Mexicaine - Page 2

Crispy corn tostadas topped with seasoned ground beef, refried beans, sliced avocado, and a quick homemade crema. Ready in about 35 minutes with pantry staples.

Seasoned ground beef rolled in corn tortillas, smothered in red enchilada sauce, and topped with a thick bubbly layer of melted cheese. Ready in about 45 minutes.

Tender beef and potatoes simmered in a rich, smoky guajillo red chile sauce. A classic Mexican comfort stew ready in just over an hour.

A traditional Mexican salsa roja made with dried guajillo and chile de árbol, blended with tomatoes and garlic, then cooked down until deep, brick-red, and concentrated.

Creamy, smoky, and loaded with crispy bacon crumbles, these homemade refried beans are ready in 30 minutes and taste nothing like the canned version.

Seasoned ground beef rolled in corn tortillas, smothered in red enchilada sauce, and topped with a thick layer of melted Mexican cheese. Baked until bubbling in about 45 minutes.

Enchiladas rojas made from scratch with a rich ancho and guajillo red chile sauce, tender shredded chicken, and melted cheese, baked until bubbly. The sauce takes just 30 minutes and can be made days ahead.

Slow-simmered pinto beans in a rich broth topped with bright, fresh pico de gallo. A simple, satisfying Mexican classic that comes together with minimal effort.

A from-scratch chicken mole with three types of dried chiles, Mexican chocolate, and braised chicken that absorbs every bit of the rich, deeply smoky sauce.

Toasted long-grain rice simmered in blended roma tomatoes, garlic, and chicken broth until fluffy and deeply red. The real-deal Mexican side dish, ready in 35 minutes.

Charred tomatoes, roasted chiles, garlic, and fresh avocado ground in a stone molcajete. A smoky, rich Mexican salsa ready in about 20 minutes.

A rich, golden Mexican chicken soup simmered with bone-in chicken, carrots, zucchini, corn, and cilantro. Comforting, naturally gluten-free, and ready in about 90 minutes.