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Handling and Preparing Hot Chile Peppers
Relishes Salsas and Fillings
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1-2 tablespoons ADVANCE PREPARATION ASSEMBLY AND PRESENTATION AUTHOR'S CONTRIBUTION avocado baking beans beef bell pepper blender boil Cappy's chicken stock chile powder cilantro cloves garlic combine cook corn tortillas crabmeat crisp diced dish enchiladas Ernesto's fish flour tortillas Fogata FONDA SAN MIGUEL FREEZING fruit Garnish grated green chiles grill heat inches ingredients jalapeno chiles large skillet lettuce Los Panchos Mariano's marinade meat medium-size skillet melted Mexico minced MIRADOR mixture Monterey jack cheese nacho Ninfa's orange oven pepper to taste Pico de Gallo poblano pound powder prior to serving recipe refrigerated reheat restaurant rice safflower oil salad salsa salt and pepper saute the onion seasonings seeded shredded shrimp simmer skillet skirt steak soup sour cream spoon Stir strips sugar tablespoon butter tablespoons tablespoons vegetable oil teaspoon teaspoon salt Tex-Mex Texas Tila's tomatoes tortillas Tres Bobos V2 cup V2 teaspoon VARIATION STORAGE vegetable oil YIELD