25 salsa crema chile Recipes

grated manchego cheese, grated panela cheese, grated anejo cheese, poblano chiles , roasted, peeled, slit lengthwise down 1 side and seeded, flour for coating, eggs, salt, freshly ground black pepper, vegetable oil, roasted tomatillo salsa, crema, tomatillos, husked, washed and cut into quarters, jalapeno chiles, stemmed, seeded if desired, and roughly chopped, cold water, onion, cut in half, cilantro, stems and leaves, salt, heavy cream, buttermilk

butter, milk, salt, chicken broth, all-purpose flour, diced green chilis, flour tortillas, shredded zucchini, monterey jack cheese, shredded (divided ), chopped onion (optional), mexican crema (optional) or 1/2 cup sour cream (optional), fresh cilantro, chopped (optional)

butter, olive oil, onion, diced, red peppers (or a mixture) or 1/2 cup green peppers (or a mixture) or 1/2 cup yellow pepper, diced (or a mixture), white rice , to taste, cumin, chicken stock (or a mix of both) or 4 cups vegetable stock (or a mix of both), prepared salsa, chipotle chile in adobo, chopped, corn, chopped cilantro, fresh lime juice, corn tortillas, chili powder, cumin, crema (optional), salsa (optional), avocado , slices (optional), queso fresco (optional), chopped tomato (optional), onion (optional)

fresh tomatillos, fresh serrano chiles, garlic cloves, unpeeled, onion, coarsely chopped, olive oil , as needed, salt and freshly ground black pepper, fresh cilantro leaves, chicken broth or more as needed, vegetable oil, corn tortillas , cut into eighths, preferably stale (spread out to dry overnight), roasted tomatillo salsa, kosher salt and fresh ground black pepper, crumbled queso fresco *** or a mild feta, onion, separated into rings, mexican crema , creme fraiche or sour cream, chopped fresh cilantro leaves, for garnish

olive oil, divided, tomatillos, husked, rinsed, fresh poblano chiles , childes halved lengthwise, cored, seeded, unpleeled garlic cloves, coarsely chopped fresh cilantro, plus additional (to garnish ), chopped green onion, chopped red onions , plus thinly sliced red onion rounds (to garnish), uncooked medium shrimp, peeled, deveined (about 1 1/2 lb), ground cumin, corn tortillas , 6-inch-diameter, crumbled cotija cheese or 12 oz crumbled feta cheese, divided

red onion, thinly sliced, red wine vinegar, olive oil, ancho chile powder, dried oregano, ground cumin, lightly packed fresh cilantro leaves, chopped , plus more for garnish, jalapeno, stemmed and chopped, flaky white fish (such as mahi mahi or cod), cut into 4 pieces, salt, fresh corn tortillas, mexican crema, homemade or store-bought, fresh tomato salsa, limes, cut into quarters

salsa, fresh tomatillos, fresh serrano chiles, garlic cloves, unpeeled, onion, coarsely chopped, olive oil , as needed, salt and freshly ground black pepper, fresh cilantro leaves, chicken broth or more as needed, chilaquiles, vegetable oil, corn tortillas , cut into eighths, preferably stale (spread out to dry overnight), roasted tomatillo salsa, kosher salt and fresh ground black pepper, crumbled queso fresco, onion, separated into rings, mexican crema , creme fraiche or sour cream, chopped fresh cilantro leaves, for garnish

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

roasted tomato and three chile salsa, mexican crema * or regular sour cream, salt, romaine lettuce, flank steak, thick onion slices, olive oil, salt, freshly ground black pepper, chopped cilantro, toasted pepitas (pumpkin seeds)

butter, garlic, minced, raw shrimp, peeled, deveined, tail off and chopped to 1/2-inch pieces, kosher salt and freshly ground black pepper, guajillo salsa , recipe follows, vegetable oil, for frying, corn tortillas, shredded oaxaca cheese (or dry mozzarella), mexican crema or softened sour cream, for serving, optional, guajillo chiles, stemmed, seeded and deveined, garlic, peeled, white onion, peeled, vine ripened tomato , boiled 30 seconds, peeled and seeded, salt and freshly ground black pepper, vegetable oil, bay leaf

heavy cream, buttermilk, chopped onion, minced garlic, vegetable or olive oil, lime juice, ground cumin, fresh cilantro leaves, dried mexican oregano, crumbled, salt, flank steak (or skirt steak), trimmed of surface fat and silver skin, thinly sliced against the grain, roasted tomato salsa , for serving, recipe follows, soft hoagie rolls , such as potato rolls, brioche, or cuban rolls, avocado, thinly sliced, tomato, thinly sliced, sliced jalapenos , to taste, mayonnaise , for bread, to taste, cilantro leaves , for garnishing, lime wedges, for serving, beefsteak tomatoes, halved and rubbed with vegetable oil, yellow onion, cut in 1/2, rubbed with olive oil, garlic cloves, serrano chiles, stems removed, rubbed with olive oil, olive oil, lime juice, salt, freshly ground black pepper

pork shoulder, cut in 1/2 inch cubes, lightly seasoned with kosher salt and pepper, vegetable oil or lard, dice yellow onion, dice fresh poblanos, minced garlic, peeled and small diced yucca, quartered tomatillos, orange juice, dark mexican beer (negro modelo), cumin seed, toasted and ground, chopped fresh cilantro, crema, for garnish, tomato salsa, for garnish, seasoned corn tortilla shards, for garnish, cilantro sprigs, for garnish

dozen 6-inch corn tortillas, best quality or 1 dozen homemade corn tortilla, vegetable oil, gourmet monterey jack cheese, grated, gourmet sharp white cheddar cheese, grated, creme fraiche (not canned ) or 1/2 cup mexican crema (not canned), tomatillo, husked, rinsed and stems removed, garlic cloves, peeled, serrano chilies or 1 milder chile, such as anaheim, white onion, coarsely chopped, fresh stock, fresh lime juice, salt, fresh cilantro, lime slice

olive oil, divided, tomatillos, fresh poblano chiles, unpeeled garlic cloves, coarsely chopped fresh cilantro, plus additional (to garnish ), chopped green onion, chopped red onions , plus thinly sliced red onion rounds (to garnish), uncooked medium shrimp, peeled, deveined (about 1 1/2 lb), chopped fresh oregano, ground cumin, diameter corn tortillas, feta cheese

dried ancho, new mexico , or california chiles (see quick tip below), tequila, fresh lemon juice, garlic cloves, peeled, olive oil, dried oregano, salt, divided, pork shoulder (butt), fat trimmed, grain white rice, canned tomato sauce, pinto or red beans, in.) or 6 regular-size (10 in.) flour tortillas, store-bought or homemade guacamole, crema (mexican cultured cream; see quick tip below) or sour cream, crumbled cotija cheese (also called queso anejo; see quick tip below) or shredded jack cheese, chopped cilantro, classic salsa fresca or store-bought red salsa, divided

dried black beans, washed and picked over, water, olive oil or 4 tbsp unsalted butter, onions, diced, garlic cloves, minced or pureed, jalapeno chile, stemmed, seeded, if desired and finely chopped, salt, vegetable stock, salsa fresca for garnish, recipe to follow, crema, recipe to follow, creme fraiche or sour cream, for garnish, ground cumin, ripe tomatoes, cored, seeded, and finely diced, red onion, minced, jalapeno chiles, stemmed, seeded, if desired and minced, cilantro, leaves only, chopped, lime juice, salt, freshly ground pepper, heavy cream, buttermilk

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

refried black beans or good quality canned refried beans, chipotles salsa , recipe follows, tortilla chips, crema , creme fraiche or sour cream, grated anejo cheese, dried chipotle chiles , about 25 - 30, or 3 cups canned chipotle chiles, stemmed, ripe italian roma tomatoes, cored, garlic cloves, peeled, water, salt, freshly ground black pepper