Free Recipes Archive
Source: Central Market 10 to 15 Hatch chiles, stemmed 1/2 cup chopped onion 1 to 2 cloves garlic, chopped or pressed Vegetable oil Salt to taste Flour (optional) Preheat oven to 325 degrees F. Roast chiles in the oven, just Read More …
3-1/2 pounds tomatoes, cored and quartered 2 Anaheim chiles, stemmed and seeded 1 large onoin, quartered 1 clove garlic 3/4 cup sugar 1 tablespoon salt 1-1/2 cups cider vinegar 3/4 teaspoon each ground cinnamon and cloves 1/2 teaspoon ground ginger Read More …
2 cup water 6 – 8 dried chiles OR 1/2 medium ancho chili 1/4 cup red wine 1 teaspoon dry mustard 1 glove of garlic 1/4 cup light olive oil Boil the water, adding the chilis. Boil for 5 minutes Read More …
This recipe is best if prepared ahead of time and allowed to sit overnight to allow the flavors blend and develop. 2 Poblano Chiles, roasted, peeled and chopped 2 teaspoon. canola oil 1 onion, chopped 1 red bell pepper, seeded Read More …
Source: Chuy’s – San Antonio, Texas 2 cups (approximately 6 to 8 chiles) fresh Sandia green chiles * 1 (3- to 4-pound) whole chicken, cut into 8 pieces 1 to 2 tablespoons vegetable oil, or as needed 6 cups onions, Read More …
Serving Size : 8 4 poblano peppers, or 2 green peppers 1 bunch coriander, (cilantro) 3 cloves garlic, minced 1-1/2 teaspoons salt 2 pounds boneless pork shoulder, 3/4 inch pieces 2 medium onions, finely chopped 3 serrano pepper, seeded and Read More …
4 servings 1 poblano chili 1 tablespoon chicken stock 2-1/2 cups chicken stock, or canned low-salt broth 1 teaspoon olive oil 3/4 cup chopped onion 5 cups white corn, kernels (from about 5 ears) 1/4 cup cilantro, chopped Char poblano Read More …
6 – 8 fresh long green chiles, roasted, peeled, seeds removed and cut into coarse chunks (note 1) 1 medium onion, chopped fine 3 to 5 cloves of garlic, minced 1 teaspoon mexican oregano 1 teaspoon cumin (toasted and mortar Read More …
1 cup chopped onion 1 cup chopped celery 2 cloves garlic, minced 1 tablespoon reduced calorie margarine 3 tablespoons all-purpose flour 1 teaspoon chicken bouillon granules 2 cups hot water 2 cups skim milk 1/4 teaspoon chili powder 1/8 teaspoon Read More …
Source: Chef Paul Siegler, The Unlikely Cowboy restaurant, Phoenix, Arizona 6 to 7 ounces pork tenderloin, sliced 1/2 inch thick and silver skin removed 1 ounce oil or clarified butter 1/2 teaspoon shallot, minced 1/4 teaspoon garlic, minced 1 tablespoon Read More …
2 lg Eggs 2 lg Egg Yolks 1/3 cup Sugar, Brown 2 tablespoon Sugar, Brown 1/4 teaspoon Salt 2 cup Cream, Heavy 1/4 teaspoon Vanilla 2 teaspoon Chile de Arbol, powdered, toasted Heat oven to 300 degrees. Whisk egg, egg Read More …
Source: Chef Jamie Samford, Central Market, Dallas, Texas 5 or 6 Granny Smith or Gala apples, peeled, sliced 2/3 cup packed brown sugar 1/2 cup chopped, peeled, roasted Hatch chile peppers 1 teaspoon cider vinegar 1/4 teaspoon cinnamon 1/4 teaspoon Read More …
Chile Corn Pancakes make a wonderful entree as well as a fabulous side dish for your next Mexican meal. Serve with a tall glasses of Nestea and a lime wedge. 1 (12 ounce) package STOUFFER’S Corn Souffl, defrosted according to Read More …
Source: – Bullpepper’s, San Antonio, Texas 1 poblano chile Additional serrano or jalapeño chiles (optional) 1 tablespoon vegetable oil 1/2 small onion, minced 1 clove garlic, finely chopped 1 cup shredded asadero cheese (or Monterey jack or mozzarella cheese) 1/4 Read More …
4 ounces dried chiles guajillos, or New Mexico chiles stemmed, seeded and torn into flat pieces 5 cloves garlic, unpeeled 1/2 teaspoon cumin seeds 1/2 tablespoon dried oregano, preferably Mexican 3 cups beef stock 1 teaspoon sugar 1/2 teaspoon salt, Read More …
Makes 6 servings 1 cup chopped onion, (1 small onion) 2 tablespoons all-purpose flour 1-1/2 cups skim milk 3 ounces fat free cream cheese, cut into pieces 1/2 teaspoon garlic salt 14 ounces canned whole green chiles, drained, rinsed and Read More …
Source: Hacienda Mexican Restaurant, Folsom, California 1 pound pork butt, cut into 3/4 inch cubes 1/2 onion, diced 2 stems celery 2 ounces jalapeno, diced 2 ounces green chiles, diced 1 teaspoon granulated garlic 1/2 teaspoon black pepper 1/4 teaspoon Read More …
Source: Ernesto’s Mexican Food, Sacramento, California 1 (2 pound) lean pork roast (cut into 1/2-inch cubes) 10 green tomatillos 2 tablespoons diced jalapenos 1 small onion, chopped 1/2 bunch cilantro, chopped 1 tablespoon chopped garlic Salt and pepper to taste Read More …
Source: The Fort, Denver, Colorado Serves 12 Chocolate Chile Cake 2 tablespoons New Mexico medium-ground red chile powder (preferably Dixon) 2 cups water 1 tablespoon vanilla extract 1 cup plus 2 tablespoons all-purpose flour 1 cup plus 2 tablespoons cake Read More …
Source: Sam Arnold’s Fort Restaurant in Colorado In the early 1500s, Montezuma in his Mexico City palace drank chocolate daily, usually with red chile in it. Apparently the king knew that chile, in small amounts, amplifies and enriches the taste Read More …
1-1/4 cups cake flour 1/2 cup cocoa 3 tablespoons ancho chili powder 1/8 teaspoon cayenne 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 5 ounces (1-1/4 sticks) unsalted butter, at room temperature 1-1/2 cups sugar 3 eggs Read More …
1/3 cup oil 2 medium onions; thinly sliced 2 lb canned whole tomatoes 7 ounces canned whole green chiles, cut into strips 2 cup chicken broth or water 1 teaspoon salt 1/2 teaspoon sugar 1/8 teaspoon black pepper 8 eggs Read More …
Looking for a different accompaniment for your next meal? These Mexican style pancakes go with almost any entre. Or serve a short stack with sour cream for a light lunch. 2 large eggs, separated and yolks slightly beaten 4 teaspoons Read More …
3 eggs 1/2 cup milk 1/4 cup chopped green onions with tops 1/4 cup shredded cheese for tacos (or plain cheddar) 2 tablespoons jalapeño slices, drained if canned 1/3 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder Additional Read More …
This is served at the Los Caballeros Ranch in Wickenburg, Arizona. Hopalong Cassidy visited this ranch in the 1950s. He rode in a black Cadillac convertible with leopard upholstery and a silver horse hood ornament. 8 mild (Anaheim) chile peppers Read More …
Source: Chef Pepe, Valle Luna Restaurant, Phoenix, Arizona 12 Anaheim chiles, roasted 1 pound Monterey jack cheese Grated egg whites, as needed Egg yolks, 1 for every 8 egg whites, as needed 1 tablespoon salt, plus more as needed Flour, Read More …
50 SERVINGS 100 SERVINGS INGREDIENTS WEIGHT MEASURE WEIGHT MEASURE Green bell pepper, diced 2 lb. 4 oz. 6 cups 4 lb. 8 oz. 12 cups Onions, chopped 2 lb. 6 cups 4 lb. 12 cups Celery, chopped 1 lb. 5 Read More …
This is served at the Los Caballeros Ranch in Wickenburg, Arizona. Hopalong Cassidy visited this ranch in the 1950s. He rode in a black Cadillac convertible with leopard upholstery and a silver horse hood ornament. 8 mild (Anaheim) chile peppers Read More …
Source: Chef Pepe, Valle Luna Restaurant, Phoenix, Arizona 12 Anaheim chiles, roasted 1 pound Monterey jack cheese Grated egg whites, as needed Egg yolks, 1 for every 8 egg whites, as needed 1 tablespoon salt, plus more as needed Flour, Read More …
5 pounds chicken wings 1 cup lime juice 7 ounces green chiles, diced 2 tablespoons garlic powder 2 1/2 tablespoons paprika 1 tablespoon sugar 1 tablespoon salt 1 tablespoon lemon pepper 1 tablespoon dark soy sauce 1/4 cup olive oil Read More …
4 cups orange marmalade 1/2 cup diced green chile 2 cups hot sauce 5 pounds jumbo wings 1 cup flour Vegetable shortening for deep frying Heat the shortening to 350 degrees F in a deep fryer or cast iron pot. Read More …
5 pounds chicken wings 1 cup lime juice 7 ounces green chiles, diced 2 tablespoons garlic powder 2 1/2 tablespoons paprika 1 tablespoon sugar 1 tablespoon salt 1 tablespoon lemon pepper 1 tablespoon dark soy sauce 1/4 cup olive oil Read More …
4 cups orange marmalade 1/2 cup diced green chile 2 cups hot sauce 5 pounds jumbo wings 1 cup flour Vegetable shortening for deep frying Heat the shortening to 350 degrees F in a deep fryer or cast iron pot. Read More …
4 servings 1 poblano chili 1 tablespoon chicken stock 2-1/2 cups chicken stock, or canned low-salt broth 1 teaspoon olive oil 3/4 cup chopped onion 5 cups white corn, kernels (from about 5 ears) 1/4 cup cilantro, chopped Char poblano Read More …
Source: – Bullpepper’s, San Antonio, Texas 1 poblano chile Additional serrano or jalapeño chiles (optional) 1 tablespoon vegetable oil 1/2 small onion, minced 1 clove garlic, finely chopped 1 cup shredded asadero cheese (or Monterey jack or mozzarella cheese) 1/4 Read More …
4 ounces dried chiles guajillos, or New Mexico chiles stemmed, seeded and torn into flat pieces 5 cloves garlic, unpeeled 1/2 teaspoon cumin seeds 1/2 tablespoon dried oregano, preferably Mexican 3 cups beef stock 1 teaspoon sugar 1/2 teaspoon salt, Read More …
Source: Hacienda Mexican Restaurant, Folsom, California 1 pound pork butt, cut into 3/4 inch cubes 1/2 onion, diced 2 stems celery 2 ounces jalapeno, diced 2 ounces green chiles, diced 1 teaspoon granulated garlic 1/2 teaspoon black pepper 1/4 teaspoon Read More …
1 Pound Loaf: 1/3 cup water 1 teaspoon canola oil 2 cups bread flour 1 tablespoon sugar 1 teaspoon salt 1/2 cup canned green chiles, chopped and drained 1/2 cup grated Monterey Jack cheese 4 slices bacon, cooked crisp 1-1/2 Read More …
3 eggs 1/2 cup milk 1/4 cup chopped green onions with tops 1/4 cup shredded cheese for tacos (or plain cheddar) 2 tablespoons jalapeño slices, drained if canned 1/3 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon baking powder Additional Read More …
This is served at the Los Caballeros Ranch in Wickenburg, Arizona. Hopalong Cassidy visited this ranch in the 1950s. He rode in a black Cadillac convertible with leopard upholstery and a silver horse hood ornament. 8 mild (Anaheim) chile peppers Read More …
Source: Chef Pepe, Valle Luna Restaurant, Phoenix, Arizona 12 Anaheim chiles, roasted 1 pound Monterey jack cheese Grated egg whites, as needed Egg yolks, 1 for every 8 egg whites, as needed 1 tablespoon salt, plus more as needed Flour, Read More …
2 cups crushed tortilla chips 2 tablespoons water 1 large egg, slightly beaten 1 pound ground beef, cooked and drained 1 envelope dry onion soup mix 1 (4 ounce) can ORTEGA® Diced Green Chiles 1/2 cup shredded cheddar cheese, divided Read More …
Dough: 3/4 cup water (70-80 degrees) 1 tablespoon olive or vegetable oil 3/4 teaspoon salt 2-1/3 cups bread flour 1-1/2 teaspoons active dry yeast Filling: 1-1/2 cups (6 ounces) shredded sharp cheddar cheese 1 can (4 ounces) diced green chilies, Read More …
3 Cups all-purpose flour 3 Teaspoons double acting baking powder 1 Teaspoon salt 2 Teaspoons sugar 1 Tablespoon red chiles, such as piquins or jalapeños, 24 Ounces beer Preheat oven to 350 F. Mix all the ingredients together until well Read More …