After searching for these special chilies for a while now, I have finally acquired some. I was guite happy at discovering them finally.
Now, I am looking for ideas --authentic preparations that best highlight the flavor of these treasures.
Kennedy describes the Manzano as being known as 'peron' in Michoacan, 'canario' in Oaxaca, and oddly 'jalapeno' in Chiapas.
Among her examples of its uses:
Highlands of Mexico-- Chopped with peaches for Pico de Gallo
Michoacan-- Asado, for chile rellenos (seems interesting, quite
small and fiery for this use, but what do I know)
"But Mostly prepared"-- unskinned, lime juice and onion for relish
Here are my favorite ones (most unusual):
No geog. data -- added whole to pig blood stew (wow)
Veracruz-- beheaded and stuffed with ricotta and epazote and asado on comal.
2. shredded and added to other veggies
3. Filling for tamales
4. topping for salsas
So what have you used these chiles for?
And do you have any ideas for epazote -- bought some for my black beans, will have leftovers --tomato sauce maybe? (Love the agressive scent)
I'm going to save the seeds and try to cultivate them.