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Chileatole is a Mexican thick soup made of corn masa [1] or corn kernels, which is cooked with corn chunks, epazote, salt, and a sauce made of chili peppers and pumpkin leaves. It is served hot. It is served hot.
large poblano peppers, diced. 1. jalapeño pepper, seeded and finely diced. 2 lb. bulk spicy breakfast sausage. 2. 15-ounce cans green enchilada sauce. 1. 16-ounce jar salsa verde. 1. 4-ounce can ...
Rajas con crema. Rajas con crema is the name given to a Mexican dish consisting of sliced poblano pepper with cream (the name literally means "slices" in Spanish). [1] It is very popular in Mexico, particularly in the central and southern parts of the country.
Mole (Spanish:; from Nahuatl mōlli, Nahuatl:), meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine.In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer ...
Prepared salsa verde adds tang to this fast weeknight chili recipe and pairs beautifully with the rich caramelized chicken and creamy beans. Don't shy away from the poblano peppers.
Roast the poblanos directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool.
Chile verde ('green chile') is a ... Hatch chile, poblano, ... Chili can also be served over rice or pasta in dishes such as chili mac. Pre-made chili. Canned chili
Ingredients for the preparation of the dish Restaurant in Puebla. Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce called nogada, pomegranate seeds and parsley; it is typically served at room temperature.