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by salsa's chief ingredient: chiles — especially those dried ones. mexico counts types of chiles that cooks use fresh, dried, roasted, or smoked. you're unlikely to find that kind of variety in the u.s., but your local supermarket or mexican market, depending on where you live, should have at least
of el pato. if you know you know." a primer on fresh chiles in the mexican kitchen, simpler is better, because chiles are full of natural flavors. fresh chiles are best used for stuffing, pickling, fire-roasting, and making salsa verde, which is softened by tomatillos (fresh, roasted, or boiled), and...
https://www.eater.com/21324179/how-to-cook-with-chiles-homemade-salsa-mexican-dishes