![]() Once they are dark red, almost black, remove chiles from the oil and let them cool off.Ĥ. Return the oil pot into the stove and add the 3 Morita chiles watch carefully, because this Moritas tend to inflate like balloons. Remove pot from heat and take out all the fried chiles to cool down a bit.ģ. If you see some of the chiles getting darker faster than others, remove promptly and keep frying the rest.Ģ. Place all the Arbol chiles and carefully toss constantly until all chiles look dark mahogany red but not burt. In a medium size pot place oil and warm up over medium heat. About 64-68 dry chiles de arbol, between 3.5” to 4” long approx.Ģ large garlic cloves (I used Ajo Criollo, its mild and very aromatic)ġ. Salsa Mucha Muchacha AKA Salsa Macha Makes 8-10 oz Jarĥ0gr. Bare with me and follow along, you are a few steps from salsa heaven. Please do not be alarmed when you read the ingredients on the recipe, I know 64-68 chiles can be excessive, but this is exactly the type of salsa preparation that shows the versatility of chiles and the multiple spectrum of flavor versus heat, that chiles can offer. Afterwards, a tamed pleasant spice lingers on your tongue and warms up your tastebuds leaving you wanting more. The spicy notes from the arbol bring depth and a settle spiciness, then just when you think your mouth its gonna be on fire, the chile Moritas hit you with their bright, sweet spicy almost like cherry flavor and all starts to mellows down, following by the hint of sharp garlic, salt and nutty notes from the oils. The flavor on this salsa its like no other, is intense chili, smoky and nutty. I always remember making this salsa and my tastebuds salivate every time, its my ultimate craving. Later on, I adapted the recipe using my favorite chile, Chile de arbol and a hint of Morita. I remember dearly those days because no matter what we had we always ended up with a delicious breakfast and this salsa was always on the menu. It was absolutely fantastic and we would eat endless pots of beans and totopos, eggs, orange wedges, cucumbers, jicama, soups, you name it, this salsa was the excuse to prepare anything and everything. Ultiminio taught me how to make this salsa with chiles Moritas from his hometown Chiapas. ![]() You get the picture, but this salsa, THIS SALSA always brought everything together. Usually I had beans and he had one egg and I had another egg, a piece of cheese, a lost potato, tostadas or tortillas… and Coffee always was in both pantries. So in less time than you imagine, we were gathering ingredients to make breakfast happen. We knew Sundays were for refrigerator inventory. On the weekends we used to scream at each other from our little balconies: ~Vecina!, Vecino!Whats for breakfast?… I lived at apartment No.3 and Ultiminio lived on the first level. Bottom floor for a small retail area top tree levels for three little apartments. Yes, that was his name he was such a great friend and had a great charisma. I had a neighbor who became one of my best friends, Ultiminio. This recipe has a back story from my single years. This salsa will make your heart sing, and speak in tongues. From smoking, toasting, roasting, frying, charring, grilling, steaming, boiling, its an endless combination that ends with a delicious result and the best accent for a meal. The level of spiciness can be tamed by the cook and by combining different chiles one can create new flavors. Chiles are one of my dearest ingredients because by preparing them in different ways they transform and have multiple flavors and textures to offer far beyond simply spicy and hot. In the chile kingdom and its spice scale, this Mucha muchacha salsa has the best flavor and intensity in my opinion. Recipes, Cooking & Art Direction: Mariana Nuño Ruiz McEnroe | Photography: Ian McEnroe |
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