Recipes from the Regional Cooks of Mexico
Gathered during extensive travels through Mexico, these recipes were supplied by Mexico's best cooks, and the author provides a pronunciation guide and a list of sources for obtaining ingredients
39 pages matching dried chilies in this book
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achiote avocado baking bay leaf beans blender blender jar boil bowl bread broiled brown bunuelos butter cheese chiles anchos chiles de arbol chiles serranos chorizos cloves garlic cold water cool coriander corn cover cream crisp cubes Cuisines of Mexico cuminseed cups water dish dough Drain dried chilies eggs epazote finely chopped flavor flour fresh fried griddle or comal guajillos H teaspoon Heat the oil high flame hot green chili ingredients juice leaves lightly low flame lower the flame masa harina meat medium flame Mexican Mexico City mixture molcajete nopales Oaxaca onion oregano ounces pasillas peanut or safflower peppercorns pieces poblanos pork lard pound queso recipe Remove rice roll roughly chopped safflower oil Salsa sauce scraping the bottom seeds and veins servings shrimps simmer skin soft sopaipillas soup spices sprinkle stirring sugar tablespoons tablespoons peanut taste thick toasted tomates verdes tomato tortillas vinegar