{"id":3469,"date":"2020-11-06T21:39:25","date_gmt":"2020-11-06T21:39:25","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=3469"},"modified":"2022-08-10T12:11:11","modified_gmt":"2022-08-10T12:11:11","slug":"the-heat-scale-for-our-favorite-chiles-from-mexico","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/the-heat-scale-for-our-favorite-chiles-from-mexico\/","title":{"rendered":"Una gu\u00eda de chiles de M\u00e9xico: \u00bfCu\u00e1l es M\u00e1s Picante?"},"content":{"rendered":"

En esta gu\u00eda de chiles de M\u00e9xico, analizamos seis de los chiles m\u00e1s picantes utilizados en los platos tradicionales del pa\u00eds.<\/p>\n\n\n\n

Cuidado con los cocineros caseros. Esta versi\u00f3n picante de chiles de Familia Kitchen no es para los d\u00e9biles de sabor. En el programa de cocina de Netflix La mesa final<\/a><\/em>, los mejores chefs del mundo compiten en equipos para impresionar a los paladares de estrellas Michelin. En el primer episodio, los equipos tienen que preparar un cl\u00e1sico mexicano: el taco.\u00a0<\/p>\n\n\n\n

Pero cuando un juez invitado, el boxeador mexicano Julio C\u00e9sar Ch\u00e1vez, prueba los tacos de cada equipo, no puede evitar pensar en voz alta: \u00bfY el chile? <\/p>\n\n\n\n

6 Chiles Top de la Cocina Mexicana <\/h3>\n\n\n\n

No es ning\u00fan secreto que a los mexicanos les encanta un poco de chile picante en su cocina, pero decidir qu\u00e9 pimiento usar es tanto una ciencia como un arte. <\/p>\n\n\n\n

M\u00e9xico produce m\u00e1s de 60 tipos de chiles, por lo que tiene sentido que sean fundamentales para la cocina del pa\u00eds. Ya sea la regi\u00f3n, el tipo (fresco o seco), la complejidad, el uso o el picor, cada chile aporta algo especial. <\/p>\n\n\n\n

Aqu\u00ed hay una descripci\u00f3n general de algunos de los pimientos m\u00e1s populares en la cocina mexicana, c\u00f3mo se usan y cu\u00e1nto calor acumulan seg\u00fan el Escala de Calor Scoville (SHU)<\/a>. SHU lleva el nombre del farmac\u00e9utico Wilbur Scoville, quien en 1912 cre\u00f3 un sistema para medir su factor picante. Su escala resultante rastrea los chiles desde 0 (nada) hasta 80.000 (lava caliente).<\/p>\n\n\n\n

Algunos chiles para su informaci\u00f3n: el seco suele ser m\u00e1s picante que el fresco (tiene m\u00e1s capsaicina, el compuesto qu\u00edmico que hace que el chile sea picante). Los chiles m\u00e1s peque\u00f1os tienden a tener m\u00e1s picante que los m\u00e1s grandes, como el poblano.<\/p>\n\n\n\n

chile: poblano<\/h2>\n\n\n\n

SHU: <\/strong>1.000 a 1.500<\/p>\n\n\n\n

Familia cocina traducci\u00f3n:<\/strong> Un buen chile de \u201cintroducci\u00f3n\u201d: suave.<\/p>\n\n\n

\n
\"poblano<\/figure>\n<\/div>\n\n\n

Este chile se origin\u00f3 en la ciudad de Puebla, en el centro de M\u00e9xico, y generalmente es verde grande (no del todo maduro) o rojo grande (muy maduro). Los pimientos m\u00e1s maduros suelen tener m\u00e1s picante y se utilizan para hacer pimientos secos.\u00a0<\/p>\n\n\n\n

Bueno para:<\/strong> Los poblanos son excelentes para hacer chiles rellenos<\/a> y se puede comer crudo, asado, tostado o licuado para hacer una salsa.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Chile: Ancho<\/h2>\n\n\n\n

SHU:<\/strong> 1.000 a 1.500<\/p>\n\n\n\n

Familia Cocina Traducci\u00f3n:<\/strong> El mismo rango que la salsa tabasco, as\u00ed que no est\u00e1 tan mal.<\/p>\n\n\n

\n
\"Ancho\"<\/figure>\n<\/div>\n\n\n

Dato curioso: un chile ancho es un poblano maduro seco. Ancho significa ancho, apropiado para este chile extendido. Cuando se secan, los anchos adquieren un sabor ahumado. Los tallos y las semillas son donde est\u00e1 la verdadera especia, as\u00ed que si buscas el sabor terroso pero no el picante, aseg\u00farate de quitarlos antes de cocinarlos.\u00a0<\/p>\n\n\n\n

Bueno para:<\/strong> Puede tostar anchos, mezclarlos con otros chiles, ponerlos en su mole o mezclarlos en una salsa o adobo. <\/p>\n\n\n\n

<\/p>\n\n\n\n

Chile: Guajillo<\/h2>\n\n\n\n

SHU:<\/strong> 2.500 a 5.000 <\/p>\n\n\n\n

Familia Cocina Traducci\u00f3n: <\/strong>Negrita pero sin pica cuando se usa como base.<\/p>\n\n\n

\n
\"guajillo\"<\/figure>\n<\/div>\n\n\n

El guajillo es en realidad solo una versi\u00f3n seca del chile Marisol de color rojo brillante. Por lo general, es largo y delgado, con una piel de color marr\u00f3n rojizo y un sabor terroso picante, casi ahumado. <\/p>\n\n\n\n

Bueno para:<\/strong> Este es probablemente el chile seco m\u00e1s popular usado en M\u00e9xico y se utiliza para salsas, adobos, moles e incluso pozole<\/a>.\u00a0<\/p>\n\n\n\n

<\/p>\n\n\n\n

Chile: jalape\u00f1o<\/h2>\n\n\n\n

SHU:<\/strong> 2.500 a 5.000<\/p>\n\n\n\n

Familia Cocina Traducci\u00f3n:<\/strong> Aqu\u00ed es donde empieza a hacer calor...<\/p>\n\n\n

\n
\"Jalape\u00f1o\"<\/figure>\n<\/div>\n\n\n

Este chile fresco es, con diferencia, el pimiento m\u00e1s reconocible en su estado verde, pero puede cambiar de tono seg\u00fan su madurez. Fieles a su color, los jalape\u00f1os m\u00e1s oscuros y de color verde intenso son menos picantes (y se usan m\u00e1s com\u00fanmente en los Estados Unidos) y los jalape\u00f1os rojos tienen m\u00e1s fuerza.\u00a0<\/p>\n\n\n\n

Bueno para:<\/strong> Puede encurtir, asar o rellenar jalape\u00f1os o echar una rebanada cruda en una coctelera para una margarita picante. Ah, y un consejo profesional: evita tocarte la cara cuando trabajes con este papel. T\u00f3malo de alguien que (ahora) sabe mejor.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

Chile: Serrano<\/h2>\n\n\n\n

SHU: <\/strong>10.000 a 25.000<\/p>\n\n\n\n

Familia Cocina Traducci\u00f3n: <\/strong>Proceda con precauci\u00f3n, lo mejor para un catador experimentado al que le gusta una combusti\u00f3n lenta.<\/p>\n\n\n

\n
\"Serrano\"<\/figure>\n<\/div>\n\n\n

No se deje enga\u00f1ar por el tama\u00f1o peque\u00f1o de este chile. Al igual que el jalape\u00f1o, el sabor y la especia del chile serrano cambian a medida que madura. El pimiento puede ser verde, amarillo, naranja o rojo. Si bien pueden variar en tama\u00f1o, los serranos suelen ser delgados y ligeramente curvos. <\/p>\n\n\n\n

Bueno para:<\/strong> Los chiles serranos est\u00e1n llenos de sabor y se pueden usar en salsas o disfrutar solos, salteados en aceite. Si est\u00e1 buscando agregar algo de calor a una guarnici\u00f3n, p\u00f3ngalo en su pico de gallo y guacamole, o sustituya en un serrano para cualquier receta que requiera jalape\u00f1o.<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/p>\n\n\n\n

chile: habanero<\/h2>\n\n\n\n

SHU:<\/strong> 100.000 a 350.000<\/p>\n\n\n\n

Familia Cocina Traducci\u00f3n:<\/strong> Prep\u00e1rate (y ten listo un vaso de leche). <\/p>\n\n\n

\n
\"habanero\"<\/figure>\n<\/div>\n\n\n

\u00c9rase una vez, el chile habanero era considerado el pimiento m\u00e1s picante. El pimiento peque\u00f1o y redondo puede variar entre naranja y rojo dependiendo de la madurez y debe usarse con verdadero cuidado. <\/p>\n\n\n\n

Bueno para:<\/strong> Este pimiento se usa a menudo en salsas picantes, como una salsa de mango o adobos dulces y picantes. Un poco hace mucho, as\u00ed que es mejor tomarlo con calma con este tipo.<\/p>\n\n\n\n

<\/p>\n\n\n\n

\u00bfListo para empezar a cocinar con chile? Calienta tu cocina con tu familia favorita recetas de mexico<\/a> en FamiliaKitchen.com.<\/p>","protected":false},"excerpt":{"rendered":"En esta gu\u00eda de chiles de M\u00e9xico, analizamos seis de los chiles m\u00e1s picantes utilizados en los platos tradicionales del pa\u00eds. Cuidado con los cocineros caseros. Esta versi\u00f3n picante de chiles de Familia Kitchen no es para los d\u00e9biles de sabor. En el programa de cocina de Netflix The Final Table, los mejores chefs del mundo compiten en equipos para impresionar los paladares de las estrellas Michelin. En el primer episodio,...","protected":false},"author":2,"featured_media":3589,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5],"tags":[397,395,398,401,399,396,400],"ingrediente":[405,403,406,404],"comida_type":[156,234,237,103,31,102,108,101,372,100,238,236,328,98,99,170],"destination":[62],"food_mood":[338,341,342],"class_list":["post-3469","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-article","tag-ancho","tag-chile","tag-guajillo","tag-habanero","tag-jalapeno","tag-poblano","tag-serrano","ingrediente-guajillo","ingrediente-habanero","ingrediente-poblano","ingrediente-serrano","comida_type-anniversary","comida_type-at-the-beach","comida_type-big-groups","comida_type-birthday","comida_type-breakfast","comida_type-brunch","comida_type-christmas","comida_type-date","comida_type-dia-de-los-muertos","comida_type-friday","comida_type-lunch","comida_type-main-dish","comida_type-national-feast","comida_type-sundaydinner","comida_type-sundaylunch","comida_type-weeknight-basic","destination-mexico","food_mood-a-really-good-day","food_mood-festive","food_mood-nostalgic"],"acf":[],"yoast_head":"\nA Guide to Chiles from Mexico: Which Is M\u00e1s Picante? 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