1 large onion, chopped 6 garlic cloves, minced ¾ teaspoon ground cumin ¾ teaspoon dried oregano Salt and pepper 3 cups chicken broth 1 ¼ pounds boneless, skinless chicken thighs, trimmed 1 ½ tablespoons cider vinegar sugar
Red chile sauces are used in many Mexican and Tex-Mex dishes, such asred chili enchiladas,red chile marinated grilled chicken, ortamales. While doing research for this post, I found references to many different ways of making red chile sauce. In Mexico alone, there are as many ways to pre...
The recipe I’m sharing with you today is for pozole rojo which features red chile peppers and is fantastic. So, before I dive into the recipe, you may be wondering, is authentic Mexican pozole difficult to make? The answer is no, but it also isn’t quick to make either. Pozole is ...
I have been baking this red sauce chicken enchiladas recipe from scratch for nearly 30 years now! It’s a family favorite for dinner on Mexican food night, so it’s on regular rotation in our meal plans. In the past, I used canned enchilada sauce from the grocery store. But it’s inc...
A few weeks ago,we interviewed Yonan and shared his recipe for Pinto Bean Tortilla Salad. Because we have stockpiled so many beans, we thought we’d share his chili recipe as well. Yonan likes to call his itchile con frijoles,rather thanchile sin carne,as he doesn’t want the dish to...
1 teaspoon parsley, chopped 1 teaspoon celery, chopped Put all ingredients in a blender and stir until well blended. Makes 1 quart. Note:this recipe was created in the 1950s, when oil was oil, and vinegar was vinegar. Share this: Mastodon...