Chili-Rubbed Rib-Eye Steak with Corn & Green Chile Ragoût

This spice-rubbed steak get a nice kick from a poblano pepper. Poblanos vary a lot in spiciness, so taste yours before you add it to the pan and hold back a bit if it’s too hot. If you want more heat, add a minced jalapeño along with the poblano.

• 1 tsp. chili powder
• 1 tsp. ground coriander
• 1 tsp. kosher salt; more to taste
• Two 8-oz. boneless beef rib-eye steaks (about 3/4 inch thick)
• 2 tsp. canola or other vegetable oil
• 1 small poblano or other mildly hot fresh chile (Anaheim or Italian frying pepper), seeded and cut into 1/4-inch dice (about 1/2 cup)
• Freshly ground black pepper
• 1 generous cup fresh corn kernels (from 2 medium ears)
• 1/2 cup heavy cream
• 1 Tbs. minced oil-packed sun-dried tomatoes (from 2 medium tomato halves)
• 1 Tbs. fresh lime juice

In a small bowl, mix the chili powder, coriander, and salt. Rub the mixture on the steaks.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Drizzle the steaks with oil and grill, turning once, until medium rare, 3 to 4 minutes per side. Transfer to a plate and cover loosely to keep warm.  

Meanwhile, heat the oil in a 10-inch skillet over medium heat. Add the chile, season with salt and pepper, and cook over medium-high heat, stirring frequently, until softened and starting to brown, about 2 minutes. Add the corn and continue to cook until it’s slightly browned, 1 to 2 minutes more. Add the cream and boil until it has reduced and the mixture is thick, 1 to 2 minutes.

Remove from the heat, stir in the sun-dried tomato, lime juice, and the accumulated juices from the steak. Taste and add more salt and black pepper, if you like. Serve the rib-eyes whole or slice them and arrange on plates. Serve immediately, with the corn ragoût on top or alongside.

Quesadillas with Roasted Poblanos & Onions (Rajas)

• 2 small fresh poblano chiles
• 1/2 cup loosely packed fresh cilantro
• 1 Tbs. plus 2 tsp. vegetable oil
• 1/2 large white onion, thinly sliced lengthwise (about 1-1/2 cups)
• Kosher salt and freshly ground black pepper
• Four 8-inch flour tortillas
• 2 cups grated Monterey Jack cheese (about 8 oz.)
• 1/2 cup sour cream

Roast the peppers:

Turn a gas burner to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 to 8 minutes per pepper. (If you don't have a gas stove, you can char poblanos similarly over a hot grill fire or lay them on a foil-lined baking sheet and char them under a hot broiler, turning them with tongs).

Immediately after roasting, put the poblanos in a bowl, cover, and set aside to steam and loosen the skins. When they're cool enough to handle, peel the charred skin off with your hands or a small paring knife. Pull out and discard the stems and seed clusters. Slice the peppers into 1/4-inch-wide strips and put them in a small bowl.

 Put a baking sheet in the oven and heat the oven to 150°F (or its lowest setting).

Make the rajas:

Heat 1 Tbs. of the oil in a 10- or 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Add the poblano strips, season with a generous pinch of salt and a few grinds of pepper, and cook, stirring occasionally, until the peppers are heated through, another 1 to 2 minutes. Transfer to a plate and wipe the skillet clean.

Make the quesadillas:

Heat 1/2 tsp. of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it a quarter of the cheese, a quarter of the poblano mixture, and a quarter of the cilantro. When the tortilla smells toasty and the bottom is browned in spots, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining ingredients to make three more quesadillas. Cut each quesadilla into wedges and serve with the sour cream on the side.

Chiles Rellenos

Fried in a fluffy batter and served with a roasted tomato sauce, these stuffed poblano chiles are a Mexican classic. The filling is based on Cuban picadillo, a blend of ground beef, tomatoes, peppers, onions, and raisins.

For the filling

• 1/4 cup extra-virgin olive oil
• 2 Tbs. finely chopped garlic (6 medium cloves)
• 1 medium white or yellow onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 1-1/4lb. ripe tomatoes, peeled and finely chopped (about 2-1/4 cups) or one
  28-oz. can whole plum tomatoes, drained and finely chopped
• 1 tsp. ground cumin
• 1 tsp. dried oregano, preferably Mexican
• 1/4 tsp. ground cinnamon
• Kosher salt
• 1 lb. 80% lean ground beef or ground turkey
• 1/2 cup slivered almonds
• 1/2 cup raisins
• 1/2 cup lower-salt chicken or beef broth

For the sauce

• 1 medium yellow onion, quartered lengthwise
• 2 lb. ripe tomatoes, cored and halved horizontally
• 1/4 cup extra-virgin olive oil
• 4 tsp. finely chopped garlic (4 medium cloves)
• 1 tsp. ground cumin
• 1 tsp. dried oregano, preferably Mexican
• Kosher salt

For the chiles

• 8 large poblano chiles
• 4 cups vegetable oil
• 4-1/2 oz. (1 cup) all-purpose flour
• Kosher salt
• 5 large eggs, at room temperature, separated

Make the filling

In a heavy-duty 12-inch skillet, heat the oil over medium heat until shimmering hot. Add the garlic and cook, stirring, until fragrant, about 20 seconds. Add the onion and cook until pale golden, about 5 minutes.

Add the green pepper and cook until tender, about 3 minutes. Add the tomatoes, cumin, oregano, cinnamon, and 2 tsp. salt and cook, stirring occasionally, until the oil begins to separate and pool, 8 to 10 minutes.

Add the meat and stir, breaking up any lumps. Add the almonds and raisins and stir occasionally until the meat is cooked through, about 10 minutes. Add the broth and cook until most of the liquid has evaporated, about 3 minutes. Transfer to a large bowl and set aside.

Make the sauce

Position a rack 4 inches from the broiler and heat the broiler on high. Put the onion and tomatoes cut side down on a foil-lined rimmed baking sheet and broil, turning the onion once or twice, until charred and softened, about 8 minutes.

Pull off the tomato skins with tongs. Blend the tomatoes and onion to a coarse purée in a blender or food processor.

Heat the oil in a 3- to 4-quart saucepan over medium heat until shimmering hot. Add the garlic and cook, stirring, until fragrant, about 20 seconds. Stir in the tomato purée, cumin, oregano, and 2 tsp. salt. Simmer, stirring occasionally, until the oil begins to separate and pool, about 10 minutes. Season to taste with salt and keep warm.

Roast the chiles

Wrap the chile stems in foil to keep them from charring and falling off.

For a gas stove, arrange the chiles over a lit burner (you can fit two to three per burner). For an electric stove, arrange all chiles on a foil-lined rimmed baking sheet and position it 4 inches below a hot broiler. As each side blackens and blisters, turn the chiles with tongs until they’re blistered all over.

Immediately put the chiles in a large bowl, cover, and let steam for 15 minutes. Remove the skin with your fingers or a paper towel. (It’s OK if you can’t remove all of it.)

Remove the foil from the stems, and slit the chiles lengthwise, starting about 1/2 inch from the stem and ending about 1/2 inch from the point. Remove the seed core, being careful not to damage the stem.

Stuff and fry the chiles

Video: Watch Shelley Wiseman stuff and fry the chiles.

Spoon about 1/2 cup of the filling into each chile and then press the cut edges together. (If the chiles tear, press the torn edges together.) Arrange the chiles on a tray or baking sheet.

Position a rack in the center of the oven, put a paper-towel-lined large rimmed baking sheet on it, and heat the oven to 200°F.

Clip a deep-fry or probe thermometer to an 11- or 12-inch straight-sided sauté pan or cast-iron skillet. Heat the oil in the skillet over medium heat to 350°F.

Meanwhile, mix the flour and 2 tsp. salt in a shallow bowl. In a wide bowl, beat the egg whites and 1/2 tsp. salt with an electric mixer on medium speed until soft peaks form. On low speed, add the yolks one at a time, and beat just until they’re fully incorporated.

Working in batches of 2 or 3, hold a chile by the stem, lightly dredge it in the flour, and then dip it in the egg batter, using a silicone spatula to coat all sides. Lower the chile gently into the hot oil. Fry until one side is golden, about 1 minute. Using a slotted spoon and tongs, carefully turn the chiles and fry until the other side is golden, 1 to 2 minutes more. Transfer to the paper-towel-lined baking sheet in the oven to stay warm while you finish the remaining chiles.

Serve the chiles on a pool of the sauce.

Chiles Rellenos

Fried in a fluffy batter and served with a roasted tomato sauce, these stuffed poblano chiles are a Mexican classic. The filling is based on Cuban picadillo, a blend of ground beef, tomatoes, peppers, onions, and raisins.

For the filling

• 1/4 cup extra-virgin olive oil
• 2 Tbs. finely chopped garlic (6 medium cloves)
• 1 medium white or yellow onion, finely chopped
• 1 medium green bell pepper, finely chopped
• 1-1/4lb. ripe tomatoes, peeled and finely chopped (about 2-1/4 cups) or one
  28-oz. can whole plum tomatoes, drained and finely chopped
• 1 tsp. ground cumin
• 1 tsp. dried oregano, preferably Mexican
• 1/4 tsp. ground cinnamon
• Kosher salt
• 1 lb. 80% lean ground beef or ground turkey
• 1/2 cup slivered almonds
• 1/2 cup raisins
• 1/2 cup lower-salt chicken or beef broth

For the sauce

• 1 medium yellow onion, quartered lengthwise
• 2 lb. ripe tomatoes, cored and halved horizontally
• 1/4 cup extra-virgin olive oil
• 4 tsp. finely chopped garlic (4 medium cloves)
• 1 tsp. ground cumin
• 1 tsp. dried oregano, preferably Mexican
• Kosher salt

For the chiles

• 8 large poblano chiles
• 4 cups vegetable oil
• 4-1/2 oz. (1 cup) all-purpose flour
• Kosher salt
• 5 large eggs, at room temperature, separated

Make the filling

In a heavy-duty 12-inch skillet, heat the oil over medium heat until shimmering hot. Add the garlic and cook, stirring, until fragrant, about 20 seconds. Add the onion and cook until pale golden, about 5 minutes.

Add the green pepper and cook until tender, about 3 minutes. Add the tomatoes, cumin, oregano, cinnamon, and 2 tsp. salt and cook, stirring occasionally, until the oil begins to separate and pool, 8 to 10 minutes.

Add the meat and stir, breaking up any lumps. Add the almonds and raisins and stir occasionally until the meat is cooked through, about 10 minutes. Add the broth and cook until most of the liquid has evaporated, about 3 minutes. Transfer to a large bowl and set aside.

Make the sauce

Position a rack 4 inches from the broiler and heat the broiler on high. Put the onion and tomatoes cut side down on a foil-lined rimmed baking sheet and broil, turning the onion once or twice, until charred and softened, about 8 minutes.

Pull off the tomato skins with tongs. Blend the tomatoes and onion to a coarse purée in a blender or food processor.

Heat the oil in a 3- to 4-quart saucepan over medium heat until shimmering hot. Add the garlic and cook, stirring, until fragrant, about 20 seconds. Stir in the tomato purée, cumin, oregano, and 2 tsp. salt. Simmer, stirring occasionally, until the oil begins to separate and pool, about 10 minutes. Season to taste with salt and keep warm.

Roast the chiles

Wrap the chile stems in foil to keep them from charring and falling off.

For a gas stove, arrange the chiles over a lit burner (you can fit two to three per burner). For an electric stove, arrange all chiles on a foil-lined rimmed baking sheet and position it 4 inches below a hot broiler. As each side blackens and blisters, turn the chiles with tongs until they’re blistered all over.

Immediately put the chiles in a large bowl, cover, and let steam for 15 minutes. Remove the skin with your fingers or a paper towel. (It’s OK if you can’t remove all of it.)

Remove the foil from the stems, and slit the chiles lengthwise, starting about 1/2 inch from the stem and ending about 1/2 inch from the point. Remove the seed core, being careful not to damage the stem.

Stuff and fry the chiles

Video: Watch Shelley Wiseman stuff and fry the chiles.

Spoon about 1/2 cup of the filling into each chile and then press the cut edges together. (If the chiles tear, press the torn edges together.) Arrange the chiles on a tray or baking sheet.

Position a rack in the center of the oven, put a paper-towel-lined large rimmed baking sheet on it, and heat the oven to 200°F.

Clip a deep-fry or probe thermometer to an 11- or 12-inch straight-sided sauté pan or cast-iron skillet. Heat the oil in the skillet over medium heat to 350°F.

Meanwhile, mix the flour and 2 tsp. salt in a shallow bowl. In a wide bowl, beat the egg whites and 1/2 tsp. salt with an electric mixer on medium speed until soft peaks form. On low speed, add the yolks one at a time, and beat just until they’re fully incorporated.

Working in batches of 2 or 3, hold a chile by the stem, lightly dredge it in the flour, and then dip it in the egg batter, using a silicone spatula to coat all sides. Lower the chile gently into the hot oil. Fry until one side is golden, about 1 minute. Using a slotted spoon and tongs, carefully turn the chiles and fry until the other side is golden, 1 to 2 minutes more. Transfer to the paper-towel-lined baking sheet in the oven to stay warm while you finish the remaining chiles.

Serve the chiles on a pool of the sauce.

Red Chile Sauce

You’ll only need about 2 cups of this sauce to make the enchiladas, but any leftover sauce can be used to coat baked chicken, to flavor rice, or to mix into some mayonnaise for a tasty sandwich spread. The sauce can be made ahead and refrigerated for up to three days or frozen for up to a month.

• 2-1/2 oz. dried ancho chiles (about 4 large, 5 medium, or 6 small)
• 2 Tbs. vegetable oil
• 1 small white onion, chopped
• 2 cloves garlic, chopped
• 1/4 cup sesame seeds
• 1/2 cup drained canned tomatoes, seeded
• 1 tsp. dried oregano
• 1/4 tsp. ground cumin
• 3 cups mild chicken broth or water
• 1 tsp. cider vinegar
• 2 bay leaves
• 3/4 tsp. kosher salt; more to taste

Heat a dry skillet over medium heat. Add the dried chiles one at a time and cook them for 20 to 30 seconds on each side, pressing down with a spatula, until soft, pliable, and slightly redder in spots. Don’t let the chiles burn; you’ll end up with a bitter sauce. Rinse the chiles, remove the stems, veins, and seeds, and tear each one into two or three pieces. Put them in a small saucepan with enough water to cover and cook at a very gentle simmer until well softened, about 20 min.

Meanwhile, in a saucepan or large skillet, heat 1 Tbs. of the vegetable oil, add the chopped onion, and sauté over medium-high heat until the edges of the onion are deeply browned, about 10 min. Add the garlic; cook for another 1 minute, and set the pan aside.

At the same time, toast the sesame seeds in a dry skillet set over moderately low heat until they’re a deep golden brown. Stir the seeds frequently to keep them from burning and pour them onto a plate to cool as soon as they’re fully toasted.

Drain the chiles (discard the cooking water) and put them in a blender. Add the sautéed onion and garlic, sesame seeds, tomatoes, oregano, cumin, and 1 cup of the broth or water. Blend until completely smooth, about 2 minutes. You should have a medium thick paste; if it’s too thick, thin it with a little broth or water.

Wipe clean and reheat the skillet you used to sauté the onions. Add the remaining 1 Tbs. vegetable oil. When the oil is hot, add the paste from the blender. Cook the paste for 3 min., stirring constantly with a whisk or wooden spoon. Stir in the remaining broth, vinegar, bay leaves, and salt. Bring to a simmer and cook until the sauce begins to thicken, about 20 min. Discard the bay leaves. Taste and adjust the seasoning with more salt if needed. The sauce should still be a bit thin; it will thicken further when the enchiladas are cooked. Let cool slightly before making the enchiladas.

Creamy Chile Sauce

Chipotle chiles pack some heat, but it’s tamed by sour cream.

• 2 Tbs. olive oil
• 1 small yellow onion, thinly sliced
• 1/3 cup diced fresh poblano chile
• Kosher salt and freshly ground black pepper
• 1 large clove garlic, smashed and peeled
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• 1/8 tsp. ground cinnamon
• 1 to 2 tsp. minced chipotle in adobo
• 1 Tbs. fresh lime juice
• 3/4 cup sour cream or crème fraîche

Heat the oil in a 10-inch skillet over medium-high heat. Add the onion, poblano, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until the vegetables begin to sizzle, 2 to 3 minutes. Turn the heat down to low, add the garlic, and cook, stirring occasionally, until the onion is golden, 10 to 15 minutes. Add the cumin, coriander, and cinnamon and cook, stirring, for another 30 seconds.

Transfer the mixture to a food processor and let cool for a few minutes. Add the chipotle and process until smooth.

Transfer to a small bowl and stir in the lime juice and sour cream. Refrigerate for at least 1 hour to let the flavors meld. Season to taste with more salt, pepper, or lime juice.

Venezuelan Chocolate Chile Chicken

There are very many versions of chocolate chile chicken, but I chose to include this one as it’s fantastically quick and easy to make. I can’t promise it’s authentic, but it does have the wow factor, and the Venezuelan chocolate adds a deep, rich, glossy finish and flavor.  

• 4 banana shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 Tbs. light olive oil
• 4 organic chicken thighs
• 4 organic chicken drumsticks
• Juice and zest of 3 oranges 
• 3 fresh red chiles, finely diced
• 2 tsp. dried mulato chiles (or any other mild chiles)
• 1 Tbs. coriander seeds
• 400 grams canned chopped tomatoes
• 1 Tbs. dark muscovado sugar
• 150 grams Venezuelan dark chocolate, broken into pieces
• Bunch of coriander leaves (about 25 g)

Heat the oven to 400°F.

In a casserole dish, sauté the shallots and the garlic in the olive oil, then add the chicken pieces and brown on all sides. Add the orange juice and zest, fresh and dried chiles, coriander seeds, tomatoes and sugar and simmer for 5 minutes. Pop on the lid and cook in the oven for 20 minutes.

Remove from oven, lift out the chicken and stir the chocolate into the remaining sauce. Serve with the sauce smothered over the chicken with generous amounts of chopped or torn coriander leaves.

Pork Chops with Green Chiles and Onions

A double dose of chile—canned and powder—adds pleasant heat to this quick skillet braise. The peppers’ light green hue may fade slightly as they simmer, but their spicy essence intensifies into a delicious sauce.

• 1 tsp. ground cumin 
• 1 tsp. pure ancho chile powder or chili powder
• Kosher salt and freshly ground black pepper 
• 4 center-cut boneless pork chops, preferably about 1 inch thick (about 1-1/2 lb. total)
• 3/4 cup lower-salt chicken broth; more as needed   
• 1 4-oz. can chopped green chiles 
• 3 Tbs. chopped jarred jalapeños (from about 12 slices)
• 1 Tbs. cider vinegar  
• 3/4 cup all-purpose flour
• 3 Tbs. olive oil
• 1 medium yellow onion, thinly sliced

Tip:

Choose all-natural pork for the best flavor and texture. Avoid so-called
extra-juicy chops that have been treated with additives, which can give
them a rubbery texture.

In a small bowl, combine the cumin, chile powder, 1-1/4 tsp. salt and 3/4 tsp. pepper. Sprinkle on both sides of the pork and set aside. In a blender or food processor, purée the chicken broth, green chiles (with their liquid), jalapeños, and vinegar until smooth.

Put the flour in a pie plate and dredge the pork chops, shaking to remove any excess. Heat a 12-inch skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil and heat until shimmering hot, about 1 minute. Add the pork chops and cook, without moving, until they’re brown around the edges and release easily from the pan, 2 to 3 minutes. Reduce the heat to medium, flip, and cook the other side until browned, about 2 minutes more. Transfer to a large plate.

Over medium-high heat, add the remaining 1 Tbs. oil and the onion to the skillet. Sprinkle with 1/2 tsp. salt and cook, stirring occasionally, until wilted and golden, about 4 minutes. Add the green chile mixture and bring to a boil. Reduce to a simmer and cook, stirring, until the mixture thickens slightly and the onions are completely tender, 2 to 3 minutes more; add a splash of chicken broth if the mixture seems dry. Season to taste with salt and pepper. 

Return the chops to the pan, nestling them into the onions. Cover and simmer gently until the pork is fairly firm to the touch with just a little give, 3 to 5 minutes. With a paring knife, make a nick in a thicker chop to make sure it’s only just a little pink. 

Serve the pork chops topped with the sauce. 

Spicy Slow-Cooker Veggie Chili with Summer Squash and Jalapeños

This colorful chili is delicious with sour cream, diced avocados, and warm tortillas or lime-flavored tortilla chips. For less heat, omit the jalapeño.

• 1⁄4 cup vegetable oil, divided
• 1-1/2 cups red bell peppers, diced (about 1)
• 1-1⁄2 cups green bell peppers, diced (about 1)
• 1/2 cup scallions, white, light green, and some dark green parts, thinly sliced (about 4)
• 2 Tbs. minced garlic
• 2 tsp. minced jalapeño (1 small)
• 2 tsp. kosher salt, divided
• 5 grinds black pepper
• 1 tsp. chili powder
• 4 cups yellow summer squash, diced (about 2)
• 1 15-oz. can pinto beans, rinsed and drained
• 1 15-oz. can black beans, rinsed and drained
• 1⁄4 cup tomato paste
• 2 Tbs. minced chiles or liquid from a can of chipotle chiles en adobo
• 2 Tbs. all-purpose flour
• 1 28-oz. can fire-roasted diced tomatoes, with juice
• 1 cup low-sodium vegetable stock
• 3 Tbs. fresh-squeezed, strained lime juice
• 1⁄2 cup coarsely chopped fresh cilantro leaves
• Tortilla chips, for serving (optional)
• Diced avocado, for serving (optional)
• Sour cream, for serving (optional)

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When warm, add the bell peppers, scallions, garlic, jalapeño, half of the salt, the black pepper, and chili powder, and sauté until the vegetables are softened, about 6 minutes. Add the squash and sauté until slightly softened, another 3 minutes. Transfer to the slow cooker, add the beans, and mix well.

Reduce the heat to medium under the sauté pan and add the remaining oil, plus the tomato paste, chiles or chipotle liquid, and flour. Cook until the mixture is thickened and the flour disappears, about 1 minute. Increase the heat to high and add the tomatoes with their juices, the stock, lime juice, and remaining salt. Boil, stirring well, for 2 minutes, and pour into the slow cooker. Cover and cook on low to meld the flavors, 3 to 4 hours. Stir in the cilantro, and serve with the chips, avocado, and sour cream, if desired.

Spicy Mango Salsa

This tangy salsa’s heat comes from fiery habaneros, available in most supermarkets; if you can’t find them, go with jalapeños instead. When working with the chiles, it is a good idea to wear gloves, or wash your hands and knife thoroughly after touching them. The bright color and sweetness of the mango in the salsa isn’t overpowered by the onion and red pepper, which are quickly seared over high heat to mellow their flavor and texture. The salsa goes great with grilled chicken, steaks, or a full-flavored fish like salmon or tuna.

• 1/4 cup canola oil
• 1/2 medium red onion, finely diced (about 1/2 cup)
• 1 medium red bell pepper, cut into 1/4-inch dice (about 1-1/4 cups)
• Kosher salt
• 2 mangos (about 1-1/2 lbs.), pitted and cut into 1/2-inch dice (about 2 cups)
• 1/4 cup chopped fresh cilantro
• 1 habanero (or 1 to 2 jalapeños), stemmed, seeded, and very finely diced (about 1 Tbs.)
• 2 Tbs. fresh lime juice

Heat the oil in a medium (10-inch) skillet over medium-high heat until shimmering. Add the onion and red pepper; sprinkle with 1 tsp. salt, and cook, stirring, until the vegetables just start to brown and soften a bit, 2 to 3 minutes. Transfer to a large plate to cool. Once cool, transfer to a medium bowl and toss with the mangos, cilantro, habanero, and 1 Tbs. lime juice. Season the salsa with the remaining Tbs. of lime juice and salt if needed, and serve.

Grilled Spareribs with Maple-Chipotle Glaze

Restraint and patience are the keys to grilling ribs properly. You want to put them over indirect heat (that is, over a cool zone) so the meat gently cooks. Make sure to cover the grill so that the ribs’ flavor is enhanced with a healthy waft of smoke.

For the ribs

• 1 Tbs. granulated sugar
• 1 Tbs. chili powder
• 1/2 tsp. ground cumin
• Kosher salt and freshly ground black pepper
• 2 racks pork spareribs (about 9 lbs.)

For the glaze

• 3/4 cup pure maple syrup
• 1 chipotle chile, chopped, plus 3 Tbs. adobo sauce (from a can of chipotles en adobo)
• 2 Tbs. ketchup
• 1-1/2 Tbs. Dijon mustard
• 1 Tbs. cider vinegar

Prepare & cook the ribs

For a gas grill, light the front burner to medium-low and leave the back burner(s) off. For a charcoal grill, light a medium fire (300°F to 350°F) with all the coals banked to one side and the other side empty. Clean and oil the grill grates.

In a small bowl, mix the sugar and spices with 4 tsp. salt and 1 tsp. pepper, and pat over both sides of the ribs. Let sit at room temperature while the grill heats.

Set the ribs meaty side up over the cool zone of the fire and cook covered (with the vents open on a charcoal grill) until the ribs brown and become tender (a paring knife should easily slice into the meat and the ribs should sag if you hold the center up with a pair of tongs), about 1-1/2 hours.

Make the glaze

Stir together the maple syrup, chipotle chile and adobo sauce, ketchup, mustard, and vinegar in a medium bowl until combined. Brush the ribs with half the glaze and cook with the grill covered, brushing the meat every couple minutes, until the glaze browns and becomes sticky on the ribs, about 15 minutes. Remove the ribs from the grill, brush with the remaining glaze, and let cool for a couple minutes; cut in half (meaty side down so they’re easier to slice), and serve.

Venezuelan Chocolate Chile Chicken

There are very many versions of chocolate chile chicken, but I chose to include this one as it’s fantastically quick and easy to make. I can’t promise it’s authentic, but it does have the wow factor, and the Venezuelan chocolate adds a deep, rich, glossy finish and flavor.  

• 4 banana shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 Tbs. light olive oil
• 4 organic chicken thighs
• 4 organic chicken drumsticks
• Juice and zest of 3 oranges 
• 3 fresh red chiles, finely diced
• 2 tsp. dried mulato chiles (or any other mild chiles)
• 1 Tbs. coriander seeds
• 400 grams canned chopped tomatoes
• 1 Tbs. dark muscovado sugar
• 150 grams Venezuelan dark chocolate, broken into pieces
• Bunch of coriander leaves (about 25 g)

Heat the oven to 400°F.

In a casserole dish, sauté the shallots and the garlic in the olive oil, then add the chicken pieces and brown on all sides. Add the orange juice and zest, fresh and dried chiles, coriander seeds, tomatoes and sugar and simmer for 5 minutes. Pop on the lid and cook in the oven for 20 minutes.

Remove from oven, lift out the chicken and stir the chocolate into the remaining sauce. Serve with the sauce smothered over the chicken with generous amounts of chopped or torn coriander leaves.

Beef and Green Chile Chili

This ground-beef chili features green Hatch chiles, which have a meaty texture and a rich, fruity flavor. Because it's a Texas-style chili, there are no beans. Instead, it gets thickened with fried, pureed corn tortillas, which adds a toasty note.

For the spice mixture

• 2 dried guajillo chiles
• 1-1/2 Tbs. ground cumin
• 1 Tbs. freshly ground black pepper
• 1 Tbs. granulated sugar
• 2-1/2 tsp. dried oregano
• 1-1/2 tsp. dried thyme
• 1 tsp. kosher salt
• 3/8 tsp. ground nutmeg

For the chili

• 8 large fresh Hatch chiles (or Anaheim or Cubanelle chiles)
• 1-1/2 lb. 85%- to 90%-lean ground beef
• 1/2 cup vegetable oil
• 2 6-inch fresh corn tortillas, quartered
• 2 medium yellow onions, finely chopped
• 1 large green bell pepper, halved, cored, and coarsely chopped
• 2 to 3 medium jalapeños, finely chopped
• 2 small cloves garlic, minced
• 3 Tbs. all-purpose flour
• 5 cups lower-salt chicken broth, heated
• Kosher salt

Make the spice mixture

Stem, seed, and grind the chiles to a powder; you should have about 1 Tbs. In a medium bowl, combine the chile powder with the remaining spice mixture ingredients.

Make the chili

Position an oven rack about 4 inches from the broiler and heat the broiler on high. Broil the chiles on a large, heavy-duty rimmed baking sheet, turning with tongs as needed, until charred on all sides, about 10 minutes total. Transfer the chiles to a large bowl, cover with plastic wrap, and set aside until cool enough to handle. With gloved hands, peel, seed, and finely chop the chiles; set aside.

Put the ground beef in a large bowl. Mix in 3 Tbs. of the spice mixture.

Line a plate with paper towels. Heat the oil in a 5- to 6-quart heavy-duty pot over high heat. Add the beef and cook, stirring often, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the beef to a medium bowl and set aside.

Put the tortillas in the hot oil and fry on both sides, turning occasionally with tongs, until golden-brown and crisp, 3 to 5 minutes. Transfer the tortillas to the paper-towel-lined plate and set aside.

Reduce the heat to medium. Add 1-1/2 cups of the onions and the remaining spice mixture to the pot. Cook for 15 seconds, stirring and scraping the bottom of the pan constantly. Add 1/2 cup of the roasted chiles, half of the bell peppers, and half the jalapeños. Cook the mixture, stirring frequently, until the green peppers are softened, about 8 minutes. Stir in the garlic and cook, stirring, for 30 seconds.

Stir the flour into the vegetables and cook for 2 minutes, stirring constantly and scraping any browned bits from the bottom of the pan. Add 1 cup of the broth, stirring and scraping the bottom of the pan until no lumps remain. Add the remaining 4 cups of broth and 1 Tbs. salt, stir, and return to a boil.

While the mixture comes to a boil, transfer 1 cup of the broth mixture to a food processor. Crumble in the fried tortillas and process until the tortillas are finely chopped. Pour the tortilla-broth mixture back into the pot and stir in the remaining onions, bell peppers, and the meat.

Return the mixture to a boil, reduce the heat to medium low to low and simmer, stirring occasionally and skimming the surface as needed, until the chili is thick, about 50 minutes.

Stir in the remaining roasted chiles and jalapeños and simmer, stirring occasionally, for 15 minutes. Skim off any oil that rises to the surface. Season to taste with salt and serve.

Smoky Pork Chili with Black-Eyed Peas

The moderately spicy chiles for this smoky pork and black-eyed pea chili were chosen for their flavor, not their heat, which means you can appreciate all of the flavors in the bowl.

For the sofrito

• 6 plum tomatoes, cored and coarsely chopped
• 6 medium cloves garlic, peeled
• 2 large or 3 medium jalapeños, seeded and coarsely chopped
• 1 medium yellow onion, coarsely chopped
• 1 medium red bell pepper, halved, cored, and coarsely chopped
• 1/4 cup plus 2 Tbs. red wine vinegar
• 3 Tbs. extra-virgin olive oil
• 1 Tbs. dried oregano
• Kosher salt and ground black pepper
• 2 dried ancho chiles
• 2 dried New Mexico chiles
• 2 canned chipotle chiles in adobo sauce

For the chili

• 2 Tbs. vegetable oil
• 2-1/2 lb. ground pork
• 1 Tbs. ground cumin
• 1 tsp. chili powder
• Kosher salt
• 2 cups lower-salt chicken broth
• 4 cups fresh or thawed frozen blackeyed peas (or three 15-oz. cans, drained and rinsed)
• Sour cream, for serving
• Thinly sliced scallions, for serving

Make the sofrito

Tip:

Sofrito is a flavoring base made from aromatic vegetables and herbs. Roasting these ingredients intensifies them.

Position a rack in the center of the oven and heat the oven to 500°F.

Put the tomatoes, garlic, jalapeños, onion, bell pepper, vinegar, oil, oregano, 1 tsp. salt, and 1/4 tsp. pepper in a 9x13-inch roasting pan and stir to combine. Roast, stirring every 15 minutes and scraping the bottom of the pan, until collapsed and very soft, about 45 minutes. Set aside.

While the vegetables roast, heat a 10-inch cast-iron skillet over medium-high heat until hot, 2 to 3 minutes. Put the ancho and New Mexico chiles in the pan and toast on both sides until blistered, 2 to 3 minutes per side. Put the chiles in a medium bowl, cover with 2 cups warm water (if they rise to the top, weight them down with a bowl), and soak until soft, about 20 minutes. Drain in a fine sieve set over a bowl; reserve the soaking water.

Stem, seed, and coarsely chop the chiles. Put them in a food processor with the chipotle chiles and the roasted vegetables and purée until the mixture is completely smooth. Set aside.

Make the chili

Heat the vegetable oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat. Add the pork, cumin, chili powder, and 1 Tbs. plus 1ƒ tsp. salt; cook, stirring, until the meat is lightly browned, 10 to 15 minutes. Add the sofrito and stir until thoroughly combined. Add the reserved chile water, chicken broth, and fresh black-eyed peas. Bring the chili to a boil, reduce the heat to medium low and simmer until the black-eyed peas are tender, about 45 minutes (if you’re using canned or frozen black-eyed peas, simmer the meat and broth for 30 minutes, add the peas, and continue to cook for 10 minutes longer). Season to taste with salt. Serve with a dollop of sour cream and scallions sprinkled over the top.

You can make the chili up to 4 days ahead; keep in an airtight container in the refrigerator and reheat gently before serving.

Pork Chops with Green Chiles and Onions

A double dose of chile—canned and powder—adds pleasant heat to this quick skillet braise. The peppers’ light green hue may fade slightly as they simmer, but their spicy essence intensifies into a delicious sauce.

• 1 tsp. ground cumin 
• 1 tsp. pure ancho chile powder or chili powder
• Kosher salt and freshly ground black pepper 
• 4 center-cut boneless pork chops, preferably about 1 inch thick (about 1-1/2 lb. total)
• 3/4 cup lower-salt chicken broth; more as needed   
• 1 4-oz. can chopped green chiles 
• 3 Tbs. chopped jarred jalapeños (from about 12 slices)
• 1 Tbs. cider vinegar  
• 3/4 cup all-purpose flour
• 3 Tbs. olive oil
• 1 medium yellow onion, thinly sliced

Tip:

Choose all-natural pork for the best flavor and texture. Avoid so-called
extra-juicy chops that have been treated with additives, which can give
them a rubbery texture.

In a small bowl, combine the cumin, chile powder, 1-1/4 tsp. salt and 3/4 tsp. pepper. Sprinkle on both sides of the pork and set aside. In a blender or food processor, purée the chicken broth, green chiles (with their liquid), jalapeños, and vinegar until smooth.

Put the flour in a pie plate and dredge the pork chops, shaking to remove any excess. Heat a 12-inch skillet over medium-high heat for 1 minute. Pour in 2 Tbs. of the oil and heat until shimmering hot, about 1 minute. Add the pork chops and cook, without moving, until they’re brown around the edges and release easily from the pan, 2 to 3 minutes. Reduce the heat to medium, flip, and cook the other side until browned, about 2 minutes more. Transfer to a large plate.

Over medium-high heat, add the remaining 1 Tbs. oil and the onion to the skillet. Sprinkle with 1/2 tsp. salt and cook, stirring occasionally, until wilted and golden, about 4 minutes. Add the green chile mixture and bring to a boil. Reduce to a simmer and cook, stirring, until the mixture thickens slightly and the onions are completely tender, 2 to 3 minutes more; add a splash of chicken broth if the mixture seems dry. Season to taste with salt and pepper. 

Return the chops to the pan, nestling them into the onions. Cover and simmer gently until the pork is fairly firm to the touch with just a little give, 3 to 5 minutes. With a paring knife, make a nick in a thicker chop to make sure it’s only just a little pink. 

Serve the pork chops topped with the sauce. 

Green Chile Sauce

You can make this sauce for the Stacked Chicken Enchiladas a day ahead. It’s also delicious napped over grilled chicken, swordfish, and pork, or served cold as a simple table condiment.

• 7 to 8 oz. tomatillos (about 5 medium)
• 1 qt. homemade or low-salt chicken broth
• 1-1/4 to 1-1/2 lb. fresh Anaheim chiles (6- to 8-inch chiles), roasted, peeled, and seeded, coarsely chopped
• 2 tsp. minced yellow onion
• 1 tsp. dried oregano (or 2 tsp. chopped fresh oregano)
• 1 clove garlic, minced
• 1/2 tsp. kosher salt; more to taste
• 1/4 tsp. ground white pepper
• 2 Tbs. cornstarch, dissolved in 2 Tbs. water
• Your favorite hot sauce (optional)

Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 min. Drain and purée in a blender or food processor. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt, and pepper. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 min. Add the cornstarch slurry; stir well. Simmer, stirring occasionally, until the sauce is thickened slightly and reduced to 4 to 4-1/2 cups, another 5 to 15 min. Adjust the seasonings if needed, including hot sauce if the sauce isn’t spicy enough to suit your taste.

Grilled Spareribs with Maple-Chipotle Glaze

Restraint and patience are the keys to grilling ribs properly. You want to put them over indirect heat (that is, over a cool zone) so the meat gently cooks. Make sure to cover the grill so that the ribs’ flavor is enhanced with a healthy waft of smoke.

For the ribs

• 1 Tbs. granulated sugar
• 1 Tbs. chili powder
• 1/2 tsp. ground cumin
• Kosher salt and freshly ground black pepper
• 2 racks pork spareribs (about 9 lbs.)

For the glaze

• 3/4 cup pure maple syrup
• 1 chipotle chile, chopped, plus 3 Tbs. adobo sauce (from a can of chipotles en adobo)
• 2 Tbs. ketchup
• 1-1/2 Tbs. Dijon mustard
• 1 Tbs. cider vinegar

Prepare & cook the ribs

For a gas grill, light the front burner to medium-low and leave the back burner(s) off. For a charcoal grill, light a medium fire (300°F to 350°F) with all the coals banked to one side and the other side empty. Clean and oil the grill grates.

In a small bowl, mix the sugar and spices with 4 tsp. salt and 1 tsp. pepper, and pat over both sides of the ribs. Let sit at room temperature while the grill heats.

Set the ribs meaty side up over the cool zone of the fire and cook covered (with the vents open on a charcoal grill) until the ribs brown and become tender (a paring knife should easily slice into the meat and the ribs should sag if you hold the center up with a pair of tongs), about 1-1/2 hours.

Make the glaze

Stir together the maple syrup, chipotle chile and adobo sauce, ketchup, mustard, and vinegar in a medium bowl until combined. Brush the ribs with half the glaze and cook with the grill covered, brushing the meat every couple minutes, until the glaze browns and becomes sticky on the ribs, about 15 minutes. Remove the ribs from the grill, brush with the remaining glaze, and let cool for a couple minutes; cut in half (meaty side down so they’re easier to slice), and serve.

Red Pozole with Chicken (Pozole Rojo Con Pollo)

This Mexican stew featuring chiles and hominy is perfect party food: it feeds a crowd and the toppings passed around the table add to the festive nature of the dish. It’s traditional to serve the chicken in whole pieces, but you can also pull the cooked chicken off the bone and add the meat back to the stew, as you might for a chili.

For the chile sauce

• 2 large beefsteak tomatoes, cored (about 1 lb.)
• 8 large (5- to 6-inch) dried guajillo chiles (1-1/2 to 2 oz.), wiped clean with a damp paper towel
• 20 medium cloves garlic, peeled (about 1/2 cup)
• 1 small white onion, cut into 1/2-inch-thick rounds
• 5 whole cloves
• 1/2 tsp. whole allspice
• 1/4 cup vegetable oil
• 3 Tbs. distilled white vinegar
• 2 tsp. granulated sugar
• Kosher salt

For the pozole

• 2 large fresh poblano chiles (about 3/4 lb.)
• 6 chicken drumsticks, skin removed
• 6 chicken thighs, skin removed
• 1 quart lower-salt chicken broth
• 2 tsp. dried oregano, preferably Mexican
• Kosher salt
• 1 small bunch fresh cilantro (2 to 3 oz.)
• 5 6-in. fresh mint sprigs
• 4 15-oz. cans hominy, preferably white, drained and rinsed

For the toppings

• 1/2 head romaine lettuce, cored and sliced crosswise 1/4 inch thick
• 6 to 8 medium radishes, trimmed and sliced 1/8 inch thick
• 2 limes, cut in thirds
• 2 tsp. dried oregano, preferably Mexican
• 3/4 tsp. chile de árbol powder or cayenne
• Kosher salt

Make the chile sauce

Position a rack in the upper third of the oven and heat the oven to 500°F (or heat a toaster oven). Cut a small X through the skin on the bottom of each tomato. Put the tomatoes on a small, rimmed baking sheet lined with foil and roast until tender and well charred, 20 to 25 minutes. When they’re cool enough to handle, pull off and discard the skin.

Meanwhile, stem the chiles and cut them open lengthwise with scissors or a knife. Remove the seeds and any large ribs.

Heat a comal, a griddle, or a heavy-duty skillet over medium-low heat until hot. Toast half of the guajillo chiles, flipping and pressing them down with tongs or a spatula until fragrant and slightly darkened, about 1 minute. Transfer to a medium bowl. Repeat with the remaining chiles. Cover the chiles with cold water and soak until softened, about 30 minutes.

While the chiles soak, toast the garlic and onion on the comal over medium-low heat until just tender, turning the garlic as needed and flipping the onion slices once, until golden-brown with some blackened spots, about 8 minutes for the garlic and 15 minutes for the onion.

Drain the chiles and put them in a blender along with the tomatoes and any juice, the garlic, onion, cloves, and allspice. Purée, adding up to 1/2 cup water a little at a time as necessary, until very smooth, about 2 minutes.

In a 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the purée (it will splatter), reduce the heat to low and fry, stirring constantly with a wooden spatula, until slightly thicker, about 5 minutes. Add 1 cup water, raise the heat to medium high, and bring to a boil. Stir in the vinegar, sugar, and 1 Tbs. salt. Reduce the heat to a simmer, partially cover the pot, and cook,  stirring occasionally and adding a little water as needed to keep the sauce more or less at the same consistency, for 30 minutes.

Make the pozole

If you have a gas stove, turn two burners to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 minutes. If you don’t have a gas stove, char the poblanos on a foil-lined baking sheet under the broiler. Immediately put them in a bowl, cover, and let steam for 15 minutes to loosen the skins. When they’re cool enough to handle, peel, seed, and slice them into 1/4 x 2-inch strips.

Add the chicken, chicken broth, oregano, and 1 Tbs. salt to the pot of chile sauce and bring to a simmer over medium-high heat. Tie the cilantro and mint together with kitchen string. Add the herb bouquet and the hominy to the pot and simmer, uncovered, stirring occasionally, until the chicken is cooked through (cut into a piece to check), about 20 minutes. Remove and discard the herbs, then stir in the poblanos and cook until just heated through, about 5 minutes.

To serve, divide the chicken legs and thighs among warm, large bowls. Ladle the pozole over the chicken. Garnish with the toppings or pass them at the table.

Quesadillas with Roasted Poblanos & Onions (Rajas)

• 2 small fresh poblano chiles
• 1/2 cup loosely packed fresh cilantro
• 1 Tbs. plus 2 tsp. vegetable oil
• 1/2 large white onion, thinly sliced lengthwise (about 1-1/2 cups)
• Kosher salt and freshly ground black pepper
• Four 8-inch flour tortillas
• 2 cups grated Monterey Jack cheese (about 8 oz.)
• 1/2 cup sour cream

Roast the peppers:

Turn a gas burner to high and char the poblanos directly over the flame, turning them with tongs as soon as each side becomes fully blackened, about 6 to 8 minutes per pepper. (If you don't have a gas stove, you can char poblanos similarly over a hot grill fire or lay them on a foil-lined baking sheet and char them under a hot broiler, turning them with tongs).

Immediately after roasting, put the poblanos in a bowl, cover, and set aside to steam and loosen the skins. When they're cool enough to handle, peel the charred skin off with your hands or a small paring knife. Pull out and discard the stems and seed clusters. Slice the peppers into 1/4-inch-wide strips and put them in a small bowl.

 Put a baking sheet in the oven and heat the oven to 150°F (or its lowest setting).

Make the rajas:

Heat 1 Tbs. of the oil in a 10- or 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until soft and lightly browned, 3 to 5 minutes. Add the poblano strips, season with a generous pinch of salt and a few grinds of pepper, and cook, stirring occasionally, until the peppers are heated through, another 1 to 2 minutes. Transfer to a plate and wipe the skillet clean.

Make the quesadillas:

Heat 1/2 tsp. of the oil in the skillet over medium-high heat until hot. Add one tortilla and scatter over it a quarter of the cheese, a quarter of the poblano mixture, and a quarter of the cilantro. When the tortilla smells toasty and the bottom is browned in spots, in 1 or 2 minutes, fold it in half, pressing it with a spatula to flatten it. Transfer to the baking sheet in the oven to keep warm. Repeat with the remaining ingredients to make three more quesadillas. Cut each quesadilla into wedges and serve with the sour cream on the side.

Venezuelan Chocolate Chile Chicken

There are very many versions of chocolate chile chicken, but I chose to include this one as it’s fantastically quick and easy to make. I can’t promise it’s authentic, but it does have the wow factor, and the Venezuelan chocolate adds a deep, rich, glossy finish and flavor.  

• 4 banana shallots, finely chopped
• 2 garlic cloves, finely chopped
• 1 Tbs. light olive oil
• 4 organic chicken thighs
• 4 organic chicken drumsticks
• Juice and zest of 3 oranges 
• 3 fresh red chiles, finely diced
• 2 tsp. dried mulato chiles (or any other mild chiles)
• 1 Tbs. coriander seeds
• 400 grams canned chopped tomatoes
• 1 Tbs. dark muscovado sugar
• 150 grams Venezuelan dark chocolate, broken into pieces
• Bunch of coriander leaves (about 25 g)

Heat the oven to 400°F.

In a casserole dish, sauté the shallots and the garlic in the olive oil, then add the chicken pieces and brown on all sides. Add the orange juice and zest, fresh and dried chiles, coriander seeds, tomatoes and sugar and simmer for 5 minutes. Pop on the lid and cook in the oven for 20 minutes.

Remove from oven, lift out the chicken and stir the chocolate into the remaining sauce. Serve with the sauce smothered over the chicken with generous amounts of chopped or torn coriander leaves.