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This recipe for tacos al pastor is based on the Mexican classic: thin slices of roast pork topped with roasted pineapple, cilantro, and onion.
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Don’t let the one-hour prep time on these enchiladas scare you Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you’ll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it.
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Get Slow-Cooked Beef in Red Sauce Recipe from Food Network
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Get Red Chile Chicken Tamales Recipe from Food Network
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A great way to use the slightly sweet and spicy Hatch chiles, this enchilada pie is a fabulous comfort food.
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Anytime I make up some chicken breasts for whatever my dinner is that night, I always make sure to cook up a few extra so that they can be shredded and used for...
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These spicy quesadillas are filled with shrimp, onions, bell peppers, and melted Mexican cheese. Serve with cilantro and sour cream for a Mexican-inspired meal.
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Get Smoky Pork Posole Recipe from Food Network
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A tomato based chicken chili with extra cumin. I used to make this stuff during college because there is enough of it to last me a long time. This recipe is VERY hot.