This stew, laden with roasted peppers and tomatillos, becomes even more flavorful after one or two days, so it’s great if you’re able to make it in advance.
If you’re going with fresh corn, choose firm, tightly closed, freshly picked ears of corn, you don’t want any dried out kernels. Frozen is just fine if the super fresh stuff isn’t available.
Carnitas basically cooks itself. After four hours in the oven with garlic and chilies, it's packed with flavor and makes a great meal served with warm corn tortillas and all the fixings.
This stewed chicken is cooked in a richly-spiced, citrus-y sauce. Be sure to leave yourself enough time to marinate the chicken!
Serve this flavorful pork dish on its own, or with chopped cilantro, diced onion, salsa, guacamole, sour cream, and refried beans for the ultimate taco night! This makes enough for 20-30 tacos, so you'll have enough to feed a crowd. Carnitas are also a great filling for burritos or tamales.
This is a delicate dish, somewhat like a Mexican version of Southern spoon bread. It's delicious with ham or grilled meats.
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