Originally Posted by
corky
That is one of my favorite soups...such a good combo. And I know what you mean...even those ortega chilis can be hot to a wimp like me--I used a can of Rotel in something the other day & there was a fiery one in there. And I could never do more than a little chipotle in adobo. I actually open the can & keep the rest in the freezer in a baggie and just break off a piece when I want to throw it in something. A can will last me a year-lol. I think you should apply the same rule to chilis that they use for edibles....you can always eat more but you can't eat less....throw a few in and keep tasting before you add more.
Did I give the recipe to you? Or did you give it to me? It's from cooking light.
Originally Posted by
gaobest
I want to do fish tacos for supper using Costco frozen cod. Is it okay to just start cooking the cod while frozen? I hope to eat around 7p, which is 6 hours later from now.
I would hope that Mexican Marisco (seafood) restaurants are amazing in your own home area. I love the Mexican seafood entrees I’ve had in Chicagoland (separate from the city of chicago), so I imagine it is delicious all over our USA nation.
No, do not cook it while it is still frozen. It should thaw in 90 minutes or less on the counter top.