Your carne asada can be ultra tender, with a secret ingredient that works for almost any cut of beef you want to grill. We’re sharing our tips on how to make supremely flavorful, tender, juicy carne asada right at home.
Cooked low and slow for hours and then broiled to give a delicious crispy effect, these slow cooker carnitas are the perfect filling for pork tacos, tortas, tamales and more.
Shredded chicken is mixed with green chiles, cumin and a touch of lime juice then rolled in whole grain tortillas topped with a chunky, flavorful enchilada sauce. Bake in the oven and a health, high protein dinner is on the table in no time.
You know they old saying, when life gives you a giant bag of dried Red New Mexico Chiles, make a delicious pureed sauce. Though this looks so spicy it’ll burn off even Mark Twain’s undead eyebrows, the taste is slightly smoky and mild. It’s a great addition to a variety of dishes.
Whoever doesn’t love guacamole, more for those who do! Here is a loaded, quick and easy recipe to perfectly pair with a crispy, toasted tortilla chip. Cheers to National Guacamole Day!
Need to spice up your dinners and incorporate some veggies? Look no further as this bowl does both with delicious and flavorful stewed beef and cauliflower rice.
Watch everyone gather round the table for this cheesy enchilada casserole. Great for a weeknight evening and they’ll never know it was quick and easy to make!
Start the day with comfort food that is perfect for brunch or a hearty breakfast. Cheese, eggs, and chile sauce top tortilla chips in one delicious skillet.
Here are the tips you need to pulling off a successful Labor Day gathering, plus a recipe for the perfect summer dip to keep your guests occupied while you finished up dinner on the grill.
Homemade red enchilada sauce is so simple to make and comes with bolder flavors than you can find in a can. Serve with a variety of dishes, not just enchiladas.
Well-known blogger Lesley Tèllez’s new cookbook, “Eat Mexico,” is a love letter to authentic Mexican street food. It gives readers a glimpse of food that isn’t stylized, but raw and bursting with local flavor. “Eat Mexico” is your roadmap to fresh, authentic Mexican street food that you can make in your own kitchen.
Think of this recipe as your introduction to the wonderful world of moles. Drizzle it over chicken, with a stuffed poblano, or simply with eggs or beans.
Made with pumpkin seeds, tomatoes, and orange juice Sikil P’ak is unlike any other salsa. This creamy salsa will raise your expectations of chips and dip.
Slathered in an addictive marinade with chipotle, oregano and other spices this pork will take you into a spicy, sweet, smoky coma blanketed by a tortilla.
Popular along Mexico’s Pacific coast, this delicious energy bar is perfect after exercising. Rich in protein and fiber, the chewy bars are a packable snack.
Chilaquiles are a traditional Mexican egg dish with fried corn tortillas and salsa. Add onions, crema, a squeeze of lime juice and wash it down with a michelada.