CHILAYO
Make and share this Chilayo recipe from Food.com.
Provided by wnddrrwmnn
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the ribs into a large sauce pan and barely cover with water.
- Add salt and cook, uncovered, over medium heat for 10 minutes.
- Remove any stalks from the dried chiles, slit them open, and scrape out and discard any veins and seeds.
- Put chiles into a saucepan, cover with hot water, and simmer for 5 minutes.
- Remove from heat; let soak 5 minutes.
- Put 1/2 cup of the water in a blender.
- Add garlic and cumin seed; blend thoroughly.
- Add remaining 1/2 cup of water and some of the chilies. Blend well. Gradually add the remaining chilies, blending well after each addition.
- Add the blender ingredients to the meat.
- Cut the tomatillos into quarters, leaving the husks intact, and add to the pan.
- Continue cooking the meat mixture, uncovered, until meat is tender, the sauce is reduced, and the fat floats to the surface; about 45 minutes.
- The sauce will be quite thick and coat the back of a wooden spoon well.
- Serve.
Nutrition Facts : Calories 938.7, Fat 69.8, SaturatedFat 25.3, Cholesterol 274.3, Sodium 255.1, Carbohydrate 7.1, Fiber 2.7, Sugar 1.7, Protein 67.3
CHILAYO (PORK AND CHILE STEW)
This is a simple pork and chile stew, a popular dish in the Mexican state of Colima. It is usually served on top of a bed of plain rice (morisqueta). A curious and unique ingredient is the tomatillos (or tomate verde) that is put into the stew husks and all. The husks give it a very subtle and different flavor. As mentioned above, this is a simple dish but very delicious!
Provided by Alskann
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Put the ribs into a large sauce pan and barely cover with water.
- Add salt to taste, and cook, uncovered, over medium heat for 10 minutes.
- Remove any stalks from the dried chiles, slit them open, and scrape out and discard any veins and seeds.
- Put chiles into a saucepan, cover with hot water, and simmer for 5 minutes.
- Remove from heat; let soak 5 minutes.
- Put 1/2 cup of the water in a blender.
- Add garlic, onion, and cumin seed; blend thoroughly.
- Add remaining 1/2 cup of water and some of the chiles. Blend well. Gradually add the remaining chiles, blending well after each addition.
- Add the blender ingredients to the meat.
- Cut the tomatillos into quarters, leaving the husks intact, and add to the pan.
- Continue cooking the meat mixture, uncovered, until meat is tender, the sauce is reduced, and the fat floats to the surface; about 45 minutes.
- The sauce will be quite thick and coat the back of a wooden spoon well.
- Serve over hot rice.
Nutrition Facts : Calories 673.7, Fat 54.3, SaturatedFat 17.2, Cholesterol 181.8, Sodium 190.7, Carbohydrate 8.4, Fiber 2.9, Sugar 2.3, Protein 36.8
CHILALY
Make and share this Chilaly recipe from Food.com.
Provided by SilentCricket
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a skillet.
- Add the green pepper and onion and cook, stirring, until soft.
- Add the tomatoes and stir over low heat for 5 minutes.
- Add the salt, cayenne pepper, and cheese.
- Cook, stirring constantly, until the cheese melts.
- Combine milk and egg.
- Add to cheese mixture and stir briskly.
- Cook 1 minute more, and spoon over pieces of toast.
Nutrition Facts : Calories 529.1, Fat 23.9, SaturatedFat 12.1, Cholesterol 155.3, Sodium 955.6, Carbohydrate 55, Fiber 2.9, Sugar 3.2, Protein 23
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