Search Results for: Pig fat dried
bottom bun half, then top with the burger and the bun. this is another staple in new mexican cooking. use the sauce in enchiladas, burritos, tamales, or smothered on top of basically anything. this sauce will keep up to days refrigerated and freezes well. servings: cups ingredients ounces (about to ) dried
whole red new mexican chile pods, mild, medium, hot, or a combination cups water or chicken stock (divided use) tablespoons vegetable oil medium onion, minced garlic cloves, minced to teaspoons crumbled dried mexican oregano, or marjoram teaspoon salt, or more to taste directions toast dried whole chile...
https://www.newmexico.org/things-to-do/cuisine/recipes/