Whether you’re cooking over.
(note: most of this salt will be drained off after rice is boiled).(10 1/2 ounces total), husks removed and halved through the core.
can pinto beans.crema or sour cream thinned out with water to heavy cream consistency.Thinly shredded green cabbage.
Prepare the Costillas en Salsa Roja.Halve onion lengthwise; reserve one half for another use.
Slice remaining half lengthwise into two wedges; set aside.
In a large skillet, toast guajillo and arbol chiles over medium-high heat, turning occasionally, until fragrant and pliable, 2 to 3 minutes.Garam masala, for sprinkling.
In a food processor, chop the onions.Add the garlic and ginger and process until they are finely chopped..
In a medium, enameled cast-iron casserole, heat the vegetable oil.Add the coriander, cumin, cayenne, cinnamon, cloves and cardamom and cook over low heat until fragrant, about 1 minute.
(Editor: High-End Calendars)