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A one-pot meal with minimum fuss and maximum taste. One of the easiest and most satisfying Mexican recipes around, chilaquiles are the way … This version is super-easy to make: you'll prep it in a pitcher and chill it for about two hours before serving. This meatless main dish, made by frying up torn-up tortillas—or tortilla chips—with eggs, makes for an addictively satisfying breakfast or late-night snack. If you can find it, we recommend using the aromatic Mexican herb hoja santa, but any hardy green will do in its place. Prop styling: Brian Heiser, Photo by Michael Graydon & Nikole Herriott, Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Katherine Sacks, Photo by David A. Land, food styling by Carrie Purcell, prop styling by Alyssa Pagano, Photo by Alex Lau, Food Styling by Sue Li, Potatoes with Roasted Poblano Chiles and Mexican Sour Cream (Papas con Rajas y Crema Ácida), Campechana Extra (Mexican Seafood Cocktail), Goat Birria Tacos With Cucumber Pico de Gallo, Chipotle-Grilled Pork Shoulder Steaks with Corn Salsa, Mexican Meat Patties with Fresh Corn Salsa, Chicken and Mushroom Quesadillas with Carrot and Mango Slaw, Easy Chicken Tortilla Soup With Bean and Cheese Nachos, 3-Ingredient Grilled and Fresh Tomato Salsa, Dry-Rubbed Flank Steak with Grilled Corn Salsa, Stuffed Sweet Potatoes with Beans and Guacamole, Grilled Corn, Zucchini, and Black Bean Quesadillas, Quesadillas with Oaxacan Cheese and Squash Blossoms, Skirt Steak Tostadas With Cashew Salsa and Red Cabbage Slaw, Instant Pot Black Beans with Green Chiles and Cumin, "Nextover" Chicken Tacos with Quick Refried Beans, Sheet-Pan Crispy Fish Tacos with Chili-Roasted Corn, Pressure-Cooker Espresso and Toasted Almond Flan, Jalapeño and Lime–Marinated Skirt Steak Tacos, Mexican-Style Spicy Sweet Potato and Chicken Bowl, Quick Sweet Potato, Mushroom, and Black Bean Burrito, Avocado Cups with Pomegranate Salsa Verde, Toasted Chile de Árbol and Tomatillo Salsa, Aguachile de Camarón (Shrimp Cooked in Lime and Chile), Breaded Chicken Sandwiches with Sesame Rolls (Cemita Poblana de Milanesa), Skillet Chicken and Zucchini Enchiladas with Tomatillo Sauce, Tostadas with Creamy Roasted Poblanos and Corn, Shredded Beef Tostadas with Chiles and Lime, Spicy Tomato Salsa with Cilantro and Chiles, Chicken Under a Brick with Avocados and Chiles, Shrimp-Salad Tostadas with Tomatoes and Cucumber, Chopped Fried-Fish Tacos (Tacos de Salpicón de Pescado). Make this street-food favorite at home with corn on the cob, flavor-packed chipotle mayonnaise, and crumbly Cotija cheese. If you strip the kernels from the cob, though, before mixing them with the rest of the ingredients, you'll find yourself with a splendid burger topping. Chopping pomegranate seeds breaks them up and releases their vivid color into the dressing. These enchiladas are just as fast and easy, thanks to a one-pan stove-top cooking technique and a few store-bought shortcuts. A crown of queso fresco, crème fraîche, and crisp raw onions bridge the gap. Jason Nowak Updated: Jan. 22, 2020. Pozole is one of the greats in the pantheon of Mexican recipes, and this richly satisfying version is made using the traditional method: Two kinds of chiles are toasted, then turned into a paste that's sautéed in oil to coax out the complex flavors. Juicy pork al pastor and oozy Oaxacan cheese make a brilliant combo. 1 / 10. Salpicón is a kind of shredded meat or fish salad, usually made with beef, and commonly served on tostadas. In Mexico, enchiladas are all about the tortillas and the chile sauce—fillings are minimal. Jeff puts a Mexican-inspired spin on classic sloppy joes by using Mexican chorizo, shredded Chihuahua cheese, and a sour cream and avocado topping. Read More Instant Pot® Red Posole Instant Pot® Red Posole Serve with sliced … The brick ensures an extra-crispy skin; the chiles ensure a smoky spiciness.

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