My avocado crema recipe is silky smooth and refreshing, with just a bit of tang thanks to a squeeze of fresh lime juice. This cream sauce is perfect for dipping and drizzling on all your favorite ...

FOR THE ENCHILADA SAUCE: Toast the chiles in a hot pan until fragrant. (about 10 to 15 seconds per side). Allow chiles to cool and then remove stems, seeds, and veins. Char the onion, tomatoes, and ...

Tomatillos make a near-perfect stand-in for green tomatoes, which can be harder to find in San Antonio-area grocery stores. Instructions: Add the crema, yogurt, cilantro, lime juice, chipotle chile ...

These enchiladas are packed with smoky roasted peppers, sweet corn, and cheese, then smothered in a creamy verde sauce and topped with avocado crema. The mild heat from the poblanos combined with the ...

MAKE THE VERSATILE CREPES (Makes fifteen to eighteen 8in/20-cm crêpes): Put 1 3/4 cups/420 ml of the milk, the eggs, and salt into a blender. Whiz for a few seconds to blend everything together.

I love this recipe so much because it is full of different flavors and textures! Every bite is an adventure of flavor! Technique tip: Make sure that every bite has a little of each ingredient on it.

A taco bar at home is fun and festive. All the filling components can be made ahead, placed in small serving bowls, and refrigerated. Start by roasting salmon slathered with an easy chile paste, then ...

Tomatillos make a near-perfect stand-in for green tomatoes, which can be harder to find in Houston-area grocery stores. 1 pound tomatillos, husks removed and sliced about a ½-inch think Instructions: ...