Search results
Results From The WOW.Com Content Network
It is also served in central Mexico as a filling in gorditas and tacos after it has been pan-fried with fresh onions and jalapeño peppers. This sausage is called morcilla in the Yucatán Peninsula, and it is almost always served along with other sausages (buche) [2] and a mix of pickled onion, cilantro, and spices. [3] [4]
Donut sai krok is the Thai name for a sausage filled savoury donut in the shape of a log. [79] Hot dog sausages also feature as an ingredient, together with onion, celery or coriander (cilantro) leaves, lime juice, fish sauce and chili peppers, for a Thai salad called yam hot dok. Another dish that uses hot dogs is called khanom Tokiao (lit ...
Salsa verde is made with cooked tomatillos and is served as a dip or sauce for chilaquiles, enchiladas, and other dishes. Chiltomate is a widely used base sauce made of tomatoes and chiles. The type of pepper used for chiltomate varies by region, with fresh green chiles being more common than habanero in Chiapas . [ 9 ]
For premium support please call: 800-290-4726 more ways to reach us
Manchester sausage – prepared using pork, white pepper, mace, nutmeg, ginger, sage and cloves [32] Marylebone sausage – a traditional London butchers sausage made with mace, ginger and sage [ 33 ]
Salsa verde (lit. ' green sauce ') is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers. The tomatillo-based Mexican salsa verde dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, and is distinct from the various medieval European parsley-based green sauces.
Add the broth, kidney beans, chickpeas, and salsa to a large pot and bring to a boil. Let simmer for 10 minutes. Add in the salt, cumin, and chili powder.
Ground beef or chicken can be added to the filling. The stack is often topped (montada) with a fried egg. Shredded lettuce and black olive slices may be added as a garnish. [23] Enchiladas verdes are sauced with salsa verde and typically made with white corn tortillas, filled with poached chicken breasts and topped with queso fresco. [24]