kaye16's Reviews
2 recipe(s) reviewed. Showing 1 to 2Sort by: Title | Date | Rating
The Tex-Mex Cookbook: A History in Recipes and Photos
By Robb Walsh
Broadway - 2004
Chile Puree : page 50
Hooray, this is THE Tex-Mex chile sauce, the one used to make enchiladas or chile con carne. Much better than the packets or cans of enchilada sauce, and the same taste I grew up loving.
The first time I made it, I needed to add about 2tbl sugar (rather than 1/2tsp) to take the edge off the bitterness. The second time, only 1tbl was needed. Just add what you need -- this did not make a sweet sauce.
Makes about 4 cups. I used half for a dozen enchiladas and froze the other half for use later.
useful (1)
Los Tios Mexican Rice : page 163
I was planning to make a really simple "Spanish" rice with just a pinch of cumin, but bumped into this and tried it instead.
Easy to do. Chicken stock, tomato, and garlic are buzzed up together for the liquid. I buzzed a chili with this and the rice was nicely tingly.
useful (0)