Sentences with phrase «chile mixture»

Add chile mixture, decrease heat to low, cover and cook for 7 minutes, stirring constantly.

Transfer chile mixture to a blender, add butter, and blend to combine.

Turn the tortillas and place some of chile mixture on one half of the tortilla.

Stir in pork, potatoes and corn into chile mixture.

Pour chile mixture into slow cooker and stir to combine.

Place the roast in the crockpot and rub the green chile mixture onto the roast.

Process 1/4 cup cilantro and next 5 ingredients in a food processor until finely chopped; add chile mixture and spice blend to pot with pork.

Transfer chile mixture to a blender; reserve pot.

Blend achiote oil, vinegar, and two - thirds of chile mixture in a blender until smooth.

Puree chile mixture in a blender with vinegar, remaining 2 tablespoons liqueur, and remaining 1 tablespoon salt until smooth.

Purée chile mixture in a blender until smooth.

Add the chipotle chile mixture, stir well, and store in sterilized jars.

I didn't stuff the turkey with my usual cornbread - green chile mixture because I wanted it to be as traditional as possible.

Temper a cup of light cream with about a half cup of the red chile sauce, whisk to combine, and then slowly add the cream and red chile mixture back into the pot.

Transfer to an airtight container and stir in remaining chile mixture.

Strain chile mixture through a fine - mesh sieve; discard solids.

When shimmering add chile mixture (careful, it will spatter) and cook, stirring constantly, until boiling and thick, about 2 - 3 minutes.

Transfer chile mixture to a blender and add toasted spices, garlic, tomato paste, and oregano and purée until smooth, about 2 minutes.

Pour chile mixture in slow cooker.

Pour pureed chile mixture and all remaining ingredients into slow cooker, cover and cook on HIGH for 5 - 6 hours or LOW for 7 - 8 hours.

Purée chile mixture, adding more soaking liquid as needed to form a smooth paste.

When you see smoke rising from the saucepan, add the chile mixture all at once.

Sprinkle with half of chorizo / chile mixture.

Rub a lime wedge around the rim of a tall glass and then press the rim into the salt - chile mixture to coat.

Serve with a dollop of the chile mixture, sprinkled with a bit of the cheese.

Combine the chile mixture along with the oil, orange juice, lime juice, achiote paste, oregano, cloves, salt and pepper in a food processor or blender and puree until a smooth sauce.

In a large saucepan, combine the chile mixture, venison, and remaining broth.

Add the beef, potatoes, corn, and remaining broth to the chile mixture and simmer for an hour or more until the meat is tender and the potatoes are done.

Quickly marinate steaks in the chile mixture for 5 to 10 minutes, turning to coat completely.

Add to the chile mixture and cook until the mixture clears, about 20 minutes.

Whichever cooking method you use, the final step is topping the burgers with the chile mixture and sprinkling it with cheese.

Turn off the heat and top each burger with a generous spoonful of the chile mixture.

Stir in bacon - corn - chile mixture and cheese, if using.

When it begins to shimmer, add the garlic and chile mixture and cook until fragrant (about 30 seconds).

Pull apart chicken thighs using forks and stir into tomato and chile mixture.

Mince 4 of the cloves of garlic and add to the chile mixture.

Cook and stir the chile mixture until it softens and begins to brown.

Season turkey inside and out on all sides with the chile mixture then refrigerate turkey, uncovered, for at least 12 hours.

Transfer the chile mixture to a bowl and allow to steep.

Add the chile mixture to a blender and puree.

Strain into the bowl with the chile mixture.

Transfer the chile mixture to a blender and purée on high speed until smooth.

Stir in the ground nuts and tahini into the chile mixture and cook until the nuts turn golden - brown, about 5 minutes.

Add the bread, sour cream, salsa, and cilantro to the chile mixture and stir until everything is coated in sour cream.

Once shimmering add the chile mixture.

Spread the chile mixture over the fish, dividing it evenly among the plates.

Put the mayonnaise into a bowl and stir in the chile mixture.

Add chile mixture, ground lamb, and next 4 ingredients to bowl; mix with your hands until well combined.

Transfer chile mixture to a blender; add cilantro and remaining serrano chiles and tomatillos and purée until smooth.

An hour before cooking, slice the steaks and fill with the chile mixture.