You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Three Sisters' Mole

Chiles, nuts and chocolate star in the sauce perfect in enchiladas or on baked chicken.

  • Yield 8 servings

Boca Negra

A spicy chocolate dessert for Cinco de Mayo by Executive Chef Chris Mortenson of La Condesa in St. Helena, Calif.

  • Yield 8 servings

Black Bean and Corn Dip

A spicy-hot bean dip that's delicious with tortilla chips or spooned over carnitas in a corn tortilla.

Easy Crock Pot Posole

Serve with easy posole with warm flour or corn tortillas. Leftovers are great the next day.

  • Yield 6 servings

Chicken and Fresh Corn Enchilada Bake

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.

  • Yield 8 servings

Green Chile Sauce

This mild sauce is perfect with eggs, chicken, pork or vegetarian dishes.

  • Yield 12 servings

Quick Tortilla Soup

Use leftover roasted chicken in this quick weeknight main-dish soup.

  • Yield 7 servings
  • Time to make 30

Creamy Enchilada Dip

This dip made with ancho chiles and sour cream tastes like red enchilada sauce; serve it with salty tortilla chips.

  • Yield 2 servings
  • Time to make 50

Ensalada with Jicama, Corn and Beans

A super fresh and refreshing salad from Chicago's Mundial Cocina Mestiza features lots of sweet crunch from jicama and tortilla strips.

  • Yield 6 servings
  • Time to make 35

Guacamole

Grab some super ripe avocados for this classic dip.

  • Yield 8 servings
  • Time to make 10