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Everything on The Everyday Comal, organised by topic.
Chile Skills
- Red Chile Sauce From Dried Chiles for the Week — To make red chile sauce from dried chiles, stem and seed sound pods, toast them only until fragrant, soak them in boiling water for 30 minutes, and blend…
- How to Use Dried Chiles: Toast, Soak, and Blend — To use dried Mexican chiles, choose flexible pods without mould, wipe them clean, remove stems and most seeds, and toast briefly in a dry skillet only…
Soups & Sides
- Calabacitas con Elote Without Watery Zucchini — For six side servings of calabacitas con elote, cook 150 grams diced poblano and 150 grams onion first, add 300 grams corn, then add 680 grams zucchini in…
- Sopa de Fideo: A Toasted Noodle Soup Formula — For six bowls of sopa de fideo, toast 200 grams dry fideo or thin broken noodles in 30 millilitres oil, then add a blended base of 400 grams tomatoes, 100…
Weeknight Mains
- Chicken Tinga Tacos With a Measured Tomato Sauce — For 12 chicken tinga tacos, simmer 900 grams boneless chicken thighs in a sauce of 400 grams tomatoes, 250 grams sliced onion, 240 millilitres broth,…
- How to Make Red Enchiladas: A Corn-Tortilla Plan — To make red enchiladas, warm corn tortillas, add cooked filling, roll seam-side down, top with red sauce and bake to 165°F (74°C).