How to Chiltepin Smoke Drying

Key Parameters

Steps

1. 1.

   Sikil Pak (Yucatán) (Maya cuisine): Smoke-dried peppers ground with toasted pumpkin seeds create the base for this dip

2. 2.

   Dried Pepper Moles (Oaxaca) (Zapotec traditions): Rehydrated smoked peppers add depth to complex mole negro

3. 3.

   Tarahumara Meat Rubs (Chihuahua) (Rarámuri hunting cuisine): Crushed smoked peppers preserve venison during extended hunting trips

Common Mistakes