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Chilatas
Recipe from
My Mexico by Diana Kennedy Copyright © 1998 by Diana Kennedy.
Notes From Diana Kennedy:
Chilatas is a textured powder of toasted and ground seeds seasoned with
chile and salt. It is sprinkled over a freshly made corn tortilla or a
dish of beans. I even use it on salads. It is delicious, healthy,
crunchy and addictive.
 
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Makes: 1 1/2 cups (375 ml) loosely packed
I N G R E D I E N T S
1/3 cup (83 ml) shelled peanuts
1/2 cup (125 ml) sesame seeds
1/2 cup (125 ml) raw, hulled pumpkin seeds
1/8 teaspoon powdered, hot, dried chiles (such as
ancho,
guajillo, or chipotle powder, or
de arbol powder (very hot))
1/2 teaspoon or to taste, medium coarse sea salt
I N S T
R U C T I O N S
Toast each of the seeds
separately in a heavy pan, taking care not to let them get too brown.
set aside to cool. Grind them separately in an electric coffee/spice
grinder to a textured consistency. Mix together with the chile and salt
and store in a dry place in an airtight container. It keeps
indefinitely.
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Another Chilatas Recipe
- Spinach Salad with Panela and Chilatas
Another salad suggestion: Combine
claytonia (miner's
lettuce), sunflower shoots, pea shoots, avocado,
grapefruit, chilatas, bacon
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Ancho Chiles

The word ancho means "wide" in
Spanish. It is the dried form of the poblano chile. In the dried form it very dark in
color and has a deep rich but sweet taste and is not a very hot chile. In California
many markets called the Ancho a Pasilla but that is not correct. The ancho is part of the
"holy trinity" of chles used to make traditional "mole" sauces.
Gourmetsleuth.com
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