ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
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The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake.Ebook $2.99.
2 Tablespoons bacon drippings or butter 1 medium sized onion, finely chopped 1 clove garlic, minced 12-ounce bottle ketchup 6 Tablespoons Worcestershire sauce 2 Tablespoons cider vinegar ¼ cup dry white wine 1 teaspoon dark brown sugar, packed 1 to 2 Tablespoons pure ground hot red chile, or to taste 1 to 2 Tablespoons pure ground mild red chile or to taste ¼ teaspoon pequin or cayenne pepper ¾ teaspoon ground cumin ¼ teaspoon ground coriander seed 1 teaspoon liquid smoke 4 to 6 pounds baby back pork ribs, in uncut racks
To Prepare the Sauce
1. Melt the bacon drippings in a two quart saucepan over medium heat, then add the onion and garlic and sauté until the onion is transparent.
2. Add the remaining ingredients through the liquid smoke, reduce heat to low, and simmer, uncovered for 15 minutes, stirring occasionally. Set the sauce aside until you are ready to use it.
Reprinted with permission from the Finger Lickin Good BBQ Cookbook