These enchiladas are always popular at a party.
This chili is easy to make, cooks in 2½ hours, and combines the best of both red and green chiles.
This is Dave DeWitt’s recipe for a traditional Mexican sausage that’s often served with huevos rancheros for breakfast. Unlike other sausages, it is not usually stuffed into casings but served crumbled or formed into patties. (There are two varieties of chorizo: this Mexican version that is made with fresh pork, and Spanish chorizo, made with smoked pork.) This recipe requires advance preparation.