Stay at Home Cinco de Mayo with 30% off at Los Chileros

Yes, you read that right. 30% off everything at Los Chileros. Are we mad? Of course we are (but you knew that already). Now before you get all giggly and giddy and run around the back yard in your birthday suit, it’s for three days and three days only. I mean, we’re crazy but not that crazy. You’ve got from today through Sunday (April 26th) to get your skates on start clicking that mouse with wild abandon.

So go to the Los Chileros website and start shopping. Enter the promo code SAFE to get your discount. It’s that easy.

If you need inspiration, we’re sharing our recipe for Citrus lamb with achiote and habanero. Yes, a discount and a recipe. So don’t be looking for a Christmas card from us this year, okay? Achiote is a real find (note to self: add to your Los Chileros shopping basket). It’s got an earthiness about it and lends a show stopping red hue to your food. For this baby, we’ve blended it with orange juice and some habanero. Well hello sunshine!

So what are you waiting for? Get shopping. Get cooking and remember…Keep calm and eat chile.

Citrus lamb with achiote and habanero

Serves 4

1.5 lb. cubed lamb shoulder

¼ package (.875oz/25g) achiote paste

8 oz orange juice (we used blood orange juice because we’re fancy)

½ tsp habanero chile

½ tsp salt

1Tbsp vegetable oil

To garnish, your choice of:

Tortillas

Cilantro

Diced white onion

Chopped tomatoes

Avocado

Extra habanero chile

Lime wedges

Sliced radish

Crumble the achiote paste in a bowl that is large enough to hold the lamb. Add the orange juice and whisk until the paste is blended into the liquid. Add the habanero chile powder and salt and then the lamb. Stir to coat. Cover and place in the refrigerator for 2-4 hours, giving it a stir every now and then.

Remove the lamb from the refrigerator. Preheat oven to 250°F.

Heat a skillet to medium high heat. Add the oil to the skillet and brown the lamb in batches. Put the browned lamb in an ovenproof casserole, add the marinade to the skillet and cook for a minute until reduced slightly. Pour the marinade over the lamb, cover and place in the oven. Cook for several hours until the meat is tender but still holds its shape. Serve as is, or increase the oven temperature and crisp the meat. Serve on tortillas with your choice of toppings.

Eat until you’re too full to move.

 

 

Chile salmon with baby kale and chile lime sauce

At the Chile Trail, we’re not into fads or trends when it comes to clothes or cooking. And don’t even get us started on hairstyles…So go ahead and talk about super food this and super food that but all you’ll get from us is a big ole eye roll. And once you’ve finished singing the praises of Acai berries and spirulina and chia seeds (are they related to Chia pets?), we’ll ask you the only question that really matters: does it taste good?

Because, let’s face it, if it doesn’t taste good then why bother? Why be a martyr when it comes to what you eat? Why call some foods ‘good’ and some ‘bad’? So when folks started talking about how great kale is for you we let out a collected groan. Poor kale – as soon as it was saddled with super food status, it sounded about as appetizing as a piece of dry cardboard.

And that’s the problem, because kale is mighty tasty – especially those adorable baby leaves. So yes, it might be ‘good’ for us but we like it because it tastes nice, especially when you top it with a piece of salmon and some chile lime sauce. The sauce is made with COYO – that happy-go-lucky coconut yogurt alternative. Spike it with some lime and some ancho and chile molido and you’ve got something that will make you smile.

And isn’t that what food should make you do? Enough said.

Serves 2

2 salmon fillets, about 3/4lb total

Olive oil

½ tsp Ancho chile powder

Salt

2 handfuls of baby kale, arugula or baby spinach

2 flour tortillas

Pumpkin seeds (optional)

6oz COYO natural

Zest and juice of 1 lime

1 tsp Ancho chile powder

½ tsp Chile molido hot (or more to suit your taste)

Wrap the tortillas in foil and place in a low oven to warm.

Drizzle a bit of olive oil on the flesh side of both salmon fillets. Dust with the Ancho chile powder and a generous sprinkle of salt and gently rub in so evenly distributed. Heat a frying pan to medium and place the fillets flesh side down. Cook for several minutes then flip and cook until done. Take the fillets out of the pan, remove the skin and set aside.

While the salmon is cooking, make the chile lime sauce. Mix together the COYO, lime juice and zest and the chile powders. Taste and add more chile if you desire.

When ready to serve, place a handful of baby kale on top of a warm tortilla. Top with a piece of salmon and a dollop of the chile lime sauce. Sprinkle with pumpkin seeds, if using.

 

 

And the Golden Chile goes to…

GOLDEN CHILE FRAMEWe love the blog Love and Lemons and we love, love, love blogger Jeanine’s fresh flavors. I dare you not to drool over her recipes.

So we thought about awarding the Golden Chile for her Taco Salad with Chipotle Lime Dressing. Then we thought maybe her oh-so-yummy Grilled Veggie Skewers. But hey – how about those tasty Mini Ceviche Tacos?

taco-salad2_loveandlemonsIMG_00082In the end we thought, what the heck – it’s all great. So a big Golden Chile to Jeanine. Check out the recipe and her blog Love and Lemons.

CEVICHE TACOS