Mexico: One Plate at a Time with Rick Bayless Recipes




Mexico: One Plate at a Time with Rick Bayless - Pork Picadillo-Stuffed Chiles)

Mexico: One Plate at a Time with Rick Bayless - Pork Picadillo-Stuffed Chiles

Stuff each well drained chile with about 1/2 cup of cool pork filling, then slightly overlap the two sides of the incision and pin them back together with a skewer or 2 toothpicks.  For the greatest ease in battering and frying, flatten the chiles slightly, place on a parchment-lined baking sheet and freeze for about 1 hour to firm.

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Mexico: One Plate at a Time with Rick Bayless - Chipotle-Roasted Tomatillo Salsa)

Mexico: One Plate at a Time with Rick Bayless - Chipotle-Roasted Tomatillo Salsa

Spread the onion and garlic on another baking sheet, slide into the oven and roast for about 15 minutes, stirring every few minutes until the onions are golden—they’ll look a little wilted with a touch of char on some of the edges.  The garlic should feel soft and be browned in spots. Cool.

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Mexico: One Plate at a Time with Rick Bayless - Guajillo Chilaquiles)

Mexico: One Plate at a Time with Rick Bayless - Guajillo Chilaquiles

Toast the chile pieces a few at a time in a dry heavy skillet or on a griddle heated over medium, pressing them flat against the hot surface with a metal spatula until they are aromatic, about 19 seconds per side. In a bowl, rehydrate the chiles for 20 minutes in hot tap water to cover; place a small place on the top to keep the chiles submerged.

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Mexico: One Plate at a Time with Rick Bayless - Chillied Peanuts and Pumpkin Seeds)

Mexico: One Plate at a Time with Rick Bayless - Chillied Peanuts and Pumpkin Seeds

In a medium bowl, toss the peanuts with the lime juice until all have been moistened. Sprinkle evenly with chile, then toss until the chile evenly coats the nuts.

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