Oh. My. Lord. I just discovered that Rick Bayless has a television show. Where he cooks incredible Latin food. For 30 minute segments.
If you don’t know who Rick Bayless is, well then you’re not eating enough (or obsessed with) Mexican food.
I attribute this obscure find to the History Channel special “3 Night Event!” of the Hatfield & McCoys. And Stephen’s dad. I don’t watch a lot of TV. And by that, I mean on the actual TV. I’m a netflix junkie. I like my television shows portable (by way of laptop) & with back-to-back episodes. SO. Stephen’s father loves shows about cars. And antiques. Thus, I was introduced to American Pickers over Memorial Day weekend. In between every 10 minutes of American Picker footage was a 3 minute homage to the Hatfield & McCoys spectaculAR. So I just HAD TO watch it when it premiered Monday night to find out whether it was gold or shit. And I was sucked in to watching episode 2. And 3. Upon searching the television guide trying to find the History channel in order to DVR the second episode… to fast forward through the HEINOUS overload of commercials, of course… I stumbled upon the mighty random Live Well Network featuring a show called “Mexico: One Plate at a Time“. My reaction went something like “Mexican Food?…. Why yes, I think I will.” Then I read the “info” and found that a man named Rick was going to prepare some common Mexican street food (or something). RICK? Could it be Rick Bayless?!?! So I tuned in. And fell in love. And set out to record every episode for the next week.
He made this kickass looking Adobo Sauce and when I decided to make stuffed peppers this morning I knew I should change it up a bit. Cumin & Chili Powder are great but I needed something different. Something special. Something RICK BAYLESS makes. I tried to replicate the recipe but I couldn’t remember the proportions so I did as best I could.
Okay, I’m obsessed. But if you love (and I mean deep in your bones – want to eat it every single meal – LOVE) Mexican food, then you should be too.
Stuffed Peppers with Adobo Sauce
- 3 Ancho Chiles, dried
- Olive Oil
- 1 1/2 Cups Water
- 2 Cloves Garlic
- 3 Tbsp Cider Vinegar
- 2 Tbsp Brown Sugar
- Dash of Cloves
- 1/4 Tsp Cinnamon
- 3 Bell Peppers
- 1 Large Poblano
- Olive Oil from heating anchos
- 1/2 Large Spanish Onion, diced
- 1 Medium Zucchini, diced
- 1 Jalapeño, minced
- 1 – 2 Cloves Garlic, minced
- 1 Medium Tomato, diced
- 1 Can Black Beans, rinsed
- 2/3 Cup Quinoa
- 1 Chipotle, minced (from can) OR 1/2 Tsp Chipotle Powder
- 1/4 Cup Adobo Sauce
- 1 – 2 Lime