|La Parilla: The Mexican Grill|
|by Reed Hearon|
From the tropical coast of Quintana Roo to the rugged countryside of northern Mexico, the grill, la parilla, defines the essence of Mexican cooking.
1 - 10 of 35 for las palmas chili
Result Page: 1
Brown the hamburger, ... and oregano. Add chili powder, salt, enchilada ... stirring constantly. Simmer on low for 1/2 hour, uncovered. Garlic salt to taste.
Cook feet and ... 45 minutes. Add hominy and chili sauce. Sprinkle menudo mix and oregano. Cook for 30 minutes more. Serve with lemon, onion, and oregano.
Drain all soup ... and then add Las Palmas to beans. Cook ... of the little bag of chili pepper. Combine all ingredients and let simmer for about 1 hour.
Simmer beef, pepper ... Gradually add red chili sauce and stir ... broth. Let simmer 15 minutes. Add drained meat; simmer 30 minutes more; salt to taste.
In a large ... oil. Add the chili sauce slowly so ... keep steaming for about 45 minutes to 1 hour. Turn off and let set about 10 minutes. Remove and serve.
Fry meat and ... Brown flour and chili powder for about ... in medium oven (325-350 degrees) until cheese melts, about 15-20 minutes. Makes 22 enchiladas.
Cut tortillas into ... set. Add red chili sauce, 1 cup ... chili. Simmer, uncovered, for 15 minutes. Serve and top with remaining cheese. Makes 4 servings.
Grate cheese; chop ... mixture is left. Put over top of enchiladas. Mix bouillon and chili sauce, and pour over enchiladas. Bake at 350 degrees for 30 minutes.
Cut and clean ... of all add chili sauce and hominy. ... green onion or chili peppers on table to add if desired lemon. Serve with warm flour tortillas.
In large skillet, fry tortilla triangles (a few at a time) until they are crisp and golden. Take out of the skillet and place in plate lined with ...
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