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Add Zest with Mexican Red-Chile Sauce

Roasting and puréeing turns dried chiles into versatile flavoring

Fine Cooking Issue 01
Photos: Suzanne Roman
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For special occasions, Alejandra Cisneros of Cuernavaca, Mexico, prefers dried chiles for their subtle, deep flavor. In this detailed article, she explains how to select chiles for flavor and fire. She differentiates between similar types, shows step-by-step how to derive thick, pungent sauces, and talks about their uses as cold salsas, thinned sauces (for coating tortillas, primarily), and soup seasonings. Recipes, complete with assembly instructions, include Chicken Enchiladas, Carne en Adobo, and Clemole. A source list is included.


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