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    Home

    Dried Chiles - Quiz!

    July 23, 2018 By Patrick

    If I haven't convinced you yet, it's time to get some Anchos in your kitchen.  They are one of Mexican cuisine's most rewarding ingredients to work with -- for real!

     If your main grocery store doesn't carry them you should be able to find them at gourmet shops, and definitely at Hispanic markets.  And don't forget that Amazon carries a wide range of dried chilis.

    Try to buy the ones that soft and pliable, like big raisins.  If they are hard and brittle they are a bit past their prime.

    Before we move on to the Quiz, I want to mention one other ingredient that came up during this Module -- Cotija cheese!

    Here's a delicious avocado salad recipe that only takes 10 minutes to make. You can get creative with the fixings but make sure to season with 1/4 teaspoon of salt for each avocado. So good! mexicanplease.com

    Sometimes called the Parmesan of Mexico, Cotija has the hard, crumbly texture of Parmesan but with a stronger, saltier flavor.

    It's a delightful addition when used as a final garnish.  It doesn't melt when cooked so it's best used as a topper cheese:  broken down into bits and sprinkled over the top of enchiladas, wet burritos, salads, dips, etc.

    This wildly versatile Black Bean and Corn Salsa will have you dreaming up all sorts of ways to use it: tacos, salads, even wraps! I think it tastes best when the lime flavor is at the forefront so feel to add another squeeze! mexicanplease.com

    I find it easiest to slice off a chunk and then pull the knife across it.  This will instantly break it down into sprinkle-sized bits.

    You can substitute Feta and get pretty close to it, but it's not quite the same so I go out of my way to buy Cotija when I can.  Chain supermarkets occasionally carry it, but I go straight to the Latin market when I'm out because it's guaranteed to be there.

    One other note on cheese...

    I normally don't seek out Mexican melting cheeses.  After trying them all while living down in Cozumel, I don't find enough difference between them and their American equivalents to justify buying them.  That's why you'll typically see me use Mozzarella or Jack in these dishes.  It ain't the cheese that's making the dish, it's your sauce!

    Okay, enough cheese talk, here's the quiz for the Ancho Module.  Good luck!

    Dried Chiles - Quiz!

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    1. Question 1 of 11
      1. Question
      An Ancho is a dried...

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    2. Question 2 of 11
      2. Question

      Fill in the blank:

      • For best results, buy Anchos that are and , like big raisins.

      Correct
      Incorrect
    3. Question 3 of 11
      3. Question
      You can store dried chilis at room temperature.

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      Incorrect
    4. Question 4 of 11
      4. Question
      Which of the following are valid steps for prepping Anchos?

      (check all that apply)

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    5. Question 5 of 11
      5. Question

      Fill in the blank:

      • Some people will like the taste of the chilis' soaking liquid, while others will think it tastes .
      Correct
      Incorrect
    6. Question 6 of 11
      6. Question
      The Ancho enchilada sauce tastes best if you let it reduce down for 30-45 minutes to a thicker consistency.

      Correct
      Incorrect
    7. Question 7 of 11
      7. Question

      Fill in the blank:

      • There are teaspoons in a tablespoon.

      Correct
      Incorrect
    8. Question 8 of 11
      8. Question
      We used Ancho and Guajillo dried chilis to make the adobo sauce, but there are many combos you could use to make a satisfying adobo sauce.

      Correct
      Incorrect
    9. Question 9 of 11
      9. Question

      Fill in the blank:

      • and are two of the mildest dried chilis you'll come across.
      Correct
      Incorrect
    10. Question 10 of 11
      10. Question
      You've already sourced out some Anchos in your neighborhood and know where you can buy them!

      Correct
      Incorrect
    11. Question 11 of 11
      11. Question

      Rank this Module's recipes by putting the most appealing on top and the least appealing on bottom.  (Click and drag to move them around.)  The recipe on top is your homework for this Module!  Try to make it before continuing on to the next Module.

      • Adobo Sauce
      • Salsa Roja
      • Ancho Enchiladas

      View Answers:

      Correct
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    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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