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Chuck roast is wrapped in foil with Mexican-style seasonings, and cooked at low temperature until it is tender and shreds easily. This is served in flour tortillas. Leftovers freeze well.
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Cucumber and baby carrots tossed with lime juice, chili powder, salt, and cayenne pepper make a quick and light afternoon snack.
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Chicken breast meat simmers with just a couple of seasonings in tomato sauce for a super-quick taco filling.
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Quick and easy sloppy joes are a tasty and cheap weeknight dinner the whole family will love and is ready in 30 minutes.
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Korean foods easily lend themselves to fusion cooking with Mexican influence. This adaptation of quesadilla brings a unique flavor to a favorite dish.
cooking.nytimes.com
Pork griot (pronounced gree-oh) is one of Haiti’s most loved dishes, and it’s easy to see why Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender before being fried crisp and brown This recipe departs from the traditional in that instead of frying the meat, it’s broiled
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Baked spaghetti squash topped with a spicy sauce with ground turkey, black beans, tomatoes, and corn makes a warming meal on a chilly night.
cooking.nytimes.com
The chef Tunde Wey is based in New Orleans, but he was born in Nigeria, where jollof rice is a well-loved dish The rice is cooked in a flavorful tomato and pepper purée; his version is vegan, and laced with chile heat.
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A sweet-chili sauce and honey mustard marinade creates a great twist on an old favorite. The crunch of panko bread crumbs makes a great combo.
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A simple combination of pinto beans, garlic, spices, and lime juice will give you refried beans in only 20 minutes.