Burnt Habanero Hot Sauce. A Mayan recipe from Yucatan, Mexico
All over the Yucatan peninsula I would see a sauce with small speckles of charred chilli. It was insanely hot but also completely addictive.
This is how I tried to recreate it!
Mayan Chocolate Chili Ale
Here at MobCraft We brew with all sorts of unique ingredients. this batch we used a quarter pound of ghost chilies!
Mayan Grilled Baby Back Ribs | Argentine Grill | Ballistic BBQ
Mayan Grilled Baby Back Ribs. I took two beautiful racks of baby back ribs and grilled them, low n slow on the Argentine Grill with some fantastic Mexican flavors. This video was sponsored by El Yucateco Hot Sauce shopelyucateco.com . I used El Yucateco in an amazing sauce (recipe below) with an agave and prickly pear cactus fruit base. Of course, the Sunterra Argentine Grill did what it does, Rocked The Cook!
El Yucateco on YouTube:
Rub
1/2 cup sea-salt
1/4 cup achiote seed (ground)
Sauce Recipe
1 tbs allspice (ground)
1 tbs coriander seeds (ground)
2 tsp black pepper (ground)
1 tbs Mexican oregano
2 bay leaves (ground)
2 tsp El Yucateco Red Habanero Sauce shopelyucateco.com
2 tsp El Yucateco Chipotle Sauce
1 3/4 agave nectar
1/4 cup blended prickly pear fruit
Simmer for about 30 minutes, let cool before using.
El Yucateco (pronounced EL YOU-CAH-TEK-OH) is a quality, flavorful brand with a very loyal following.
• El Yucateco is EVERYONE’s hot sauce – not just a Mexican Hot Sauce.
• El Yucateco is the #1 habanero sauce in the US
• El Yucateco ranks in the top 10 of all hot sauces in the US.
• Sauces are made from the whole fruit of the pepper, they are non-vinegar based and we do not use the capsaicin extract.
• We focus on talking about flavor, NOT heat. Bottom line: FLAVOR, FLAVOR, FLAVOR! We are the #KingofFlavor!
• Currently we have 5 habanero based sauces: Red, Green, Caribbean, Black Label Reserve and XXXtra Hot Kutbil-Ik. We also have a Jalapeño Hot Sauce and a Chipotle Hot Sauce.
• Ranked heat on the Scoville Scale, from highest to lowest: Triple ((x)) Hot, Black, Green, Caribbean, Red, Chipotle, Jalapeno
• The company founded in 1968 by Mr. Priamo J. Gamboa O. in Yucatan, Mexico.
SAUCE DESCRIPTIONS: • Jalapeño Hot Sauce o 1,270° on the Scoville scale - The classic Jalapeno sauce, done the right way! Only the freshest peppers are used for this sauce. It’s the mildest of our sauces, but packs a rich flavor and gentle heat. • Chipotle Hot Sauce o 3,400° on the Scoville scale – It’s made from a rich blend of naturally smoked chipotle peppers and sweeteners. Its deep flavor enriches hearty dishes, and adds smoky note and sweet heat to grilled meats. • Caribbean Chile Habanero Hot Sauce o 5,400° on the Scoville scale - This sauce is a perfect blend of yellow habanero peppers and fresh carrots, a source high in Vitamin A and Beta-Carotene. Its slightly sweet taste and mild heat deliver the traditional flavors of Caribbean Cuisine. • Red Chile Habanero Hot Sauce o 5,790° on the Scoville scale - El Yucateco’s Red Habanero Hot Sauce is created with our classic recipe, a blend of habanero peppers, red tomatoes, select spices and seasonings. • Green Chile Habanero Hot Sauce o 9,000° on the Scoville scale - The Green Habanero Hot Sauce is made with another of our classic recipes. The freshest green habanero peppers, garlic and fine spices blend into a fresh, flavorful sauce. • Black Label Reserve Chile Habanero Hot Sauce o 9,285° on the Scoville scale - A fifth flavor has been added to the El Yucateco habanero sauce line up. El Yucateco Black Label Reserve is a dark, smoky habanero sauce. It gets it’s color from the habaneros being fire-roasted. No artificial smoke is used in the creation of this sauce. • Kutbil-Ik Xtra Hot Chile Habanero Sauce o 11,600° on the Scoville scale - We rescued this recipe from the culinary traditions of the ancient Mayan civilization, hence the name “Kutbil-Ik” - a Mayan word meaning “crushed chili”.
#BallisticBBQ #BabyBackRibs #KingOfFlavor ballistic bbq bbq sauce recipe cocktail recipe santa maria bbq
Mayan Meat Suitcase!! Underground Mexican Barbecue!!
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????????MORCILLA: Place the raw pig blood in a pot. Chop meat, peppermint, green onions and add to pot. Stuff the intestines with the blood mixture and secure the casing with a string. Boil for 20 minutes, then fry the sausage for another 20 minutes. Add onions and habanero peppers, then remove from the fire. Serve with tortilla.
????????OIL: Take all of the fatty parts of the pig (some meat chunks) and add them to a huge oil drum.Place on fire to render down the fat to a liquid for frying.
????????CHICHARRON + CASTACON: For Chicharon, take the skin and place it in the oil. Let it boil for a few minutes until finished. Remove all of the hair of the pig. Remove from pot. Add the cooled-off chicharron back into the oil drum for frying. | For Castacon, fry the original meat chunks that were used while creating the oil.
????????TORTILLA: Roll the mashed corn into a ball, then flatten it. Place it on the grill for less than a minute.
????????COCHINITA: Squeeze a lime in a bowl and add achiote and salt, then mix. Coat the pig as it’s added to the steel box. Place in the hole and allow it to cook.
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Sikil Pak - Mayan Mexican Pumpkin seed dip
Over the winter our Jo took a trip to beautiful Mexico and she has brought back with her a delicious and indulgent recipe. This Pumpkin seed dip is a ray of sunshine in these colder months of the year, enjoy!
What you'll need:
2 handfuls of pumpkin seed
2 medium tomatoes
1 small size half onion
2 small garlic cloves
1 habanero pepper
A few parsley sprigs
1 half lime
Splash of water
Method
Step 1 - Toast the pumpkin seeds on a frying pan & stir for a few minutes - grind them with pestle & mortar or a blender
Step 2 - On a hot frying pan char the tomato (or in the oven grill setting)
Step 3 - Blend the tomato, parsley, onion, garlic, habanero pepper, salt & pepper to get a smooth salsa
Step 4 - Garnish with fresh herbs, lime juice, flaky salt and pepper
Quesadilla: heat a frying pan and cook one tortilla with mature cheddar cheese and top with the second tortilla until the sides are crispy.
Forgive the slightly scratchy sound - the difficulties of recording audio and staying warm at the same time.
Texas-Style Chocolate Stout Chili | Food Network
Chocolate stout pairs surprisingly well with this chili's spice.
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Texas-Style Chocolate Stout Chili | Food Network