1/2 cup fire roasted corn and tomato salsa, recipe follows
3/4 pound duck confit, finely shredded
1/2 cup sour cream
1/4 cup chopped green onions, green part only
1 teaspoon chopped garlic
4 sprigs fresh cilantro
4 ounces cream cheese, at room temperature
4 ounces Monterey Jack Pepper
2 tablespoons fine dried bread crumbs
Essence, recipe follows
1 cup masa harina
1 cup flour
2 large egg whites, beaten until foamy
1 1/2 cups milk
4 medium-large poblano peppers with their stems, roasted and peeled
20 tabasco or serrano chiles, stemmed and cut crosswise into 1/8-inch slices
3 cloves garlic, sliced
1/2 cup thinly sliced onions
3/4 teaspoons salt
1 teaspoon vegetable oil
2 cups water
1 cup distilled white vinegar
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
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