In a dry cast iron
skillet roast the chile de arbol for 4 minutes making sure not to burn them.
Not exact matches
Dry -
roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove powder, and nutmeg powder in a
skillet for about a minute, and then place them into a food processor or blender with the onion, garlic, ginger, red
chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.
For the enchilada sauce — toast two dried
chiles (I used New Mexico
chiles) in a
skillet and then Vitamix it with a can of fire
roasted diced tomatoes — in the same
skillet, saute a diced onion & some garlic in EVOO until well softened, then toss into the Vitamix with the tomato mixture.
Along with ground turkey and quinoa being in this
skillet meal you'll also find a slew of Mexican spices, black beans, green
chiles, corn, fire
roasted tomatoes and of course it wouldn't be complete without some melted cheese on top!
I've home
roasted the hatch
chiles on a
skillet and frozen them, so I can enjoy them year round.
Roast garlic cloves and
chiles in an ungreased
skillet over medium heat, turning occasionally, until soft and blackened in spots, usually 5 to 10 minutes for
chiles and 10 to 15 minutes for garlic.