erve as a side with mexican dishes, or use in dips
Most recipes tell you to remove the
he gaujillo chile use another New Mexican.
Preheat broiler with rack
In heavy-bottomed sauce pan, saute onions in corn oil until they begin to brown.
Add garlic and cook another 2 minutes.
Stir flour in with onions and garlic so that it thickens.
Add chopped chilies, beef broth and salt and mix well.
Bring to a boil and simmer 10 to 15 minutes to allow mixture to reduce.
The sauce should be thick enough to bind chilies and onions together.
Sauce can be refrigerated for three days, or frozen.
Place potatoes in boiling water to cover and cook for 20 to 25 minutes over medium heat, until tender.
Drain and discard water. Put roasted, peeled chilies and garlic in food processor for 15 to 20 seconds, until minced.
Add potatoes, milk, paprika, salt and cayenne pepper.
Process until smooth.
Sprinkle with chives or parsley.
Serves 4.
Add posole to water (rinse it first) and boil until it pops. Add meat and cook until tender.
Add spices and enchilada sauce. Simmer.
owder, 1 teaspoons cumin powder, Mexican oregano, dried parsley, 1/2
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
he 150 Best Slow Cooker recipes.
Whisk together the cocoa powder, Mexican oregano, basil, marjoram, cumin, hot
Brown the beef in oil. Add the onions, celery, and garlic and saute until soft. Add the remaining ingredients and enough water to cover and simmer for about 2 to 3 hours or until meat is tender. Add more water if necessary.
hile, pasilla chile, and the New Mexico chile pods.
Heat
Heat a small skillet over medium heat and add the cumin and coriander seeds. Toast the seeds and gently roll them around until the seeds begin to give off a rich aroma, about 1 minute. Transfer the roasted seeds to a small plate and allow them to cool.
Put the seeds into a mortar and pestle or a spice grinder and add the chile powder, onion and garlic powder, oregano, salt and pepper, then either pummel them with the mortar and pestle or grind them until they have an even texture.
Store the rub in a jar, covered tightly, and keep in a ...
br>Sprinkle 1/2 cup Mexican cheese blend over chicken mixture
rozen and use for any Mexican/Southwestern recipe whic calls for
Mix all together.
Will keep in an airtight container for about 1 year.
owl and sprinkle with the Mexican chili powder, guajillo chile powder
In deep dish pie or quiche pan, smear refried beans on bottom. Cover with salsa.
Plop guacamole mixture over this and smooth. Add sour cream on top, then cover generously with New York sharp Cheddar cheese.
Decorate the top with the black olives and chopped scallions.
Serve with a basket of restaurant-style corn tortilla chips for dunking into.
For Rub: Combine all ingredients in a bowl.
Preheat oven to 400 degrees F.
Heat olive oil in a medium saute pan, over high heat.
Season pork with salt on both sides.
Rub the pork evenly (and generously!) with the spice rub.
Sear the pork on both sides until golden brown.
Cook in the oven to medium doneness, about 10 minutes.
For Sauce: Heat olive oil in a medium saucepan over medium-high heat.
Add the onions and cook until soft.
Add the bourbon and cook until completely reduced.
Add the remaining ingredients and ...