Best 2 Serrano Paste Recipes
**Unveiling the Fiery Delights: Serrano Paste and Its Culinary Symphony**
In the realm of zesty and piquant flavors, serrano paste emerges as a culinary sensation, captivating taste buds with its vibrant heat and distinct aroma. Originating from the verdant valleys of Mexico, serrano peppers, with their sleek green exterior and fiery personality, lend their essence to this extraordinary paste. This article presents a delectable journey into the world of serrano paste, featuring three tantalizing recipes that showcase its versatility and transformative power in various culinary creations.
Firstly, we embark on a culinary adventure with the Serrano Paste Enchiladas, a dish that harmonizes the vibrant flavors of serrano paste with the comforting embrace of enchiladas. Layers of tender tortillas, succulent fillings, and a delectable sauce unite to create a symphony of textures and tastes.
Next, we venture into the realm of fiery delight with the Serrano Paste Salsa, a condiment that ignites the senses with its zesty kick. This vibrant salsa, bursting with the essence of serrano peppers, elevates any culinary creation with its spicy and tangy allure.
Finally, we conclude our culinary exploration with the Serrano Paste Marinade, a magical elixir that infuses meats and vegetables with an unforgettable savory and spicy dimension. This marinade transforms ordinary ingredients into extraordinary culinary delights, leaving a lasting impression on the palate.
Embark on this culinary journey and discover the transformative power of serrano paste as it awakens your taste buds and elevates your culinary creations to new heights of flavor and excitement.
SERRANO PASTE
I learned this from a friend at work, Leo, whose wife made this fresh every week. This is for the true chile head. A good taste, you don't need a lot of this to set your tongue on fire.
Provided by TJW2725
Categories Sauces
Time 15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Cook the Serranos in a cast iron skillet on high heat or under the oven broiler until the skin is brown on the outside, turning occasionally, but do not burn.
- (Beware the fumes) Add the rest of the ingredients and grind in a mortar and pestle (or use food processor) until it is thick and pasty.
- Use water to bring to spreadable, pasty consistency.
- Enjoy on tacos, or add to soups.
PERUVIAN ROASTED CHICKEN WITH SPICY CILANTRO SAUCE
Burnished-skinned, deeply flavored and more than just a little spicy, it's no wonder that Peruvian chicken has become something of an obsession here in the United States. There are dozens of way to make this dish, but most recipes call for two different kinds of Peruvian chile pastes - aji amarilla and aji panca - to add the necessary complexity and heat. You can find them at South American markets and online. But in a pinch, you can substitute a red chile paste (like sriracha or sambal) for the aji amarillo, and ground pasilla chile powder for the aji panca. The flavors won't be traditional, but the chicken will still be tasty - especially when slathered with the irresistibly creamy, spicy cilantro sauce that goes alongside.
Provided by Melissa Clark
Categories dinner, easy, weekday, poultry, main course
Time 50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.
- Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.
- Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
- Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove from oven and let sit, loosely covered with foil, for 10 minutes before serving.
- While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.
- Carve the chicken and serve with the sauce and lime wedges on the side.
Tips:
- For the best Serrano paste, use fresh, ripe Serrano peppers. If you can't find Serrano peppers, you can substitute another type of hot pepper, such as jalapeños or habaneros. Just be sure to adjust the amount you use based on the heat level of the pepper.
- To make the paste, you will need a food processor or blender. If you don't have either of these appliances, you can chop the peppers and other ingredients by hand, but it will take longer.
- Be careful when handling Serrano peppers. Wear gloves to protect your hands from the capsaicin, which is the compound that makes peppers hot. Avoid touching your eyes or nose after handling peppers.
- Serrano paste can be stored in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the paste for up to 6 months.
- Serrano paste is a versatile ingredient that can be used in a variety of dishes, such as tacos, burritos, soups, and stews. It can also be used as a marinade for chicken, fish, or beef.
Conclusion:
Serrano paste is a delicious and easy-to-make ingredient that can add a lot of flavor to your favorite dishes. Whether you are looking to add a little heat to your tacos or burritos, or you want to create a flavorful marinade for your next cookout, Serrano paste is a great option. So next time you are at the grocery store, be sure to pick up a few Serrano peppers and give this recipe a try.
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