Chile pasado is a Mexican method of preserving green chiles. You char the green chiles, skin them and then dry them out for use later.
Salt cod fritters, Spanish style. Called bunelos de bacalao in Spanish, you can make these with any salted fish.
Masa harina is dried tortilla dough. You can buy it, but if you have good corn, here’s how to make homemade masa harina.
A recipe for nopales en escabeche, pickled nopales from Mexico. Prickly pear cactus pads, diced and piickled with jalapenos, carrots and onions.
Everything you need to know about how to make duck confit or goose confit at home.
Classic deli pastrami, made with venison roasts. My favorite sandwich meat.
Carne seca is Mexican jerky, but they typically pound it into threads to make machaca, with you eat in a sauce.
A recipe for ground venison jerky, a great use of lean ground meat. This recipe mimics Native American pemmican.