Achiote is one of Mexico's most popular ingredients because it gives food an amazing earthy flavor and a spectacular red hue. Smear over fish and grill or rub into pork before braising or roasting. Dilute with vingar or olive oil to create a marinade for just about everything.
A customary breakfast drink in New Mexico; consistency similar to a porridge.
A new twist to a traditional dish. Posole is usually always one of the dishes served for New Years and other winter holidays, but the Blue Corn Posole makes it different with a slightly nuttier taste. Typically served with a myriad of garnishes so each person can customize their bowl of Posole.
Tortillas seem to be an accompaniment to every meal. The Blue Corn flour gives it a different taste. As kids, we would heat them up, smother them in butter and add more salt...no wonder there is a cholesterol problem...
The easiest way is to purchase either our Carne Adovada Dinner that comes with Sopaipilla Mix, or our Carne Adovoda Mix which has all the ingredients except the meat and water. However, here is the traditional way with all the ingredients... note that this recipe uses pork steaks instead of cubed pork. Either way is acceptable, and its a great way to prepare chicken. I always use any of the leftover sauce, after it is cooked, as an addition to mashed potatoes or pour it over eggs... its a terrific flavor.
This is the easy method. This is great with chicken or beef as well if you don’t want to use the pork. Serve it with the Sopaipillas for dessert and you have a fabulous southwestern meal.
If you are in need of a shortcut, try a package of our Santa Fe Chile Seasoning. Great taste and has a recipe on the back for Chuckwagon Chile.
We sell this in a can as well, but here is a way to make it fresh.
Nothing is better than a big dish of Guacamole! Here is a quick recipe, but an even quicker and easier one is to just use a package of our Guacamole Ole! Dip and combine it with some mashed avocados and a squeeze of fresh lime.
Posole is usually always one of the dishes served for New Year's and other winter holidays. In Mexico, where it is spelled pozole, it is typically served with a myriad of garnishes like lettuce, radishes, etc. so each person can customize their bowl.
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