© 2012 REMCooks.com
Chile Relleno en Nogada is a classic, traditional Mexican dish. It is a roasted poblano pepper stuffed with a picadillo made of pork, nuts, fruits and veggies covered with a creamy walnut sauce and sprinkled with pomegranates and parsley. Kinda Pretty isn’t it? Tasty, too. Continue reading
© 2013 REMCooks.com
If you haven’t noticed, we like Mexican food and chiles. Baby Lady is from El Paso, so she grew up with it. I spent time in Mexico as a young boy and loved the food. Also, Mexican food was always available in Texas. Much of it, however, was Tex-Mex. This relleno is more of a traditional Mexican dish and it is delicious. Continue reading
© 2012 REMCooks.com
Baby Lady has been inquiring, repeatedly, when I was going to post this meal. You see, these are Baby Lady’s Crispy Green Enchiladas. I call them taquitos but as she pointedly reminded me she made it so she can call it whatever she wants. Somedays… Continue reading
© 2012 REMCooks.com
It’s still cold in DFW so we’re still doing soups. We also need to lose the weight we gained during the Holidays. 
So, we roasted 3 chickens, obtained 5.5 lbs of shredded chicken meat, took the carcasses and made 7 qts of rich chicken stock. When you do that you know there is some soup in there somewhere. With that much chicken meat and stock you can make a wonderful variety of soups, starting with your standard comfort food – Chicken Noodle Soup. Today, however, it was time for a good old stick to your bones mexican soup, Tortilla Soup (Sopa Aztea de Tortilla) that is. Continue reading
© 2012 REMCooks.com
This dish always reminds me of Christmas. I mean, look at it. It’s all red and green, full of Christmas colors. It’s also incredibly tasty. Continue reading
© 2012 REMCooks.com
I know, I know. It’s another chile post. I can’t help myself. Right now, it’s chile season. The fresh chiles season has come to an end (I bought my last 10 lbs last week) and now you are seeing all of the beautifully, fresh, dried chiles. It’s just too much for a chilehead like myself to resist. This dish, however, is unlike any chile dish you have ever seen and it is sooooo goooood, to boot! You owe it to yourself to check it out. Continue reading
© 2012 REMCooks.com
OK, this is a multi-post Monday. Although this post has chiles, it’s kinda in line with Saturday Breakfast: Fried Eggs atop Sautéed Mushrooms and Onions on Sourdough Toast Finished with Bourbon Sauce because it concerns itself with leftovers. This recipe is for those of you who try the Red Chile Braised Pork Tacos. It’s a killer recipe that everyone will like but the amount of chile paste remaining is roughly 1 to 1-1/2 cups. That is a lot of leftover chile paste. It took some work to make and it’s simply too good to throw away. So, what do you do with this wonderful chile paste? You make enchiladas, that’s what. Continue reading
