The beauty of this recipe is that it’s adaptable to pretty ... some chopped cilantro, maybe hot sauce and a lime wedge — and ...

Add chiles and stir to coat with hot grease. Sear the chiles, but don't burn them. Keep stirring until you smell everything toasting. When you can smell a deep scent coming from your pot ...

Some of the most common chilli varieties are: Poblano - mildly hot, dried chilli used in the Mexican mole poblano sauce Mulato Isleño ... prepare according to the recipe. It's very important ...

Heat 2 tablespoons of the corn oil in a separate pan and fry the plantain (or banana). Add the raisins (or currants), onions and garlic and fry until soft and sweet. Tip into a food processer with ...

To make the sauce, char the poblanos and jalapeno over a flame. Once cooled, seed the poblano and chop the peppers. Add them to a food processor with the rest of the ingredients and puree until ...

Add lobster base and heavy cream, and simmer for 3 minutes. Salt to taste. Salt & Pepper filets. Mark on grill, and finish in a pre-heated oven at 350 degrees for 7 minutes. Top salmon with Poblano ...

Poblano mac & cheese is “a gourmet spin on the classic macaroni and cheese, this flavorful dish is warm and inviting, and offers a level of familiarity to most, making it an excellent option to serve ...

classic mole poblano is a dark sienna-coloured sauce, with intriguingly savoury and sweet flavours, redolent of the dried chilli, fruits, nuts, spices and chocolate within it. This recipe serves ...