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Continue reading ‘Red Chile Chicken and Rice with Black Beans’
Archive for the 'Mexican' Category
Red Chile Chicken and Rice with Black Beans
Published June 3, 2012 Chicken , Main Course , Mexican , Rice , Rick Bayless 2 CommentsPork Tinga
Published March 25, 2012 Main Course , Mexican , Pork , Potato , Rick Bayless , Sausage Closed
Roasted Leg of Lamb with Pasilla Red Wine Glaze
Published January 15, 2012 Lamb , Main Course , Mexican , Rick Bayless 1 Comment
Cheese-Stuffed, Bacon-Crusted Shrimp
Published January 15, 2012 Appetizer , Bacon , Mexican , Rick Bayless 1 Comment
Lacquered Chicken with Red Mole
Published September 19, 2011 Chicken , Main Course , Mexican , Rick Bayless 22 Comments
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As mole recipes go, this one is as easy as it gets. That said, it’s still a fair amount of work. All of that work can be done a day or two in advance, making it a great option for entertaining. Continue reading ‘Lacquered Chicken with Red Mole’
Click here for a PDF of this recipe without photos.
This dessert is also known as pastel imposible – impossible cake. As you can see below, the cake batter and the flan switch places in the oven. My oldest daughter requested this as the birthday cake for her 9th birthday party, capping an all-Rick-Bayless menu of tequila-infused queso fundido, guacamole, fajitas made with grilled chicken and chipotle flank steak, fried black beans, chorizo, and Mexican red rice – all made using Rick Bayless recipes.
Tamales, Two Ways
Published October 10, 2010 Chicken , Main Course , Make-ahead , Mexican , Pork , Rick Bayless Closed
Click here for a PDF of the recipe for Green Chile Chicken Tamales.
Click here for a PDF of the recipe for Red Chile Pork Tamales.
This weekend, I wanted to make a big batch of tamales to entertain a large group (and as an excuse to use the new tamalera I just bought). There are two common wrappers for tamales – dried corn husks and banana leaves. Since I was making two different varieties, I used both types of wrapper to make it easy to distinguish between them. A huge pot of steamed tamales – along with a big pot of borracho beans (or charro beans) and some rice – what could be better?
Pozole
Published October 4, 2010 Main Course , Make-ahead , Mexican , Pork , Rick Bayless , Soups and Stews Closed
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Pozole is a stew made primarily from nixtamal and pork. It is served in various parts of Mexico and the American Southwest. Even if you’ve never tasted this dish, you’ll recognize it as distinctly Mexican with dried red chile, tender pork, lime, and Mexican oregano providing most of the flavor. It’s also the perfect thing to serve during a football game on a cool autumn Sunday.
Beer-Braised Shortribs with White Beans and Arbol Chiles
Published September 2, 2010 Beef , Main Course , Make-ahead , Mexican , Rick Bayless 3 Comments
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I love braised beef (both cooking and eating) of just about every variety. I think of most of these preparations as cold-weather dishes, but the flavors of this Rick Bayless recipe seem perfect for summer. You should have no problem finding dried Arbol chiles (either at the grocery store or a Mexican market); I definitely recommend doing so (though I DO NOT recommend eating them).
Continue reading ‘Beer-Braised Shortribs with White Beans and Arbol Chiles’
Julio's Delicatessen 