Explore - Page 126

Chicken-filled corn tortillas soaked in a rich guajillo red chile sauce, baked under melted cheese and Mexican crema for a deeply satisfying dinner.

Bubbly, stretchy queso fundido with Oaxaca and Monterey Jack cheese, roasted green chiles, and optional chorizo. A 25-minute Mexican melted cheese dip that disappears fast.

Seasoned ground beef rolled in corn tortillas, smothered in red enchilada sauce, and topped with a generous layer of melted cheese. Baked until bubbly and golden.

Golden homemade fry bread topped with seasoned ground beef, roasted green chile, pinto beans, and melted cheese. A hearty Southwestern classic ready in about 50 minutes.

Tender beef steak and hominy simmered in a rich red and green chile broth, a festive Christmas-style pozole that is deeply flavored and built to share.

Slow-braised beef in a rich ancho and guajillo chile sauce, plated with fluffy Mexican rice and creamy pinto beans for a full, satisfying dinner.

Ground beef and crispy-edged potatoes simmered in a smooth tomato-serrano sauce. A 40-minute Mexican comfort dish made with pantry staples.

Deep-red pork pozole simmered with guajillo and ancho chiles until the broth is glossy and the meat falls apart. Serve piled with cabbage, radishes, and lime.

Roasted poblano peppers, shredded chicken, cream cheese, and Monterey Jack come together in one rich, smoky soup inspired by the flavors of classic chile rellenos.