5 tablespoons olive oil or vegetable oil
1 roasted red pepper, peeled, seeded, and julienned
1/2 small red onion, julienned
3 tablespoons fresh lemon juice
1 roasted yellow pepper, peeled, seeded, and julienned
3 tablespoons fresh lime juice
6 tablespoons chopped fresh cilantro leaves
8 large corn tortillas, covered with a damp cloth
Vegetable oil, for frying
1 cup grated pepper Monterey Jack
1 cup sour cream
2 tablespoons tequila, optional
4 cups chicken stock
1/2 cup chopped yellow onions
2 teaspoons minced fresh seeded jalapeno
2 teaspoons minced garlic
1 cup black beans, soaked overnight and drained
1/2 cup plus 2 tablespoons chopped cilantro leaves, plus sprigs for garnish
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 pound flank steak
1/4 cup Emeril's Southwest Essence, recipe follows
1 roasted poblano pepper, peeled, seeded, and julienned
1 roasted ancho pepper, peeled, seeded and julienned
1 roasted jalapeno, peeled, seeded, and minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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