When you make a guajillo sauce, many recipes call for the chiles to be briefly toasted on a comal or skillet first. Then, since they are dried peppers, they have to be rehydrated. This is done either ...

Enchiladas Suizas ... which are made with a green sauce typically made from tomatillos and green chili peppers instead of the ...

Freshly made tomato sauce smeared over tortillas which are stuffed with juicy chicken chunks, finished with cheese and baked golden. Try it with your favourite dip. Then add the water, salt and pepper ...

In this fiery Indian classic, chunks of pork shoulder and succulent pork belly are cooked until tender in a tangy, spicy chile-vinegar sauce. If you can spread peanut butter on bread ...

Start by making the enchilada sauce. Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 7–8 minutes, or until soft and just starting to brown at the edges.

spoon over sauce and sprinkle with remaining cheese. Place into the preheated oven to bake for 15-20 minutes, until golden. You can use leftover cooked turkey for this recipe. Cook the vegetables ...

Marcella Hazan's classic ragù sauce recipe is pure, long-simmered comfort in a pot. Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith ...

Transfer to a paper towel lined baking sheet to drain. Serve tacos immediately with the Guajillo salsa, thinly sliced Romaine lettuce, a lime wedge, and crumbled queso fresco, if desired.

Thanksgiving is my favorite holiday for good reason. It’s a moment to gather your nearest and dearest and practice gratitude ...