Sentences with phrase «mexican oregano»

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).

Ingredients: Vegetable oil, Mexican oregano, cayenne pepper, garlic, flank steak, onion, red and yellow bell peppers, jalapeño peppers, avocados, lime juice, flour tortillas Calories: 490

Some of the recipes I found include chile powder, smoked paprika, garlic, Mexican oregano, ground cumin, ground coriander, lime juice and of course mayonnaise.

I always add a hearty pinch of dried Mexican oregano and a crumpled, dried red chile to my onion and let them «toast» in the pan as the onion softens.

4 beef fillets, 1 to 2 inches thick Olive oil 1 onion, chopped 3 cloves garlic, minced 2 tablespoons vegetable oil 3 canned chipotle in adobo chiles 1 medium tomato, peeled and seeds removed, chopped 1/2 teaspoon Mexican oregano 1/2 teaspoon sugar 1/2 teaspoon freshly ground black pepper 2 cups beef broth 1 cup dry red wine

1/4 cup vegetable oil 8 fresh red New Mexican chiles (or more to taste), seeds and stems removed, chopped 1 large onion, chopped 3 cloves garlic 4 cups water 1/4 teaspoon ground cumin 1 tablespoon minced fresh cilantro 1/2 teaspoon Mexican oregano leaves Salt to taste

But they probably would have used spices such as Mexican oregano.

Cooking on the Edge, makes her ancho chile salsa recipe, sharing important information along the way - like how Mexican oregano is different from oregano you'd normally find at the grocery store.

This is the BEST oregano and the if you have never used Mexican Oregano you need to try this sooooo much better than the rest of the oreganos sold in stores

black beans: 3 smashed whole garlic cloves, 1 chopped onion, 1 dried chile of choice or canned chipotle pepper en adobo, and 1 big fresh sprig of oregano or epazote or 1 teaspoon dried mexican oregano.

6 cloves garlic, minced 1 teaspoon salt 2 tablespoons ground cumin 1 tablespoon dried Mexican oregano 1 teaspoon freshly ground black pepper 1 tablespoon olive oil 1 1/2 pounds flank steak 2 cups Mole Verde (see recipe above)

6 - 8 dried red New Mexican chiles, stems and seeds removed 1 clove garlic 1 teaspoon ground Mexican oregano 1/2 pound pork, either cubed from a roast, or chops, or even bones with meat 1 to 1 and 1/2 pounds very lean ground beef 12 corn tortillas Vegetable oil for frying 2 cups grated cheddar or Monterey Jack cheese 1 medium onion, chopped

In Mexico, enchiladas are generally served with sliced onion, sliced radish, dried Mexican oregano, pickled or fresh slices of jalapeño or Serrano chiles, and lime wedges.

cayenne or less depending on how spicy you want it 1 tbsp Mexican oregano 1 tsp ground cumin 1 1/2 tsp raw sugar 1/3 cup apple cider vinegar 2 Tbsp.

Spices should preferably be fresh, but we've bought some incredible dried Mexican oregano in bulk.

Chop up a bunch of garlic (about 6 garlic cloves) and throw it in the pot along with two bay leaves, a tablespoon of ground cumin, and a couple of teaspoons of chopped fresh sage and chopped fresh oregano (Mexican oregano if you have it).

In a food processor or blender, combine the chiles, onion, garlic, olive oil, sesame seeds, peppercorns, cumin seeds, cinnamon stick, Mexican oregano, and salt and process to a paste.

Accompany this roast with Mexican rice and a salad of avocados, tomatoes, onions, and sweet and hot peppers dressed with olive oil, wine vinegar, squeezed garlic, and a mix - and - match collection of minced fresh herbs such as cilantro, Mexican oregano, mint, basil, tarragon, parsley, sage, rosemary, and thyme.

1 tablespoon + Southwest seasonings from Penzeys (salt, ancho pepper, onion, garlic, black pepper, Mexican oregano, cayenne pepper, cumin, chipotle and cilantro)

1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish

Fruits 1/4 cup canola oil 1 large ripe dark - skinned plantain, peeled, thickly sliced 1 pound tomatillos, husked, rinsed, coarsely chopped 1 pound plum tomatoes, coarsely chopped 2/3 cup raisins flavorings 1 large white onion, peeled, cut into 8 wedges 12 large garlic cloves, unpeeled 5 whole cloves 1 teaspoon whole black peppercorns 5 whole allspice berries 1 teaspoon cumin seeds 1/2 teaspoon aniseed 1 1 - inch piece canela * or cinnamon stick 1 teaspoon dried Mexican oregano 1/2 teaspoon dried thyme 1 teaspoon fine sea salt

Then cut it into a few large chunks and rub it with lots of Mexican oregano and crushed bay leaves.

1 small bunch of cilantro, finely chopped 2 large juicy limes 2 good pinches of dry mexican oregano 1 teaspoon sea salt

Add the Mexican oregano during the last 2 - 3 minutes of cooking.

CORNBREAD STUFFING WITH CHORIZO AND DRIED MANGO 1/2 cup butter (melted, plus extra for greasing) 8 cups cornbread (cut 1 1/2 - inch cubes, toasted)(http://abc.go.com/shows/the-chew/recipes/southern-cornbread-with-honey-butter-and-pickled-jalapeno-relish-mario-batali) 2 tablespoons extra-virgin olive oil 1 1/2 pounds fresh chorizo (casings removed) 1 yellow onion (peeled, 1 / 2 - inch dice) 3 stalks celery (1 / 2 - inch dice) 1 red bell pepper (top removed, seeded, 1 / 2 - inch dice) 1 - 2 jalapenos (tops removed, thinly sliced, optional) 1 tablespoon dried Mexican oregano 1/2 cup dried mango (chopped) 2 1/2 cups chicken stock (warmed) Kosher salt and freshly ground black pepper (to taste)

Sprinkle with salt, cumin, chili powder and Mexican oregano.

Of course, if you make it regularly you are likely to do some tweaks; the pepper mix is infinitely variable, and other ingredients (all in small quantities) might be added; some common ones are citrus - orange or lime, most likely - sweet spices such as cinnamon, clove or allspice (in very small amounts), chocolate or coffee, different herbs (Mexican oregano, thyme, cilantro are possibilities), celery.

Brown the beef in your frying pan and season with the adobo seasoning and Mexican oregano.

Mix the cooked beef with the olives and half of the sofrito, mexican oregano, adobo and tomato sauce.

MARINADE: 1/2 cup carrot juice or vegetable broth 1/4 cup cayenne hot sauce (I used Frank's) 2 cloves garlic, minced 2 teaspoons dried oregano or Mexican oregano

6 to 8 dried red New Mexican chiles, stems and seeds removed 1 clove garlic 1 teaspoon ground Mexican oregano 1/2 pound pork, cubed from a roast or chops 1 to 1 and 1/2 pounds very lean ground beef 12 corn tortillas Vegetable oil for frying 2 cups grated cheddar or Monterey Jack cheese 1 medium onion, chopped

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)

It contains salt, sweet ancho pepper, onion, garlic, Mexican oregano, Tellicherry black pepper, cayenne pepper, cumin, sweet paprika, chipotle pepper and cilantro.

I wouldn't have thought of adding seeds and I've never heard of mexican oregano - will definitely have to try that out.

Also, if Mexican oregano is hard for you to come by, you can substitute fresh oregano, or chives, or whatever herbs you like, really.

Thank you for opening my eyes to MEXICAN OREGANO; this truly is the «tie that binds» this salad together.

Mexican oregano, queso fresco and a sliced serrano pepper will ready your palate for a south - of - the - border meal.

Looks delicious, and the pairing of the corn, lemon - y vinaigrette and mexican oregano sounds so good.

Loving the way the lemon & mexican oregano play up the corn a bit.

Mexican oregano is unique, potently fragrant, and zesty and earthy all at once - I have a fondness for it with corn, and with mushrooms as well.

Add 1 tablespoon of cumin, 1 tablespoon of the Mexican oregano, 1/2 tablespoon chili powder, and 1 teaspoon sea salt.

Crumble the tofu into the skillet and add the Mexican oregano, Mexican chile spice, and 1/2 tsp salt.

The meat is marinated in loads of garlic and Mexican oregano and then grilled over a hot fire so until it is nicely charred on the outside, but still juicy on the inside.

The only ingredient that may be hard to find is Mexican oregano.

3 1/2 — 4 pound pork shoulder (Boston butt), most of fat removed, cut to 1 1/2 - inch cubes 1 tablespoon olive oil 1 large onion, diced 1/2 teaspoon ground cumin 3/4 pound tomatillos, rough chop 2 cups reserved Tomatillo Sofrito 1 cup chicken broth, low sodium 2 teaspoons Mexican oregano, rubbed

1 1/2 tablespoons olive oil 1/2 cup yellow onion, finely diced 1/4 teaspoon salt 4 garlic cloves, minced 1/2 teaspoon ground cumin 1/4 teaspoon dried thyme 1/2 teaspoon dried Mexican oregano 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1 teaspoon ground coriander 1/2 teaspoon paprika 1/2 teaspoon chipotle chili powder 1 teaspoon chili powder 2 1/2 tablespoons sun - dried tomatoes, finely chopped 1 (15 - ounce) can chickpeas, drained and rinsed 1 teaspoon tamari 2 teaspoons apple cider vinegar

For my marinade, I toast the achiote powder along with some powdered cumin and Mexican oregano.

Didn't have any fresh herbs at home, used a little dried Mexican oregano instead.

Mexican oregano is more aromatic than the Mediterranean oregano most cooks use, so it works especially well in spicy dishes.

Mexican oregano 1/2 tsp.