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Use this bold Mexican adobo sauce with dried ancho and guajillo chiles, fresh ginger, and cumin for marinating meats, or as a powerful addition to tacos. Prep tip: Clean the dried chiles by wiping them with a damp cloth.
Adapted from Roberto Santibañez
1Combine the ancho and guajillo chiles in a large bowl and add plenty of cold water to cover. Let them soak until soft, about 30 minutes.
2Place the soaked chiles in a blender along with the ginger, cumin, salt, and pepper. Blend until very smooth. Stop the motor a few times to scrape down the sides with a spatula and give things a stir, just to make sure everything’s getting puréed. Don’t be tempted to add liquid—you want the final sauce to be thick.
3Scrape the purée into a small bowl if you plan to use it soon, or into a jar with a tightfitting lid if you want to save it for later. It’ll keep in the fridge for up to 5 days, or in the freezer for 3 months.
When you're cooking turkey, but also doing Friendsgiving - it's worth learning a butchering technique that will save you hours of work in the kitchen. Jocelyn Guest (whole animal butcher) teaches us how to perfectly spatchcock (or butterfly) the bird.
Special thanks to The International Culinary Center
The secret to a gorgeous evenly cooked turkey is trussing. If you want that bird to be the centerpiece at your Friendsgiving table, follow Erika Nakamura (whole animal butcher) as she teaches us this technique. Special thanks to The International Culinary Center
Chef Jansen Chan (The International Culinary Center) teaches us two great baking decorating techniques in one (royal icing and sprinkles). Nothing says you care more than decorating your Friendsgiving cookies or cake with your own homemade sprinkles.
In this episode of Chow-To, Guillermo visits chef Ivan Garcia at one of his restaurants in Brooklyn, Guadalupe Inn, to talk about chapulines (grasshoppers) in Mexican cuisine, and to learn how to make a delicious and nutritious dish using these musical insects
MasterChef and Chopped judge, cookbook author, philanthropist, and owner of Mexican restaurant Johnny Sánchez in New Orleans, chef Aarón Sánchez joins Joey Skladany for a Take 5. Interview The James Beard award-winner shares his favorite pantry staples, nacho tips, and the plant-friendly chef he’s following on social media to get inspired in the kitchen.
Senior video producer Guillermo Riveros is cooking up Colombian dishes while social distancing as a way to find comfort during these difficult times through dishes that remind him of his family and home. Here he shows us how to make an extra cheesy version of traditional white arepas and a super easy sauce to eat them with called hogao.
In this episode of Kitchen Essentials, we visit chef Matt Hyland, at his celebrated pizza restaurant Emmy Squared in Williamsburg, Brooklyn. The specialty at Emmy is Detroit-Style pizza, so Matt talks us through his essential tools to make these pies. We start with the squared pan that has roots in the automotive industry, followed by the flat-bottom ladle he uses to create stripes with the sauce. We then look at the clamp the chef uses to bring the pizza out of the oven, finish with his trusty pizza cutter, and a cooling rack, essential for keeping the pies crunchy.
Whether you’re looking for plant-based alternatives to replace conventional chicken or just want to eat a little healthier once in a while, these baked vegan cauliflower bites are incredibly crunchy and delicious—and way better for you than deep-fried poultry (but you’ll never miss the real-thing wings).
A triple dredge in flour, a chia egg, and a spiced corn flake cereal coating means these bake to crunchy perfection on a sheet pan. The tangy vegan buffalo sauce adds another layer of deliciousness. Serve with our Vegan Blue Cheese Sauce for dipping! And don’t forget the celery. Vegan Buffalo Cauliflower Recipe and Vegan Blue Cheese Sauce Recipe
Contrary to popular belief, May 5th is not Mexican Independence Day. What Cinco de Mayo actually celebrates is the victory of the Mexican army against the French during the Battle of Puebla in 1862.
The holiday in the U.S. with time has become a celebration of Mexican-American culture, and drinking tequila. While it’s fun to indulge in tacos and margaritas, Guillermo decided to visit Casa Publica in Williamsburg, Brooklyn to learn how to make Puebla's most traditional recipe, mole.