Here’s the Enchiladas Verdes con Chile Pasado recipe we served to our friends in Italy. Serve with refried beans and guacamole.
Smoked Oysters with Ancho Chile Sauce
This is a smoked oysters recipe that requires hot smoke and a lot of it for a short period of time. Instead of 200 degree smoke, try for about 400 degrees.
Machaca Sierra Madre
The word “machaca” derives from the verb machacar, to pound or crush, and that description of this meat dish is apt. Serve the meat wrapped in a flour tortilla.
Salsa Criolla (Creole Barbecue Sauce)
There are many variations on this Creole barbecue sauce from Argentina, but this is my favorite. It is served with grilled, roasted, or barbecued meats and seafood.
Seafood Stuffed Chiles Rellenos
Although this chiles rellenos recipe calls for a mixture of seafood, a single ingredient such as shrimp works just as well.
Drunken Seafood, Creole-Style
Red Stripe beer is the magical ingredient in this ship-shape drunken seafood dish from St. Vincent. Make sure you buy extra beer for the cook.
Sweet Pepper Consommé Recipe
This vegetarian consommé can be substituted for vegetable stock in any recipe. The flavor of peppers dominates this powerful, spiced up broth.
