Mexican/Southwest Cuisine

Green Chile Enchiladas

10 tomatillos, outer husks removed (about 1 lb.)
5 jalapeño peppers, stems and seeds removed
1 clove garlic, peeled
Salt to taste
2 cups cooked, chopped chicken
1 (12-oz.) package casero cheese, crumbled or Shredded Jack Cheese, divided
1/2 cup chopped onion
1/2 cup chopped fresh cilantro
10 corn tortillas
Additional toppings: shredded lettuce, diced tomatoes and sour cream

Rinse tomatillos well and place in a medium pot with jalapeños and garlic. Cover with water and bring to a boil; cook for 10 minutes or until tomatillos are soft when pierced with a knife. Drain water and puree ingredients in a blender or food processor until smooth; season to taste with salt and set aside.

Preheat oven to 350° and spray a 13-by-9-inch baking dish with nonstick cooking spray. Stir together chicken, 2 cups cheese, 1/2 cup sauce, onion and cilantro in a medium bowl.

Place tortillas on a plate and cover with a damp paper towel and plastic wrap; microwave for 45 seconds or until soft. Place about 1/4 cup chicken mixture in each tortilla; roll up and place in prepared dish. Cover with sauce and sprinkle with remaining 1 cup cheese; bake for 15 to 20 minutes. Serve with toppings as desired. Makes 10 enchiladas.

Pork Carnitas

3 lb. boneless pork shoulder roast
2 tbsp. oil
4 cloves garlic, minced
1 small onion, chopped
1 orange, quartered
1 lime, quartered
1/4 cup brown sugar
1-1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup water
Corn or flour tortillas

Trim fat from pork and cut into cubes. Heat oil in a large pot and add pork, garlic and onion. Cook over high heat for 5 to 10 minutes to brown pork. Add orange, lime, brown sugar, chili powder, salt, pepper and water to pot; stir and bring to a boil. Cover and simmer for 1-1/2 hours or until pork is tender.

Remove cover and cook over medium heat for 10 to 15 minutes or until liquid has cooked off. Press with the back of a spoon to break up meat and spoon into warmed flour or corn tortillas. Serve with salsa, beans and margaritas. Makes 6 servings.

Spicy Baked Chile Rellenos

10 to 12 large Hatch green chiles, roasted, peeled and seeded (leave stems on)
1 1/2 cups shredded Mexican blend cheese
1/2 cup black beans
1/2 cup corn
3 tbsp. chopped fresh cilantro
1 clove garlic, minced
1 cup cornmeal
1/2 tsp. ground cumin
1/2 tsp. Mexican Seasoning
1/4 tsp. salt
2 eggs, beaten
Salsa, sour cream, guacamole

Preheat oven to 350°. Spray a baking sheet with nonstick cooking spray; set aside. Cut a slit down one side of each chile. In a medium bowl, mix together cheese, black beans, corn, cilantro and garlic; spoon mixture into chiles.

In a shallow bowl, mix together cornmeal, cumin, Mexican seasoning and salt; dip each chile into eggs, then carefully coat with cornmeal mixture. Place on prepared baking sheet; bake for 20 to 25 minutes or until very crisp. Serve with salsa, sour cream and guacamole. Makes 6 to 8 servings.

Pozole

4 lb. boneless pork shoulder roast, cubed
12 cups water
6 cloves garlic
1 tbsp. salt
8 guajillo chile pods, stems removed
1 (8-oz.) can tomato sauce
1 cube Chicken Bouillon
1-1/2 cups water
2 (29-oz.) cans white hominy, drained
Corn tortillas, fried
Condiments: shredded cabbage, chopped white onion, sliced radishes, lime or lemon wedges, sliced cilantro leaves

Place pork in a large stockpot; add 12 cups water, making sure it covers the meat. Add garlic and salt and bring to a boil. Reduce heat and simmer, covered, for 2 hours. Meanwhile, prepare salsa by removing the stems and seeds of the chiles and puréeing in a blender or traditional molcajete with tomato sauce, bouillon and 1 cups water.

Remove meat from pot; shred meat with 2 forks, removing any large chunks of fat. Return shredded meat to the pot with salsa and hominy; simmer for 15 minutes. Serve with fried tortillas and desired condiments. Makes 10 servings.

Mexi Chicken Soup

1 32-oz. chicken broth
1 15-oz. can black beans, rinsed and drained
1 15-oz. can golden hominy, rinsed and drained
1 cup bottled salsa
1 cup bottled nopalitos, drained, or 1 green sweet pepper, cut in strips
1 4-oz. can diced green chiles
1 tbsp. chili powder
1 tsp. ground cumin
2-1/2 cups chopped cooked chicken
Snipped fresh herbs (optional)

In 4-quart Dutch oven combine chicken broth, black beans, hominy, salsa, nopalitos, undrained green chiles, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add chicken; heat through. To serve, sprinkle with fresh herbs. Makes 6 servings.

Pork Carnitas

3 lb. boneless pork shoulder roast
2 tbsp. oil
4 cloves garlic, minced
1 small onion, chopped
1 orange, quartered
1 lime, quartered
1/4 cup brown sugar
1-1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup water
Corn or flour tortillas

Trim fat from pork and cut into cubes. Heat oil in a large pot and add pork, garlic and onion. Cook over high heat for 5 to 10 minutes to brown pork. Add orange, lime, brown sugar, chili powder, salt, pepper and water to pot; stir and bring to a boil.

Cover and simmer for 1-1/2 hours or until pork is tender. Remove cover and cook over medium heat for 10 to 15 minutes or until liquid has cooked off. Press with the back of a spoon to break up meat and spoon into warmed flour or corn tortillas. Serve with salsa, beans and margaritas. Makes 6 servings.

Pozole

4 lb. boneless pork shoulder roast, cubed
12 cups water
6 cloves garlic
1 tbsp. salt
8 guajillo chile pods, stems removed
1 (8-oz.) can tomato sauce
1 cube Chicken Bouillon
1-1/2 cups water
2 (29-oz.) cans white hominy, drained
Corn tortillas, fried
Condiments: shredded cabbage, chopped white onion, sliced radishes, lime or lemon wedges, sliced cilantro leaves

Place pork in a large stockpot; add 12 cups water, making sure it covers the meat. Add garlic and salt and bring to a boil. Reduce heat and simmer, covered, for 2 hours.

Meanwhile, prepare salsa by removing the stems and seeds of the chiles and puréeing in a blender or traditional molcajete with tomato sauce, bouillon and 1 cups water.

Remove meat from pot; shred meat with 2 forks, removing any large chunks of fat. Return shredded meat to the pot with salsa and hominy; simmer for 15 minutes. Serve with fried tortillas and desired condiments. Makes 10 servings.

Black Bean-Taco Salad with Lime Vinaigrette

Vinaigrette:
1/4 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 garlic clove, peeled

Salad:
8 cups thinly sliced iceberg lettuce
1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)
1 cup chopped tomato
1 cup chopped green bell pepper
1 cup finely diced red onion
1/2 cup (2 ounces) shredded sharp cheddar cheese
1 (15-ounce) can black beans, rinsed and drained
4 cups fat-free baked tortilla chips (about 4 ounces)

To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth. To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips. Makes 4 servings

Tamale Pie

1 package (6.8 ounces) Spanish rice and vermicelli mix
1 can (15 ounces) chili with beans
1 can (15 ounces) beef tamales, drained and cut into 1-inch pieces
1 cup (4 ounces) shredded cheddar cheese

Prepare rice mix according to package directions. Meanwhile, spoon chili into a greased 8-in. square baking dish. Top with tamales. Bake, uncovered, at 350° for 10 minutes. Top with cooked rice; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Makes 6 servings.

Anyone have a recipe for carne asada from border grill or anywhere else? :

Tacos Carne Asada

2 pounds flank or skirt steak, trimmed of excess fat
Mojo
Olive oil, for coating the grill
Kosher salt and freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Chopped white onion, for serving
Shredded Jack cheese, for serving
1/2 cup Pico de Gallo
2 limes, cut in wedges for serving

Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper.

Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal. Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

Mojo:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment. Makes approximately 1 1/4 cups

Pico De Gallo:
4 vine-ripe tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry. Makes 2 cups

Carne Asada with Fresh Tomato Salsa

2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper

Marinade:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil

Lay the flank steak in a large bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.

Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan.

Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high. Serve with pico de gallo (fresh tomato salsa) and chopped avocados. Serves 4-6.

Fresh Tomato Salsa
2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste

Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands.

Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.

Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin. Let sit for an hour for the flavors to combine. Makes approximately 3-4 cups.

Mexican Chicken with Almond-Chile Cream

3 tablespoons sliced almonds
2 teaspoons ground ancho chile pepper
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 teaspoons butter
1 teaspoon canola oil
1 garlic clove, minced
1 cup chicken broth
2 tablespoons crema Mexicana
Fresh cilantro sprigs (optional)

Combine almonds and chile pepper in a blender or food processor; process until mixture resembles coarse meal. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with 1/8 teaspoon salt and black pepper.

Heat butter and oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add garlic to pan; cook 1 minute, stirring constantly. Add almond mixture, 1/8 teaspoon salt, and broth; bring to a boil, scraping pan to loosen browned bits. Cook until broth mixture is reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in crema Mexicana. Serve sauce over chicken. Garnish with cilantro, if desired. Makes 4 servings

Note: Look for ground ancho chile pepper in the spice section. If you can't find it, substitute 1 1/2 teaspoons regular chili powder and 1/2 teaspoon ground chipotle chile pepper. Crema Mexicana is similar to crème fraîche but has a thinner consistency and sweeter flavor. Slice chicken and serve with flour tortillas and a tossed salad.

Pan-Seared Skirt Steak With Poblano Chiles and Onions

3 poblano chiles
2 pounds skirt or flank steak
2 cups bitter orange juice marinade or apple cider vinegar
1 teaspoon salt
1 teaspoon cracked black pepper
1 tablespoon olive oil
1 medium-size red onion, sliced
1 white onion, sliced
2 carrots, sliced

Broil chiles on an aluminum foil-lined baking sheet 5 inches from heat 5 minutes on each side or until chiles look blistered.

Place chiles in a zip-top plastic freezer bag; seal and let stand 15 minutes to loosen skins. Peel chiles; remove and discard seeds. Cut chiles into thin slices, and set aside.

Cut steak into 4 to 6 pieces, and place the steak in an 11- x 7-inch baking dish. Pour bitter orange juice marinade over steak, and sprinkle evenly with salt and pepper. Cover and chill 20 minutes.

Drain steak, discarding marinade. Heat a cast-iron skillet over medium-high heat 3 minutes; add oil. Cook steak pieces, in batches, 5 minutes on each side or until a meat thermometer inserted in steak reads 135° or to desired degree of doneness. Remove to a serving plate, and keep warm.

Add onions, carrots, and chiles to skillet; cook, stirring often, 10 minutes or until onions are brown. Cut steak pieces diagonally across the grain into thin strips. Spoon vegetables over steak; serve immediately. Makes 4 to 6 servings

Chalupa Dinner Bowl

1 pound dried pinto beans
1 (3 1/2-pound) bone-in pork loin roast
2 (4-ounce) cans chopped green chiles
2 garlic cloves, chopped
1 tablespoon chili powder
2 teaspoons salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 (32-ounce) box chicken broth
1 (10-ounce) can diced tomatoes and green chiles with lime juice and cilantro
8 taco salad shells
1 small head iceberg lettuce, shredded
Toppings: shredded Monterey Jack cheese, pickled jalapeño slices, halved grape tomatoes, sour cream, chopped avocado

Rinse and sort beans according to package directions. Place pinto beans in a 6-quart slow cooker; add roast and next 6 ingredients. Pour chicken broth evenly over top of roast.

Cover and cook on high 1 hour; reduce to low, and cook 9 hours. Or, cover and cook on HIGH 6 hours. Remove bones and fat from roast; pull roast into large pieces with two forks. Stir in diced tomatoes and green chiles. Cook, uncovered, on HIGH 1 more hour or until liquid is slightly thickened.

Heat taco salad shells according to package directions; place shredded lettuce evenly into shells. Spoon about 1 cup pork-and-bean mixture into each shell using a slotted spoon. Serve with desired toppings. Makes 8 servings

Barbecued Pork Quesadillas

1/2 pound shredded barbecued pork
1/2 cup barbecue sauce
1/4 cup chopped fresh cilantro
5 green onions, minced
8 (6-inch) flour tortillas
1 cup shredded Mexican four-cheese blend
2 tablespoons butter or margarine, softened
Toppings: sour cream, sliced green onions, barbecue sauce
Garnish: fresh cilantro sprig

Stir together first 4 ingredients. Spoon pork mixture evenly on 1 side of each tortilla; sprinkle with cheese. Fold tortillas in half, pressing gently to seal. Spread butter on both sides of quesadillas.

Heat a large nonstick or cast-iron skillet over medium heat, and cook quesadillas 2 to 3 minutes on each side or until browned. Cut each quesadilla in half for main-dish servings or in quarters for appetizer servings. Serve with desired toppings. Garnish, if desired. Makes 4 servings

Chicken Enchiladas

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans. Makes 16 enchiladas

El Sombrero Corn Bread

1-1/2 cups cornmeal
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 can (14-3/4 ounces) cream-style corn
1 cup (8 ounces) sour cream
1/2 cup canola oil
1-1/2 cups shredded cheddar cheese, divided
3 jalapeno peppers, seeded and finely chopped

In a large bowl, combine the cornmeal, baking powder and salt. In another bowl, whisk the eggs, corn, sour cream and oil. Stir into dry ingredients just until moistened. Fold in 1 cup cheese and jalapenos.

Transfer to a greased 9-in. square baking pan. Sprinkle with remaining cheese. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm. Makes 9 servings.

Stacked Chicken Enchiladas

1 cup chopped onion
1 tablespoon olive oil
1 can (28 oz.) red chile sauce, divided
1/2 cup pine nuts
1/4 cup golden raisins
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1 tablespoon finely chopped canned chipotle chiles in adobo sauce, plus 2 tsp. sauce
1 tablespoon tomato paste
1 tablespoon firmly packed light brown sugar
1 tablespoon white wine vinegar
3 3/4 cups shredded white and/or dark chicken meat (from one 2 1/2- to 3-lb. rotisserie chicken)
12 corn tortillas (6 in. wide)
3 cups coarsely shredded jack cheese
2 radishes, halved and thinly sliced
3 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil
5 to 6 cups very thinly sliced green cabbage
1/4 cup coarsely chopped fresh cilantro
Salt and freshly ground black pepper

Preheat oven to 375°. In a large frying pan over medium-high heat, cook onion with olive oil, stirring often until softened, about 5 minutes.

Stir in 3/4 cup red chile sauce, the pine nuts, raisins, cinnamon, allspice, chipotle chiles, adobo sauce, tomato paste, brown sugar, and vinegar. Add chicken, then bring mixture to a boil, stirring. Remove from heat. Pour remaining red chile sauce into a pie pan.

To make enchilada stacks, dip 1 tortilla in chile sauce in pie pan to coat. Place on an ovenproof dinner plate. Repeat with another tortilla on a second plate. Spread each tortilla evenly with a heaping 1/3 cup chicken mixture, then with 1/4 cup cheese.

Repeat layering with 8 more tortillas, dipping them in sauce, then adding chicken mixture and cheese to make 2 stacks of 5 layers. (You'll use all the chicken but not all the cheese.) Dip the last 2 tortillas in sauce, place each, curved side down, on stack, and sprinkle with remaining cheese.

Bake enchiladas until hot in the center and cheese bubbles on top, 10 to 15 minutes. Meanwhile, pour remaining chile sauce from the pie pan into a microwave-safe pitcher and cook in a microwave oven on full power until simmering, 1 to 2 minutes.

To make the salad, stir together radishes, lime juice, and extra-virgin olive oil in a large bowl. Just before serving, stir in cabbage and cilantro. Season to taste with salt and pepper.

Top each enchilada with a small mound of salad and cut in thirds or quarters to serve. Offer with remaining salad and chile sauce to add to taste. Makes 2 enchiladas (each 3 to 4 servings)

Halibut Baked in Fresh Green Salsa

1 tablespoon butter
2 tablespoons flour
3/4 cup coarsely chopped tomatillos (see Notes)
1/2 cup coarsely chopped onion
2 fresh poblano chiles (6 oz. total), stemmed, seeded, and coarsely chopped
1/4 cup packed, coarsely chopped fresh cilantro, plus about 2 tbsp. whole leaves
1/2 cup reduced-sodium chicken broth
3/4 cup sour cream, divided
Kosher salt
1 to 2 tbsp. lime juice
1 or 2 boned and skinned halibut or salmon fillets (1 3/4 lbs. total; about 1 in. thick)

Preheat oven to 375°. In a large frying pan, melt butter over high heat. Stir in flour, remove from heat, and mix to form a smooth paste.

Scrape flour paste into a blender. Add tomatillos, onion, chiles, chopped cilantro, chicken broth, and 1/2 cup sour cream. Whirl until smoothly puréed. Pour green sauce back into frying pan; add salt and lime juice to taste.

Rinse fish, pat dry with paper towels, cut into 6 equal pieces, and season with salt. Set pieces slightly apart in an 8- by 12-in. baking dish.

Bring green sauce to a boil over high heat, stirring. Pour evenly over fish. Bake fish until it flakes but still looks moist in the center of the thickest part (cut to test), 15 to 20 minutes.

With a wide spatula, transfer fish to plates. Spoon sauce over portions, top with small spoonfuls of remaining sour cream, and sprinkle with cilantro leaves. Makes 6 servings

How Hot Is Your Chile? To assess a chile's heat, slice off its top through the ribs and seeds, where the heat-producing compound capsaicin is concentrated. Touch the slice to your tongue. If you want your food to be milder, split the chile and scrape out all or some of the ribs and seeds. If your skin is sensitive, wear kitchen gloves or hold the chiles with a fork—and don't touch your eyes.

Green Chile Chicken Enchiladas

1 pound roasted skin-on green New Mexico chiles
2 tablespoons olive oil
1 tablespoon butter
5 large garlic cloves, finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups reduced-sodium chicken broth, divided
10 (7- to 8-in.) corn tortillas
2 1/2 cups shredded cooked chicken
2 cups coarsely shredded cheddar or jack cheese, divided
Sour cream

Preheat oven to 400°. Peel, stem, seed, and chop chiles. Heat oil and butter in a large frying pan over medium heat. Add garlic and cook until fragrant, about 30 seconds.

Add chiles, salt, and pepper. Cook, stirring occasionally, 3 minutes. Add 1 cup chicken broth and simmer until reduced by one-third, about 10 minutes.

Meanwhile, prepare tortillas: In a small frying pan, bring remaining 2 cups chicken broth to a gentle simmer. Working one at a time, very briefly dip tortillas into broth to barely soften. Transfer each tortilla to a large baking sheet (you may need 2 or 3 sheets). Do not overlap or tortillas will stick.

Divide 1 1/4 cups cheese equally among tortillas and top each with shredded chicken, dividing evenly. Wrap tortilla around filling and transfer, seam-side down, to a 9- by 13-in. baking dish.

Pour chile sauce over enchiladas and top with remaining 3/4 cup cheese. Bake until cheese is bubbling and browned, 15 to 20 minutes. Serve with sour cream. Makes 10 enchiladas

Grilled Skirt Steak

2 1- to 1 1/4-lb. skirt steaks, trimmed of membrane and excess fat
1 12-oz. bottle or can beer
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 to 3 tbsp. chipotle hot sauce, such as Tabasco Chipotle Pepper Sauce, plus more for serving
2 tablespoons minced garlic
1 1/2 tablespoons coarse kosher salt
1 1/2 teaspoons ground cumin
3 large red onions, cut into 1/2-in.-thick slices
Vegetable-oil spray
12 flour tortillas (8 in. each), warmed
Lime wedges

Cut each steak in half crosswise. Put in a large resealable plastic bag. Stir together beer, orange juice, lime juice, hot sauce, and garlic, then pour over steaks. Seal bag and refrigerate at least 5 hours and up to overnight.

Prepare a gas or charcoal grill for medium-high heat. Keep a spray bottle filled with water on hand for any flare-ups.

Drain meat and discard marinade. Blot dry with paper towels. Mix salt and cumin and rub into meat. Spray onions lightly with oil and set, with steaks, on a cleaned and oiled cooking grate.

Do not cover. For medium-rare to medium doneness (cut to check), grill steaks 3 to 4 minutes per side if less than 1/2 in. thick; add 1 more minute per side if more than 1/2 in. thick.

Turn steaks at least once while grilling (more if juice starts to pool on surface). Grill onions, turning once, until browned on both sides and cooked through, 8 to 10 minutes total.

After removing steaks from grill, let rest 5 minutes (so juices redistribute through the meat) before slicing. With a sharp knife at a slight diagonal, cut across grain into thin strips. Serve meat and onions with tortillas, lime wedges, and hot sauce. Makes 6 to 8 servings

Crisp Chicken Tacos

3 cups packed shredded cooked chicken meat
2 cups (1/2 lb.) shredded jack cheese
Kosher salt
About 2 cups vegetable oil, divided
16 corn tortillas (5 to 6 in.)
1 cup coarsely chopped fresh cilantro
Wooden toothpicks
Tomato-Cucumber Salsa

Preheat oven to 200°. In a bowl, mix chicken with cheese and season to taste with salt. Pour 3 tbsp. oil into a medium frying pan over high heat.

When hot, add tortillas, 1 at a time, heating just enough to soften but not crisp, about 10 seconds per side. As heated, stack on paper towels, cover with a kitchen towel, and keep warm in oven. Add more oil to pan as needed.

Mix cilantro with chicken filling. Working with 1 tortilla at a time, distribute about 1/4 cup packed chicken filling down center. Fold tortilla in half over filling and thread 1 toothpick through top edges to seal. If assembling ahead, arrange filled tacos on a tray, cover with plastic wrap, and chill up to 4 hours.

Pour at least 1/2 in. oil into same pan and set on high heat. When hot, add 4 to 6 tacos (depending on pan size; do not overcrowd). Tacos should sizzle when they hit oil. Turn as needed until shells are crisp and golden brown, 1 to 2 minutes per side.

Lift tacos from pan with a slotted spoon, draining oil back into pan. Lay tacos in a single layer on a baking sheet lined with paper towels and keep warm in oven. Fry remaining tacos the same way, adding more oil as needed. When all tacos are cooked, pull out and discard toothpicks. Serve with salsa on the side. Makes 16 tacos

Tomato-Cucumber Salsa
2 pounds tomatoes
1/2 cup white onion, chopped
1 tablespoon garlic, chopped
2 serrano chiles, stemmed, seeded, and chopped
3 tablespoons red wine vinegar
2 cups English (seedless) cucumber, peeled and cut into chunks
Coarse kosher salt

Immerse tomatoes in boiling water to cover for 5 seconds (if ripe) to 15 seconds (if firm). Lift out and drain. Core tomatoes and pull off skin; discard cores and skins. Halve tomatoes crosswise; squeeze out juice and seeds and discard.

In a food processor, combine seeded tomatoes, onion, garlic, serrano chiles, and red wine vinegar. Pulse until finely chopped. Pour into a bowl. In processor, pulse cucumber until coarsely chopped. Add to tomato mixture and season with salt to taste. Makes 4 cups

Tortilla Soup

1 tablespoon vegetable oil, plus more for frying
2 large onions, chopped
8 cloves garlic, minced
1 tablespoon plus 1 1/2 tsp. coarse kosher salt
1 teaspoon ground cumin
1/2 teaspoon red chile flakes
12 cups reduced-sodium chicken broth
1 can (28 oz.) diced tomatoes
Juice of 2 limes
1 package (8 oz.) small corn tortillas, cut into 1/4-in.-thick strips
2 pounds boneless, skinless chicken breast, cut into 1/4-in.-thick strips
1 cup chopped fresh cilantro
Sliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping

Heat 1 tbsp. vegetable oil in a large pot (at least 5 qts.) over medium heat. Add onions and cook until translucent, 5 to 7 minutes. Stir in two-thirds of the garlic, 1 tbsp. salt, cumin, and chile flakes and cook 2 minutes. Add broth, tomatoes, and half the lime juice and increase heat to a gentle simmer; cook 20 minutes.

Meanwhile, pour about 1 in. of vegetable oil into a small frying pan set over medium-high heat. When oil is hot but not smoking, add one-third of the tortilla strips and cook until golden brown and crisp, about 2 minutes.

With a slotted spoon, transfer strips to a paper towel-lined baking pan. Repeat with remaining tortilla strips in two batches. Sprinkle with 1 tsp. salt. Set aside.

Purée soup in batches in a blender. Return soup to pot and resume simmering. In a small bowl, toss chicken with remaining lime juice, garlic, and 1/2 tsp. salt. Marinate at room temperature for 10 minutes, then add to soup and simmer 5 minutes, until chicken is just cooked through. Stir in cilantro. Serve hot with tortilla strips and your choice of toppings. Makes about 4 1/2 qts

Green Chile-Chicken Stew

1 chicken (3 to 4 lbs.), cut into 8 pieces
2 whole bay leaves
1 tablespoon whole black peppercorns
5 teaspoons salt
1 package (1 lb.) frozen corn, defrosted and drained
2 green bell peppers, halved, stemmed, and seeded
4 Anaheim or New Mexico green chiles, halved, stemmed, and seeded
4 serrano chiles, halved, stemmed, and seeded
3 tablespoons canola oil
2 large yellow onions, chopped
2 tablespoons minced garlic
1 tablespoon ground cumin
1 tablespoon ground coriander
2 cans (12 to 15 oz. each) posole or hominy, drained
2 cans (15 oz. each) white beans, drained
1 can (28 oz.) whole tomatillos, drained and roughly chopped
Lime wedges, chopped cilantro, and tortilla chips

Put chicken in a large pot with bay leaves, peppercorns, and 2 tsp. salt. Add water to cover chicken by 2 inches. Bring to a boil over high heat, then reduce heat to a simmer and cook, adding water as needed to keep chicken covered, until chicken is cooked through, 35 to 45 minutes.

Remove chicken from pot and let cool. Pour broth through a strainer and reserve; discard spices. When broth is cooled, skim off as much fat as you can. Preheat oven to 400°. Spread corn in a baking pan and roast until it begins to turn bronze, 15 to 20 minutes. Remove from oven and let cool.

Reset oven heat to broil. Arrange peppers and chiles, cut side down, in 2 baking pans and broil 4 to 5 inches from the heat until skins are black, 5 to 8 minutes (remove each as it blackens). Let cool, then peel and coarsely chop.

Heat canola oil in a large pot over medium-high heat. Add onions, garlic, spices, and remaining 3 tsp. salt and cook, stirring, until onions are translucent, 4 minutes. Add peppers, chiles, and corn and cook 3 minutes. Add posole, beans, tomatillos, and 7 cups of reserved cooking broth; freeze remaining broth for later use. Bring stew to a boil, then reduce heat to a simmer and cook 10 minutes.

When chicken is cool enough to handle, remove skin and discard. Use 2 forks to shred meat off bone. Add meat to pot and simmer until chicken is warmed through, about 10 minutes. Serve topped with lime wedges, cilantro leaves, and tortilla chips. Makes 10 servings