The chile (pepper), besides being one of the most widely used spices in the preparation of Mexican food; it is also commonly used in folk medicine. In Mexico, the chile is essential in giving flavor to any dish and is without a doubt, the national condiment by excellence. There are more than 100 types of chiles and for this reason; it has been called “la pimiento de esta tierra”, meaning the pepper of this earth.
The chile provokes a taste that cannot be classified as neither sweet nor salty, but just simply as spicy. The stinging sensation in the mouth that modifies and sometimes takes precedence over other flavors is what gives it the reason for “being” in typical dishes such as mole, tinga, salsas, tacos and the indispensible enchiladas.
The chile has very unique properties. As a natural stimulant, it is believed to cure certain types of pain. Scientists say it releases its own opiates in the brain, which are very effective in helping to cope with the “cruda”, hangover. It entices the appetite, reduces the effects of the flu, helps dispose of the toxins (because it makes you sweat). It is also said what when it is smeared over a bald spot, it makes hair grow and it even eliminates the spell of the “evil eye”.
No matter what is said about the chile, we do know that it contains significant amounts of vitamin C and a variety of minerals essential in good nutrition.
The level of heat or spiciness that a chile contains depends on seven closely related alkaloids (capsaicinoids). In early 1900, Wilbur Scoville invented a test to determine the relative different spicy peppers. A certain amount of capsaicin from each type of pepper was extracted with alcohol and mixed in various concentrations with sweetened water. Testers would taste the chile and drink water. The number of glasses needed to subside the heat indicated the heatness of the chile. The higher the number meant the more water one needed to drink to make the burning go away. This is how the Scoville table was born.
I can tell you from experience that the Scoville table means nothing! For example, some Serrano peppers carry no heat. Then there are some that will burn on the way in and will burn just as much on the way out. What I recommend is to add one chile at a time and keep tasting after each addition. You never know what you are going to get! So do not ruin your dishes, add one at a time.
I don’t know about you, but I sometimes have a hard time knowing the difference between chiles. Below are the most common ones used for Mexican cooking:
Chile de Arbol
The chile is a "treelike" lush plant with thick woody stems or in some cases stemless. It has a tanic, smoky, and grassy flavor. In pod form, it can be used to flavor oils and vinegars.
Chile Chipotle
This little chile can make you cry and has become very popular among “foodies” on this side of the border! This chile is actually a dried, smoked, red jalapeño. It is smoky and sweet in flavor with tobacco and chocolate tones, a brazilnut finish and a subtle, deep, rounded heat. In the states, the chipotle is widely available in adobo sauce. I am going to be honest, I am a chicken and I will usually only use the adobo when it is called for in a recipe. These little suckers can be “hot”!
This chile looks like the ancho but it is thinner. It has the same texture as the ancho and the only difference is that it is elongated. Its name is derived from the raisin, because when this chile is dried it looks like one. It has some berry, grape, and herbaceous tones, and a hint of liquorice. The pasilla is also mild and it is a perfect substitute for the ancho when you can’t find it. The pasilla can be cut into rings, fried, and used as a garnish for the tortilla soup. The veins and the seeds can be sautéed and it is common be used as a condiment in restaurants.
Chile Guajillo
The guajillo chile's thin, deep-red flesh has a green tea flavor with berry overtones. Its fruits are large and mild in flavor, with only a small amount of heat. They are sometimes used to make the salsa for tamales. The dried fruits are seeded, soaked, pulverized to a thin paste, and then cooked with salt and several other ingredients to produce a thick, red, flavorful sauce. Guajillos may be used in pastes, butters or rubs to flavor all kinds of meats, especially chicken. Alternatively, they can be added to salsas to create a sweet side dish with a surprisingly hot finish. It is always recommended to use a sieve after you use the blender because the skin is tough.
Chile Mulato
The mulato has a blackish brown color and its shape is similar to the ancho. It has a much thicker skin and is not as flexible as the ancho. Its flavor is somewhat sweet with slightly bitter chocolate undertones. It can sometimes turn out to be a little spicy. This chile is the most important ingredient in the Mole Poblano.
Chile Ancho
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