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The chile relleno (Spanish pronunciation: [ˈtʃile reˈʝeno], literally "stuffed chile") [1] is a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".
Rick Bayless (born November 23, 1953) [1] is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series Mexico: One Plate at a Time .
Mexico: One Plate at a Time is a television series starring chef Rick Bayless and, on occasional episodes, his daughter Lanie Bayless. The show is distributed to public television stations by WTTW and American Public Television and also airs on PBS's Create channel, with reruns on ABC's Live Well Network digital subchannel.
I love classic chiles rellenos — I make them a lot in the summer, when poblanos are in season — but the traditional method of dipping them in batter and frying just a couple at a time makes ...
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Authentic Mexican burritos are usually small and thin, with flour tortillas containing only one or two of several ingredients: either some form of meat or fish, potato, rice, beans, asadero cheese, chile rajas, or chile relleno. [25]
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The main flavoring agent is the chili pepper, with varieties such as amarillos, chilhuacles, chilcostles, and costeños, but the most distinctive is the pasilla oaxaqueña chile. [ 1 ] [ 3 ] Characteristic herbs include hoja santa , often used in chicken, pork, and fish dishes as well as mole verde, along with epazote and pitiona . [ 3 ]