Chiles, nuts and chocolate star in the sauce perfect in enchiladas or on baked chicken.
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.
Serve with easy posole with warm flour or corn tortillas. Leftovers are great the next day.
Grab some super ripe avocados for this classic dip.
A spicy chocolate dessert for Cinco de Mayo by Executive Chef Chris Mortenson of La Condesa in St. Helena, Calif.
This dip made with ancho chiles and sour cream tastes like red enchilada sauce; serve it with salty tortilla chips.
Use leftover roasted chicken in this quick weeknight main-dish soup.
A cowboy breakfast at its best, Migas feature corn tortillas, chiles and eggs.
For Cinco de Mayo here's a deliciously dense cake akin to a rich bread pudding.
Rotisserie chicken gives you a jump-start on an easy dinner with Tex-Mex flair.