Chili Peppers are blended for fruity, spicy, and aromatic effects to build the best possible taste. Ancho, Pasilla and Guajillo make up the “holy trinity” widely used through out Mexican cuisine. Add the smokiness of the Morita (smoked Chipotle) and the subtle fruity flavor of the Peruvian favorite aji Amarillo with hints of raisin, passion fruit and mango imparts additional unique flavor to the blend. To extend the spicy of the blend, we added ground hot New Mexican pods. As a variation, I cut back on the portion of hot New Mexican chili and add a single half-dose of ground Caribbean red Habanero which contributes a strong floral aroma. Using the Caribbean red Habanero variety will also add additional citrusy - smoke flavor. By adding beef bouillon, the flavor deepens for a more Tex-Mex flavor. Many of these powders are available from the Savory Spice Shop.
1 part Ancho powder
1 Part Guajillo powder
1 Part Mulato powder
1 Part Pasilla Negro Powder
1 Part Pasilla Negro Powder
1 Part Morita powder
or use Chipotle for added smokiness
1 part Aji Amarillo powder
2~5 Parts of mild or
hot New Mexico ground chile powder
1~2 parts beef bouillon (start with 1 part as is salty)
2 parts garlic powder
Directions:
Over medium heat, make a flour and rendered pork fat (Manteca) roux. Stir in 2~3 tablespoons of chili powder mix. Add 2 cups homemade rich chicken stock stirring until smooth. Cook on low for an hour, adding water as necessary. Corrent the seasoning using more of any specific ingredient as required including salt until the flavor is perfect. Add sour cream to mellow the end result, if desired.
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| Orrington Farms Beef Flavored Broth Base |
