171 asada rajas Recipes

vegetable oil, jalapenos, seeded and thinly sliced lengthwise, red bell pepper, seeded and thinly sliced, red onion, thinly sliced, coarsely chopped cilantro, shredded monterey jack cheese (about 10 oz), shredded cheddar cheese (about 2 oz), flour tortillas

poblano chilies, vegetable oil, white onion-thinly sliced, ears of corn-kernels removed, heavy cream, mexican crema, monterrey jack cheese, salt and pepper

fresh poblano chiles, vegetable oil, olive oil, white onion, thinly sliced, whipping cream, epazote leaves, thinly sliced (optional), filet mignons (each about 1 1/2 to 2 inches thick )

fresh poblano chiles, white onions , halved lengthwise, then sliced lengthwise 1/4 inch thick, salt, safflower oil, banana leaves*, thawed if frozen, skinless snapper or halibut fillet, crema (thick mexican cream) or creme fraiche plus additional for drizzling if desired, garnish: fresh cilantro leaves

peanut oil, whole epazote leaves, poblano or anaheim chiles, roasted, peeled, seeded, and cut in strips, sea salt , or to taste, heavy cream, milk, queso manchego or muenster cheese, cut into thick slices

roasted red and yellow bell peppers, peeled, seeded and sliced, roasted poblano peppers, peeled, seeded and sliced, tomatoes , skin charred and chopped, chopped cilantro leaves, olive oil, lime, salt

butter, chopped garlic, red bell peppers , 4 poblano chiles and 12 green onions, julenned (cut into thin strips, grated monterey jack cheese, coarsely chopped cilantro

poblano peppers-diced, white onion-diced, roma tomatoes-diced, garlic cloves minced, cilantro-diced, chicken cube, oaxaca cheese-cut into small squares

fresh poblano chilies (about 10 oz. total ), butter or margarine, onion (about 1/2 lb.), sliced, sliced jack cheese, warm corn or flour tortillas (6 to 7 in. wide)

coriander seeds, cracked, ground cumin, skinless boneless chicken breast halves, olive oil, divided, red and/or yellow bell peppers , cut into 11/2x1/4-inch strips, fresh poblano chile , cut into 1 1/2 x 1/4-inch strips, red onion, halved, sliced 1/4 inch thick, fresh lime juice, chopped fresh cilantro

poblano chiles , roasted (see below), skirt steaks, olive oil, divided, ground cumin, divided, ancho chile powder, diced yellow or green zucchini, chopped green onions, whipping cream, chopped fresh cilantro

boneless pork butt or shoulder, trimmed, cut into 2-inch pieces, chicken broth, water, butter, chopped garlic, red bell peppers , cut into1/4-inch-thick strips, poblano chilies, seeded , cut into 1/4-inch-thick strips, green onions , cut into matchstick-size strips, grated monterey jack cheese, whipping cream, coarsely chopped cilantro, warm 6-inch flour or corn tortillas, lime wedges

two 2 1/2-lb chickens, halved, traditional achiote recado, charred habanero salsa, rajas, authentic guacamole, corn tortillas

cumin seeds, olive oil, chopped onions (about 2 large), garlic cloves, peeled, achiote paste, ground allspice, peeled whole tomatoes with basil in juice, tomatoes diced, all juice reserved, low-salt chicken broth, dried guajillo chile,** stemmed, seeded , coarsely torn, cayenne pepper (optional), coarse kosher salt, vegetable oil (for frying ), corn tortilla squares (cut from round tortillas), halved, cut into 2 x 1/4-inch strips, bell peppers, stemmed, seeded, cut into thin strip

white onions, sliced into 1/2-inch rounds (keep the rounds intact for easy grilling), garlic cloves, peeled and roughly chopped, fresh lime juice, cumin, preferably freshly ground, salt, beef skirt steak , trimmed of surface fat as well as the thin white membrane called silverskin, vegetable or olive oil for brushing or spritzing the onions and meat, a small bowlful of lime wedges for serving, warm, fresh corn tortillas (see how to reheat corn tortillas )

fresh poblano peppers, corn oil, onion , thinly sliced lengthwise (about 1 and 1/2 cup), kosher salt, pepper, freshly ground, oil, flour tortillas (8-inch) or 4 corn, grated monterey jack cheese (about 8 oz.), loosely packed cilantro (or parsley), sour cream