Grape seed oil
Chile powder Dried epazote or oregano Black pepper 1 larger jar roasted red pepper A few pickled jalapenos and some brine 1 box low sodium chicken broth 8-10 left-over cooked corn tortillas 1 cup frozen corn 1 box no-salt black beans 1 can hominy Cotija cheese and more jalapenos for serving Heat oil in pot; add spices and herbs. Blend red peppers and jalapeno pickles in food processor. Add mixture to pot with chicken broth. Cook about ten minutes. Crunch up tortillas and add to pot. Simmer for about 15 minutes. Remove from heat. Let sit until almost ready to serve. Then return to heat and add corn, black beans and hominy. Add water if needed. Cook until heated through. Serve with cotija and extra pickled jalapenos.
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Hi, I'm KathleenI started dabbling in cooking as a teenager. I've learned a lot over the years. Just ask my family about the "cheese ball" aka supposed to be fondue incident. At this point, cooking is relaxing to me. I also enjoy coming up with mashup recipes. Archives
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