In Mexican cuisine, searing a chile is an essential technique that not only enhances the flavor of chiles, but also allows you to easily remove their skin and prepare various traditional recipes. From salsas to moles, the searing process adds depth, smokiness, and authenticity to dishes. In this article, I will share with you the professional techniques, practical tips, and tricks to searing chiles like an expert.
What Does It Mean to Tatemar a Chile?
The term "tatemar" comes from the Nahuatl word tlatemati , which means "to put on the fire." This process consists of exposing the chiles to direct heat to roast them, slightly charring their skin and releasing their natural oils, intensifying their aroma and flavor.
Roasting not only improves the characteristics of the chile, but also makes it easier to peel them, a key step for preparations such as poblano strips, stuffed chiles, sauces and moles.
Types of Chili Peppers Ideal for Tatemar
The tatemado technique is mainly used with fresh chili peppers, but can also be applied to some dried chili peppers to bring out their smoky notes. Here are some examples:
Fresh Chilies:
Poblano: Ideal for stuffed chiles, rajas and moles.
Jalapeño: Used in sauces and for small fillings.
Serrano: Perfect for sauces with smoky notes.
Bell pepper: Common in salad recipes or sweet sauces.
Dried Chilies (Can be done and can be a good option):
Guajillo, ancho or pasilla: Lightly roasting them intensifies their flavor before soaking them for moles or marinades.
Techniques for Tatemar Chiles
1. On Direct Fire (Gas Stove):
Wash and dry the fresh chilies.
Place them directly over the stove flame.
Use tongs to turn them constantly, making sure all the skin is charred evenly.
Once the skin is completely black and bubbled, remove them from the heat.
Pro Tip: Keep a safe distance between the chile and the flame to avoid burning the inside while charring the skin.
2. On a Griddle or Cast Iron Skillet:
Preheat the griddle to medium-high heat.
Place the chiles directly on the hot surface.
Turn the chiles every 1-2 minutes with tongs, until the skin is black and bubbled.
Advantage: This technique is ideal if you don't have a gas stove or prefer a more controlled method.
3. In the Oven or Broiler:
Preheat the oven to broil mode (at maximum temperature).
Place the chiles on a tray covered with aluminum foil or baking paper.
Roast the chiles in the top rack of the oven, turning occasionally, until the skin is completely charred.
Note: This method is practical for roasting several chiles at once.
4. On a Grill:
Place the chiles directly on the grates of a hot grill.
Turn constantly until the skin is evenly charred.
Pro Tip: Grilling adds an additional smoky flavor that complements recipes like sauces or marinades.
How to Peel Roasted Chiles
Resting: After charring, place the chiles in a plastic bag or cover them with a damp cloth for 10-15 minutes. This creates steam, loosening the skin and making them easier to remove.
Peeling: Use your hands or a paper towel to rub off the charred skin. Avoid using running water, as it can remove essential oils that provide flavor.
Preparation: Remove seeds and veins as required by recipe.
Additional Tips for a Perfect Roast
Avoid overcooking: The goal is to char the skin, not the flesh of the chile. Prolonged exposure to heat can dry out the chile and alter its flavor.
Wear gloves: If you're working with hot peppers like jalapeños or serranos, gloves will protect your hands from the heat.
Control the heat: If you use a griddle or skillet, adjust the temperature to prevent the chile from cooking unevenly.
Common Uses of Chile Tatemado
Sauces: Roasted chiles are the base of iconic sauces like mole poblano and smoky red sauce.
Stuffed: Roasted poblano chiles are essential for preparing stuffed chiles.
Strips: Once peeled and deveined, the chiles are cut into strips to be used in stews or as a side dish.
Moles: Lightly roasted dried chiles add smoky notes to traditional recipes.
An Art in Mexican Cuisine
Searing a chile is not just a technique; it is an art that connects cooks with the deepest traditions of Mexican gastronomy. This simple but meaningful process transforms a basic ingredient into an experience full of aroma, texture and flavor.
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