Serves 4. Method: Direct grilling. Prep time: 12 minutes. Grilling time: 8 minutes (4 minutes if everything is grilled together). Grill/gear: Can be grilled over charcoal, wood or gas. You also need 2 ...

An easy, flavorful salsa verde is used to simmer chicken thighs and thinly-sliced onion, resulting in a tangy, spicy, richly ...

FOR THE ENCHILADA SAUCE: Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side). Allow chiles to cool and then remove stems, seeds, and veins. Char the onion, tomatoes, and ...

WORKING AS a night janitor upon arriving in Houston from Puebla, Mexico, almost 35 years ago, Hugo Ortega spent his shifts looking forward to the Mexican food his landlady cooked. To this day, he ...

Soft, mild queso fresco may become your favorite crumbling cheese after trying these simple and tasty bean tostadas (Spanish for “toasts”). They take only about 20 minutes if you buy readymade ...

21/2 pounds ripe tomatoes (15 to 20 medium plum tomatoes) Instructions: Heat broiler or grill to high. Roast whole tomatoes on a baking sheet 4 inches below a very hot broiler until the skins are ...

1. In a heavy, dry skillet, char the onion and garlic until dark on all sides. 2. Add the water (it may sputter), chiles, sugar, vinegar, cinnamon, oregano, clove, and salt. Bring to boil, lower the ...

Whether you're using it in a recipe, as a topping for enchiladas or elotes, or just eating it straight off the block (we don't judge), queso fresco is a delightful cheese that's both unique and ...

Wednesday, June 26, 2019. Photo by Hillary Levin [email protected] Yield: 8 servings ½ gallon whole milk 1/3 cup distilled white vinegar 1 tablespoon apple cider vinegar 1½ teaspoons kosher ...

1. Set up your grill for direct grilling and heat to high. Ideally, you’ll be working over a wood or wood-enhanced fire. If using a charcoal grill, add the wood chunks or chips to the fire. If using a ...