Wednesday, November 17, 2010
Habanero chilies + weeknight fajitas
...or, actually, chile, since I was only brave enough to use one. I've never knowingly tried these before and was a little intimidated by the package. One hundred times stronger than jalapenos? Really? So one of these little things provides heat equivalent to adding 100 jalapenos! Wow!
They're fairly small, each about an inch long, not counting the stem. Because I was putting them into refried beans which were already made, I soaked my dried habanero in hot water for a while to soften it, then chopped it up fine, and added it to the refried beans as they were refrying.
Here's what the package looks like (I made the red ellipse myself at the cost of immense time and effort, but you have to admit the spectacular effect was just so worth it):
The real star of this meal, though, was the tofu, which was steeped in Ancho chile lime marinade from Rebar Modern Food Cookbook before being baked. The recipe is over here. It's not loosely based on the Rebar recipe as the soi disant author claims: this is the recipe [but wait, sorry, the poster substituted chipotle powder for the original chipotle puree]. It's full of good things like lime and lime zest, garlic, coriander, chipotle puree, all of which serendipitously I was able to find in my house. It tastes fantastic all by itself and I'd be tempted to use it that way in future, on top of lightly fried plain tofu for instance, as a sauce. Here's a beauty shot of the tofu marinating:
And then the rest of the spread, which though it looks kind of complicated was pleasingly easy to put together out of various items that needed using up like cashew cheese and the last of the sweet millions, or that, like the refried beans, I had already made up in the freezer, or that--ahem, I make no apologies because it's really delicious--came out of a bottle, in the case of the President's Choice tomatillo salsa:
...and, finally, what I ate: