Jóse Guzmán

Mar 26, 2024 | experiencelife.lifetime.life | José M. Guzmán |Jóse Guzmán |Betsy Nelson |Aimee Trudeau |Mai-Yan Kwan |Jose Guzman

STEP 1Prepare the pozole base: Heat the olive oil in a large pot over medium-high heat. STEP 2Add the quartered mushrooms and cook for 10 to 12 minutes or until golden brown, adding the pepper and a pinch of salt halfway through cooking. STEP 3Add the hominy, vegetable stock, and remaining salt. Bring to a simmer while preparing the green sauce. STEP 4 Prepare the green sauce: Heat the olive oil in a small saucepan over medium heat.

Mar 19, 2024 | experiencelife.lifetime.life | José M. Guzmán |Jóse Guzmán |Karen Olson |Betsy Nelson |Christy Rice |Jose Guzman

STEP 1Prepare the tofu mixture: Slice the tofu block in half and press each half firmly between a thick kitchen towel to remove excess moisture. Tear the tofu into dime-size chunks and add to a large bowl with the spices and salt. Stir to evenly coat the tofu in the spice mixture. STEP 2Heat the olive oil in a large pan over medium heat. Turn heat to medium-high and add tofu mixture.

Mar 12, 2024 | experiencelife.lifetime.life | José M. Guzmán |Jóse Guzmán |Maddie Augustin |Betsy Nelson |Robin Asbell |Jose Guzman

STEP 1Prepare the ceviche: Bring ½ gallon of water to boil in a medium pot. STEP 2Grate the cauliflower through the large holes of a box grater, yielding approximately 4 cups of “rice.” Add the cauliflower rice to the pot, reduce the heat, and simmer for four to five minutes, until al dente. STEP 3Drain in a fine colander and rinse briefly with cold water to stop the cooking. Let the rice sit in the colander for a few minutes to dry.

Mar 5, 2024 | experiencelife.lifetime.life | José M. Guzmán |Jóse Guzmán |Robin Asbell |Christy Rice |Jose Guzman

STEP 1Bring water to boil in a tea kettle or small pot. Heat a cast-iron skillet or other heavy-bottom pan over medium heat until it begins to smoke slightly. STEP 2Briefly toast each side of the guajillo pepper for about five seconds, pressing it against the pan with a utensil. It should be aromatic but not have any black, blistered spots. (If this occurs, it will be bitter, so repeat with another pepper.)STEP 3Transfer the toasted chili to a small bowl and submerge it completely in hot water.

Feb 29, 2024 | experiencelife.lifetime.life | José M. Guzmán |Jóse Guzmán |Kate Morgan |Karen Olson |Christy Rice |Jose Guzman

STEP 1Prepare the slaw: Combine the slaw ingredients in a large mixing bowl. ­Allow them to pickle at room temperature while you continue cooking. STEP 2Prepare the taco filling: Roast the poblano peppers directly over a gas-stove flame at medium heat, turning often to completely char and blister all sides of the peppers, for a total of eight to 10 minutes.