Servings: four to six.
Look for chipotles en adobo in the Mexican food section of the grocery store.
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First off I made some alterations that I think made it worthwhile and gave it a rating of 5 stars. I smoked garlic cloves in the skin and blanched ancho peppers deseeded on high heat in a skillet. Placed peeled cloves, ancho pepper, and fire roasted canned tomatoes in food processor. I also added cumin and smoked sea salt to the dish. The red cabbage was soaked in rice wine vinegar, lime juice, sugar, and salt while I cooked everything. Don't forget to lightly toast corn tortillas in a pan coated with oil. I highly recommend this dish and rarely give anything five-stars but for a fun and tasty turkey day leftovers this is an easy must do with all the alterations.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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