Preheat a large cast-iron skillet or griddle. Add the pasillas and toast over high heat, pressing them down with a spatula and turning once, until pliable and fragrant, about 1 minute. Transfer the ...

This old family recipe was given to the late Mexican food authority Diana Kennedy by Señora Maria Herrera Redondo de Williams in San Miguel de Allende. It consists of pasilla chiles stuffed with a ...

Note: Pasilla chiles are available in Latin markets as well as the Latin section of many well-stocked grocery stores. Epazote, a fresh herb, is generally available at Latin markets. Our recipes, your ...

Feel the comfort of Southern cooking with this chile and cheddar spoonbread. Food blogger Adrianna Adarme shares her inspiration for this dish in a post on the Fresh Tastes blog. Liberally grease a ...

1/3 cup dry chile spice mix (guajillo, chipotle, pasilla, árbol and ancho peppers, lightly toasted and ground to a fine powder) Instructions: Heat oven to 275 degrees. Coat meat with oil and rub with ...

Season beef with salt and pepper and set aside. Place chiles in a bowl and pour enough hot water over them to just cover. Let chiles sit until they are pliable and soft, about 10 minutes. Meanwhile, ...

In a medium (3-quart) saucepan over medium heat, warm the olive oil, then add the onion and cook, stirring frequently, until very soft and richly golden, about 8 minutes. Add the garlic and cook, ...

1. Place the pork in a large stew pot with a lid and cover with water. Add 1 tablespoon salt and bring to a boil over high heat. Reduce the heat to a very low simmer, cover and cook until the pork is ...

This is a recipe designed for true outdoor grillers. I figure if you re going to be outside cooking up some sizzling sausages or lamb sliders, you might as well devise a succulent, sweet-tart ...

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