Search results
Results from the WOW.Com Content Network
Merkén originates primarily from the cuisine of the Mapuche of the Araucanía Region of Chile, but is also used in Chilean cuisine as a replacement for fresh chili. Since the beginning of the 21st century, merkén has drawn the attention of professional chefs and has begun to find an international market, at the same time, having a widespread use in Chilean cuisine.
They are smoked for less time and, in many cultures, considered inferior to the meco. The meco, also known as chili ahumado or típico, is grayish tan with a dusty-looking surface; some say it resembles a cigar butt. This pepper variation tends to be smokier in taste and is the preferred chipotle of many natives.
Canned pumpkin adds mellow background flavor and works to thicken up this turkey pumpkin chili. Smoked paprika adds flavor with a hint of spice. This chili is on the thicker side—if you want it ...
When it comes to chili, many folks enjoy smoky flavors inside their bowl. This can come from smoked paprika, chipotle peppers or even liquid smoke.You can also get that satisfying taste from ...
This is a list of smoked foods. Smoking is the process of flavoring, ... Chipotle – smoke-dried jalapeño chili pepper popular in Mexico and the American Southwest;
Beefy, smoky and extra thick, this chili is easy to make and is delicious on its own, as a topping or as a filling. Secret ingredient makes easy crock pot chili extra thick and satisfying Skip to ...
The chili is finished with shredded cheese, avocados and cilantro, but feel free to add your own favorite toppings to jazz it up! ... This hearty jambalaya is bursting with chicken, smoked turkey ...
Chipotles en adobo —smoked, ripe jalapeño peppers in adobo Peruvian adobo chicken made from dried aji panca (yellow lantern chili, Capsicum chinense). Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.