Best 3 Chile Caribe Chile Concentrate Or Reduction Recipes

Chile caribe chile concentrate or reduction is a versatile ingredient that can be used to add a rich, smoky, and slightly spicy flavor to a variety of dishes. It is made by simmering chile caribe chiles in water or broth until they are softened and then blending them until smooth. The resulting concentrate can be used in soups, stews, sauces, marinades, and even desserts. It can also be added to drinks, such as margaritas and Bloody Marys, for an extra kick. Whether you are looking to add a touch of heat to your favorite dishes or create a completely new flavor profile, chile caribe chile concentrate or reduction is a great way to do it.

Here are our top 3 tried and tested recipes!

CHILE CARIBE (CHILE CONCENTRATE OR REDUCTION)

CHILE CARIBE (CHILE CONCENTRATE OR REDUCTION) image

Categories Condiment/Spread Pepper Sauté Christmas Buffet

Yield 6

Number Of Ingredients 4

Ingredients

1-2 cups water
8-16 toasted red chile pods here you can add some of the Ancho ( the dried form of Poblano pepper) this will add heat to your Caribe get the dried and prepare as you would the regular pods.
2-4 garlic cloves
Pinch of Salt

Steps:

1. Place water and chile pods in large saucepan. Heat to boiling on high heat. When the chiles are soft and the water is a nice red about 10 minutes tops.. 2. Pour mixture into a blender container and process to a thicker fairly chunky spoonable consistency not quite a paste . NOTE: Chile Caribe may be used as a base for any chile recipe but is essential on the Posole table

CHILE VERDE

Chile Verde image

This is my Chile Verde recipe, which I've developed over the years. I usually serve it with mexican rice, black beans, pico de gallo, and tortillas. (Update: I've corrected the name of the pepper I used, fleshed out the directions a bit, and added a few variations.)

Provided by Steve Dunham

Categories Stew

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs pork shoulder, cubed
2 cups chicken broth
1 large onion, diced
2 jalapeno peppers
1 cup tomatillo, diced
1 small tomatoes, diced
6 poblano chiles
4 tablespoons flour
2 garlic cloves
1/2 teaspoon ground cumin
salt and pepper

Steps:

Roast chiles under a broiler, turning every 5 minutes or so, until blackened on all sides.
Put the chiles into a paper bag or covered bowl and let them steam for a couple of minutes.
Peel the skin off of the chiles, remove the seeds, and cut them into 1" square strips. Finely chop the Jalapeño.
[Optional] Cut the tomatillos in half and dry roast them in a skillet until they start to pick up some dark spots (about 5 min).
Coat Pork in flour, salt and pepper. Brown and set aside.
Add onions and garlic to pan, cook until onions are golden brown.
Add chiles, tomatillos, and tomatoes. Fry for about 10min.
Add pork and chicken stock. Simmer for 1-2 hours (until tender/falling apart).
Season to taste with salt and pepper.
[Optional] For an extra layer of flavor and texture, add half an onion, cut into a large dice, 20 min before the end of cooking.
[Variation] For a quicker prep time, brown the onion first, add the meat, scatter on some flour, salt, and pepper, and stir until it colors a bit, and then continue with the remaining instructions.

CHILE COLORADO III

Chile Colorado III image

On my quest to eat for my blood type, this is my version of Chile Colorado made wheat-gluten free.

Provided by Mojito Mama

Categories World Cuisine Recipes Latin American Mexican

Time 50m

Yield 6

Number Of Ingredients 8

Ingredients

2 pounds lean beef, cut into 1/2-inch cubes
3 tablespoons rice flour
¼ cup extra-virgin olive oil
1 clove garlic, minced
1 tablespoon rice flour
¼ cup chili powder, or more to taste
5 cups beef broth
1 teaspoon sea salt

Steps:

Combine the beef cubes and 3 tablespoons rice flour in a bowl; toss to coat evenly.
Heat the olive oil in a large skillet over medium heat. Add the beef to the hot oil, reduce heat to low, and cook and stir until the beef is completely browned and tender, 7 to 10 minutes. Stir the garlic and 1 tablespoon rice flour into the beef and cook another 2 minutes. Add the chili powder and stir. Pour the beef broth over the beef mixture; mix well. Season with the sea salt. Raise the heat to medium; bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer until the beef is cooked through and the sauce has thickened, about 30 minutes.

Nutrition Facts : Calories 329.3 calories, Carbohydrate 8.4 g, Cholesterol 65.3 mg, Fat 19.4 g, Fiber 2 g, Protein 29.6 g, SaturatedFat 5.1 g, Sodium 1058.9 mg, Sugar 0.4 g

Tips:

Choose ripe, fresh chiles: The quality of your chiles will greatly impact the flavor of your concentrate. Look for chiles that are plump, brightly colored, and free of blemishes.
Roast or char the chiles: Roasting or charring the chiles brings out their natural sweetness and smoky flavor. You can do this over an open flame, in a hot oven, or under a broiler.
Remove the seeds and veins: The seeds and veins of chiles contain most of the heat. If you want a milder concentrate, be sure to remove them before blending.
Use a high-quality blender: A good blender will help you achieve a smooth, consistent concentrate. If you don't have a blender, you can also use a food processor.
Add other ingredients to taste: You can add other ingredients to your chile concentrate to enhance its flavor. Common additions include garlic, onion, cumin, and oregano.

Conclusion:

Chile concentrate, also known as chile reduction, is a versatile ingredient that can be used in a variety of dishes. It's a great way to add a burst of flavor to soups, stews, sauces, and marinades. It can also be used as a condiment or dipping sauce. With a little planning and effort, you can easily make your own chile concentrate at home. Just be sure to follow the tips above to ensure the best possible results.