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3

Mexico—Chiles for Every Palate

Lecture no. 3 from the course: The Everyday Gourmet: Essential Secrets of Spices in Cooking

Mexico—Chiles for Every Palate

Taught by Professor Bill Briwa | 33 min | Categories: The Great Courses Plus Online Food & Wine Courses

First, explore the differences between common chiles such as jalapenos, guajillos, and poblanos—and how each can add a unique (and spicy) twist to Mexican dishes. Then, follow the step-by-step process of making the perfect molé that incorporates roasted chiles and spices ranging from Mexican oregano to chocolate.

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0********m
May 2, 2016

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a********m
September 4, 2015
A Vitamix can grind bones, but how many home cooks have one? Home blenders are not as robust, so a good technique is to pass the chile mixture though a sieve to remove bits of unground seeds and skins prior to frying in fat.

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