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So it seems like the Kitchen Magician has Mexican food on the brain lately, with Green Salsa Chicken and Taco Shells as the last (and actually, the first!) two recipes.
For several consecutive years, Men's Health rated On the Border as one of the unhealthiest chains on its annual "Restaurant Report Card." In 2010, the magazine named On the Border the worst chain in its Mexican category, noting that an enchilada meal contained over 1,600 calories, and desserts typically contained over 1,000 calories each. [8]
Salsa is a common ingredient in Mexican cuisine, served as a condiment with tacos, stirred into soups and stews, or incorporated into tamale fillings. Salsa fresca is fresh salsa made with tomatoes and hot peppers. Salsa verde is made with cooked tomatillos and is served as a dip or sauce for chilaquiles, enchiladas, and other dishes.
Spoon 2 tablespoons of salsa into each shell. Scatter the crumbled chips over the salsa. Toss the cheese and jalapeño together in a small bowl and top the chips with the cheese mix. Bake until the cheese is bubbly, about 8 minutes. Serve the potatoes topped with dollops of sour cream and the remaining salsa and a sprinkling of cilantro.
In Mexico, the best-known raw tomato sauce is pico de gallo, also known as salsa cruda. In France, raw tomato sauce is known as saoussoun [9] in the Alpes-Maritimes. Sauce vierge is another French sauce made from raw tomato, basil, lemon juice and olive oil, a bit similar to mexican pico de gallo. [10]
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Salsa macha is a Mexican spicy condiment typically made of vegetable oil, dried chilies, garlic and salt. The chilies may be chile de árbol , serrano , chipotle , pequin or morita. [ 1 ] Its origin is possibly Veracruz . [ 2 ]
Once mixed, add the vanilla pudding mix and beat the mixture at medium speed until it is thoroughly blended, about 2 minutes. Transfer the mixture to the refrigerator and chill for approximately 5 ...
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