- 3 inches over the top of the beans. Bring to a
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.
b>recipes tell you to remove the seeds.
Don't!
Melt the
>the tablespoon of butter. The cut the
Whisk together the cocoa powder, Mexican oregano, basil, marjoram, cumin, hot
n't find the gaujillo chile use another New Mexican.
Preheat broiler
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.
ver medium heat and add the cumin and coriander seeds. Toast
Melt the butter
n both sides.
Rub the pork evenly (and generously!) with
uickly dip each tortilla into the shortening to soften. Drain on
Place the chile pods on a foil lined cookie sheet and warm in a 375\u00b0 F.
oven for just a few minutes until they become soft and leathery.
Working in small batches at a time, fit pods into a blender or food processor.
Puree with the onion, garlic, oregano and salt until smooth, adding small amounts of water as needed to make a sauce the consistency of thick cream.
Place each batch of pureed mixture in a large bowl until all have been blended.
Stir the batches together.
Store in refrigerator.
a pot.
Simmer the stew over low to
Simmer the stock with the celery, onion, garlic, parsley,
ith a lid.
Add the onions and garlic.
Stir
Melt the coconut oil in a large non stick saute pan.
Saute the onions until they get opaque then add the mushrooms and saute those until they just get soft. About 10 minutes.
Add in the garlic and saute for a couple of minutes being careful not to burn.
Add the rest of the ingredients and simmer for 15-20 minutes to reduce the liquid.
Serve over your favourite rice or pasta with some grated Romano or Parmesan cheese.
Bon Appetit!
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.
dges, making a well in the center. Carefully crack 1 egg
long with 1/3 of the green tops and cook until