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I like to make this chile for my Mexican husband, who also doesn't like tomatoes in his chile. This is a very Mexican chile. If you decide to add beans, do it after the chile is finished.
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This quick fruit dish with a bit of added crunch is always fun to make with kids.
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Goat meat marinated in an ancho chile marinade is slow cooked until tender in this traditional Mexican stew, birria de ameca, for holidays.
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This recipe is by Christine Muhlke and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Paella Burgers and Spanish Fries with Pimiento Mayonnaise Recipe from Food Network
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This is a favorite in our family at Christmas. The flavor of the sweet strawberries combined with the flavor of the peppers gives this jam a wonderful flavor dimension. This jam is not spicy, but can be made to be spicy by adding more peppers or a few habanero peppers.
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My stripped-down version of chiles rellenos calls for stuffing seeded, raw poblano halves with spiced, almond-studded ground beef, then baking everything until the pepper flesh melts into a velvet pocket surrounding the fragrant meat For a sauce, I make my favorite tomatillo salsa verde, though jarred green or red salsa would shave some time off the recipe.
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From the French Basque tradition, this easy sauté of peppers, cured ham, and piment d’Espelette is great served over braised chicken.
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Get Antipasti Skewers Recipe from Food Network
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Get Rockfish with Balsamic Vinegar Reduction and French Green Beans tossed with Radicchio and Fennel Recipe from Food Network
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Making an authentic pozole — the fragrant Mexican hominy stew — has been on my list of things to do for years, but it can be very labor intensive One recipe by Diana Kennedy, the author of Mexican cookbooks, calls for trimming hominy and boiling a pig’s head Just reading about it causes my enthusiasm to wane