Friday, May 8, 2009

Diana Kennedy's Chilatas

Chilatas is a textured powder of toasted and ground seeds and nut, seasoned with chile and salt. It is sprinkled over a freshly made corn tortilla or a dish of beans. Delicious sprinkled on salads. It is delicious, healthy, crunchy and addictive.

This version is from Diana Kennedy.

More about Diana Kennedy

Recipe adapted from "My Mexico" by Diana Kennedy Copyright © 1998

Makes: 1 1/2 cups (375 ml) loosely packed

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), or a tiny bit more ~ to taste.

1/2 teaspoon or to taste, medium coarse sea salt

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 in the freezer.

*Note: I prefer to heat the oven to 350* (F), and toast each nut separately on small rimmed trays or metal pie pans.

Watch carefully as they can burn easily. I set the timer for 2 minutes, then stir the nuts. Set the timer again for 2 minutes and watch as the seeds/nuts begin to become fragrant and slightly turn color. The pumpkin seeds usually only take 3 minutes (depending upon the size and thickness (gauge) of the pan you are using.

I just place all of the cool nut/seeds and seasonings in the bowl of the food processor and pulse until the desired texture is reached.

The secret is to add enough salt and chili powder to spike the flavor ~ that's what makes Chilatas so delicious!