180 corn cilantro fresco Recipes

mint (1 oz), cilantro (1 oz), country-style pork ribs (not lean), water, garlic cloves, peeled, divided (about 1 1/2 heads ), white onion, quartered, plus 1/2 cup, chopped, dried oregano (preferably mexican ), whole black peppercorns, dried guajillo chilies (6 to 9) or 2 oz new mexico peppers, wiped clean (6 to 9), dried ancho chiles , wiped clean (2 to 4), vegetable oil, hominy, rinsed and drained (also called pozole), diced avocados or crema or queso fresco, sliced iceberg lettuce or romaine lettuce or chopped white onions or sliced radishes or fried corn tortilla strips or tortilla chips or lime wedges or dried oregano or dried hot red pepper flakes

zucchini , halved lengthwise, olive oil, salt and freshly ground pepper, red onion, peeled and finely chopped, garlic, finely chopped, ears fresh corn , kernels cut off, tomatoes, seeded and diced, poblano chile, grilled, peeled, seeded, and diced, jalapeno pepper, grilled, peeled, seeded, and diced, heavy cream, crumbled queso fresco cheese, chopped cilantro leaves

steaks (beef shoulder top blade, flat iron), corn tortillas, warmed (6 to 7-inch diameter), queso fresco, crumbled, fresh cilantro, chopped, red onion, thinly sliced, white wine vinegar, salt, honey, smoked paprika, adobo seasoning, ground chipotle chile pepper

sweet red pepper, finely chopped, onion, chopped, celery rib, chopped, olive oil, reduced-sodium chicken broth, green enchilada sauce, pack pumpkin, frozen corn, chopped green chilies, ranch salad dressing mix, cubed cooked turkey, toppings: crumbled queso fresco , shredded cheddar cheese, crushed tortilla chips, cubed avocado and minced fresh cilantro

vegetable stock or broth, diced tomatoes, chipotle peppers, yellow onion, chopped, garlic, chopped, beef round roast, ground cumin, chili powder, salt, freshly cracked black pepper, poblano peppers, tomatillos, chopped, avocados, halved, pitted and flesh diced, garlic, chopped, lime, juiced, cilantro, leaves chopped, white vinegar, salt and freshly cracked black pepper, plus more for seasoning, canola oil, corn tortillas, flour tortillas, head green cabbage, shredded, crumbled queso fresco

vegetable oil, corn tortillas , cut into 1/2-inch-wide strips, onion, chopped, chicken broth, shredded cooked turkey meat (4 cups), roasted tomatillo salsa, monterey jack, shredded (1 cup), creme fraiche or sour cream, milk, fresh cilantro sprigs, queso fresco or feta, crumbled

fresh tomatillos , husks discarded and tomatillos rinsed and quartered, fresh green serrano chiles, coarsely chopped (including seeds), chopped white onion, garlic cloves, quartered, salt , or to taste, water, vegetable oil, chopped fresh cilantro, vegetable oil, corn tortillas (see cooks note, below), shredded cooked chicken (from 1 chicken breast half), crema or creme fraiche, chopped white onion, crumbled queso fresco (mexican fresh cheese)

boneless skinless chicken breasts, adobo seasoning , to taste, white onion, chopped, garlic cloves, minced, sour cream, serrano chilies, whole tomatillos, drained, garlic cloves, minced, white onion, chopped, cilantro, vegetable oil, adobo seasoning, corn tortillas or 12 flour tortillas, sour cream, white onion, diced, queso fresco or 1 cup monterey jack cheese

potato, cumin, chili powder, salt, ketchup, tomatillo, husks removed, onion, chopped, fresh cilantro, coarsely chopped, divided, corn tortillas, canned pinto beans, drained, queso fresco, oil

raw shrimp, peeled & deveined, fresh mushroom, cleaned (whatever kind you like), salsa verde , sauce (will be leftover sauce), butter (1/2 cup), lite olive oil, yellow onion, sazon goya, chili powder, white pepper, cornstarch, corn tortillas, queso fresco, shredded, shredded mexican four cheese blend (kraft makes this pre-shredded), sake or 12 oz white wine, vegetable oil (for frying tortillas, vary amount depending on size of pan you use), cilantro (as garnish for topping)

skin-on, bone-in chicken breasts (about 2 lb), low-sodium chicken broth, garlic, bay leaves, fresh cilantro, plus more for topping (optional), kosher salt, tomatoes, serrano chile peppers, stemmed, vegetable oil, plus 1/2 cup for frying, white onion; 2/3 diced, 1/3 sliced into rings, mexican crema or sour cream, plus more for topping (optional), corn tortillas, preferably white, crumbled queso fresco

onions, chopped cilantro, boneless pork butt, rind removed, cut into 2-inch cubes (shoulder), kosher salt, orange, garlic, split in half, bay leaves, cinnamon stick, broken into three pieces, vegetable oil, tomatillos, peeled and split in half (about 1 1/2 lb), jalapeno peppers , split in half lengthwise, stem removed, limes, cut into wedges, crumbled queso fresco or 1 cup feta, corn tortillas

tomatillo , husks discarded and cut into quarters, green serrano chilies, coarsely chopped, white onion, chopped, garlic cloves, quartered, salt, water, vegetable oil, fresh cilantro, finely chopped, vegetable oil, corn tortillas, cooked chicken, shredded (from 1 chicken breast half), crema (sour cream), white onion, finely chopped, queso fresco, finely crumbled (mexican fresh cheese)

red onion, halved, tomatillos, husked and rinsed, serrano chile peppers, stemmed and seeded, low-sodium chicken broth, kosher salt, sugar, corn tortillas, shredded rotisserie chicken, shredded mozzarella and/or monterey jack cheese, fresh cilantro, extra-virgin olive oil, plus more for greasing, crumbled queso fresco or feta cheese

unsalted butter, plus more for the baking dish, dried chorizo, chopped, scallions, chopped, chopped green chiles, drained, ground cumin, low-sodium turkey or chicken broth, eggs, chopped fresh cilantro, corn tortilla chips, coarsely crushed, stale white bread cubes, cubed queso fresco cheese, kosher salt and freshly ground pepper

cumin seed, parsnip, peeled, cut into 1/2 inch cubes, red skinned sweet potatoes, peeled, cut into 1/2 inch cubes (yams about 2 small), red onion, sliced (about 1 1/2 cups), vegetable oil, divided, chili powder, dried mexican oregano, coarse kosher salt, garlic clove, peeled, jalapeno chile, halved, seeded, coarsely chopped fresh cilantro, chopped green onion (about 6), diced green chilies, drained (preferably fire roasted), purchased salsa verde or 2 cups mild tomatillo salsa, mexican crema , creme fraiche or 1/2 cup sour cream, divided, cooked peeled deveined shrimp, coarsely chopped, six inch corn tortillas, crumbled queso fresco (about 2 cups) or 8 oz feta cheese (about 2 cups)

roughly chopped baked sweet potatoes (about 1 1/2 medium potatoes), shredded cooked turkey, chicken broth, homemade or low-sodium canned, yellow onion, grated, garlic, minced, minced canned chipotle chiles in adobo, chopped fresh coriander ( cilantro), plus leaves for garnish, queso fresco (mexican farmer s cheese), crumbled (1 1/2 oz), egg white, kosher salt, freshly ground black pepper, oil , such as soy, peanut, vegetable or corn, unsalted butter, scallions (white and green), thinly sliced, suggestion : chipotle cranberry sauce, recipe follows, equipment : 10-inch non-stick skillet with oven-proof handle, canned whole berry cranberry sauce, minced canned chipotle chiles en adobo, freshly grated lime zest, freshly squeezed lime juice

sliced red onion, white wine vinegar, salt, honey, smoked paprika, adobo seasoning, ground chipotle chile pepper, beef shoulder top blade (flat iron) steaks, corn tortillas (6 to 7-inch diameter), warmed, crumbled queso fresco, chopped fresh cilantro leaves