xcess moisture. Stir into the salsa and season with salt to
until richly browned.
Add salsa and broth and bring to
astry blender.
Add the salsa, beating 3 minutes with an
and mix well.
Add salsa and mix well.
Season
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
Stir in cheese and Blackeyes.
Spoon grits onto plates, then spoon Blackeye Salsa over grits.
Saute onion and garlic until tender.
Stir in cornstarch, salt and pepper.
Mix well.
Stir in broth, chicken and chilies.
Cook, stirring constantly, until very thick and bubbly.
Dip tortillas in 1/4-inch hot oil to soften.
Spoon a heaping tablespoon of filling in each tortilla and roll up.
Saute flautas, a few at a time, in hot oil, turning often until crisp, about 2 minutes.
Keep warm. Serve with Salsa.
Garnish with lettuce.
Roughly chop tomatillos and the chiles. In a blender or food processor, combine the tomatillos, chiles, cilantro, and 1/4 cup water.
Process to a coarse puree, then scrape into a serving dish.
Rinse the onion under cold water, then shake to remove the excess moisture. Stir into the salsa and season with salt.
inute or two.
This recipe serves 3-4 as a
ell blended.
Let the salsa marry in the fridge for
Place onion, water, and salt in a 2-quart saucepan and bring to a boil.
Add the chicken (plus addtional hot water to cover, if necessary), skim off any new foam that rises during the first minute of simmering, add herbs and bay leaves, partially cover and simmer for 13 minutes over medium heat.
Remove the pot from the heat and let the checken cool in the broth, if there is time.
Skin and bone the chicken, then shred the meat into small pieces, Sprinkle with salt before using, unless directed otherwise in your recipe.
as developed. (I love watching Rick Bayless on the Create Network cook
Preliminaries: On a rimmed baking sheet, roast the tomatillos 4 inches below a very hot broiler until splotchy black and thoroughly soft, about 5 minutes per side. Scrape into a large bowl. In a dry skillet over medium heat, toast the sesame seeds, stirringly nearly constantly, until golden, about 5 minutes. Scrape half of them in with the tomatillos. Reserve the remainder for sprinkling on the chicken.
Brown other mole ingredients: Turn on an exhaust fan or open a kitchen door or window. In a very large soup pot (I typically use a 12- ...
Pour green tomatillo salsa in a saucer and cook
erve topped with warm tomato salsa and crumbled cotija cheese.
00b0.
Mix fresh tomato salsa and sour cream. Reserve half
uacamole, sour cream, and Mango Salsa.
Tomatillo Guacamole:
Combine
alf with chicken, lettuce, avocado salsa and the sour cream sauce
Combine first 4 ingredients (pepper - cayenne pepper) in a small cup and then rub over steaks. Cover and refrigerate overnight.
Prepare barbecue.
Grill steaks to desired degree of doneness (about 5 minutes per side).
Slice steaks across grain into thin strips and serve with tortillas, salsa (recipe below) and your favorite garnishes.
To make salsa: combine salsa ingrediens (tomatoes - salt) in a food processor and chop into finely chopped. Refrigerate at least 2 hours in a covered container.