- Kitchen Knife: A sharp chef's knife for efficient and safe prepping of vegetables like poblano chiles and potatoes.
- Mandoline Slicer: Tool for consistent thin slicing of ingredients, ensuring even cooking and presentation.
- Strainer or Colander: Used for rinsing thoroughly washed vegetables after cutting.
- Measuring Cups & Spoons: Essential for accurate measurement of ingredients like potatoes and avocados.
- Mixing Bowls (Various Sizes): For combining and preparing stuffing mix, marinating chiles, or mixing dough.
- Food Processor: Can be used to finely chop potatoes for a uniform cooking texture.
- Cutting Board Set (Stainless Steel): Provides a sturdy surface for safe vegetable cutting.
- Pot and Pan Set (Non-stick options available): Essential for sautéing or frying potatoes, roasting poblano peppers.
- Roasting Rack: Useful for evenly cooked poblano peppers without direct contact with the pan.
- Kitchen Gloves: Protect hands from oils or juices during handling of hot ingredients.
- Digital Kitchen Scale (Optional): For precise measurements when scaling recipes.
2 unpeeled baking potatoes, scrubbed
6 poblano chiles, roasted and peeled
3 avocados, peeled, pitted, and coarsely mashed
3 tablespoons olive oil
1/2 tablespoon black peppercorns, freshly ground
Fine sea salt to taste
18 plump garlic cloves
1 cup skim milk
1 tablespoon olive oil
1 1/2 cups water
3 small cones piloncillo (Mexican raw sugar), crushed with a meat mallet, or 6 tablespoons packed dark brown sugar
1/4 cup olive oil
1 large yellow onion, halved, peeled, and thinly sliced
2 cups cider vinegar
1 teaspoon dried Mexican oregano
1 teaspoon black peppercorns
8 cloves
6 allspice berries
4 bay leaves
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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