Sentences with phrase «chiles over beans»

Not exact matches

My friend Maria from Mexico City taught me how to make authentic enchilada sauce with dried chiles and tomatoes, which I put over slightly roasted and peeled pablanos stuffed with black beans and red or brown rice.

Add the beans, corn, tomatoes, green chiles and ranch dressing mix, and simmer over low heat for about 1 hour in the pot on the stove.

Pour the sauce over chiles rellenos, enchiladas, beans, or simply eat it from a bowl because it tastes so good.

Add the cumin, green chiles, and pinto beans and cook over medium heat, mashing with a potato masher, about 5 minutes, or until the consistency of a thick paste.

Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over medium heat.

1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)

According to some sources, the Carib and Arawak Indians used pepper juice for seasoning, and after the «discovery» of chile peppers by Europeans, slave ship captains combined pepper juice with palm oil, flour, and water to make a «slabber sauce» that was served over ground beans to the slaves aboard ship.

Bring beans, onion, fennel, carrot, garlic, thyme sprigs, chiles de árbol, 1/3 cup oil, and 8 cups water to a simmer in a large pot over medium.

If you love jalapenos, salsas or any type of chiles or know someone that loves jalapenos, then give yourself or the aspiring chef on your shopping list the gift of flavor and spiciness with the Jalapeno Lovers Gift Pack so you can use the poblanos to do killer rellenos, a can of jalapenos to cook up a plate of delicious nachos, the serranos to make authentic Mexican salsa or to serve chipotles in adobo over sea bass; or with the Chile Pepper Lovers Pack which is perfect if you want to become a jalapeno connoisseur, with it you will taste the many different ways jalapeno peppers are applied as the main ingredient in salsas like La Victoria Salsa Jalapena, El Pato Salsa de Jalapeno (Jalapeno sauce) and Buffallo Jalapeno, sauces like El Yucateco Jalapeno Sauce and Pico Pica green sauce jalapeno, canned jalapeno chile peppers both as whole or sliced from Herdez and Embasa and dips with cheese or beans by Fritos.

To a medium saucepan, add the milk, sugar, coffee beans, cocoa powder, ancho chile pepper, cinnamon sticks, allspice berries and salt; heat over medium until the milk reaches a slight simmer.