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The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
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As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with Southwestern flavors.
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Get Chile-Rubbed Steak with Creamed Corn Recipe from Food Network
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Get Grilled Pepper Crusted T-Bone Steaks with Worcestershire-Chive Butter Recipe from Food Network
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Get Chicken Tamales Recipe from Food Network
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Get Quick Chili Recipe from Food Network
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A pizza with southwestern-style toppings gives you the best of both worlds when you can't decide between pizza and Mexican.
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Get Yellow Corn-Coated Softshell Crabs with Red-Chile Mustard Sauce Served on Watercress Recipe from Food Network