To make the dipping sauce: Add salsa to sour cream and mix; set aside.
Place one tortilla on baking tray and layer on cheese and vegetables. (Note: a sprinkling of ancho, chipotle or other chile powder at this point is good.)
Place the second tortilla on top. Repeat with remaining tortillas. Broil until cheese is melted. Serve with Mexican Dipping Sauce.
SErve with tortilla chips and Mexican crema.
inutes. Add the chile puree, Mexican crema and nutmeg and cook on
ide up), chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Prepare the Mexican red sauce:
Add the first 10
Cook ground beef and drain.
Add chili beans, Mexican style sauce and water.
Cook 15 minutes.
Roll or pat biscuits out and form over bottom side of muffin pans (greased) to make cups.
Bake cups.
Put meat sauce in.
Top with cheese, lettuce, taco sauce, etc.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
CHILE CREAM SAUCE:
Melt butter in a
f black beans to the recipe, to good effect. If the
il to a 3 quart sauce pan on medium heat. Add
Place peppers, adobo and buttermilk/crema in container for blender.
Blend until peppers are chopped up and everything is mixed well.
Add mustard, garlic and juice.
Blend for around 30 seconds, or until mixture is smooth.
There will be some small chunks of pepper and garlic, that's ok, it gives texture.
Add mayo, blend briefly, about 20 seconds so mayo doesn't break.
Refrigerate overnight, covered.
Use for dips, sandwiches, whatever.
First prepare the chipotle crema by combining all the ingredients
owl and stir in the Crema and onion, season with fresh
br>Note: to make the sauce even better, instead of the
Season with salt. Simmer until sauce is thickened, 5 to 10
n the colander, make the sauce. In a large, heavy pot
Process until almost a smooth sauce forms, about 1 minute. Pour
Preheat a stove top or outdoor grill to medium high heat. Place corn on hot grill and cook until kernels are tender and lightly charred, about 2-3 minutes per side.
In a medium bowl, whisk to combine mayonnaise, crema, chili powder, sriracha, granulated garlic, salt and 2 tablespoons crumbled cotija cheese.
Transfer corn to the bowl with mayonnaise and crema mixture and spoon to coat completely. Transfer to a serving plate and garnish with remaining cheese, chopped cilantro, a sprinkle of chili powder and lime wedges.
ccasionally (about 8 minutes).
Sauce is ready when it is