Stoked to run across a new-to-me chile from Oaxaca, chile tabiche. I was able to find very little online or in my cookbooks about this chile, other than it’s from Sierra Ser region.
I whipped up a quick salsa. Toasted and soaked the chiles, roasted tomatillo, white onion, garlic. It’s an interesting chile that I would describe as a guajillo x puya x arbol. Had some of the best brightness from chile de arbol, background depth of guajillo, and heat similar to a puya. I shoveled down some chicatanas, the roasted flying ants native to Oaxaca, while roasting and blending everything.
I love finding new chiles- am interested to find out if anyone knows if tabiche is related to chile pasilla Oaxaca, aka chile mixe. Seems like this could be an unsmoked cousin of that same chile. These are smaller than most chile mexe that I usually buy.
by Worstfishingshow