Search Results (216 found)
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This light, refreshing, and hot Mexican-style green sauce is perfect for summertime!
This light, refreshing, and hot Mexican-style green sauce is perfect for summertime!
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Get Chile Verde Recipe from Food Network
Get Chile Verde Recipe from Food Network
Ingredients:
corn oil, anaheim chile, chile peppers, jalapenos, yellow onions, salt, black pepper, tomatillos, cornstarch, green
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Get Guacamole with Crispy Chips Recipe from Food Network
Get Guacamole with Crispy Chips Recipe from Food Network
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The Italian classic gets a southwestern twist.
The Italian classic gets a southwestern twist.
www.delish.com
This bean-stuffed tamale recipe from Pre-Columbian Mexico is flavored with epazote, a distinctive, pungent Mexican herb that has no exact modern substitute, but can be compared to cilantro or a mix of savory and parsley.
This bean-stuffed tamale recipe from Pre-Columbian Mexico is flavored with epazote, a distinctive, pungent Mexican herb that has no exact modern substitute, but can be compared to cilantro or a mix of savory and parsley.
Ingredients:
black beans, garlic, chili powder, guajillo, chipotle, salt, tomatillos, masa harina, water, corn husks
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This appetizer recipe is one take on a favorite street treat from Oaxaca, Mexico.
This appetizer recipe is one take on a favorite street treat from Oaxaca, Mexico.
Ingredients:
tomatillos, garlic, green chilies, cilantro, avocado, water, chorizo sausage, farmer cheese, vegetable oil
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Get Huevos Rancheros with Tomatillo Salsa Recipe from Food Network
Get Huevos Rancheros with Tomatillo Salsa Recipe from Food Network
Ingredients:
vegetable oil, tomatillos, yellow onion, jalapeno chile, garlic, cilantro leaves, white vinegar, salt, eggs, corn tortillas, cotija cheese
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Chips and salsa are a staple of summer barbecues and potlucks. Usually store-bought and shunted to the end of the buffet, they’re more filler than anything else...
Chips and salsa are a staple of summer barbecues and potlucks. Usually store-bought and shunted to the end of the buffet, they’re more filler than anything else...
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This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!
This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!
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All you need to make this easy fruit salsa is diced pineapple and tomatillo, fresh cilantro, a splash of lime juice, and a dash of salt.
All you need to make this easy fruit salsa is diced pineapple and tomatillo, fresh cilantro, a splash of lime juice, and a dash of salt.
cooking.nytimes.com
This recipe is by Pete Wells and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Pete Wells and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Guacamole Recipe from Food Network
Get Guacamole Recipe from Food Network