Preparation Time - 70 minsRatings - 4

How to make

1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate. 2 Add the chopped onions to the pan, cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more. Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and cook until heated through. 3 To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Preparation Time - 70 minsRatings - 4

How to make

Combine salsa and sour cream in a large bowl. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring often, until softened, about 2 minutes. Add turkey and cook, stirring often and crumbling with a wooden spoon, until cooked through, about 5 minutes. Add tomatoes, beans, cumin and chili powder; cook, stirring, until the tomatoes begin to break down, 2 to 3 minutes. Remove from the heat, stir in cilantro and 1/4 cup of the salsa mixture. Add lettuce to the remaining salsa mixture in the bowl; toss to coat. To serve, divide the lettuce among 4 plates, top with the turkey mixture and sprinkle with cheese.

Preparation Time - 70 minsRatings - 5

How to make

Heat the oven to 400?. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes. Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6.

Preparation Time - 70 minsRatings - 5

How to make

Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, ground chipotle chile pepper or chili powder, and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours. 2. Preheat oven to 400 degrees F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands. 3. In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the 1 tablespoon snipped cilantro. Set aside. 4. In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside. 5. Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.6. Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. Makes 6 servings.

Preparation Time - 70 minsRatings - 3

How to make

1 Remove papery husks from tomatillos and rinse well.2a Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.2b Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.2 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.Serve with chips or as a salsa accompaniment to Mexican dishes. Makes 3 cups.

Preparation Time - 70 minsRatings - 5

How to make

Place hominy in a large Dutch oven. Cover with water to 4 inches above hominy; cover and let stand 8 hours. Drain. Return hominy to pan. Cover with water to 4 inches above hominy; bring to a boil. Reduce heat, and simmer 1 hour, stirring occasionally; drain. Wipe pan dry with a paper towel.Heat oil in pan over medium-high heat. Add pork to pan; saut? 5 minutes, turning to brown on all sides. Add onion; saut? 2 minutes or until tender. Add oregano, salt, garlic, and bay leaf; saut? 1 minute. Return hominy to pan. Add 3 cups water and broth; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Add chiles; simmer 30 minutes, stirring occasionally. Discard chiles and bay leaf. Ladle about 1 1/2 cups posole into each of 8 bowls. Garnish each serving with 1/4 cup cabbage, about 2 teaspoons cilantro, about 2 teaspoons radishes, about 2 teaspoons green onions, and 1 lime wedge.

Tortilla soup - Ingredients

6 corn tortillas preferably a little old and dried out, 1/4 cup grapeseed oil peanut oil other high smoke point oil, 1/2 cup chopped onion, 2 cloves garlic minced, 1 medium Anaheim poblano or jalape?o chile seeded veins removed chopped" ,"4 cups chicken broth or homemade chicken stock, 1 can diced tomatoes undrained , 1/2 teaspoon coarse salt, 1 1/2 cups shredded cooked chicken, 1 ripe avocado, 1/2 cup shredded Monterey Jack cheese , Chopped fresh cilantro, 1 lime cut into wedges

Taco Salad - Ingredients

1/2 cup prepared salsa, 1/4 cup reduced-fat sour cream, 1 teaspoon canola oil, 1 medium onion chopped, 3 cloves garlic minced, 1 pound 93% lean ground turkey, 2 large plum tomatoes diced, 1 can kidney beans rinsed, 2 teaspoons ground cumin, 2 teaspoons chili powder, 1/4 cup chopped fresh cilantro, 8 cups shredded romaine lettuce, 1/2 cup shredded sharp Cheddar cheese.

Taquitos - Ingredients

tablespoon vegetable oil plus more for brushing on the taquitos, 1 medium onion finely chopped, 1 clove garlic minced, 3/4 pound lean ground beef, 1 cup salsa plus more for dipping, 2 teaspoons chili powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, 10 flour tortillas, 1/2 cup shredded Cheddar or Monterey Jack Sour cream.

Pulled Pork Enchilada - Ingredients

3 1/2 pounds boneless pork shoulder, 1 14 ounce can chicken broth, 1/2 cup chopped onion, 6 cloves garlic minced, 1 tablespoon ground cumin, 2 or 3 teaspoons ground chipotle chile pepper or hot chili powder, 1 teaspoon salt, 3 10 ounce cans enchilada sauce, 1 tablespoon snipped fresh cilantro, 1 4 ounce can diced green chile peppers, 8 ounces cotija cheese shredded, 8 inches flour tortillas, Snipped fresh cilantro, Diced tomato or quartered grape tomatoes Sour cream.

Salsa Verde - Ingredients

1 1/2 lb tomatillos, 1/2 cup chopped white onion, 1/2 cup cilantro leaves, 1 Tbsp fresh lime juice, 1/4 teaspoon sugar, 2 Jalape?o peppers OR 2 serrano peppers stemmed seeded and chopped, Salt to taste.

Posole - Ingredients

3/4 pound dried white corn hominy, 2 teaspoons canola oil, 8 ounces boneless pork loin cut into 1/2-inch pieces , 1 cup chopped onion , 2 teaspoons dried oregano, 3/4 teaspoon salt, 2 garlic cloves minced, 1 bay leaf, 3 cups water, 3 cans fat-free less-sodium chicken broth, 2 dried New Mexican chiles, 2 cups shredded cabbage, 1/3 cup chopped fresh cilantro, 1/3 cup slivered radishes, 1/3 cup chopped green onions 8 lime wedges.