Chiles manzanos are very attractive to birds while in the bush, they are also very attractive to the eye in the market and on a plate. They are fiery but the cheese should help in that department.
A versatile dish that’s easy to prepare, freezes well, and it’s appropriate for lunch and dinner.
Arracheras—beef fajitas —are very popular all over Mexico but notwithstanding how easy they are to prepare, most people in central and south Mexico prefer the restaurant versions.
Quick, healthy and easy describes this dish very well. The green fresh salsa with avocado is recommended.
This dark red salsa must have been invented for Carnitas. Even though is made with Tomatillos, the dark red result is due to the smoked chiles in it. It goes well also with all types of food.
Here’s a cold soup with a wonderfully fruity taste. It nicely combines mangos and Scotch bonnet chiles, but you can substitute any fresh chile that you have on hand.
Adding tomatillos gives the variation of a traditional New Mexican chili a south of the border twist.