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This sweet and spicy recipe for grilled lamb gets its inspiration from Mexico and features the flavor of hot pasilla chiles.
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A blend of pasilla and guajillo chiles, vinegar, achiote powder, cumin, and garlic make a tasty rub for pork loin or tenderloin, while pineapple adds sweetness.
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Get Salsa Borracha Recipe from Food Network
cooking.nytimes.com
Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that’s poetically simple and satisfying: hot dogs, fried rice, a bowl of noodles For Enrique Olvera, the chef at Cosme in New York and Pujol in Mexico City, that hand-to-mouth haiku can be found in avocado tacos, which he scarfs down around the clock They serve as both “a comfort,” he said, and “a cultural expression.” In its most basic form, an avocado taco is like a two-bite couplet in praise of Mexican ingredients: a chewy corn tortilla enclosing creamy slices of the-butter-that-grows-on-trees
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Get Chile Relleno Recipe from Food Network
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Get Braised Short Ribs in Pasilla Chile Pozole Recipe from Food Network
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Get Killer Baja Chili Rellenos Mariscos (Roasted Poblano Chiles Stuffed with Seafood and Rice) Recipe from Food Network
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For the regal and expensive pork crown roast, Food and Wine's Test Kitchen Associate Melissa Rubel replaced the run-of-the-mill garlic-herb coating with a smoky harissa version. "I love the way it turns from a paste to a crispy crust,
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Get Texas Venison Chili Recipe from Food Network
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Get Roasted Lamb with Pomegranate-Tamarind Sauce Recipe from Food Network