The amounts are correct for New
Mexican chile powder, which are much milder varieties than the Indian chilli powders, which use cayenne.
1 large onion, chopped 2 cloves garlic, chopped 1 tablespoon vegetable oil 2 teaspoons New
Mexican chile powder 4 slices uncooked bacon, cut in 1/2 - inch pieces 1-1/2 cups barbecue sauce 1/4 cup beer or water 1/4 cup dark brown sugar 1 teaspoon dry mustard 3 cups cooked Great Northern beans
Add the New
Mexican chile powder, your choice chili powder, green chiles, cumin, and oregano, and simmer, uncovered for 1 hour, stirring occasionally.
If you can't locate pimentón, mix equal portions of red New
Mexican chile powder and chipotle powder.
Instead of using cayenne, use New
Mexican chile powder.
Or, mix the cayenne with New
Mexican chile powder and cut the amount in the recipe in half.
15 to 20 chiltepíns, crushed 1 cup red New
Mexican chile powder 1 tablespoon chile seeds (from chiltepíns or other chiles) 1 pound ground lean pork 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon Mexican oregano 3 tablespoons white vinegar 4 cloves garlic, minced 1/2 teaspoon ground cloves
For the spice rub: In a small bowl, stir together the ancho chile powder, New
Mexican chile powder, cocoa powder, brown sugar, cinnamon, chile de arbol, allspice, cloves and black pepper.
Not exact matches
The
Mexicans had an info booth at the festival, and many Italians were in for a hot surprise when tasting
powder from Yucatan habaneros: The delayed heat of the habs differs from the direct bite of their local
chiles, and keeps building up...
In his cookbook The Basque Kitchen he comments, «Chile
powder, even from mild
chiles such as New
Mexican chiles, smells and tastes smoky and coarse when compared directly with piment d'Espelette.
A unique blend of mango, lemon juice, and ancho
chile powder makes up one of our favorite
Mexican treats.
This
chile is the ground
powder of the
chile peppers and should not be mistaken with chili
powder, which is a combination of
chile and other spices that is often used to make Tex - Mex and
Mexican dishes.
Curiously, the style sheet from my publisher says that for
Mexican food, you use «
chile sauce» and either «chili
powder» or «
chile powder».
So, homemade pico de gallo,
Mexican crema, queso fresco, more
chile powder in the chili, and fresh avocado are my recommendations unless one wants to spend a lot of time in the kitchen.
Also, you have the good makings of a traditional
Mexican enchilada sauce, remove the beans and the tomato products from the chili and add several more tablespoons of
chile powder, some flour to thicken, chopped onion, broth, corn tortillas and a filling of cheese or your favorite.
6 cups chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup freshly squeezed lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili
powder or
Mexican spice Mix (page xx) 1/4 teaspoon chipotle
chile powder Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1 tablespoon plus 1 teaspoon finely chopped fresh cilantro
2 tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup chopped fresh basil 5 pounds white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon white pepper 1 / 2 - inch cube (s) of defrosted superhot
chile juice, to taste Freshly minced chives, for garnish New
Mexican red
chile powder, for garnish
Remember that the chipotle
powder will be much hotter than red
chile powder made with New
Mexican chiles, and hotter than commercial «chili»
powder that has other spices added.
3 oz dried ancho
chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili
powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle
Mexican beer 1 7 - ounce can diced roasted green
chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
Ground guajillo
chile powder is found in
Mexican markets and adds a complexity to the stew that regular chili
powder can not.
Ingredients: 1 teaspoon kosher salt 1/2 teaspoon pure
chile powder1 lime, halvedDash of Tapatio Hot Sauce1 (12 - ounce) chilled beer (preferably
Mexican and dark) Directions: Stir together kosher salt and
chile powder on a plate.
chicken breast with rib meat,
Mexican cheeses (Oaxaca cheese [pasteurized cultured milk, salt, enzymes], Cotija cheese [pasteurized milk, salt, enzymes, cultures], green
chiles (green
chiles, citric acid), tomatoes (tomatoes, citric acid), roasted corn, corn starch, contains 2 % or less of: jalapeà ± os, onions, gelatin, water, vinegar, cilantro, chicken flavor base (salt, onion
powder, chicken fat, turmeric, garlic
powder, natural flavoring, spice), salt, cilantro flavor (dextrose, modified corn starch, extractives of cilantro), flavorings, guar gum.
Transform last night's leftover rice into a smoky, spicy dish by pulling in
Mexican chorizo, chipotle
chile powder, cumin and plenty of other seasoning.
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho
chile powder 2 tablespoons hot or mild New Mexico
chile powder 2 teaspoons chipotle
powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried
Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso
powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
2 tablespoons lime juice 2 tablespoons extra-virgin olive oil 4 teaspoons New Mexico or ancho
chile powder 1 teaspoon ground cumin 1 teaspoon onion
powder 1 teaspoon garlic
powder 1 teaspoon salt 1/2 teaspoon freshly ground pepper 4 (4 - ounce) 1/2 - to 3 / 4 - inch - thick skinless mahi mahi, Pacific halibut or cod fillets 1 Package of La Tortilla Factory Hand Made Style Tortillas, Yellow Corn or White Corn 3 cups finely shredded red or green cabbage 1/2 cup
Mexican crema sauce * Garnish ideas: guacamole, hot salsa
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle
chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili
powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle
Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green
chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano
chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1 lime (juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
Ancho
chile powder, brown rice, carrot, chickpea, chocolate, cilantro, cinnamon, corn, cumin, garlic, hatch
chile, lime, lime juice,
Mexican, rice, soup, stew, vegan, vegetarian, zucchini
I like mine with chipotle
chile powder as it has that slight smokiness and if you live near a
Mexican market and can get your hands on some Tajin that too makes for an excellent sprinkle.
If you want to make ice cream from scratch, find a basic ice cream recipe and add: — Chopped, seedless New
Mexican chiles — Pureed jalapenos — Chiltepin
powder You can add these same
chiles to existing ice cream.
In a pinch, substitute a
Mexican hot sauce like Cholula for the
chile powder and the jalapeño
chile, and the result will be equally good.
1 medium onion, chopped 1 small bell pepper, stem and seeds removed, chopped 2 cloves garlic, chopped 2 tablespoons vegetable oil 1 tablespoon chili
powder 6 green New
Mexican chiles, roasted, peeled, stems and seeds removed, chopped 1 14 - oz.
6 New
Mexican red
chiles, stems and seeds removed (or substitute 4 small, hot dried
chiles, such as piquins) 1/4 cup cumin seeds 1/4 cup coriander seeds 2 tablespoons black peppercorns 1 tablespoon mustard seeds 1 teaspoon cardamom seeds 1 teaspoon whole cloves 1 teaspoon fenugreek seeds 1 tablespoon turmeric
powder 1 tablespoon dried,
powdered curry leaves
Our focus on fruits starts with our Jicama and Orange Salad, spiced with New
Mexican red
chile powder.
2 teaspoons ají p - p
chile powder, or substitute hot red
chile powder, such as cayenne or New
Mexican Chimayó
3/4 cup chicken broth 1/4 cup rice wine vinegar 2 tablespoons Asian plum sauce (available in Asian markets) 1 tablespoon sugar 1 tablespoon cornstarch 1/2 teaspoon sesame oil 1 tablespoon vegetable oil, peanut preferred 1 green onion, chopped 1 teaspoon minced ginger 4 whole santaka
chiles,
chile piquins, or other small hot, red
chiles 2 tablespoons Asian garlic
chile paste 1 tablespoon New
Mexican red
chile powder
Spice Paste: 12 dried red Kashmiri
chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two - inch piece of cinnamon stick 2 cardamom pods 1 two - inch piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric
powder 1/2 teaspoon red
chile powder, New
Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste
2 carrots, chopped 1 small zucchini, chopped 2 tablespoons olive oil 1 28 - ounce can crushed or diced tomatoes 4 cups Vibrant Vegetable Stock (see recipe) 2 cups tomato juice 2 teaspoons dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground black pepper 1 tablespoon New
Mexican red
chile powder 1/2 cup small orzo pasta 1 15 - ounce can kidney beans (optional) Finely chopped Italian parsley or fresh basil for garnish
Ancho
chile powder, bell pepper, black bean, cumin, garlic, gluten free,
Mexican, nut - free, onion, paprika, plantain, red pepper, slow cooker, soy - free, tomato
Arbol
chiles are a small
Mexican chile sold fresh, dried or
powdered and are always called arbol.
Esquite:
Mexican corn kernels in a plastic cup and your choice of toppings, such as: grated cheese,
chile powder like Tajin, Lime Juice, salt and creme or Mayo - Mayonesa.
2 carrots, chopped 1 small zucchini, chopped 2 tablespoons olive oil 1 28 - ounce can crushed or diced tomatoes 4 cups Vibrant Vegetable Stock (see recipe here) or substitute your favorite vegetable stock 2 cups tomato juice 2 teaspoons dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground black pepper 1 tablespoon New
Mexican red
chile powder 1/2 cup small orzo pasta 1 15 - ounce can kidney beans (optional) Finely chopped Italian parsley or fresh basil for garnish
The Vindaloo: 1/2 teaspoon turmeric
powder 1/2 teaspoon red
chile powder, New
Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste
• 1 pound lean flank steak • 2 teaspoons ground
chile, such as ancho or New
Mexican Chimayo • 1 teaspoon ground cumin • 1 teaspoon ground coriander • 1 teaspoon garlic
powder • 1 cup chipotle - based salsa, divided • Vegetable cooking spray • 6 to 8 green or
Mexican bulb onions • 4 to 6 flour tortillas
Some of the recipes I found include
chile powder, smoked paprika, garlic,
Mexican oregano, ground cumin, ground coriander, lime juice and of course mayonnaise.
Elote is made by boiling or grilling corn on the cob, sometimes with the
Mexican herb epazote, slathering it with butter and mayonnaise then rolling it in cheese like Cotija or Parmesan and sprinkling it with
chile powder and a squeeze of lime.
Ingredients: Dried Sweetened Cranberries (Cranberries, Sugar, Glycerine, Citric Acid, Natural Mango Flavor With Other Natural Flavors, Sunflower Oil), Roasted Almonds (Almonds, Brown Sugar, Tapioca Syrup, Salted Butter [Pasteurized Cream (Milk), Salt], Sea Salt, Chili
Powder [Dried Chipotle
Chiles], Paprika, Cumin, Cinnamon,
Mexican Oregano, Garlic
Powder), Roasted Cashews (Cashews, Cane Sugar, Tapioca Syrup, Salted Butter [Pasteurized Cream (Milk), Salt], Sea Salt).