ell blended.
Deseed the chile pods, then soak the pods
nd dredge lightly in Red Chile Crust. Cook on oiled flat
he crisp tortilla with the chile mayonnaise. Distribute the warm scallops
Make the tequila at least 48 hours in advance: Place red chiles in tequila. Allow to infuse for 2 days or more.
Combine tequila, Triple Sec, guava nectar, orange juice, and lime juice in a pitcher and reserve in the refrigerator until ready to use.
To serve, rim a rocks glass with salt by rubbing a lime wedge around the outside and then dipping the glass in salt.
Fill the glass with ice, add the margarita mixture, and garnish with a skewered chile pepper (if using).
Prepare Shredded Savory Pork and Chile Colorado as directed. Soak the
tch of the recipe, make sure
ouble this portion of the recipe and freeze half, it holds
ketchup, honey, vinegar, Worcestershire sauce, chile powder, garlic and 2 tablespoons
br>Peel, seed and dice chile and bell pepper; transfer to
To prepare chile paste:.
Break caps off
Place the chile ingredients in a medium size
illing and enjoy! Top your tamales with your favorite tamale sauce
round beef, rice, tomato sauce, chile powder, garlic, onion, salt, and
nd stir California chile pods and New Mexico chile pods in the
tems and seeds from the chile pods. Place chiles in a
ater to a boil. Add tamales with the open side up
inutes per side. Carefully transfer chile puree to pot; bring to
ntil ready to use.
Tamales: Place corn husks in a
ntil ready to use.
Tamales: Place corn husks in a
drain the water and let tamales rest for atleast 2 hours