 |
| Gorgeous Braising Sauce of New Mexico Chiles |
Saturday night offered another great gathering of the most regular Roediger House regulars for hanging out and watching a new favorite streaming series. So of course there also needed to be some grub to serve at dinnertime, and I thought we might be ready for a second go of carne adovada (I'd first made it back in August.) Two sort of similar sides were offered up as well: Mexican street corn salad with black beans, and Mexican coleslaw. It was rather a festive feast and that was some damned fine pork.
"Braised New Mexico-Style Pork in Red Chile Sauce (Carne Adovada)," by Annie Petito. In Cook's Illustrated, Number 154 (September/October 2018), p. 6-7.
"Mexican Street Corn Salad," by Joanna Cismaru. From JoCooks.com. [Published 04 May 2017]
Guidance for air roasting corn from "An Air Fryer Makes Eating Vegetables Easier and More Delicious," by Annaliese Griffin on Quartzy.com. [Published 10 January 2019]
"Mexican Coleslaw," from Christin Mahrlig of SpicySouthernKitchen.com. [Published 08 August 2017]
"Taco Seasoning I," from Bill Echols on AllRecipes.com.
No comments:
Post a Comment