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.
Four words we love to see on a random weeknight recipe? “Crazy easy recipe alert!” Also, “Is really insanely satiating.”
Stop your scoffing. This may not be conventional chili, but it’s no sissy imposter. It’s just a little subtler, soupier, and smokier.
Who needs those spice packets? There’s ample zing in these slightly citrusy tacos to be both sassy and sophisticated.
We may not know how to pronounce this insanely satiating comfort food fix, though we’ve certainly mastered tucking into it.
This roasted chiles recipe lends a smokey, indefinably authentic flavor to all manner of Mexican and Tex-Mex dishes. Here’s how to do it flawlessly.
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.
Get your pig on with chunks of crisp-edged, knee-wobblingly tender lusciousness. Sorta screams for some soft tortillas and cerveza.
Pronounced in different ways and made in countless incarnations, this storied cocktail has just one constant: its dedicated following.
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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