A one-pot supper of pork chops, ancho chiles, onion, herbs, and orange. So easy it practically makes itself.
Unlike traditional chiles rellenos, these are baked, not fried. But don’t hold that against them. Bet you can’t even tell the difference.
When we think of old-fashioned brittle, we tend to think of a wallflower-like candy with a reputation for being innocent and innocuous. We couldn’t be more wrong when it comes to this fire-breathing brittle.
These chocolate cakes get their kick from chipotle peppers and are served with either a cinnamon custard or a tomatillo sauce.
Forget plain old peanuts. This titillating take on spiced nuts adds paprika and chili powder without subtracting anything from their beer friendly quotient.
Flavored with Mexican spices and chiles and thickened with masa harina, this soupy stew from Deborah Madison is the real deal.
Grilled chicken quesadillas. Your summertime solution to lunch, dinner, appetizers, midnight cravings, and more.
We’ve been smitten with this deliciously earthy, smoky chipotle salsa since the moment we tried it. You will be, too.
Mexican flavors–chocolate, cinnamon, and coffee–come together in this tart for outstanding effect. Serve it as dessert or with an afternoon cup of coffee.
Posole is a thick, hearty soup, but the name also refers to dried corn. For this recipe use canned hominy and pork shoulder. Cook until the meat is tender.
This ever-so-slightly cooked salsa of sorts works with huevos, chips, tortillas, chile rellenos, and just about anything else you’d think to smother in it.
chile rellenos, poblano chiles are stuffed with a trio of cheeses: Cheddar, Monterey Jack, and queso fresco. A recipe for the whole family.
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