Season fish evenly with salt and pepper.
Melt butter in a saute pan.
Cook in butter until half done; break into chunks, add garlic and adobo sauce and cook until done.
Melt 1 tablespoon butter in clean saute pan.
Fill each tortilla with 2 ounces fish and 1/2 ounce queso fresco, fold in half and lightly brown in the melted butter.
Serve with fresh guacamole, slices of queso fresco, and tartar sauce spiced with chipotle to taste and a lime wedge.
hilis and use regular Old El Paso Taco Seasoning.
ogether oil, tahini, and Ras el Hanout in large bowl. Add
Boils pasta according to package directions.
On your plate, mix almond butter with ras-el-hanout.
Drain cooked noodles and pour over almond butter, sprinkle with salt to taste and mix well.
Enjoy!
Preheat the oven to 425F/220?C/Gas mark 7.
Peel and cut potatoes in half and boil until 'al dente'. Make a dressing by mixing the juice of one lemon, garlic and Ras El Hanout. In a hot oven, pre-heat oil in a baking tray.
Once par-boiled, drain the potatoes in a colander and toss the potatoes to encourage a fluffy outer. Place the potatoes in a mixing bowl with the dressing and ensure that the potatoes are covered. Transfer the potatoes into the hot tray and roast for 25 minutes.
he oil, salt and ras el hanout in a large bowl
ame pan.
Add ras el hanout and salt and pepper
Place tomato paste and chicken broth in crock pot. Stir to mix.
Place chicken in crock pot.
Sprinkle all chicken with Ras el Hanout (be generous).
Add remaining ingredients.
Set crock pot on low for 4 hours.
Stir to distribute spices.
Set crock pot on high for 2-4 hours.
Brown the ground beef, or make the tofu as directed on package.
Drain grease.
Add the frozen veggies and the cans of El Pato.
Heat on med to high heat until the veggies are cooked. The sauce may be thin, and you can heat or let stand as long as you want.
Garnish with sour cream and/or cheese.
Serve with flour tortillas or tortilla chips.
esame seed oil and Ras el Hanout. Stir well by hand
Boil chicken and pork together for about 1 hour in water.
While it's cooking put 2 chopped onions and whole garlic clove.
Skim off fat about every 15-20 minutes.
Add chili and let cook another 15 minutes.
Add 1 onion and bunch of cilantro, menudo mix, can of chicken broth, hominy and continue to cook for at least 0.5 hour.
When served, crush oregano, cilantro, onion and squeeze lemon to taste.
Preheat oven to 350 degrees F.
Spray an 8\" X 8\" Pyrex baking pan with no-stick spray and set aside.
Beat the butter and shortening together (using an electric mixer) until fluffy.
Gradually beat the instant masa into the butter mixture, then beat in the water.
Add the chopped corn kernels to the masa mixture.
In a large bowl, combine the cornmeal, sugar, cream, baking powder and salt.
Add the masa mixture to the cornmeal mixture and stir well to combine.
Spoon the dough into the prepared pan, cover pan with foil and ...
Poach chicken breast in simmering chicken broth until done through, about 10 minutes.
Set aside until cool enough to handle and shred.
Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan.
Bring to boil, reduce heat and simmer 20 minutes.
Correct seasoning, if necessary.
Add zucchini, squash, pepper, lime juice and Sherry.
Bring again to boil.
Reduce heat and simmer 15 minutes.
Add cilantro and ...
In bowl, combine corn cake mix with melted butter. Add water and can of cream style corn. Mix until ingredients are combined.
Pour mixture into a 9x5 inch loaf pan.
Bake, uncovered at 350 degrees for 40-45 minutes or until liquid has been absorbed.
Use an ice cream scoop to serve sweet corn cake as a side dish or for dessert.
xactly like they do at El Torito, go ahead and roll the
Remove seeds and stems from jalapenos and serrano chilies.
Combine all ingredients in a large bowl, except the last two.
Put the last two in a blender/food processor and blend until chunky or to the consistency you prefer. If it is too thick add water a tablespoon at a time.
Add blended mixture to fresh ingredients and mix well.
Refrigerate until cold. The longer you refrigerate the better it will taste since the flavors will have time to marinate together.
Combine all the ingredients in a blender jar and process until all ingredients are fully incorporated, takes a few minutes.
Pour into a storage jar and refrigerate until ready to use.
Mix together and put into a large jar and set into the refrigeratror. Get's hotter in the refrigerator. This recipe is institutional sized. Use within 3-5 days.
Place ingredients in blender cup and blend to a smooth puree.
Whip Crisco and butter until mixture becomes fluffy and creamy.
Gradually add masa and mix until well blended.
Add water gradually, mixing thoroughly.
Put corn kernels into blender and blend until coarsely chopped; stir into masa mixture.