For dinner tonight, I'm continuing yesterday's veggie streak, making a molé-flavored chili that's so complex, no one will even realize it's a meatless Monday. I'll start with onions and garlic, add in a ground mixture with chiles, cumin, cinnamon, and other seasonings, and then stir in a bounty of leftover yellow squash, kale, tomatoes, and chocolate for an extra-roasted taste. Unlike most molé dishes, I'll be able to serve it in under an hour. To make this your next homestyle meal, read more
Have a lazy Sunday to spare? Then invite some close friends over and celebrate Cinco de Mayo early with an authentic recipe for Chiles Anchos Rellenos de Atún con Papas.
Translation: it's a delicious dish consisting of smoky, dried poblano chiles, softened in sweet brown sugar and stuffed with tuna, red-skinned potatoes, and a mixture of lime juice, cream, and cilantro. To make this crave-worthy Latin course, read more
If you're into bold meals, then this recipe won't bore you. The anchos, paprika, cumin, and coriander will bring earthy, spicy flavors into the mix. The coconut milk-based sauce mellows the heat.
If you can't locate anchos, which are dried poblano peppers, you can substitute ancho chile powder (not to be confused with chili powder, which is a mix of different spices). To enjoy this succulent pork, read more