Rick Bayless Mexican Recipes

Listing Results Rick Bayless Mexican Recipes

WebApr 18, 2024 · Scrape the tomatillos and any juices into a mini food processor. Add the garlic, 3 chipotles and 1/4 teaspoon salt. Pulse until …

1. Preheat grill to medium-high.
2. Grill tomatillos, turning occasionally, until blackened and very soft, about 10 minutes total. Transfer to a baking sheet and let cool completely, about 15 minutes.
3. Meanwhile, cook garlic in a small dry skillet over medium heat, turning occasionally, until blackened in spots and soft, about 10 minutes. Transfer to a plate. When cool enough to handle, remove the papery skins.
4. Scrape the tomatillos and any juices into a mini food processor. Add the garlic, 3 chipotles and 1/4 teaspoon salt. Pulse until coarsely pureed. Transfer to a bowl and set aside.

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WebINSTRUCTIONS. Brown the meat. Sprinkle the meat generously with salt. In a large (4-quart) saucepan or small Dutch oven, heat 2 tablespoons of the lard, drippings or oil over …

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WebNov 3, 2023 · Return the pot to medium heat. When quite hot, add the puree and stir nearly constantly until thickened to the consistency of tomato …

1. Holding the chiles one at a time with metal tongs, quickly toast them by turning them an inch or two above an open flame for a few seconds until the aroma fills the kitchen. (Alternatively, toast chiles in a dry pan over medium heat, pressing them flat for a few seconds then flipping them over and pressing again.)
2. When cool enough to handle, stem and seed the chiles, break them into pieces and put them in a blender along with tomatoes and their juice. (A food processor will work, though it won't completely puree the chiles.)
3. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add onion and garlic and cook, stirring frequently, until golden, 6 to 9 minutes. Scoop up the onion and garlic with a slotted spoon and transfer to the blender with the tomato mixture. Process until smooth.
4. Return the pot to medium heat. When quite hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. Add broth, water and epazote (if using). Bring to a boil, then adjust heat to maintain a simmer.

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WebJun 28, 2019 · In a small saucepan, mix together 1 cup of the mole with the agave nectar or corn syrup. Simmer over medium heat until glossy and reduced to 1 cup, about 30 minutes; set aside. Lay the chicken

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WebAdd the warm broth and lime juice; scrape down any grains that are clinging to the side of the pan. Cover, reduce the heat and simmer until the rice is cooked, about 15 minutes. Remove the pan

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WebPeel and mince the garlic cloves; add to golden onions and stir until soft, 1 more minute. Remove the roasted tomatoes from the oven and transfer to a blender. Add the chipotles and blend to a

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WebSep 4, 2010 · 1. Turn on the oven to 400 degree. Combine 3/4 cup of the sauce or mole with the shredded chicken or meat in a small dish. Spread half of the batter into a greased 10-inch pie plate. Spoon the meat …

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WebINSTRUCTIONS. Melt the lard or other fat in a medium-size skillet set over medium heat. For a milder dish, seed the chiles then chop them finely and add to the skillet, along with the onion and tomato. Cook, stirring …

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WebJul 8, 2016 · 1 medium white onion, diced (about 1 cup of diced onion) 1 large sprig epazote (optional) 2 quarts water. 1½ teaspoons salt. 1. Check the beans for rocks and rinse …

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Web1. Roast peppers under broiler for 10 minutes. When skin is blistered and blackened, place in bowl and cover with kitchen towel until cool to handle. Remove skins and roughly …

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WebINSTRUCTIONS. For the dough: In a small (2-quart) saucepan set over medium-low, heat the milk until it is warm to touch (110 degrees or a little more than body temperature). …

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WebDirections. Heat a gas grill on medium-high or light a charcoal grill. Cut the onion into ½-inch slices, keeping them intact. Gather together the tomatoes, green chiles, garlic cloves, and onion

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WebMake the chicken: Heat the oven to 350 degrees. In a small (2-quart) saucepan, mix together 1 cup of the mole with the agave nectar or corn syrup. Simmer over medium …

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WebIn a 4-5 qt Dutch Oven add the oil and saute the onion, on medium heat, until brown, about 5 minutes. Add the Garlic and cook 1 minute more while stirring. Increase the heat to …

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WebHeat the oil in a large (10- to 12-inch), heavy skillet over medium-low, add the chorizo and cook, stirring to break up any clumps, until thoroughly done, about 10 minutes. Use a …

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WebIn a large (12-inch) heavy skillet (preferably nonstick or well-seasoned cast iron), heat the ¼ cup (or more) oil or other fat over medium. Add the chopped onion, and cook, stirring regularly, until richly golden, 7 to 8 …

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WebDec 27, 2011 · The following recipe was adapted from this well-known recipe by Chef Rick Bayless. Chocolate Tamales Yield 50. 1-8 oz. package dried corn husks 10 oz Mexican

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