How to use Mexican dried chiles part two: the flavors of chiles | Chef Rick Bayless
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How to use Mexican dried chiles part two: the flavors of chiles | Ch…
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FacebookChef Rick Bayless
459K views · 9.7K reactions | The five basic steps to using dried chiles! Looking to try out your new skills? See if you can really make those chile flavors pop in my Beans and Greens Taco recipe! https://www.rickbayless.com/recipe/greens-and-beans-with-red-chile-and-fresh-cheese/ | Chef Rick Bayless | Facebook
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459K views · 9.7K reactions | The five basic steps to using dried chil…
337.2K views3 weeks ago
FacebookChef Rick Bayless
11 Dried Mexican Chiles to Know and Love, and How to Use Them
11 Dried Mexican Chiles to Know and Love, and How to Use Them
Sep 30, 2019
saveur.com
116K views · 165 reactions | Have you ever roasted your own chiles?! ️ Roasting allows you to easily remove the outer skin and get a perfectly tender flesh inside. Take Byron Talbott's Breakfast Tacos class on the #FoodNetworkKitchen app for more tips: https://food-network.app.link/vZBq48cgG5. | Food Network Kitchen | Facebook
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116K views · 165 reactions | Have you ever roasted your own chiles?…
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FacebookFood Network Kitchen
Prt 3 Toasting dried peppers for Tamale
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Prt 3 Toasting dried peppers for Tamale
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YouTubeMaggie Chmiel Lifestyles
A comal is one of the most basic and most useful tools in a Mexican kitchen. It’s a flat pan used for dry cooking: reheating tortillas, charring tomatoes and chiles, toasting dried chiles, nuts, seeds, and spices. You don’t need one to cook Mexican food, but if you cook tortillas often, it makes life a lot easier. People ask all the time: • Do I need a comal? • Can I use a skillet instead? • What’s the best material? Here’s the honest answer: any flat surface works. A skillet or griddle is fine.
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A comal is one of the most basic and most useful tools in a Mexica…
1 week ago
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