Marc Jacobs (he/him)Cooking costillas de puerco in Ancho Chile sauce, but I do not have the right chiles. These are gonna be with “whatever chiles are in the pantry” sauce.
#AmCooking
Made keema with carne picada para tacos, which translates to minced meat for tacos. It is precut meat from the local Mexican butcher, with a much better texture than ground beef.
Not pre-seasoned.
Will definitely do this again.
#AmCooking
⠵⠻⠷⠕⠭ 🍥🍉⚪🌹Ended up with an extra 2lb of "use tonight" ground beef from Dashmart I guess b/c they wanted to be rid of it so trying these stuffed peppers I've heard about round these parts. Had extra stuffing guess it can be pasta topping later? #AmCooking
Making soy milk, batch 2.
Still just making it simply, as soybeans & water.
Thank you @[email protected] for having me investigate this.
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Made chili oil with Chile Nuevo Mexico & Chile Negro. The color is gorgeously dark. But the spice level is … not much.
Time to make batch 2 with something spicier.
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Liana BrooksI'm looking for delicious spring recipes to add to our family's April dinner menu.
What do you love eating this time of year?
Homemade guacamole with homemade chili oil (la yu). The chili oil was made with chipotle peppers, so this is more on the Mexican side of fusion cooking.
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Made (pseudo) hummus with Peruvian beans instead of chickpeas. Technically, this is not hummus because hummus = chickpeas in Arabic.
Yeah, whatever.
It’s mashed & blended frijoles peruanos with tahini, garlic & oil.
Had not considered but there is a LOT of it.
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I'm looking at an Australian recipe card from the grocery store that lists "All-American Spice Blend" as an ingredient and I am both fascinated and terrified.
What is an "All-American Spice Blend"?