastest: in a pan under the broiler in your oven. Put the ingredients on a large sheet pan leaving plenty of space between them so they roast, not steam, and broil until they are nicely browned on one side. Carefully flip and repeat on the other side.
You want the outside to darken until almost black, and the inside cooked and transformed, but not burnt.
Below are the specific techniques for a couple of the ingredients most often charred in Mexican recipes: tomatoes and garlic.
Continue reading Charring ingredients
Poblano Peppers, or Chiles, are rarely used in their raw form. While some ingredients are ready to jump in your mouth or in the pot, like an apple or a carrot, others have to go through a couple steps to bring out their finest qualities in flavor, color and texture. But those extra steps are so worth it! It can seem hard at first but once you prepare them a couple of times the process becomes very simple. Plus you can make more than you need and freeze them for up to 4 or 5 months. Here are the steps.
Continue reading Preparing Poblano Peppers