mexican burritos

In <[email hidden]>, on 10/20/05

at 10:43 AM said:

Here is the recipe:

Quoted message said:

- beef blade roast (or any sort of reasonably fat piece of beef) - chile
anchos (mild)
- chipotles (mild)

Chipotles are usually considered as being hot, not mild, personal feelings
aside.

jim

Quoted message said:

Chipotles are usually considered as being hot, not mild, personal feelings
aside.

oh yeah??? i never knew exactly how hot they were, because i don't have a
whole lot of experience with chipotles (been using them for 2 months only),
and because i always combine them with other hot peppers in my stews ....

thanks for the info

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In <[email hidden]>, on 10/20/05

at 10:43 AM said:

Here is the recipe:

Quoted message said:

- beef blade roast (or any sort of reasonably fat piece of beef) - chile
anchos (mild)
- chipotles (mild)

Chipotles are usually considered as being hot, not mild, personal feelings
aside.

jim

Nope - way down on the scale:\
Dimitri

16,000,000 Pure capsaicin, dihydrocapsaicin
9,100,000 Nordihydrocapsaicin
8,600,000 Homodihydrocapsaicin and homocapsaicin
5,300,000 Police grade pepper spray
2,000,000 Common pepper spray
855,000 Naga Jolokia pepper (validity is disputed)
350,000 - 580,000 Red Savina habanero (Guinness Book of Records)
100,000 - 350,000 Habanero chile
100,000 - 325,000 Scotch bonnet
100,000 - 225,000 African birdseye (aka "African Devil"😉
100,000 - 200,000 Jamaican hot pepper
100,000 - 125,000 Carolina cayenne pepper
95,000 - 110,000 Bahamian pepper
85,000 - 115,000 Tabiche pepper
50,000 - 100,000 Thai pepper
50,000 - 100,000 Chiltepin pepper
50,000 - 100,000 Rocoto
40,000 - 58,000 Pequin pepper
40,000 - 50,000 Super chile pepper
40,000 - 50,000 Santaka pepper
30,000 - 50,000 Cayenne pepper
30,000 - 50,000 Tabasco pepper
15,000 - 30,000 de Arbol pepper
12,000 - 30,000 Manzano pepper, Ají
5,000 - 23,000 Serrano pepper
5,000 - 10,000 Hot wax pepper
5,000 - 10,000 Chipotle
2,500 - 8,000 Jalapeño
2,500 - 8,000 Santaka pepper
2,500 - 5,000 Guajilla pepper
1,500 - 2,500 Rocotilla pepper
1,000 - 2,000 Pasilla pepper
1,000 - 2,000 Ancho pepper
1,000 - 2,000 Poblano pepper
700 - 1,000 Coronado pepper
500 - 2,500 Anaheim pepper
500 - 1,000 New Mexico pepper
500 - 700 Santa Fe Grande pepper
100 - 500 Pepperoncini pepper
100 - 500 Pimento
0Sweet bell pepper

In article <[email hidden]>,

Quoted message said:

In <[email hidden]>, on 10/20/05

at 10:43 AM said:

Here is the recipe:

Quoted message said:

- beef blade roast (or any sort of reasonably fat piece of beef) - chile
anchos (mild)
- chipotles (mild)

Chipotles are usually considered as being hot, not mild, personal feelings
aside.

I agree. There are certainly many peppers that are much hotter, but
they still aren't mild.

Over memorial day weekend this year we went on a church retreat. My
wife was one of the main cooks. One lunch she made split pea soup, and
her normal recipe uses chipotles. She asked me about them, and I looked
at the recipe and the can and suggested no more than half the can, with
the rest served on the side. Even then it would be pretty spicy. Some
time later I came back in the kitchen and my wife was slightly frantic.
The soup is ruined, it's inedible! I tried a spoonful, and it was
pretty hot. I liked it, but I didn't think most people would. I asked
her, and sure enough she had put the whole can of peppers in it!

She refused to serve it. I thought it was great, and I knew our
daughter would like it, and I suspected that others would also. As
people came in the kitchen to get their food, I mentioned the spicy soup
on the stove. Quite a few people liked it, and had more than one
serving. There was also minestrone soup and other foods, so I knew
nobody was going to starve.

--
Dan Abel
[email hidden]
Petaluma, California, USA

Dan Abel said:

In article <[email hidden]>,

Quoted message said:

In <[email hidden]>, on 10/20/05

at 10:43 AM said:

Here is the recipe:

Quoted message said:

- beef blade roast (or any sort of reasonably fat piece of beef) - chile
anchos (mild)
- chipotles (mild)

Chipotles are usually considered as being hot, not mild, personal feelings
aside.

I agree. There are certainly many peppers that are much hotter, but
they still aren't mild.

If you read further down in the posted recipe, he says he
seeds and deveins them. That would make them mild-er, certainly.
Whether it qualifies as "mild" depends on your frame of
reference.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

I just read up quite a bit on chipotles.

I just read that "chipotle" does not refer to a chile in particular, but
rather refers generally to any "smoked chile". I thought it meant a smoked
jalapeno period.
I also read that the smoking process retains the pungency of the chile, so a
hot jalapeno that is smoked should result in an equally hot chipotle.

I don't know about you guys, but where i live (montreal, quebec, canada),
the mexican community, although present, is not very big, and i can pretty
much buy mexican food at one decent latin-american grocery shop (which
happens to be a 5 minutes walk from my place!). All the chipotles they sell
there seem to be smoked jalapenos.

it must be that i found that they were mild becasue i deseed and devein them
before using them.

<[email hidden]> a écrit dans le message de news:
[email hidden]...

Quoted message said:

In <[email hidden]>, on 10/20/05

at 10:43 AM said:

Here is the recipe:

Quoted message said:

- beef blade roast (or any sort of reasonably fat piece of beef) - chile
anchos (mild)
- chipotles (mild)

Chipotles are usually considered as being hot, not mild, personal feelings
aside.

jim

Zed Rafi said:

Hello all,

I recently went to a Mexican a couple of months ago, and they served
Burritos that tasted nothing like any burrito i had eaten before. And it was
sooooooo damn delicious, i've been trying ever since to reproduce their
recipe.

I've been roaming across the internet to try to find the recipe but i've
found anything quite like it. I nevertheless found some hints that helped me
concoct the following recipe.
[snip]
Is this recipe known? It's gotta... How is it called? Else, are there any
variations of this recipe known?

I think you're doing fine in your quest. It's not that far from a
Mexican picadillo, a "spicy Mexican stew" for which there are many
variations, many of which include a few raisins. -aem

Quoted message said:

In <[email hidden]>, on 10/20/05

at 10:43 AM said:

Here is the recipe:

Quoted message said:

- beef blade roast (or any sort of reasonably fat piece of beef) - chile
anchos (mild)
- chipotles (mild)

Chipotles are usually considered as being hot, not mild, personal feelings
aside.

jim

LOL Chipotles are rather mild as far as the full spectrum of chiles
goes.

Quoted message said:

Dan Abel said:

One lunch she made split pea soup, and
her normal recipe uses chipotles. She asked me about them, and I looked
at the recipe and the can and suggested no more than half the can, with
the rest served on the side. Even then it would be pretty spicy. Some
time later I came back in the kitchen and my wife was slightly frantic.
The soup is ruined, it's inedible! I tried a spoonful, and it was
pretty hot. I liked it, but I didn't think most people would.

I've only tried cooking with them once and I was overwhelmed by the
smoke, not heat. Subsequently, I've been disgusted by every meal or
salsa that contained chipolte because the smoke overwhelmed the true
flavor of the dish. Don't get me wrong, I love a smokey flavor to the
point where I'll add liquid smoke to marinades... but chipotle is over
the top for me.

In <[email hidden]>, on 10/20/05

at 07:36 PM said:

Dan Abel wrote:

Quoted message said:

Quoted message said:

In article <[email hidden]>,

Quoted message said:

In <[email hidden]>, on 10/20/05
at 10:43 AM, "Zed Rafi" <[email hidden]> said:

>Here is the recipe:

>- beef blade roast (or any sort of reasonably fat piece of beef) - chile
>anchos (mild)
>- chipotles (mild)

Chipotles are usually considered as being hot, not mild, personal feelings
aside.

I agree. There are certainly many peppers that are much hotter, but
they still aren't mild.

Quoted message said:

If you read further down in the posted recipe, he says he
seeds and deveins them. That would make them mild-er, certainly. Whether
it qualifies as "mild" depends on your frame of
reference.

What I said, personal feelings. While milder, the industry seems to call
them medium, seeded and deveined or not. I've had some canned jalapeños
that sat out in the sun too long and they were relatively mild compared to
normal ones.

www.firegirl.com/chipotle.html says most sauces made from these are medium
in heat (5 to 7 on a scale of 10+ for the really hot stuff (usually
capsaicin enhanced). These sauces are also diluted with other ingredients,
baffling the heat a bit.

This will take you to a chart of relative heat:
http://www.chilepepperinstitute.org/Pungency.htm

NMSU has some interesting links.

jim

--
-----------------------------------------------------------
[email hidden]
-----------------------------------------------------------

In <[email hidden]>, on 10/20/05

at 04:34 PM said:

Quoted message said:

In <[email hidden]>, on 10/20/05

at 10:43 AM said:

Here is the recipe:

Quoted message said:

- beef blade roast (or any sort of reasonably fat piece of beef) - chile
anchos (mild)
- chipotles (mild)

Chipotles are usually considered as being hot, not mild, personal feelings
aside.

jim

Quoted message said:

LOL Chipotles are rather mild as far as the full spectrum of chiles
goes.

Quoted message said:

Most chipotle sauces, according to firegirl, are medium and the chipotles
have been mixed with a lot of other ingredients. In heat scale (Scoville)
they are hotter than cayennes and relatively mild compared to tobasco and
very mild (as is tobasco) compared to habeneros. In another note, I gave a
chart of some of the chilis for reference.

jim

--
-----------------------------------------------------------
[email hidden]
-----------------------------------------------------------

In <[email hidden]>, on 10/20/05

at 04:02 PM said:

I just read up quite a bit on chipotles.

Quoted message said:

I just read that "chipotle" does not refer to a chile in particular, but
rather refers generally to any "smoked chile". I thought it meant a
smoked jalapeno period.

While that may be true, I've yet to encounter one that wasn't based on
jalapeños, although I have seen other smoked chilis. A friend bought some
one time, and whatever they were, he thought they were hotter than the
jalapeño-based.

Quoted message said:

I also read that the smoking process retains the pungency of the chile,
so a hot jalapeno that is smoked should result in an equally hot
chipotle.

Quoted message said:

I don't know about you guys, but where i live (montreal, quebec, canada),
the mexican community, although present, is not very big, and i can
pretty much buy mexican food at one decent latin-american grocery shop
(which happens to be a 5 minutes walk from my place!). All the chipotles
they sell there seem to be smoked jalapenos.

Quoted message said:

it must be that i found that they were mild becasue i deseed and devein
them before using them.

Quoted message said:

<[email hidden]> a écrit dans le message de news:
[email hidden]... > In
<[email hidden]>, on 10/20/05 > at 10:43

AM said:

Quoted message said:

Here is the recipe:

Quoted message said:

- beef blade roast (or any sort of reasonably fat piece of beef) - chile
anchos (mild)
- chipotles (mild)

Chipotles are usually considered as being hot, not mild, personal feelings
aside.

jim

--
-----------------------------------------------------------
[email hidden]
-----------------------------------------------------------

Quoted message said:

What I said, personal feelings. While milder, the industry seems to call
them medium, seeded and deveined or not. I've had some canned jalapeños
that sat out in the sun too long and they were relatively mild compared to
normal ones.

www.firegirl.com/chipotle.html says most sauces made from these are medium
in heat (5 to 7 on a scale of 10+ for the really hot stuff (usually
capsaicin enhanced). These sauces are also diluted with other ingredients,
baffling the heat a bit.

This will take you to a chart of relative heat:
http://www.chilepepperinstitute.org/Pungency.htm

NMSU has some interesting links.

Sure, but all this refers to full strength chipotles, i.e.
not deveined. The OP's recipe says they're to be deveined
and deseeded. It makes perfect sense that he would refer
to them as mild then.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Dimitri said:

<[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In <[email hidden]>, on 10/20/05

at 10:43 AM said:

Here is the recipe:

Quoted message said:

- beef blade roast (or any sort of reasonably fat piece of beef) -
chile anchos (mild)
- chipotles (mild)

Chipotles are usually considered as being hot, not mild, personal
feelings aside.

jim

Nope - way down on the scale:\
Dimitri

16,000,000 Pure capsaicin, dihydrocapsaicin
9,100,000 Nordihydrocapsaicin
8,600,000 Homodihydrocapsaicin and homocapsaicin
5,300,000 Police grade pepper spray
2,000,000 Common pepper spray
855,000 Naga Jolokia pepper (validity is disputed)
350,000 - 580,000 Red Savina habanero (Guinness Book of Records)
100,000 - 350,000 Habanero chile
100,000 - 325,000 Scotch bonnet
100,000 - 225,000 African birdseye (aka "African Devil"😉
100,000 - 200,000 Jamaican hot pepper
100,000 - 125,000 Carolina cayenne pepper
95,000 - 110,000 Bahamian pepper
85,000 - 115,000 Tabiche pepper
50,000 - 100,000 Thai pepper
50,000 - 100,000 Chiltepin pepper
50,000 - 100,000 Rocoto
40,000 - 58,000 Pequin pepper
40,000 - 50,000 Super chile pepper
40,000 - 50,000 Santaka pepper
30,000 - 50,000 Cayenne pepper
30,000 - 50,000 Tabasco pepper
15,000 - 30,000 de Arbol pepper
12,000 - 30,000 Manzano pepper, Ají
5,000 - 23,000 Serrano pepper
5,000 - 10,000 Hot wax pepper
5,000 - 10,000 Chipotle
2,500 - 8,000 Jalapeño
2,500 - 8,000 Santaka pepper
2,500 - 5,000 Guajilla pepper
1,500 - 2,500 Rocotilla pepper
1,000 - 2,000 Pasilla pepper
1,000 - 2,000 Ancho pepper
1,000 - 2,000 Poblano pepper
700 - 1,000 Coronado pepper
500 - 2,500 Anaheim pepper
500 - 1,000 New Mexico pepper
500 - 700 Santa Fe Grande pepper
100 - 500 Pepperoncini pepper
100 - 500 Pimento
0Sweet bell pepper

I've never thought jalapenos were hot. Maybe there is something wrong with
my tastebuds. I use ground chipotles in chili and find it a rather mild
addition. I use cayenne if I want some heat; it doesn't take much. I'm not
one who seeks *heat* as opposed to good taste. I don't understand people
who are all about "how hot is your sauce". Bite me on my Scotch Bonnet 😉

Jill

Quoted message said:

In <[email hidden]>, on 10/20/05

at 04:34 PM said:

Quoted message said:

In <[email hidden]>, on 10/20/05
at 10:43 AM, "Zed Rafi" <[email hidden]> said:

>Here is the recipe:

>- beef blade roast (or any sort of reasonably fat piece of beef) - chile
>anchos (mild)
>- chipotles (mild)

Chipotles are usually considered as being hot, not mild, personal feelings
aside.

jim

Quoted message said:

LOL Chipotles are rather mild as far as the full spectrum of chiles
goes.

Quoted message said:

Most chipotle sauces, according to firegirl, are medium and the chipotles
have been mixed with a lot of other ingredients. In heat scale (Scoville)
they are hotter than cayennes and relatively mild compared to tobasco and
very mild (as is tobasco) compared to habeneros. In another note, I gave a
chart of some of the chilis for reference.

jim

Thanks. We are familiar with the Scoville scale here in the Southwest
LOL. Haven't heard anyone around here consider chipotles hot as such.

jmcquown said:

I've never thought jalapenos were hot. Maybe there is something wrong
with my tastebuds. I use ground chipotles in chili and find it a
rather mild addition. I use cayenne if I want some heat; it doesn't
take much. I'm not one who seeks *heat* as opposed to good taste. I
don't understand people who are all about "how hot is your sauce".
Bite me on my Scotch Bonnet 😉

Jill

Texas A&M ruined the Jalapeño a decade ago and most of what's on the market
in the US is the pathetic new Jalapeño. Occasionally you might find the old
variety but unfortunately you can't tell the difference by looking at them.

I've known Jalapeños and the resultant Chipotles to be anywhere from 1000
to 30,000 Scovilles.

Bubbabob said:

jmcquown said:

I've never thought jalapenos were hot. Maybe there is something wrong
with my tastebuds. I use ground chipotles in chili and find it a
rather mild addition. I use cayenne if I want some heat; it doesn't
take much. I'm not one who seeks *heat* as opposed to good taste. I
don't understand people who are all about "how hot is your sauce".
Bite me on my Scotch Bonnet 😉

Jill

Texas A&M ruined the Jalapeño a decade ago and most of what's on the market
in the US is the pathetic new Jalapeño. Occasionally you might find the old
variety but unfortunately you can't tell the difference by looking at them.

I've known Jalapeños and the resultant Chipotles to be anywhere from 1000
to 30,000 Scovilles.

Look for jalapeños with cracks in them. Most of those will be hot. I
pick thru the jalapeño bin at the store and buy the ugly ones.

Best regards,
Bob

Zed Rafi said:

I don't know about you guys, but where i live (montreal, quebec,
canada), the mexican community, although present, is not very big, and
i can pretty much buy mexican food at one decent latin-american
grocery shop (which happens to be a 5 minutes walk from my place!).
All the chipotles they sell there seem to be smoked jalapenos.

99% are. RARELY, if you are in the SW, you'll find Chipotle Moritas or
Chipotle Negritos. They are always labeled as such while the Jalapeño
variety are always just marked as chile chipotle.

Bubbabob said:

Texas A&M ruined the Jalapeño a decade ago and most of what's on the market
in the US is the pathetic new Jalapeño. Occasionally you might find the old
variety but unfortunately you can't tell the difference by looking at them.

Interesting.

Quoted message said:

I've known Jalapeños and the resultant Chipotles to be anywhere from 1000
to 30,000 Scovilles.

That's about my experience as well. I buy them by the case and
the range is huge, much larger than other types, and it's quite
unpredictable. I could probably get more consistency if I
made an effort to use the same supplier though, which I
haven't done as of yet.

--
Reg email: RegForte (at) (that free MS email service) (dot) com