Wednesday, 29 February 2012

Chintextle Revisited

A few posts ago I discussed chintextle, a paste made using pumpkin seeds and dried chile. I mentioned at the time that there was also a version that used dried shrimp instead of pumpkin seeds.

It sounded strange enough that I decided I should try it. I know this is an odd diversion to take given the hundreds of far more canonical dishes I haven't covered yet, but so what - it's got dried shrimp!

The recipe itself is simple; about a dozen dried shrimp toasted on a lot comal, toasted chile - I used about 8 to 10 chiles cascabel - a clove of garlic, a good splash of vinegar and enough oil to form a paste of it all in the blender.

It tastes exactly like what you imagine a paste made from dried shrimp would taste like. I'm not saying that's a bad thing, it's pretty elemental, you certainly wouldn't eat a lot of it, but there is something about it that keeps bringing you back for another small taste. It's intriguing.

I have absolutely no idea however how it could be used. I think it would be nice stirred into a fish soup but I suspect that's not what it's intended for. Until I think of a use it's winking at me every time I open the fridge, and I take a little pick of it now and again. Though I suspect it'll last a long time so there is no rush in figuring it out.

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