Free Recipes Archive
Source: Chef Jane O’Riordan, Terre Rouge Winery Stuffed Chiles 6 Pasilla chiles 2 tablespoons vegetable oil 1 cup fresh corn kernels 1 Anaheim pepper, minced 1/2 red bell pepper, minced 1/2 red onion, minced 2 cloves garlic, minced 1/2 teaspoon Read More …
8 fresh large green chiles (with stems intact, if possible) 1 pound Cheddar or jack cheese, shredded Batter 3 eggs 3 tablespoons flour 1 teaspoon salt 1 teaspoon pepper 1/4 cup oil Garnish 4 cups enchilada sauce, warmed 2 cups Read More …
Jicama salads are favorites for those watching their weight. The dressing contains no oil. Mexican salads are similar to salsas. When this salad is finely chopped it makes a fine fresh salsa. In the Fall when pomegranates are in season, Read More …
2 tablespoons minced garlic 1 tablespoon cumin seeds, toasted 1 tablespoon dried oregano 3 cups hot water 1 teaspoon kosher salt 1 cup onion, diced 8 dried ancho chiles 8 ounces tomato sauce Cover chiles with water let stand for Read More …
Source: Clark’s Outpost Barbecue Restaurant Tioga, Texas 2 pounds lean ground beef 2 cups chopped onions 3 tablespoons ground cumin 3 tablespoons chili powder 1-1/2 tablespoons garlic powder 1 tablespoon chopped canned chipotle chiles in adobo sauce* 2-1/2 cups (or Read More …
If there is one dish that could be considered Mexican haute cuisine, then Mole Poblano is surely it. Legend has it that the voluptuous sauce – a blend of chiles, spices, and chocolate – was created by the European Catholic Read More …
Source: Monte Carlo Restaurant, Grants, New Mexico Vegetable oil 1 cup flour 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup cornmeal 1 cup milk 2 eggs, slightly beaten 12 large green chiles or Italian frying peppers with stems, dry-roasted Read More …
Source: Coyote Cafe Serving size: 6 10 ears corn in their husks 5 cups water 4 chipotles en adobo seeded and julienned Salt to taste 4 ounces feta cheese or queso fresco Roast the corn on a cookie sheet in Read More …
2 tablespoons salt 6 tablespoons extra-virgin olive oil 1/2 medium red onion, minced 4 ounces pancetta, cut into 1/8-inch dice 4 garlic cloves, thinly sliced 1 teaspoon hot red chile pepper flakes 1 pound clams, scrubbed and rinsed (See note) Read More …
6 Mulato chiles 1 8-lb turkey, in pieces 4 Tablespoons Lard 1/2 cup Peanuts 4 Tablespoons Sesame seeds 1/4 teaspoon Cinnamon 1 pound Tomatoes, seeded, chopped salt 1 teaspoon Sugar 6 Pasilla chiles 1 pound Pork loin, in 2 inch Read More …
Source: Pam Traylor, Ant Street Inn, Brenham, Texas 1 (14.5 ounce) can enchilada sauce 1/2 plus 1/3 cup sour cream 1 (4 ounce) can chopped green chiles, drained 1 (11 ounce) can Mexi-corn, drained 1 (4 ounce) jar chopped pimentos, Read More …
Source: Chef-Owner Michael Foley, Printer’s Row, Chicago Yields 12 portions 1/4 cup butter, divided 3/4 cup onion, finely chopped, divided 12 potatoes, peeled, thinly sliced Salt and pepper to taste Ground nutmeg to taste 3 cups skim milk, divided 4 Read More …
Anaheim or California green chile Named after the California city. Slender green chile about 6 to 8 inches long with rounded tip; mild flavor. Also known as New Mexican chiles. Substitute: canned green chiles. Ancho chile Dried form of poblano Read More …
Source: Chef Jane O’Riordan, Terre Rouge Winery Stuffed Chiles 6 Pasilla chiles 2 tablespoons vegetable oil 1 cup fresh corn kernels 1 Anaheim pepper, minced 1/2 red bell pepper, minced 1/2 red onion, minced 2 cloves garlic, minced 1/2 teaspoon Read More …
8 fresh large green chiles (with stems intact, if possible) 1 pound Cheddar or jack cheese, shredded Batter 3 eggs 3 tablespoons flour 1 teaspoon salt 1 teaspoon pepper 1/4 cup oil Garnish 4 cups enchilada sauce, warmed 2 cups Read More …
Source: Chef Jane O’Riordan, Terre Rouge Winery Stuffed Chiles 6 Pasilla chiles 2 tablespoons vegetable oil 1 cup fresh corn kernels 1 Anaheim pepper, minced 1/2 red bell pepper, minced 1/2 red onion, minced 2 cloves garlic, minced 1/2 teaspoon Read More …
8 fresh large green chiles (with stems intact, if possible) 1 pound Cheddar or jack cheese, shredded Batter 3 eggs 3 tablespoons flour 1 teaspoon salt 1 teaspoon pepper 1/4 cup oil Garnish 4 cups enchilada sauce, warmed 2 cups Read More …
The smoothness of the coconut milk and avocado paired with the spiciness of The chiles makes this a very sensual starter and will whet your appetite for more (food, of course). Chef Bobby Flay, Mesa Grill and Bolo, New York, Read More …
Source: Coyote Cafe Serving size: 6 10 ears corn in their husks 5 cups water 4 chipotles en adobo seeded and julienned Salt to taste 4 ounces feta cheese or queso fresco Roast the corn on a cookie sheet in Read More …
6 Mulato chiles 1 8-lb turkey, in pieces 4 Tablespoons Lard 1/2 cup Peanuts 4 Tablespoons Sesame seeds 1/4 teaspoon Cinnamon 1 pound Tomatoes, seeded, chopped salt 1 teaspoon Sugar 6 Pasilla chiles 1 pound Pork loin, in 2 inch Read More …
Source: Chef Jane O’Riordan, Terre Rouge Winery Stuffed Chiles 6 Pasilla chiles 2 tablespoons vegetable oil 1 cup fresh corn kernels 1 Anaheim pepper, minced 1/2 red bell pepper, minced 1/2 red onion, minced 2 cloves garlic, minced 1/2 teaspoon Read More …
8 fresh large green chiles (with stems intact, if possible) 1 pound Cheddar or jack cheese, shredded Batter 3 eggs 3 tablespoons flour 1 teaspoon salt 1 teaspoon pepper 1/4 cup oil Garnish 4 cups enchilada sauce, warmed 2 cups Read More …
Jicama salads are favorites for those watching their weight. The dressing contains no oil. Mexican salads are similar to salsas. When this salad is finely chopped it makes a fine fresh salsa. In the Fall when pomegranates are in season, Read More …