You might need to buy:
- canned chipotle chiles en adobo
*If raw garlic isn’t your thing, poke a hole in the side of 2 cloves of unpeeled garlic and microwave them for 30 seconds. Peel and add to the blender or processor. They’ll add a mellower, sweeter flavor.
You might need to buy:
You might need to buy:
- recipe Roasted Tomatillo Salsa
- coarsely chopped cooked chicken or smoked salmon
- Queso Anejo or Parmesan
- chopped cilantro
serves 4
You might need to buy:
- frozen baby sweet peas
- cubed cooked chicken
- Dressing:
- mayonnaise or 1/4 cup salad dressing
- chopped fresh chives
You might need to buy:
- chicken thighs or 4 chicken breasts
- recipe Toasty Arbol or Guajillo Chile Salsa
- honey
To soak or not to soak
Mexican cooks do not soak beans because they know that throwing out the soaking liquid isn’t a very good idea. It doesn’t do much to make them more digestible (only a steady diet of beans helps with that), and it makes the beans turn out pale in color and flavor.
You might need to buy:
- olive oil or bacon drippings
- large bay leaf
You might need to buy:
- chopped green onions or thinly sliced red onion for garnish
- queso fresco
- olive oil