Cascabel Chile Pods: Flavor Profile
Mexican cooks will have a harder time keeping this delicious little meaty pepper under wraps once you start using it in your cooking. Neighbors will come sniffing around when they catch a whiff of the rich nutty and smoky notes accompanying a complex fruity aroma and mild heat.
Yet it’s when they bite into a piece of grilled steak you’ve marinated overnight in cascabel chile sauce that they’ll have a full appreciation for the world you’ve just opened for them!
Cooking with Cascabel Chile Pods
If you like rich foods, you’ll love our gourmet cascabel chiles in your salsas, seasoning mixes, soups, and stews! Often used as ground chili flakes, our cascabel peppers are perfect for mixing into your dry rub seasonings for slow-roasted meats.
To reconstitute, soak the chiles in hot water for 15 minutes, or until they get soft. Or toast in a hot, dry pan and grind into flakes.
Use in all of your favorite Mexican recipes, and try a few new ideas too, like:
Cascabel Salsa: blend toasted, rehydrated cascabel peppers with roasted tomatillos, garlic, apple cider vinegar, and a pinch of salt for a tasty salsa that goes with just about anything you can put on the grill (or crunch between your teeth).
Marinades: blend reconstituted (or toasted and crushed) cascabel chiles into your marinade to create the most complex, delicious grilled steak!
Dry seasoning: grind toasted dried cascabel chiles and blend them into your dry seasoning mix.
Soups and stews: for a lot of flavor and mild heat, add cascabel chile to cream-based, lentil, or chicken soups. Mix into pork or vegetable stews.
You can sprinkle ground toasted cascabel chile over tasty tacos, enchiladas, and ceviche—or try cascabel in your next batch of tamales.
What other ways can you think of to use your batch of dried cascabel chiles?
Add it to your cart now so that you can start cooking with this popular Mexican flavor in your own kitchen!