Blanca's Mole

Chicken breasts boiled with garlic and salted

200 grams sesame seed sautéed and covered and stirred.  Do not burn.
and toasted pumpkin seed blend with 3 tablespoons of peanut butter, and pepper.
3 Red Colorado ancho chilies blended with chicken broth.

Slow Cooker Thai Chicken Soup

Ingredients

• 2 tablespoons red curry paste
• 2 12 ounce cans of coconut milk
• 2 cups chicken stock
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 2 tablespoons peanut butter
• 1½ pounds chicken breasts, cut into 1½ inch pieces
• 1 red bell pepper, seeded and sliced into ¼ inch slices
• 1 onion, thinly sliced
• 1 heaping tablespoon fresh ginger, minced
• 1 cup frozen peas, thawed
• 1 tablespoon lime juice
• cilantro for garnish
• parsnip rice

Instructions

1. Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in a 4-1/2 to 6-quart slow-cooker bowl. Place the chicken breast, red bell pepper, onion and ginger in the slow cooker, cover and cook on high for 4 hours.
2. Add in the peas and cook for ½ hour longer. Stir in lime juice and serve with cilantro and parsnip rice.

Via FoodieCrush

Parsnip Rice:

8ozs (250g) parsnip, peeled and grated.

2 teaspoons sesame seeds

1 tablespoon rice wine or apple cider vinegar

2 tableshpoon tahini or almond butter 

1/2 teaspoon salt

1. If you’re using a more watery vegetable like jicama or sweet potato, pulse the chunks in the food processor until rice-like, then squeeze it out through a nut milk bag or sieve. If you are using a drier vegetable like cauliflower or parsnip, there’s no need to squeeze any excess liquid out.
2. Add the remaining ingredients to the food processor and pulse again until combined.
3. Serve immediately, or will keep in the fridge for up to 3 days.

Piña Loca

Pineapple chunks
Mango chunks
Pepino - roasted pumpkin seed
Spanish Peanuts
Red pepper
Takis picosos (fire Cheetos)
Tamarind leather
chamoy sauce (see below)

Chamoy

How to make chamoy recipe - a classic Mexican sauce. Apricot jam, ancho or morita chilies, lime juice and sugar. Great syrup for fruit, vegetables and meat.

Author: Steve Cylka

Recipe type: Syrup, sauce and dip

Serves: 4

Ingredients

• 2-3 morita or ancho chilies
• 1 cup apricot jam
• ½ cup lime juice
• ⅓ cup sugar
• ½ tsp salt

Instructions

1. Soak the dried chili peppers in warm water for about 30 minutes. Once soft, remove the stems and the seeds, if desired.
2. Place all the ingredients in a blender and process until very smooth.
3. Serve as a dip for fruit and vegetables or as a glaze or bbq sauce for meat.

Apricot Jam - 1 cup dehydrated Apricots or 6 apricots, 2 tbls white wine vinegar or lemon juice, and 2 tbls apple concentrate, no sugar pectin, water.

Easy Chili with Beans

For the chili:
3 tablespoons vegetable oil
2 medium yellow onions, medium dice
1 medium red bell pepper, medium dice
6 medium garlic cloves, finely chopped
1/4 cup chili powder
1 tablespoon ground or whole cumin
1 tsp Cayenne pepper
2 pounds lean ground beef
1 1/2 teaspoons kosher salt, plus more as needed
1 (28-ounce) can diced tomatoes
1 (14-ounce) can tomato sauce
2 (15-ounce) cans kidney beans, drained and rinsed
1/4 cup coarsely chopped pickled jalapeños or green chiles, drained

For serving:
Shredded cheddar cheese
Thinly sliced scallions
Sour cream

Saute Onions, Bell Pepper, Jalapenos, and Garlic. Add Ground Beef until brown with Chili and Cayenne Powder and Cumin and salt. Add to slow cooker with tomatoes, tomato sauce, and kidney beans, masa. Cook on low for 8 hours or high for 6.