3/4 cup olive oil |
6 cloves garlic, coarsely chopped |
1 ancho chile, coarsely chopped |
1 new mexican chile, coarsely chopped |
1 lime, zested and coarsely chopped |
1 pound flank steak |
salt and freshly ground pepper |
12 (6-inch) flour tortillas |
1 pound white cheddar, coarsely grated |
grilled onions, recipe follows |
8 ounces blue cheese, crumbled |
ancho chile powder |
wild mushroom relish, recipe follows |
chopped cilantro |
roasted red pepper sauce, recipe follows |
olive oil |
2 red onions, peeled and thinly sliced |
salt and pepper |
3 tablespoons olive oil |
1 1/2 pounds mushrooms (cremini, shiitake, oyster) coarsely chopped |
2 cloves garlic, finely chopped |
1/2 cup dry white wine |
2 tablespoons balsamic vinegar |
1 tablespoon finely chopped fresh thyme |
3 tablespoons finely chopped parsley |
salt and freshly ground pepper, to taste |
2 red bell peppers, roasted, peeled, seeded and coarsely chopped |
3 tablespoons chopped red onion |
2 teaspoons chipotle puree |
2 tablespoons fresh lime juice |
2 tablespoons honey |
3/4 cup olive oil |
salt and freshly ground pepper, to taste |
3 tablespoons olive oil |
1 1/2 pounds mushrooms ( cremini, shiitake, oyster) coarsely chopped |
2 cloves garlic, finely chopped |
1/2 cup dry white wine |
2 tablespoons balsamic vinegar |
1 tablespoon finely chopped fresh thyme |
3 tablespoons finely chopped parsley |
salt and freshly ground pepper, to taste |