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Continue reading ‘Red Chile Chicken and Rice with Black Beans’
Archive for the 'Rick Bayless' 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.
Texas Chili
Published November 21, 2010 Beef , Main Course , Make-ahead , Pork , Rick Bayless , Soups and Stews Closed
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This is a pretty classic chili recipe – no beans, no noodles, etc – just well-seasoned, slow-cooked pork and beef. You could easily add cooked (or canned) beans along with the masa harina in the last few minutes of simmering.
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?
Julio's Delicatessen 