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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.
       
Nutrition Facts      
Per (2 tbsp)      
Calories   89.47  
Calories From Fat (71%)   63.93  
    % Daily Value
Total Fat 7.64g   12%  
Saturated Fat 1.20g   6%  
Cholesterol 0.00mg   0%  
Sodium 59.18mg   2%  
Potassium 101.71mg   3%  
Carbohydrates 3.34g   1%  
Dietary Fiber 1.27g   5%  
Sugar 0.25g      
Sugar Alcohols 0.00g      
Net Carbohydrates 2.07g      
Protein 3.44g   7%  
 
     




 

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
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.
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