“Sooo easy.” “Incredible.” “I may never use store-bought sauce again.”That’s what folks are saying about this super simple Tex-Mex standby.
Despite this recipe having a cheater-like profile, it does actually taste like real posole. We swear.
Soft. Supple. And ever so slightly smoky. We think you can understand why we’re swooning to these bacon drippings tortillas.
Easy. Elegant. Effing awesome. That’s what we think of this Mexican classic, whether for everyday or entertaining.
Shredded beef. Gooey cheese. Mild sauce. Just 20 minutes in the oven. And compliments all around. Thanks, Homesick Texan.
Almost as good as cramming tacos from a street cart in your piehole late at night with pork juice dripping from your elbow.
In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)
A simple, clean break from tradition, this marg eschews cloying Cointreau in lieu of a splash of sweet agave.
More tart than sweet is what you’ll find this perfectly puckery little limeade to be. That’s sorta the point, eh?
Subtly sweet with a defiant heat. If you’ve ever sought an excuse to start making your own margaritas, this is it.
There’s adobo and then there’s adobo. But let’s not get hung up on semantics. Not when these pork chops are waiting to be devoured.
Got chile sauce? Corn tortillas? Cheese? Sour Cream? Limes? Good. Then you’ve got the makings for the easiest enchiladas ever.
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