How To Use cascabel In A Sentence
- The "Chila-atole," made with the herb "nurite" and chile cascabel, is a favorite during the coldest weather and to mothers who've just given birth. The Meseta Purepecha
- Smooth-skinned varieties, such as cascabel and guajillo, tend to burn more easily than the thicker-skinned, wrinkled ones. Warm Reading For Cool Nights: A Guide To Mexican Chiles Part 2: Dried Chiles
- In line two, Garibay omits the Spanish word Dios and places it in brackets at the end of the line, which he translates: "Donde resuenan los cascabeles el polvo sube:/es deleitado el Dios, dador de vida. Reinventing the Aztecs - part two Mexican history
- While I have to admit that I have not "lunched" at Cascabel, I have eaten dinner there a few times and had everything but the Pork Butt mentioned above. Serious Eats: New York
- I dumped anchos, chipotles and cascabels into a pot and let Iris have at it.
- Hanging from the cascabel are two pouches: the tube-pouch containing friction "tubes" (primers for the vent) and the lanyard; and the gunner's pouch with the gunner's level, breech-sight, pick, gimlet, vent-punch, chalk, and fingerstall (a leather cover for the gunner's second left finger when the gun gets hot). Artillery Through the Ages A Short Illustrated History of Cannon, Emphasizing Types Used in America
- The round, deep reddish brown dried chiles called cascabel (because the seeds are loose and sound like a rattlesnake's "rattler") are mild but very tasty. Enchiladas in red chile sauce: Enchiladas dobladas
- _Take implements_ the gunner stepped to the cascabel and handed the vent-cover to No. 2; the tube-pouch he gave to No. 3; he put on his fingerstall, leveled the gun with the elevating screw, applied his level to base ring and muzzle to find the highest points of the barrel, and marked these points with chalk for a line of sight. Artillery Through the Ages A Short Illustrated History of Cannon, Emphasizing Types Used in America
- There is a wide array of peppers ranging from jalapeños and bell peppers to chipotles and cascabels.
- For the tamale filling, cubed pork is simmered with whole heads of garlic and onions; the meat is hand-chopped and warmed with a “salsa” — really a thick paste of ancho (dried poblanos) and cascabel chiles, reconstituted and slowly sauteed with garlic and onions — until the moderate heat of the chiles permeates the meat. Cooking for a Sunday Day
