Author: Ruth Cousineau
This dish is made with chicken thighs, which have more flavor than chicken breasts but you can substitute chicken breasts if you like. The meat needs to be raw for this dish so it can absorb more of the...
Author: Marye Audet
Author: Priscila Satkoff
Author: Carolynn Carreño
Seek out a tortilleria for fresh corn tortillas if possible; it makes a difference.
Author: Phoebe Lapine
Author: Lisa Fain
Author: Jeanne Kelley
Author: Nils Bernstein
Sambal oelek and chili-garlic sauce are basically the same except the latter has garlic in it. Glad we could help clear that up.
Author: Chris Morocco
Author: Catherine McCord
Author: Selma Brown Morrow
Author: Deborah Schneider
Author: Jean Thiel Kelley
Author: Selma Brown Morrow
Caramelized onions and poblano peppers would be delicious and will lighten up the filling.
Author: Rick Martinez
Beets can stand up to a hard roast and plenty of spice. Their sweet earthiness and firm texture are ideal for making meatless chorizo. If beets aren't your thing, winter squash or another sweet root vegetable...
Author: Rick Martinez
Author: Bill Telepan
Author: Rozanne Gold
It's Tostada Night! Just hearing those words makes us hungry. With a sheet-pan salsa and quick-cooking tostadas, this recipe will be ready before you know it.
Author: Chris Morocco
Smoky grilled vegetables-not a cloying amount of meat or cheese-rule here. Instead of embellishing the enchiladas with a complex (and time-consuming) Mexican pipián (pumpkin-seed sauce), cook a few customary...
Author: Ruth Cousineau
Author: Maggie Ruggiero
Author: Todd English
Author: BSCA Troop 19
Memelas are ubiquitous in Oaxaca, where they're made with fresh masa dough. Since finding similar masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada,...
Author: Selma Brown Morrow