This quick green chili made with tomatillos is packed with tender chicken thighs in an umami-rich sauce that's still plenty bright.
You don't need an earthen pit to make this.
Bring these beans to your next potluck and wait for the compliments to roll in.
Great chile verde flavor in the pressure cooker, with just 15 minutes of hands-on work.
Use your sous vide cooker for extra-juicy, crispy, and foolproof carnitas.
Meltingly tender chunks of pork shoulder braised in a chili-based liquid.
Buttery, tender, and juicy beef with a nice charred, smoky flavor.
The slow-cooked, crisply charred effect, no rotisserie required.
Add as much (or as little) lime and hot sauce to this light, savory beer drink as you want.
A simple and easy guacamole for any occasion.
Crazy-tender barbacoa made with oxtails and a blend of fruity chilies.
Our smoky and spicy chicken tinga is so flavorful, you don't even need the traditional chorizo.
Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.
A master recipe for beautiful refried beans.
Go ahead and gild the lily.
Salting and draining the tomatoes guarantees better flavor and texture in this take on the classic Mexican condiment.
Sweet potatoes star in these crisp-tender vegan quesadillas.
These tacos are a textural achievement.
Creamy, tangy, gooey vegan nacho sauce that's perfect for dripping, dipping, or just eating with a spoon.
The most refreshing seafood snack.
Perfect for Taco Night or Meatless Monday. (Or both.)
This meat-free chorizo nails both texture and flavor.
Silken tofu stands in nicely for soft scrambled eggs in these vegan Tex-Mex migas.
Hearty sandwiches stuffed with fried eggplant, refried beans, roasted chilies, and pickled red onions, served in a toasted roll doused in enchilada sauce.