Tex-Mex Chiltepin Tequila

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Chiles and cumin combine here to create the olfactory essence of the Border. Most any type of small chile pepper that you can get in the bottle will work. Be sure to taste it often and remove the chiles when it reaches the desired heat–the longer the chiles are left in, the hotter the liquor will get!

Ingredients

  • 4 to 6 dried chiltepin chiles, left whole

  • 1 teaspoon ground cumin

  • 1 liter vodka or white tequila

Instructions

Place the chiles and cumin in the vodka and let them steep for a week or more. Periodically taste the liquor and remove the chiles when the desired heat has been obtained.

Serve extremely cold, over ice, or in tomato juice for an “instant” Bloody Mary or Maria. Flavored liquors are often prepared in the Southwest with sliced jalapeños.

Bequian Lamb Stew

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This recipe is quite popular in the Grenadines, where the population does not consider it particularly hot. But I say it creates enough heat to melt the polar icecap! Most people would use a maximum of 2 habaneros, so make adjustments according to your palate.

Ingredients

  • 2 pounds lamb cut into 1/2-inch cubes

  • 1 1/2 cups red wine

  • 3 tablespoons peanut oil

  • 4 cloves garlic, finely chopped

  • 1 large onion, coarsely chopped

  • 2 bay leaves

  • 1/4 cup tomato paste

  • 4 red habanero chiles, stems and seeds removed, coarsely chopped

  • Salt to taste

    • Instructions

    Marinate the lamb in wine for 3 hours. Remove the lamb and reserve the wine.

    In a large skillet, heat the oil over medium heat. Add the lamb and saute until lightly browned on all sides. Add the garlic and onion and saute until the onion is translucent. Lower the heat and add the bay leaves, tomato paste, salt, wine, and the habaneros.

    Simmer until the lamb is tender, about 30 minutes. Remove the bay leaves and serve.

    Serves: 4

    Heat Scale: Extremely Hot

     

    Southwestern Beer Marinade

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    (Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas). This marinade is delicious with pork, chicken, beef, or game.

    Ingredients

    • 8 ounces Mexican beer

    • 1/4 cup olive oil

    • 8 cloves garlic, chopped

    • 4 shallots, chopped

    • 1 cup onion, chopped

    • 2 jalapeño chiles, seeds and stems removed

    • 1 bunch cilantro, chopped

    • 1/4 cup soy sauce

    • 3 tablespoons Worcestershire sauce

    • 2 tablespoons black pepper

    • Juice of 6 limes

    Instructions

    In blender or large food processor, place all the ingredients. Blend until smooth.

    Brisket Basting Sauce

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    This recipe is from Red Caldwell, who revealed the secrets of Texas barbecue to us when we were editors of Chile Pepper magazine. After a beef brisket has been smoked, it is basted in this sauce for a couple of hours before it is sliced and served. Some cooks slather the sauce on during the smoking. It can also be used with smoked lamb or pork.

    Ingredients

    • 2 tablespoons commercial chili powder

    • 1/2 teaspoon ground cayenne chile (or more to taste)

    • 1 pound butter or margarine

    • 2 onions, chopped fine

    • 5 cloves garlic, minced

    • 1 1/2 cups beer, such as Shiner Bock

    • 4 lemons, quartered

    • 1 bunch parsley tops, minced

    • 2 cups vegetable oil

    • 1/4 cup Worcestershire sauce

    • 2 bay leaves

    Instructions

    In a pot, melt the butter, add the onions and garlic, and saute for 4 to 5 minutes to soften. Add the beer, squeeze in the lemon juice, and add the lemon rinds to the pot. When the foam subsides, add all of the remaining ingredients and bring to a boil. Reduce the heat to a medium low and simmer for 20 minutes.

     

    Habanero Hot Sauce

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    To preserve the distinctive flavor of the habanero peppers, we don’t cook them with the sauce but add them afterwards.

    Ingredients

    • 1 small onion, chopped

    • 1 tablespoon vegetable oil

    • 1/2 cup chopped carrots

    • 1 cup water

    • 10 habanero chiles, stems and seeds removed, minced

    • 1/4 cup lime juice

    Instructions

    In a pan, saute the onion in the oil until soft. Add the carrots and water. Bring to a boil, reduce the heat and simmer until the carrots are soft.

    Add the chiles and lime juice to the carrot mixture. Place in a blender and puree until smooth.