168 with warm corn salsa Recipes

vegetable oil, chopped onion, chopped green bell pepper, chopped celery, all-purpose flour, vegetable broth, salt, paprika, bay leaf, milk, warm milk, frozen corn kernels, salsa, cream cheese, diced, diced tomatoes with green chile peppers, drained

masa harina (about 2 1/2 oz), salt, ancho or chipotle chile powder, warm water, butter, melted, chopped cooked shrimp (about 4 oz), fresh or frozen corn kernels, thawed, fresh salsa verde, drained, chopped celery, chopped green onions, reduced-fat mayonnaise

fresh or frozen corn, thawed, onion, chopped, green pepper, sliced, canola oil, garlic cloves, minced, chili powder, ground cumin, black beans, rinsed and drained, cooked brown rice, flour tortillas (8 inches), warmed, shredded reduced-fat cheddar cheese, reduced-fat plain yogurt, green onions, sliced, salsa

corn tortillas, mexican blend cheese, extra virgin olive oil, divided, garlic cloves, minced, white onions, jalapeno, seeded and minced, black beans, drained but not rinsed, ground cumin, tomato paste, coarse salt, tomatillos, husked and halved, garlic cloves, minced, vegetable stock, avocado, chopped fresh oregano leaves (optional)

rotisserie chicken, cut up, salsa, frozen corn, thawed, barbecue sauce, ground cumin, butter, melted, flour tortillas (10 inches), salsa con queso dip, warmed, shredded mexican cheese blend, crushed nacho-flavored tortilla chips, sour cream

vegetable oil, onion, chopped, garlic, minced, cumin, cayenne pepper, green bell peppers, chopped, jalapeno peppers, seeded and diced, boneless skinless chicken breast halves, cut into 1 inch pieces, prepared chunky salsa, grated cheddar cheese, grated monterey jack cheese, sour cream, spring onion, sliced thin (optional), warm corn tortillas or nacho corn chips

extra-virgin olive oil, divided, fresh corn kernels, sea salt & fresh ground pepper, to taste, red bell pepper, cored, seeded and cut into 1/4-inch dice, green onions, white and light green parts only, thinly sliced, canned chipotle chili, seeded, if desired and minced, cilantro, chopped, red wine vinegar, all-purpose flour, ground cumin, salt, fresh ground black pepper, quinoa, poppy seed, sesame seeds, all-purpose flour , for dusting, avocado, ripe firm fresh seeded, peeled and cut into 1-inch slices (see note in description), salt , to taste, vegetable oil, for frying, corn tortillas, warmed, leaves romaine lettuce , torn in half, corn salsa (recipe below ), cilantro, for garnish

tomato , roasted peeled and seeded, poblano chiles , roasted peeled and seeded-sliced thin, shredded cooked beef or 2 cups cooked pork or 2 cups cooked chicken, seasoned, chicken broth, farmer cheese or 2 cups monterey jack cheese or 2 cups queso fresco, if you can find it, masa harina, mixed with, very warm tap water, lard or 2 tbsp shortening, salt, flour, baking powder, vegetable oil, shredded lettuce, corn salsa, bean salsa

grape tomatoes, quartered, mango, peeled and chopped, kiwifruit, peeled and chopped, green onions, thinly sliced, chopped red onion, jalapeno pepper, seeded and chopped, lime juice, lean ground turkey, ground turmeric, ground cumin, olive oil, garlic cloves, minced, burgundy wine or reduced-sodium beef broth, salsa, frozen corn, thawed, black beans, rinsed and drained, whole wheat tortilla (8 inches), warmed, shredded reduced-fat cheddar cheese

dried mild new mexico chiles, divided, cumin seeds, dried oregano, garlic cloves, cider vinegar, sugar, salt, ground red pepper, pork tenderloins, sour cream, cucumber-radish salsa, corn or flour tortillas, warmed, garnishes: lime wedges, fresh cilantro

halibut, ancho chile powder, kosher salt and freshly ground black pepper, olive oil, juice of 1/2 lime, head napa or white cabbage, shredded, barely chopped fresh cilantro, kosher salt and freshly ground black pepper, white or yellow corn tortillas, warmed on the grill, vera cruz salsa , for serving, recipe follows, tomatoes, cored and halved, jalapenos, stems removed, canola oil, for grilling, kosher salt and freshly ground black pepper, red onion, finely diced, manzanilla olives, pitted and halved, capers, drained, extra-virgin spanish olive oil, red wine vinegar, chopped fresh cilantro, dried mexican oregano, juice of 1/2 lime

water, guajillos, stemmed and seeded, anchos, stemmed and seeded, chile de arbols, stemmed and seeded, tomatillos, husked, white onion, peeled and quartered, garlic cloves, roasted peanuts, water, thyme, oregano, white onion, quartered, garlic, boneless pork butt diced into 1/2-inch pieces, lard, warm corn tortillas , as an accompaniment, sliced radishes , as an accompaniment, shredded lettuce , as an accompaniment

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.

salsa, radishes, red onion, diced, avocado, diced, jalapeno pepper, seeded and minced, chopped fresh cilantro, lime juice, salt, brown sugar, olive oil, salt, ground cumin, ground red pepper, pork tenderloin, cut into 1-inch cubes, fajita-size corn or flour tortillas, warmed

masa harina (corn tortilla flour, 4 1/2 oz), warm water, garlic clove, minced, serrano chile with seeds, minced (or to taste), white onion, minced (divided ), lard or 4 tbsp vegetable oil, divided, huitlacoche or 2 (7 1/2 oz) cans , coarsely chopped, queso fresco or 1 cup ricotta salata, crumbled, salsa verde , cruda about 1/2 cup (store bought, tomatillo salsa fresca or your own recipe)

bell peppers each cut into 8 pieces, garlic thinly sliced, olive oil, kosher salt and pepper, onion chopped, ground beef chuck, frozen corn, ground ancho chili powder or standard chili powder, corn tortillas warmed, avocado cut up, grated cheese, salsa, fresh cilantro, lime wedges

halibut, cooked, salsa, taco seasoning, cumin, lime , juice of, tortilla, warmed (corn or flour), lettuce, shredded, salsa (for topping ), cheese, grated (cheddar or jack), tomato, diced (optional), onion, diced (optional), avocado, diced (optional), black olives, sliced (optional), sour cream (optional)

all-purpose flour, cornmeal, onion powder, chili powder (try ancho or chipotle), salt and pepper, fish fillets, rinsed, patted dry and cut into 8 strips, vegetable oil, corn tortillas, warmed, avocado, peeled, pitted, and diced, fresh pico de gallo , salsa verde or 1/2 cup picante sauce, lime, cut into 8 wedges