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Here is a recipe for unleavened corn tortillas with chile powder added. For a leavened version, see the recipe for Sonoran Enchiladas. The yield will vary as to the size that they are rolled out, but a 7-inch diameter is standard. Feel free to use blue corn masa harina to make the slightly coarser blue corn tortillas.
Any kind of fruit or berries works beautifully in this tasty, easy recipe. Out of season, we use frozen mulberries and the flavor and texture is identical to the fresh berries.
Garlic lovers, rejoice! Here is a perfect, garlicky accompaniment to the roasted turkey. And it’s so simple to prepare.
Use over Avocado and Ancho Chile Cheesecake, and garnish with chopped tarragon.
This soup started as a seafood sauce for enchiladas, but the staff at the Mountain Road Cafe couldn’t keep their spoons out of it, so W.C. turned it into a soup. It’s very rich and hearty and can be garnished with fresh cilantro and a squeeze of lime.

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods& Barbecue SuperSite.

This recipe and others can be found in the following article:

 

Flypaper & Foie Gras
A Tale of Two Barbecue Restaurants 

 

By Rick Browne, PH.B. 

  

recipe image
This sauce tops all types of dishes in Mexico and is much lighter and tastier than sour cream. Half and half can be substituted for the cream if you desire an even lighter sauce. Note: This recipe requires advance preparation.
This dressing also goes well with a simple tossed green salad. If you are looking to cut some calories, plain yogurt can be substituted for some of the sour cream. For a crispy salad, prepare the dressing and the cabbage a day in advance. Pack in separate containers, and just before serving, combine the two.
Warning, warning! This is a powerful drink, so under no circumstances should you drink it and then attempt to capture an iguana.
 

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