WebTortas and Breads. Eggs and Other Breakfast Dishes. Soups, Pozoles and Chilis. Column 3. Margaritas, Cocktails and Other Beverages. Essential Preparations. Salsas, Hot Sauces and Condiments. Moles and Pipianes. Mexican Ingredients.
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WebEnchiladas and Chilaquiles. Corn Masa Snacks. Tortas and Breads. Eggs and Other Breakfast Dishes. Soups, Pozoles and Chilis. Column 3. Margaritas, Cocktails and Other Beverages. Essential Preparations. Salsas, Hot Sauces and Condiments.
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WebCover and cook on LOW for 6 to 8 hours or until fork-tender. Transfer the meat from the slow cooker to a rimmed baking sheet (affiliate link). Use two forks to pull the meat apart. Discard the fat. Place the shredded barbacoa beef in large bowl and ladle the cooking liquid over the top a few scoops at a time.
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WebPeel and chop the cooked vegetables. Allow to cool until handleable, then slip the skins off the garlic, pull stems off the chiles and roughly chop (no need to remove the seeds.) Blend the ingredients. Place garlic and chiles in a food processor or blender along with the cilantro, oil, cumin, and salt.
WebRick Bayless recipes. Fideos Secos with Chorizo and Crushed Tomatoes. Rick Bayless fans, rejoice! We’ve rounded up the best Rick Bayless recipes to bring authentic flavor from the heart of Mexico to your kitchen table. Tender, mouthwatering cuts of meat, tongue-tingling sauces, and fresh aromatic accents all find their home in our collection
WebScrape 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. Puree the remaining chipotles and the adobo sauce in the food processor. Brush steak with the puree and sprinkle with 1/4 teaspoon salt.
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Web1 pouch Frontera sauce. Garnish: avocado, sour cream, cilantro, lime zest. Heat 1 tablespoon oil and saute onion and poblano pepper til soft. About 4 minutes. Remove top plate. Add 1 tablespoon oil to skillet and add shrimp. Cook until opaque about 3-4 minutes. Combine onion mixture and sauce to pan. Heat til warm.
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WebAdd all the remaining ingredients and 3/4 cup water. Simmer over medium-low heat for 30 minutes. Taste and season with salt if you think necessary. The sauce is ready to use. It can be stored, refrigerated in a sealed jar, for up to a month. Barbecue Spice. 2 large garlic cloves. 1/4 cup plain ground chile or paprika.
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Web2 (7½-oz) cans chipotle chiles en adobo; 2 Tbsp molasses; ¼ cup (packed) dark brown sugar; ¼ cup balsamic vinegar or sweet sherry vinegar; ¼ cup soy sauce
WebPreheat oven to 375 degrees. Grease/oil a 13 X 9 casserole dish. Heat a large saute pan on medium low heat and add 1 tbsp oil. Add 1/2 of the onion and cook until soft. Add garlic, cook until fragrant, about 30 seconds. Add cauliflower rice. Cook until soft but still firm, about 5 minutes. Salt and pepper to taste.
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WebPreheat the broiler. Place hot peppers and garlic on a baking sheet or a piece of tinfoil. Broil for about 5 minutes, or until the peppers begin to char. Transfer peppers, garlic, and all remaining ingredients to a food processor or blender. Process until smooth.
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WebRoast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cook and peel. In a small saucepan combine the carrot, onion and habaneros with the vinegar and 1 cup of water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes.
WebMichelada Bloody Mary A classic michelada blends beer with lime juice and salt. Bayless's unique version incorporates elements of the bloody mary (tomato juice, Tabasco, and Worcestershire) and a
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WebAdd the cilantro or parsley and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then drain well to remove excess moisture. Stir into the salsa and season with salt to taste, about 1/2 teaspoon. For the crust: In a medium bowl, mix together the flour, yeast and salt.
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WebNovember 16, 2021 / 24 Comments / by Rick Bayless Tags: instant pot mexican recipes, instant pot mexican recipes with chicken, instant pot mexican recipes with ground beef, instant pot recipes mexican food, instant pot recipes mexican shredded beef, mexican instant pot recipes
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Web1/3 cup packed brown sugar. ½-1 teaspoon barbecue rub, store-bought or homemade. ¼ teaspoon fresh ground pepper. ¾ cup water. Pinch kosher salt. In a small saucepan over medium-low heat, simmer
WebDrain tofu, rinse and pat dry; cut into 1/2- to 3/4-inch cubes. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the tofu and cook in a single layer, stirring every 2 to 3 minutes, until beginning to brown, 6 to 8 minutes total. Add the tofu to the soup and simmer for 30 minutes.
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