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  • Jan 02 2017

    CHILES EN ESCABECHE : Tequila-Pickled jalapenos and vegetables

    This bright, crunchy combination of fresh vegetables and chiles en escabeche (which means pickled with spices and vinegar) will find a place on your table every day. The pickled jalapeños and vegetables add zest to tortas, burritos, tacos, salads, beans, and soup. Or just munch away on the chiles and vegetables between bites: they are […]

  • authentic recipes elotes simmered fresh epazote american food
    Dec 19 2016

    ELOTES : Simmered fresh corn with epazote, chiles, butter, and lime

    Mexican farmers cultivate more than three hundred distinct varieties of corn, so it’s no surprise that corn forms an integral part of the everyday Mexican diet. Fresh corn is a popular street treat, served from pushcarts that are often just cauldrons of boiling water on wheels. The earthy-sweet flavor of the corn shines through the […]

  • authentic mexican food black beans re chiles ayocotes
    Dec 17 2016

    BLACK BEANS WITH RED CHILES : Ayocotes

    Large black beans with a purplish cast, ayocotes are the traditional bean to serve with tamales and rice dishes. This recipe was the star of a wonderful breakfast I had at an eighteenthcentury saltworks in San Luis Potosí, along with hand-patted gorditas stuffed with chorizo and chicharrón, eggs cooked with copales, heaps of pan dulce, […]

  • MEXICAN GREEN RICE
    Dec 03 2016

    MEXICAN GREEN RICE WITH CHILES AND CILANTRO : Arroz Verde

    The best rice to go with Mexican Food is this Mexican Green Rice!  Arroz verde gets its pale green color and smoky flavor from two kinds of charred green chiles and a healthy handful of fresh cilantro. Frying the vegetable puree and rice together enhances the flavor of the rice, but this step can be […]

  • recipes CARNE CON NOPALES
    Nov 21 2016

    CARNE CON NOPALES Y PAPAS : Beef With Ancho Chiles, Cactus, And Potatoes

    This thick, delicious guisado comes from the rugged state of San Luis Potosí, where the ancient and distinctive regional cuisine is based on the local desert plants. Nopales, the paddles from beavertail cactus (also called prickly pear cactus), are readily available at Mexican markets. Buy fresh nopales, which must be boiled before eating, rather than […]

  • mexican food ultimate guide recipe dried chiles american food
    Oct 07 2016

    THE ULTIMATE GUIDE TO PREPARE DRIED CHILES

    Chiles are a staple in MEXICAN FOOD. Take this list grocery guide so you can prepare DRIED CHILES used for MEXICAN FOODS with the flavor and degree of spiciness you like: To Clean Dried Chiles: 1• Wipe the skin of the chile with a damp cloth to remove impurities. If the chile is going to be used whole and […]

  • authentic mexican food guide fresh chiles american food
    Oct 07 2016

    THE ULTIMATE GUIDE TO PREPARE FRESH CHILES

    Chiles are a staple in MEXICAN FOOD. Take this list grocery guide so you can prepare FRESH CHILES used for MEXICAN FOODS with the flavor and degree of spiciness you like: FRESH CHILES To Roast Fresh Chiles: 1• Chiles are roasted in order to remove the thin skin that covers them, as well as to give them […]

  • authentic mexican recipes using dried chiles mexican food
    Sep 14 2016

    7 DRIED CHILES MOST COMMONLY USED IN MEXICAN FOOD

    The flavor of dried chiles is developed by toasting them over direct heat, and it blossoms into its full complexity when the chiles are soaked in a little water. Once soft, the chiles can be pureed and worked into the recipe by simmering with other ingredients or frying to intensify the flavor. To toast dried chiles, stem, split, […]

  • mexican food using fresh chiles mexican food recipes
    Sep 14 2016

    9 FRESH CHILES MOST COMMONLY USED IN MEXICAN FOOD

    Fresh chiles are usually charred or roasted before being adding to these recipes. To roast larger chiles, turn on a gas burner and set the whole chiles directly in the flame, turning occasionally, until evenly blistered and lightly charred on all sides. Alternatively, the chiles can be charred beneath a hot broiler. Wrap the charred […]

  • mexican food beans beef chipotles epazote frijole american food cooking
    Dec 17 2016

    BEANS WITH BEEF, CHIPOTLES, AND EPAZOTE : Frijoles Charros

    The charro (cowboy) lifestyle is alive and well in the beautiful mountains of northern Mexico. Here cooking often revolves around a big pot and a wood-fired cook box, where frijoles cook slowly overnight while the herd dozes under the stars. Frijoles charros always start with big handfuls of chipotles and epazote, and then, to paraphrase […]