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Cuisine - Mexican
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.

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As you know, avocados quickly turn brown after they're cut, so guacamole starts to look pretty yucky if you make it too far in advance. The best way to prepare and serve this traditional Mexican appetizer is to let your guests watch you grind up the ingredients in the molcajete, then let them start dipping right away.
This is not a lasagne to be taken lightly as it has with the robust flavor of habaneros and black olives--a real taste combination. As you bite into this luscious layered delight, you are temporarily lulled into the garlic-infused sauce when all of a sudden, the habanero layer hits your mouth and then it melds with the taste of the tomato and the vegetables. This recipe requires 3 days of prior preparation--marinating the olives and peppers, and then some steaming and shuffling on the day of preparation. But, making good lasagne has never been easy, or neat. Note: This recipe requires advanced preparation.
This recipe has a double hit of habanero both in the oil and in the mustard. For a milder version, cut down the marinating time and/or use unflavored olive oil.

This recipe, along with other sizzling holiday snacks, can be found in the article

Sizzling Snacks for Holiday Entertaining by Dave DeWitt

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Tortas are sandwiches and they are made with Mexican bolillo rolls. Similar to crusty French rolls, they are the most popular bread in Mexico after tortillas. Surprisingly, ham and cheese is a common torta combination although almost anything can be used as a filling, including beans. I’ve taken some liberties with the mayonnaise by adding chipotles, but it tastes so good with any number of fillings, I had to include it.
This taco recipe from Chris Way has a nice bite.

These pickled jicama sticks are easy to prepare and the basic recipe can be used for a variety of tender cooked vegetables such as green beans, carrots, and asparagus. They can be eaten as early as 24 hours after marinating, and they will keep for up to 3 weeks in the refrigerator.

NOTE: This recipe requires advance preparation.

These tortillas are delicious and spicy and can be served alone, stuffed with cheese and rolled, or used as a wrapper for you favorite filling. To make ordinary flour tortillas, simply omit the chile.
This non-traditional margarita is a favorite with chilheads at Hot Luck 
dinners.
 

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