Chiles, nuts and chocolate star in the sauce perfect in enchiladas or on baked chicken.
A spicy chocolate dessert for Cinco de Mayo by Executive Chef Chris Mortenson of La Condesa in St. Helena, Calif.
A spicy-hot bean dip that's delicious with tortilla chips or spooned over carnitas in a corn tortilla.
Serve with easy posole with warm flour or corn tortillas. Leftovers are great the next day.
A yummy chicken dish that can be tossed together just about any way. Great use for your fresh corn but be sure to use corn tortillas that stand up to sauce.
This mild sauce is perfect with eggs, chicken, pork or vegetarian dishes.
Use leftover roasted chicken in this quick weeknight main-dish soup.
This dip made with ancho chiles and sour cream tastes like red enchilada sauce; serve it with salty tortilla chips.
A super fresh and refreshing salad from Chicago's Mundial Cocina Mestiza features lots of sweet crunch from jicama and tortilla strips.
Grab some super ripe avocados for this classic dip.