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The Acid Treatment: Escabeches and Ceviches
ESCABECHES AND CEVICHES by Zarela Martínez for the Los Angeles Times June 27, 1996 The first time I ate escabeche is engraved forever in my mind. I was 8 and visiting my grandmother at Santa Anita, her ranch in the... (Continue reading)
Hashed Chicken or Pork (Tinga de Pollo)
This is a great way to use leftover roast pork but also beef or chicken. If you have no suitable leftovers, it is worth roasting or braising a piece of meat just for this purpose. I like to... (Continue reading)
Chipotle Spice Powder
Written on 13 May, 2010 at 2:31 in Mexican Basics, Recipes |
Chipotle Spice Powder 10 – 12 dried chipotle or morita chiles 1 teaspoon coriander seeds 1 teaspoon cumin seeds ½ teaspoon black peppercorns 1 teaspoon Mexican oregano Preheat oven to 300˚F Wipe the chiles clean with a damp paper towel. ... (Continue reading)
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