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The trick to these luscious carnitas is to pull the meat into successively smaller pieces as it roasts, exposing more and more surface to the oven's heat for crisping.
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This Mexican-inspired shakshuka is a "tomato-y" one-skillet poached eggs dish with onions and smoked peppers, plus cumin, chili powders, and Spanish paprika.
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Aztec-style chicken is marinated in honey, garlic, and ancho spice and then grilled and served over a creamy roasted corn-sweet potato mash.
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Pork stew meat is simmered in a tomatillo sauce with garlic, serrano, and chile de arbol peppers for a spicy, saucy meat stew that's great for piling into warm tortillas.
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Get Grilled Corn on the Cob with Lime Butter Recipe from Food Network
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The secret to creating a terrific crust on a well-marbled cut of beef: rubbing on a salty-sweet spice mix and letting the meat air dry before grilling.
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This is a wonderful marinade for pork tamales. Just blend the chilies with some water and oregano, and mix with pork before assembling tamales.
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Get Quick Chili Recipe from Food Network
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Mexican food often makes great use of unusual cuts (think tongue or tripe tacos), so why not make carnitas from the meat of a lamb's head and tail? This Barbecued...
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The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor.
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Get Turkey Sausage Tacos Recipe from Food Network
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Get Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter Recipe from Food Network