“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.
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.
A soupy, tomatoey ceviche that draws on the presence of lime, orange, and peanut butter—that’s right, peanut butter.
With barely any effort, you can turn out terrific taco-ready barbacoa—that’s uber tender shredded meat infused with a hint of heat.
Slightly tart and eminently easy, this tomatillo sauce makes ample so you can stash some in the fridge for later. Cook once, eat twice.
A Mexican staple, this sauce of sorts is essentially fresh salsa that’s named, curiously, for a rooster’s beak.
Enchiladas that are not for the eminently indecisive, these offer you options galore–chicken, black bean, or some of each–tucked in a tortilla and smothered in sauce.
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