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Winner: Gregory (Chilled Guava Soup with Bay Scallops, Habanero & Roasted Guava; Pork & Poblano Stew with Tomatillos) Eliminated: Doug (Tortilla Español with Escamoles & Escamol Aioli; Smoked Queso Fresco with Spiced Honey, Squash Chips & Charred Pickles)
Roasted Tomato Soup. 3 ½ pounds ripe tomatoes (any small- to medium-sized tomatoes will do) 3 tablespoons olive oil, divided. Fine salt and freshly cracked black pepper.
Black Bean and Chile Soup. This easy, dump-and-go soup is filled with beans, veggies, and even includes a homemade tomato and tomatillo salsa for serving. Get the recipe for Black Bean and Chile Soup.
Put the roasted tomatillos, chiles, and garlic in the blender jar with the water and salt and blend until smooth (the tomatillo seeds will still be visible). Season to taste with additional salt. This salsa keeps in the refrigerator for up to five days. Recipe courtesy of Truly Mexican by Roberto Santibanez/Wiley, 2011.
Roasted Poblano and Corn Guacamole. Photo: Liz Andrew/Styling: Erin McDowell. Time Commitment: ... It's a soul-warming soup with all the magical healing powers of chicken noodle (and ten times the ...
Mole (Spanish:; from Nahuatl mōlli, Nahuatl:), meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine.In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer ...
Caldillo – a thin, green or red chile stew or soup of meat (usually beef, often pork or a mixture), potatoes, and chiles. Sometimes called caldito, especially as a side dish. Both terms are diminutive forms of the Spanish word, caldo, for soup. [46] Capirotada – a bread-pudding dessert, traditionally made during Lent festivities.
Roast chiles and make rajas: Roast chiles on their sides on racks of gas burners (or see cooks’ note, below) on high, turning with tongs, until skins are blackened all over, about 10 minutes. Immediately transfer to a bowl and let stand, covered tightly, 10 minutes. When chiles are cool enough to handle, peel or rub off skin.