Roasting the vegetables gives our ranchero sauce intensely rich flavor in just 10 minutes. Be sure to use plum tomatoes, which are meaty and not overly juicy–this will ensure a thick sauce that won’t make the burrito soggy. Ingredients 1/2 cup chopped onion 3 large plum tomatoes, sliced 2 tablespoons plus 1 teaspoon olive oil, […]
Look for chayote in Mexican markets, or substitute zucchini. Ingredients 6 large poblano chiles (about 1 1/2 lb.) 2 tablespoons canola oil 1 medium white onion, cut into 1/4-in. slices 1 tablespoon minced garlic 1/3 cup Mexican crema or sour cream 3/4 teaspoon kosher salt 12 (5-in.) corn tortillas, warmed 1/2 cup sliced radishes 1 […]
Churrasco typically refers to grilled beef, but our tofu steaks are every bit as meaty and satisfying. Be sure to press and drain out as much liquid as possible before cooking the tofu. It will better absorb the spices from the dry rub and reach its full grilling potential. Parsley, cilantro, and hemp seeds unite […]
This colorful chicken and veggie stir-fry features a sweet-spicy sauce and a topping of dry-roasted peanuts, which add delicious crunch. Ingredients 3 tablespoons dark brown sugar 1 1/2 tablespoons lower-sodium soy sauce 1 tablespoon fish sauce 1 tablespoon rice vinegar 1 tablespoon sambal oelek 1 teaspoon dark sesame oil 3/4 teaspoon cornstarch 2 tablespoons canola […]
Milanesa” refers to a cut of meat that’s pounded very thin, breaded, and fried—in other words, it’s grade-A comfort food. Here, we went with one of the more popular proteins for this traditional dish to make crispy chicken milanesa, and topped it off with a vibrant, fresh slaw for a pop of freshness and color. This […]
Adding tahini to the marinade makes the chicken buttery tender without an overwhelming amount of sesame flavor in the finished dish. It also helps the chicken to char nicely on the grill. Ingredients Chicken: 1/4 cup tahini (sesame seed paste), well stirred 3 tablespoons finely chopped fresh flat-leaf parsley 3 tablespoons olive oil 3 tablespoons […]
Anchovy paste lends depth without tasting fishy. Ingredients 1 tablespoon olive oil, divided 4 (6-oz.) bone-in, skin-on chicken thighs 3/4 teaspoon kosher salt, divided 3/4 teaspoon black pepper, divided 1 (12-oz.) pkg. fresh broccoli florets 1 1/2 cups thinly sliced yellow onion 1 cup thinly sliced red bell pepper 1 cup thinly sliced yellow bell […]
The key to this dish is to brown the chicken before it goes into the slow cooker. (See “The Art of Browning,” below.) Ingredients 3 carrots or celery ribs 5 pounds chicken leg quarters 2 tablespoons chopped fresh rosemary 2 teaspoons pimentón (sweet smoked chicken leg quarters 2 1/2 teaspoons kosher salt, divided 1 1/4 […]
Save time and oven space and use a slow-cooker for brisket that’s tender when pierced, with a rich, velvety sauce. Start in the morning and you’ll have brisket by dinnertime. Ingredients 1 3- to 3 1/2-lb. piece beef brisket (preferably the point cut) 1 tablespoon vegetable oil 1 tablespoon butter 1 tablespoon smoked paprika 1 […]
Look for stone-ground polenta or grits for this dish. Admittedly, they take a bit longer to cook, but the results are worth it, adding a creamier texture and hearty, nutty flavor to the dish. Ingredients MUSHROOM MEDLEY 1 tablespoon extra-virgin olive oil 12 ounces sliced wild mushrooms (about 7 cups) 3 garlic cloves, minced 1 […]