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I learned how to make these tacos while a man from Oaxaca, Mexico lived with my family. They are traditional Mexican tacos and one of the best things I know how to make.
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You'll need a medium-hot charcoal fire for this recipe So either start cooking when the main dish comes off the fire or, if making this dish separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Serve this smoky chutney alongside pork or beef.
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Grilled corn and poblano chile peppers are tossed with avocado and red onion in a quick lime and chipotle dressing in this tasty summer salad.
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A cross between a fajita and chili, this saucy stir-fry can be served in warm tortillas or over rice.
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Gochujang sauce, a traditional Korean condiment, is made with soy sauce, sesame seeds, garlic, and other flavors for a sweet and spicy addition to meals.
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A loose interpretation of the wonderful Mexican dish, vegetarian and non-greasy but very savory. Totally lacking in heat for families, but drop a chipotle or two into the sauce if you're cooking for masochists.
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Get Cheesy Chile Muffins Recipe from Food Network
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In this traditional Hunan recipe, whole chicken is poached, de-boned, and stir-fried with chile, ginger, rice wine, and Szechuan peppercorns.
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Made with monk fruit sweetener, oat flour, and olive oil, this orange cake proves you don't have to use typical baking ingredients to yield moist, delicious results.
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Frozen vegetables, pasta, and coconut oil are combined to create this quick and easy dinner that is a fresh twist on pasta tossed in oil.
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Garlic oil? Made in mere minutes? Why yes. This quick and easy oil can add sophisticated flavor to vegetables, fish or chicken.
Ingredients: garlic, olive oil
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Get Tortilla Chip Chilaquiles Recipe from Food Network