Free Recipes Archive
1 fresh poblano pepper, coarsely chopped 1 fresh jalapeno pepper, stem removed and seeded 8 Roma tomatoes 1/3 to 1/2 cup diced yellow onion 1/2 teaspoon celery salt 1/8 teaspoon oregano 1/4 cup fresh cilantro 1/2 teaspoon granulated sugar 1/4 Read More …
1-1/2 pounds pinto beans, uncooked 1 gallon cold water 3/4 pound bacon pieces, chopped into 1-inch squares 1/2 cup plus 1 tablespoon fresh garlic, chopped fine 4 tablespoons plus 1/8 cup cilantro, chopped fine 1 cup white onions, chopped 1 Read More …
6 (12-inch long) wooden or metal skewers 12 jumbo shrimp 6 slices bacon 12 green bell pepper wedges 12 red bell pepper wedges 12 red onion wedges 12 chicken breast slices 6 pineapple slices 2 tablespoons black pepper 2 tablespoons Read More …
Source: El Dorado Cantina, Brentwood, California Consulting Chef John Rivera Sedlar – Executive Chef Salvador Morales 1 tablespoon corn oil 3 cups fresh corn kernels 1/2 red bell pepper, seeded and diced 1/2 green bell pepper, seeded and diced 1 Read More …
Source: Paul Dinga, Baja Cantina, Salt Lake City, Utah 12 (6-inch) flour tortillas 1 (12 to 15 ounce) can red enchilada sauce 6 ounces spinach 6 ounces cream cheese 1 large red onion, diced 2 ripe tomatoes, diced 1 pound Read More …
2 tablespoons vegetable oil 1 medium onion, diced 4 cloves garlic, peeled, minced 1 cup ancho chili puree 1 cup New Mexican chili puree 5 cups tomato puree 6 tablespoons pure maple syrup 2 tablespoons chipotle chili puree 3 tablespoons Read More …
Source: Mario Muniz Jr., Cuevitas Cantina & Grill, Folsom, California 6 jumbo shrimp 1 cup chile Colorado sauce 1 cup hot salsa 1/4 cup diced onion 1/4 cup diced bell pepper 1 teaspoon crushed red pepper (chile de arbol) 1/8 Read More …
Source: Mario Muniz Jr. – Cuevitas Cantina & Grill Folsom, California 6 jumbo tiger prawns 1 cup flour 1/4 teaspoon chili powder or cayenne pepper (more or less to taste, use chili powder for milder dish) Salt and pepper to Read More …
4 tablespoons unsalted butter 1/2 cup all-purpose flour 2 cups whipping cream 3 cups whole milk 1/2 teaspoon instant chicken bouillon granules 1 tablespoon extra virgin olive oil 3/4 cup purple onion, finely diced 1-1/2 teaspoons chopped garlic 2/3 cup Read More …
Source: Chef Jeff Nichols, El Paso Cantina Grill 2 tablespoons corn oil 1 large onion, thinly sliced 6 to 8 cloves garlic, minced 1-1/4 cups pureed roasted tomatoes 1 quart chicken broth Salt 14 ounces jalapeno cheese, cut into cubes Read More …