Mole Poblano de la Noche Buena is just one of the recipes we featured in Red and Green for the Holidays. Not only is it an excellent use for leftover turkey, it’s perfect for Christmas dinner too.
There are many variations of soup with tortillas throughout Mexico, and this is a variation that is popular in the Yucatán Peninsula.
This recipe is a delicious alternative to traditional tamales. A green salad is all that is needed to complete a meal.
This is just the baseline to test the concept. You could also just make it very quickly if you’re pressed for time.
White chili is usually a chicken thing. I prefer pork, though, because pork.
We first ran this Tamale Pie recipe here, along with video. Dave published it in 1001 Best Hot and Spicy Recipes and it never gets old. I’m going to make a few variations on it this month and I’ll be sure to share them with you here!
Red and green being the go-to colors of Christmas, bringing them to the dinner table for the holiday is a no-brainer. Colorizing your turkey with them can be an interesting exercise. It’s not hard to dress a dead bird in edible flora and call it a day. We’re not all about easy, though. At least, not when it comes to food. This holiday, try out this Southwestern Roasted Turkey with Green Chile Pinon Dressing and some of these other red and green recipes at your table.