Spice it Up: a Layout of Pepper Types

Peppers provide an excellent zing to any dish, and several varieties have accommodated for a slew of unique, tasty dishes. If you’re planning on cooking with peppers, and, if you’re concerned about peppers and spiciness, check out the following guide. Pretty soon, you’ll be good to cook — wielding knowledge about different types of peppers alongside your favorite ingredients and cooking materials.

The Poblano Pepper

Historically utilized in Southwestern and Mexican cooking, Poblano peppers originated within Central Mexico’s Puebla. Their iconic, thick and dark green skin has been recognized as a household favorite, and its wide uses in chili have defined them as one of the world’s most popular peppers.

Poblano peppers are considered “medium-hot” or mild. They’re incredible candidates for roasting, and they register somewhere between 1,000 and 2,000 Scoville units when measured on the Scoville Scale.

The Serrano Pepper

Serrano peppers originate from Sinaloa, Veracruz, Tamaulipas and Nayarit. Historically dubbed “from the mountains”, the name “Serrano” has become a modern cornerstone for excellent steamed dishes. Serrano peppers are mostly implemented in salsas and salads.

In recent years, however, Serrano peppers have been prioritized by their spicy taste. Scoring between 10,000 and 20,000 Scoville units, red, orange, brown and yellow peppers have been implemented into a variety of dishes requiring acute, intensive spiciness.

The Chile Pepper

These large, mild peppers are widely available, and they’re well known for their many uses. Originating from New Mexico, Chile peppers have been used in many dishes, and across many time periods. Commonly roasted, diced, pureed and peeled, the Chile pepper reached its peak popularity due to its versatile implementations.

The Chile pepper holds an average score of between 1,000 and 2,000 Scoville units within the Scoville heat index. Because of the Chile pepper’s mild taste and juiciness, it’s modernly been implemented into salads, stir-fry, subs, rice dishes and a variety of Mexican cuisines.

The Cayenne Pepper

Also titled the “Finger Chile”, cayenne peppers are notorious for their incredible spiciness. Grown across the Cayenne region in French Guiana, Cayenne has been a historically Tupi Indian dish condiment. Old pepper commonly contained Cayenne pepper beside an assortment of salts, minerals and garlic—and such combinations still exist today.

With an incredible measure of 60,000 Scoville units, the cayenne pepper is rarely found as a side dish. Extremely pungent, it is used sparingly in modern dishes, salsas and sauces. A fall favorite, Cayenne peppers are similarly found in seasonal cuisines and stir fry dishes sparingly.

Peppers and You: Making the Perfect Dish

Often, finding the right pepper is contingent upon cooking needs. When crafting a delectable meal, consider each pepper’s place as either a condiment or ground powder. While not every pepper may be used as a topping, most are viable within many dishes.

The Secret to the Perfect Chimi

The perfect chimichanga is closer than you think. These amazingly, wonderful creations are simple to make, but what is the secret to creating the perfect chimi? The biggest secret to whipping up the perfect anything begins with the freshest ingredients you can find.

Whether you are making your own special sauce to use in the perfect seafood chimichanga or BBQ sauce to use in a heavenly BBQ Pork Chimi, the ingredients you use makes a world of difference. Many of the sauces can be made from scratch and without a lot of effort. 

The Best Chimi

The word “best” is subjective. It boils down to personal preference. The best chimichanga for one might be spicy hot, and the best chimichanga for another might be sweet rather than hot. Given that, start with the basic ingredients to handcraft the most memorable chimi. 

Flour Tortilla

You can make these yourself or buy them at the store. Don’t be afraid to try different flavors, such as the green spinach variety. If you make your own tortilla, be inventive. Sometimes adding just a little bit of a secret ingredient can make the difference. Add a little cilantro or pepper to your tortilla dough to create a tortilla with a flavorful twist.

Meat for Chimi Filling

Choose the meat for your filling well. For seafood, everything must be as fresh as possible, or the chimi will end up with a not-so-pleasant fishy flavor. Fresh, succulent fajita shrimp and lobster make the best choices for an amazing Seafood Chimi.  For beef, start with a solid cut of meat. Flank or skirt steak works well for fajita style chimichangas.

Sauces for Chimichangas

One again, the biggest consideration needed when creating your own sauces, for inside or outside of the chimi, is to use the freshest ingredients, especially when it comes to peppers, onions, garlic, and herbs. Most sauces are easy to construct, but time-consuming to make because of the time it takes for the sauce to reduce and thicken. Still, in the end, you cannot beat an delightfully fresh handcrafted sauce – it may truly be the secret to the perfect chimi.

Preparing the Chimi

Chimichangas are easy to make. They fold up like a burrito, and then they are fried. Most people use a deep fryer to cook their chimis, but you can do the same in a frying pan. Just cook each side until golden brown, drain and serve. Making the perfect chimi is really that simple. 

Serving the Chimi

Most traditional chimis are served with beans and rice. To complete your meal, add the sides to your dish and garnish the chimi. Many people use a second sauce that is theme-based – or, pair with fresh pice de gallo and you are set. Again, fresh is best, even for side dishes and garnish.

For a perfect chimi, don’t forget to come celebrate with us at your nearest Macayo’s! The perfect chimi recipe is fun and unforgettable, but so is one of our favorite times of year, the Chimi Fiesta. 

The Ultimate Frozen Margarita

Margaritas are one of the most memorable, classic summer cocktails to enjoy – obviously, we’re big fans here! There may be some that swear by a margarita on the rocks, but as the temperatures soar, we like to mix up our choices, and nothing is more refreshing than a frozen beverage. In the midst of a hot, sweaty summer day, an icy margarita is the ultimate refreshment.

Sometimes it is better to keep things simple: this recipe includes just the basic ingredients: fresh lime juice, tequila, sugar, and lots of ice blended into a frosty mass.

Ingredients

  • 5 cups of ice cubes
  • 3/4 cup tequila – silver is best
  • 2/3 cup fresh lime juice (from 5 to 6 limes)
  • 1/2 cup of Simple Syrup
  • 1/3 cup coarse salt
  • 1 lime wedge, plus 1 more for each serving

Directions

Blend your ice, tequila, splash of lime juice, and simple syrup in a blender until it has reached your desired smoothness. Place a generous amount of salt into a saucer, moisten the 4 rims of your glasses with a lime wedge, and dip each glass into the salt. Serve with lime wedges.

You have just made a batch of easy frozen margarita drinks – but you don’t have to stop there. Why not try adding a few extra ingredients?

  • Make it Fancy: Strawberries, kiwi, or any other kind of fruit makes a great addition to this summer-time potion.
  • Make it Strong: Don’t tell your cocktail purists or margarita connoisseur, but if you really want to mix it up, add a bit of your favorite rum – silver works best, once again!

Whether you like your margarita fruity or on the rocks, sweet or strong, experiment to find the best recipe that matches your taste buds. Make drinks that provide a party for your friends and family and that help you enjoy the simple comforts of good food and good company.

Spring Training Fiesta Ideas

The weather is warming, and Arizona’s great climate has never been better. Whether you’re taking part in great spring training in AZ, or, if you’re looking for some DIY party ideas, a variety of exciting fiesta party plans are guaranteed to give you options.

Getting inspiration is easy, and crafting a delightful fiesta complete with food and drinks needn’t be difficult. The sun is shining, and it’s time to create a warm, welcoming party for all ages. Your Mexican fiesta is about to begin, and these “south of the border” planning ideas are great for Spring Training parties, out of town guests or simply just a fun Friday night with the family.

For the Kids

Fiesta parties work great outside—and the kids will love a fantastic Mexican party complete with streamers and fun outdoor activities. Whether you’re planning a birthday or basic party—focusing on outdoor activities will be a great asset.

Grab some artificial plants, and string up flowers between trees, near overhands and over door frames. Remember: This is a Mexican fiesta atmosphere, so bright party supplies, cutlery and cups are great selection.

As for the parents, a cucumber cilantro margarita will hit the spot. Tequila, vodka-tonic and cucumber also makes a refreshing outdoor drink for classy evenings on the patio.

For the Baseball Lovers

Who said baseball and fiestas don’t mix? Combining a great sport with an after-party is a great seasonal decision. Many AZ residents enjoy getting outside, and pairing a ballgame with a party is a unique, fun and exciting idea.

Fondant chili pepper cupcake toppers, chili dogs and nachos combine the best of both worlds, and you’ll likely have difficulty keeping people away from great party amenities like swimming, television and games. After a day outside, your guests will want to sit, relax and enjoy another awesome afternoon. In such cases, the beer-garita is a great choice.

The beer-garita is a classic lime margarita with a bottled beer alongside it. Or, if you’re feeling trendy, pop its cap and turn it upside down—being sure to stuff its neck into the margarita. The pressure should empty the beer slowly as the margarita is drained, creating an awesome, savory mix.

For the Budgeter

As above, outdoor events and fiestas match well, and a variety of options exist for party-makers on a budget. Where decorations are concerned, hand-dipped napkins and paper medallions offer fantastic, festive party ornament alternatives, as do paper fans and colored plastic table cloths.

Additionally, frozen popsicle treats define any outdoor event, and their relatively easy recipe can provide your inexpensive extravaganza with extra tart. The classic, frozen margarita is a fine twist, too, and strawberry, peach, mango and lime are all fantastic choices. Cooling off with a cocktail has never been better, and, when combined with surrounding decorations, exemplifies the perfect, outdoor fiesta.

For the Cocktail Party Lovers

As with many party ideas, a cocktail version is great for adults and those seeking a more eloquent atmosphere. Fiesta parties and cocktail parties needn’t clash, and several great options exist within classically-designed party decorations and high-end cocktails.

Pick a theme, and toss in some yellows, oranges and reds. Regardless of choice, your fiesta will be ready for festivities, and sunflowers, vases and drink dispensers will add the proverbial “cherry to the top of the cake”.

As for a fine margarita selection, the margarita granite works well here. With lime juice, lime wedges, salt and hand-stirred orange juice, the margarita granite redefines its class. Few Mexican cocktails can compare, and few deliver the freshness offered by such a delectable drink.

Master Homemade Tortillas

Tortillas were used in South America by indigenous peoples for thousands of years. The Spanish conquistadors coined the name tortilla (in Spain, a tortilla is a flat omelette usually filled with vegetables, or cod, which is cut into quarters like a cake.) While the conquistadors introduced different kinds of meat, certain citrus fruits, garlic, cheese, wheat, and wine to the new world, they brought back items such as chocolate, peanuts, beans, squash, avocados, coconuts, corn and yes, tortillas back to Europe. 

Flour tortillas have a wide range of uses at the kitchen table. They can be eaten with practically anything, from stuffing your favorite foods in one to make a quick wrap on the go, to smoothing a chunk of cheese on a tortilla roll and making a super-thin pizza. Take a look below at how to make homemade flour tortillas.

Ingredients

2 3/4 cups All Purpose Flour (plus extra for dusting)

5 tablespoons Lard

3/4 teaspoon Salt

3/4 cup Warm Water

Medium Bowl

Fork

Skillet

Directions

Using a measuring cup, mix the salt with water. Stir until salt has dissolved. Use a medium bowl and add your lard and flour. Get messy and work the mixture with your hands until it is a fine crumble.

Pour 2/3 of your water into the mixture. Stir the mixture until it is lumpy. Add the remaining water and turn out onto a floured board.

Knead the mix until it really starts to stick together – about 5-10 times should do the trick. Divide the mix into 12 pieces. Place each section into a pan and cover it with plastic wrap and allow the mixture to lay for 30 minutes.

Once the divisions have had ample time to lay and rest, roll each one into a pin shape about 7 inches in diameter. Keep any dough you are not using covered while you mold the other dough. Roll each pin one at a time and cook each one of them individually. Transfer them gently from the plate into the pan.

Put your pan over a medium to high setting, and let each tortilla pin sizzle for about 30-35 seconds. Make sure you do not burn your tortillas! They should be a light brown, not black. If you think you have waited long enough, you have – remove the tortilla!

These tortillas ready to enjoy. Tortillas are best enjoyed with a burrito or taco, particularly the chimichanga, which combines the brittle goodness of a tortilla with your favorite cheese and meat.

Know Your Tequilas: A Breakdown

Tequila: one of the most popular types of alcohol in the world. We use it in margaritas, but it’s a popular spirit in a number of delicious cocktails. You know the taste of tequila, but what do you know about the different types and its history? And just what is in tequila, anyway? Read on to find out.

A History of Tequila

The beginnings of tequila date as far back as the early 1500s, when the Aztec people first began fermenting a spirit made out of the agave plant. However, it wasn’t until shortly thereafter that tequila as we know it today began to be produced. Today, there are five recognized types of tequila, all of which differ in their specific ingredients and the manner in which they’re made.

Tequila Reposado

This type of tequila is aged in barrels for at least a few months but no longer than a year. The type of barrels used can vary based on the distiller, but the most common are white oak and French oak. Tequila reposado has a slightly golden tint to it, due to aging in the wooden barrels. It also has a smooth taste, making it great for sipping on the rocks or using in a mixed drink.

Tequila Añejo

Unlike blanco and joven tequilas, tequila añejo is aged in oak barrels for at least one year before it can be bottled. In reality, most tequila añejo is aged anywhere from one to three years. As tequila ages in the oak barrels, it turns from a clear color to a more golden color. The oak-barrel aging also results in the infusion of tannins into the alcohol, which results in a much smoother taste, making it ideal for sipping on the rocks.

Tequila Extra Añejo

Perhaps the most coveted type of tequila out there is tequila extra añejo (or “extra aged”). This type of tequila has been aged in oak barrels for more than three years, giving it a dark mahogany color and a very high alcohol content. In most cases, the spirit needs to be diluted before bottling to reduce the alcohol content. There’s really no other way to drink this type of tequila aside from on its own.

Tequila Blanco

Often times, the most affordable types of tequila on the market fall into the category of “tequila blanco.” That’s because, unlike other types of tequila, the blanco type is typically bottled the soonest and is therefore unaged. Some people actually prefer tequila blanco due to the fact that the flavors of the agave are in their purest form, but others prefer tequilas that have been aged because they tend to taste smoother.

Because of its sweetness, tequila blanco is often a main ingredient in classic margaritas, fruity margaritas, and tequila sunrises.

Tequila Joven

This type of tequila is similar to tequila blanco, with the main difference being that other flavors and ingredients are added before bottling. Some common ingredients that are added to make tequila joven include:

  • caramel
  • oak tree extracts
  • sugars
  • syrups

Typically, tequila joven is used in mixed drinks and is less expensive than aged tequilas with no added ingredients. Check out our margarita recipes for easy tequila cocktails! 

A Colorful Cucumber Cilantro Margarita for Spring

With spring in full swing, it’s time to break free of your standard cocktail choices and delight your taste buds with something light and refreshing.

Imagine the first warm day of the spring season; you’re spending time with a few of your closest friends out on your deck or patio, relishing the feeling of the sunlight on your skin as you enjoy the outdoors for the first time in months. What could possibly make this moment sweeter? A colorful cucumber cilantro margarita!

Ingredients

This simple yet amazingly flavorful margarita recipe is spring in a glass. And there’s a good chance that you’ve already got the ingredients you need on-hand. Below are ingredients and directions for creating this light and dreamy cocktail:

In a 22 oz cup, muddle:

2 sprigs of cilantro

2 slices of cucumber (¼ inch cut)

Add: 1 ½ oz. Don Julio Blanco Tequila

¼ oz. Triple Sec

4 oz. Macayo’s Sweet and Sour

Directions

Once you’ve got all your ingredients, fill mixing cup with ice. Shake ingredients in metal shaker. Fill a salt-rimmed 16-oz glass with ice. Pour ingredients over ice, straining out only the liquid into the glass. Garnish with a cucumber wheel and a sprig of cilantro.

Note: If you don’t have any Triple Sec on hand, the good news is that you can substitute it with some simple syrup, which can be made by heating equal parts sugar and water over low heat on your stove top until dissolved. If you use simple syrup instead of Triple Sec, though, it’s recommended that you use at least two ounces of tequila—unless you want a very weak drink, that is!

If you’re looking for an easy margarita recipe that’s great for enjoying on a bright spring day, come on by any Macayo’s location and enjoy our refreshingly cool March Marg of the Month for $8.99!

Springy Citrus Mango Salsa

A simple citrus salsa that highlights the flavors of mango, lemon, lime and orange will brighten up your favorite dishes and give them a burst of flavor. As a superfood, mangoes deliver a nutritional punch, as they’re loaded with potassium, fiber, antioxidants and healthy enzymes, as well as vitamins A, B, C and E.

Amazingly sweet and delicious when eaten on their own, mangoes pair perfectly with a variety of proteins, including pork, chicken and fish. Top flaky grilled snapper or salmon with a helping of mango-citrus salsa, or serve it as a side to tame the spice in barbecued Asian ribs. This simple salsa will also breathe new life into a simple luncheon salad, and it’s also delicious when served with lime-infused tortilla chips.

Mangoes are generally available all year round, though they’re at their peak from late spring to early fall. Look for mangoes that have a bright color and no bruises or other marks. They should be firm but should have a little give when you press them with your thumb. For the most precise cuts, use a serrated knife.

Ingredients

2 ripe mangoes, peeled and diced

1 red bell pepper, seeded and chopped

3 tbs red onion, finely chopped

1 jalapeno pepper, seeded and minced

1/2 tsp lemon zest

1/2 tsp lime zest

2 tbs. freshly squeezed orange juice, or to taste

2 tbs minced fresh cilantro

Directions

Combine all ingredients. Cover and refrigerate up to 24 hours. For a more savory salsa, substitute 2 tablespoons of extra-virgin olive oil for the orange juice and add coarse sea salt and freshly ground pepper to taste.

For more savory recipes, follow our blog and visit our list of recipes!

6 Flavorful Reasons to LOVE Chimi Fiesta 2015

The Macayo’s Chimi Fiesta is in full swing, and we’ve been enjoying many different versions of our favorite dish. With 69 years of tradition supporting the creation of these recipes, we take pride is serving handcrafted chimichangas with unique flavors and delectable additions – think farm-grown chiles, fire-roasted sauces and secret spice mixtures. From mannered and mild to delightfully hot, our chimi recipes are created with beautiful chiles that add the perfect pungent flavor. Take a look below at our favorite types of chiles to include in our chimi recipes:

Macayos_Chiles

Green chile:

This versatile chile is very popular here in the Southwest. It can be found in everything from stews and burgers to of course, chimichangas. It is mild and full of flavor.

Poblano

These large chiles are very mild and packed with a strong, unique flavor. They are a favorite of our Macayo’s guests!

Jalapeno:

Somewhat spicy and very common, these green chiles add a mannered bit of heat to each recipe.

Morita Chile:

These chiles are a rich, savory red. Smoked and dried, the flavors this chile adds are generally sweet and piquant.

Serrano Chile:

The spice factor begins to skyrocket with the lovely Serrano Chile! These fun chiles are bright, strong and delectable.

Chile de Arbol

Vibrant and peppery, this chile packs a strong, spirited punch. Get ready for a rich spiciness with this chile!

 

Salsa Challenge Recipe Winners!

It’s time to announce our Salsa Challenge Recipe Winners! It was tough, but we chose the best! Below are the top 5 recipe winners:

Congratulations to:

– Partially Roasted by Benjamin Burk

– Fire Roasted Pepper & Cilantro Salsa Verde by Jody Frein

– 3 Pepper Special by Sandy Featherston

– Pina Colada Tropical by Darlene Buerger

– Hot Tomatillo Avocado by Amanda Vise

We want to wish them all good luck as these finalists move onto the next round! Our LIVE Salsa Contest will take place this Saturday, February 28th! We cannot wait to see who comes out on top and will compete with us at the My Nana’s Best Tasting Salsa Challenge!

A HUGE THANK YOU to everyone who participated this year! 2015 has definitely been marked a success! You can take a look at ALL of our recipe submissions here: http://bit.ly/macsalsablog2015