1/4 cup olive oil |
2 1/2 pounds lamb from the leg, boned and cut into 1/4-inch cubes |
1 1/2 large red onion, finely diced |
6 cloves garlic, finely chopped |
1 cup dark beer |
1 (16-ounce) can whole tomatoes, drained and pureed |
1 tablespoon chipotle puree |
3 tablespoons ancho chile powder |
1 tablespoon pasilla chile powder |
1 tablespoon ground cumin |
4 cups chicken stock |
2 cups cooked or canned black bean |
salt and freshly ground pepper |
2 red onions, finely diced |
1 tablespoon minced garlic |
1 jalapeno pepper, finely diced |
1/4 cup freshly squeezed lime juice |
salt and pepper |
3 tablespoons finely chopped cilantro |
tri-color salsa |
avocado relish |
2 ripe tomatoes, diced |
2 yellow tomatoes, diced |
2 tomatillos, diced |
2 cloves garlic, finely chopped |
2 small serrano chile, finely diced |
2 tablespoons fresh lime juice |
1 teaspoon honey |
2 tablespoons chopped cilantro |
salt and freshly ground pepper |
2 haas avocados, coarsely chopped |
3 tablespoons finely chopped red onion |
1 jalapeno pepper, finely diced |
3 tablespoons fresh lime juice |
2 tablespoons finely chopped cilantro |
salt and freshly ground pepper |
2 ounces (1/2 stick) unsalted butter |
3 tablespoons onion, finely diced |
1 cloves garlic, finely chopped |
1/2 cup milk |
2 large eggs |
1/4 cup red bell pepper, finely diced |
1 jalapeno peppers, finely diced |
1/4 cup fresh or frozen corn, thawed |
1 tablespoon finely chopped cilantro leaves |
3/4 cup blue cornmeal (can substitute yellow) |
1/2 cup all-purpose flour |
1 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/2 teaspoon salt |
1 tablespoon granulated sugar |