by admin | May 27, 2019 | Recipes, Sauces
This is probably the most versatile version of the red chile sauces. It also shows two important techniques. To develop the flavor of the dried chiles while softening them and taking away any bitterness, they are washed, quickly heated on a griddle, and soaked in hot...
by admin | Jun 30, 2014 | Delitefully Mexican, Main Dishes, Recipes
Scallops in Chile-Garlic Sauce (Callos de hacha al ajillo) I first tasted this dish with shrimp at the Mexico City outpost of the Veracruz restaurant, Pardiños, where they use powdered chicken base instead of salt. I normally would too but did not have any on hand...