This is Chef del Grande's chilcostle sauce he serves atop sauteed black seabass fillets. Use over any fish or even simple chicken. The recipe features the hard (but not impossible) to find chilcosle chiles. It also includes fish stock, hoya santa leaf, garlic, tomatoes, a fennel bulb, and tomatoes. This is not a traditional dish but quite delicious.
This quick healthy recipe uses poached chicken, chipotles in adobo, onions and red bell peppers. Serve on warmed corn tortillas and topped with shredded cheese and jalapenos.
I like to poach chicken breasts on Sunday, shred the meat and have it at the ready to use during the week. This is a favorite.
Frijoles Cacahuate Con Chorizo Y Nopales (cranberry/borlotti beans) are combined with flavorful Mexican chorizo, onion, garlic, oyster mushrooms and seasonings. The beans are topped with roasted (cactus paddles) and roasted green onions and served in heated individual molcajetes.
This beautiful red sauce can be used for enchiladas or tamales or use it in our New Mexico Red Beef Chili recipe. This sauce will store for up to a week in the refrigerator and up to a year in the freezer.
Aquick and easy tomato salsa recipe that takes minutes to put together. A tasty salsa to use on tacos, burritos or any food that will benefit from a little flavor and kick. We just use a few ingredients, canned or jarred fire roasted tomatoes, fresh jalapeno chiles, fresh cilantro, and white onion.
The purpose of this recipe is to make a quick and ea...