Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

This recipe is just a simple garden lettuce salad, but the avocado, toasted pumpkin seeds, and skirt steak make it much more satisfying. A mandoline works especially well to quickly, easily, and evenly slice the carrots and radishes.

• 1 clove garlic, pounded to a smooth paste with a pinch of salt
• 2 Tbs. freshly squeezed lime juice; more as needed
• 1 Tbs. red-wine vinegar; more as needed
• 1 tsp. cumin seed, toasted and lightly ground (so still a little coarse)
• 1⁄2 tsp. sweet paprika
• Kosher salt
• 9 Tbs. extra-virgin olive oil
• 1 shallot, thinly sliced
• 1⁄2 cup pumpkin seeds (pepitas)
• One 1-1⁄4-lb. skirt steak, cold
• Freshly ground black pepper
• 2 ripe avocados
• 4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried
• 2 medium-size carrots, very thinly sliced
• 3 radishes, such as French breakfast, very thinly sliced
• Aleppo pepper, for sprinkling (optional)

To make the vinaigrette, combine the garlic, lime juice, vinegar, cumin, paprika, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in 6 Tbs. of the olive oil. Taste with a leaf of lettuce and adjust the vinaigrette with more lime juice, vinegar, or salt if necessary. Set aside.

Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

Warm a small sauté pan over medium heat and add 1 Tbs. of the olive oil and the pumpkin seeds. Fry the seeds, tossing or stirring frequently, until golden, about 3 minutes. Transfer to a plate lined with a paper towel and season with salt.

Cut the skirt steak into about 6-inch lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because skirt steak is so thin, you want the beef cold to prevent it from overcooking before it browns.) Season the beef with salt and coarsely ground black pepper. Warm a large cast-iron skillet over high heat until very hot.

Add the remaining 2 tablespoons olive oil and place the beef in the pan without overlapping the strips. Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat. (If necessary, reduce the heat to medium high to finish cooking thicker sections of the meat.) Transfer to a plate and let rest for about 5 minutes.

Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

Drain the shallot. Put the salad greens in a large work bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. Add about half of the pumpkins seeds and toss once more. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing the seeds, carrots, and radishes that may have fallen to the bottom of the bowl. Then, using a large spoon and starting at the very edge of the avocado (where skin meets flesh), scoop the flesh out of the avocado in one swoop. Separate the avocado slices and tuck them here and there among the greens. (At this point, I like to season the avocado, as best I can, with salt.) Thinly slice the meat against the grain. Arrange the skirt steak on the side or in the salad. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using) and the remaining pumpkin seeds on top. Serve immediately.

Steak Tacos with Cucumber-Avocado Salsa

This is an updated version of everyone’s favorite make-your-own taco dinner. Here you fill warm corn tortillas with slices of succulent spice-rubbed steak, crunchy red cabbage, and cool, creamy avocado salsa.

For the salsa:

• 1 medium English cucumber, seeded and diced (about 2 cups)
• 2 medium firm-ripe avocados, peeled, pitted, and diced
• 1/2 red onion, diced
• Juice of 2 limes (about 1/4 cup)
• Salt to taste
• 1/4 cup chopped fresh cilantro
• 3 jalapeño peppers, seeded and finely chopped, or to taste

For the tacos:

• 1 Tbs. chili powder
• 2 cloves garlic, minced (about 2 tsp.)
• 1/4 tsp. ground cinnamon
• 1/4 tsp. salt
• Pinch of cayenne pepper
• 1-1/4 lb. top sirloin steaks (about 1-1/4 in. thick)
• 12 6-in.-diameter corn tortillas
• 3 cups shredded red cabbage
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges

To make the salsa:

Combine all the ingredients in a medium bowl and toss gently to combine.  Serve within an hour of preparing.

To make the tacos:

Coat a large nonstick skillet with cooking spray and preheat it over medium-high heat or preheat the grill.

In a small bowl, stir together the chili powder, garlic, cinnamon, salt, and cayenne. Rub the spice mixture into both sides of the steaks.

Grill or broil the steaks for 5 minutes per side, turning once, for medium rare or to your desired degree of doneness. Remove from the grill and let the meat sit for 5 minutes. Carve into thin slices.

Warm the tortillas by placing them on the grill for about 30 seconds, turning once. Or place 6 tortillas at a time between two moist paper towels and microwave for 45 seconds. Wrap in a cloth napkin or place  in a tortilla warmer to keep warm.

Place the carved steak, warm tortillas, cabbage, cilantro, lime wedges, and salsa in serving dishes and let diners make their own tacos at the table.

Margarita-Marinated Grilled Skirt Steak with Tomatillo Salsa

Grilling the tomatillos in this salsa mellows their sharp tanginess, making them a perfect foil for the big, beefy flavor of the grilled steak. 

For the steak:

• 2 limes
• 1/3 cup tequila
• 1/4 cup canola oil
• 2 Tbs. chopped fresh cilantro
• 1 Tbs. Cointreau
• 2 medium cloves garlic, minced
• 1/8 tsp. crushed red pepper flakes
• 2 lb. skirt steak
• Kosher salt

For the salsa:

• 1 Tbs. extra-virgin olive oil; more for the grill
• 1 lb. tomatillos (10 to 15), husked and rinsed
• 1 medium yellow bell pepper
• Kosher salt
• 1/2 ripe medium avocado, diced
• 2 Tbs. minced red onion
• 1 Tbs. chopped fresh cilantro
• 1 jalapeño, seeded and minced
• Freshly ground black pepper

Marinate the steak:

Finely grate the zest from 1 lime and put it in a 9x13-inch baking dish. Finely grate 1 tsp. zest from the second lime and set aside for the salsa. Juice the limes. Add 1/4 cup juice to the zest in the baking dish and mix 1 tsp. juice into the zest for the salsa.

To the baking dish, add the tequila, oil, cilantro, Cointreau, garlic, and pepper flakes; whisk to combine. Season the steak all over with 1/2 tsp. salt. Add it to the marinade and turn to coat. Cover with plastic wrap and refrigerate for 2 hours, turning the steak after 1 hour.

Make the salsa:

Prepare a medium gas or charcoal grill fire. Scrub the grill grate with a wire brush and then wipe clean with a paper towel dipped in oil.

Rub the tomatillos and yellow pepper all over with the 1 Tbs. oil and season with 1/2 tsp. salt. Grill the tomatillos, turning occasionally, until they have good grill marks and are starting to collapse, about 6 minutes. Grill the pepper, turning occasionally, until charred all over, 8 to 10 minutes. Transfer the tomatillos to a plate and let cool. Put the pepper in a small bowl and cover with plastic wrap. Let sit until cool enough to handle.

Roughly chop the tomatillos and put them in a medium bowl. Peel the skin from the pepper, remove the seeds, and cut into small dice. Add the pepper to the tomatillos along with the avocado, onion, cilantro, jalapeño, and the reserved lime zest and juice. Season to taste with salt and pepper.

Grill the steak:

Remove the steak from the marinade and pat it dry. Clean and oil the grill grates again. Grill the steak, covered, over medium heat until brown grill marks form on one side, about 5 minutes. Flip and cook until medium rare (130°F on an instant-read thermometer), 4 to 5 minutes more. Transfer to a cutting board and let rest for 5 minutes. Cut each steak crosswise into 2 or 3 pieces, and then thinly slice across the grain. Serve with the salsa on the side.

Sirloin Tacos

Serve these with roasted tomato salsa, as well as chopped lettuce, cilantro sprigs, sour cream, and your other favorite taco condiments.

• 1 Tbs. kosher salt
• 1 tsp. Hungarian paprika
• 1 tsp. dried granulated garlic
• 1 tsp. coarsely ground black pepper
• 1 tsp. dried thyme
• 2 lb. sirloin steak, about 1 inch thick
• 12 to 16 small (5-1/2- or 6-inch) flour or corn tortillas, warmed
• Roasted Tomato Salsa  

In a small bowl, combine the salt, paprika, garlic, pepper, and thyme; blend well. Sprinkle both sides of the steak with the dry rub and then rub it in. Let the meat sit for half an hour at room temperature.

To cook on a charcoal grill, light the charcoal (preferably hardwood) in a chimney starter. Pour the hot coals into the grill so that the coals are banked to one side. Put the grill grate on the grill. When the coals are coated in gray ash and you can hold your hand 1 to 2 inches above the grate for 2 seconds, set the meat directly above the coals to sear it until dark grill marks form, about 3 minutes per side. Or, heat one area of a gas grill on high and another on low. Set the meat on the grates on the high side and sear it until dark grill marks form, about 3 minutes per side.

When the steak is nicely marked by the hot grill on both sides, move the meat away from the coals (or to the cooler side of a gas grill) and cover the grill so it can cook indirectly. Remove the steak from the grill when it's slightly firm to the touch and registers 130° to 135°F on an instant-read thermometer for medium rare (about another 5 to 8 minutes), or 140° to 145°F for medium.

Let the steak rest on a cutting board for at least 5 minutes before carving. To serve, trim the fat from the steak and slice the meat on the diagonal into thin strips. Serve with warm tortillas and roasted tomato salsa and let your guests assemble their own tacos.

Turkey-Chorizo Burgers with Guacamole

Adding chorizo to ground turkey boosts its flavor and makes these burgers juicier. Don’t use cured Spanish-style chorizo, though; instead, use the fresh Mexican-style sausage (learn more about the difference).

• 1/2 lb. fresh pork chorizo, casings removed
• 1 lb. ground turkey
• Kosher salt
• Olive oil, for the grill
• 1 medium ripe avocado, seeded and peeled
• 2 tsp. cider vinegar
• 1/2 tsp. ground cumin
• 2 or 3 dashes hot pepper sauce, such as Tabasco
• 4 rolls, split and toasted
• 1 medium ripe tomato, sliced

Prepare a medium (375°F) gas or charcoal grill fire.

Over a large bowl, break up the chorizo into small pieces. Add the turkey and 1/2 tsp. salt and mix well with your hands. Form into four 1/2-inch-thick patties. Press the center of each patty with 3 fingers to make an indentation to help it keep its shape during cooking.

Oil the grill grates and grill the burgers, covered, turning once, until an instant-read thermometer inserted in the center of a burger registers 165°F, about 10 minutes.

Meanwhile, in a small bowl, mash the avocado, vinegar, cumin, hot sauce, and 1/2 tsp. salt until fairly smooth.

Spread the guacamole over the bottom of each roll, top with a burger, tomato slices, and the top of the roll and serve.

Spicy Chipotle Shrimp, Avocado and Corn Fajitas

Arrange the fajitas and fixings on a buffet table, bar style, for casual entertaining, or serve the components on various platters at the table.

• 1 lb. shrimp (26 to 30 per lb.), peeled and deveined
• 4 Tbs. olive oil
• 1 tsp. chili powder
• Kosher salt and freshly ground black pepper
• 1 large Haas avocado (about 1/2 lb.), cut into 1/2-inch dice
• 1 chipotle, minced, plus 1 Tbs. adobo sauce (from a can of chipotles en adobo)
• 1 lime, half juiced (about 1 Tbs.) and half cut into wedges
• 1 large yellow onion, thinly sliced (about 3 cups)
• 1 large clove garlic, minced
• 1 cup frozen corn, thawed, or the kernels from 2 ears corn
• 8 corn tortillas, warmed
• 1/4 cup coarsely chopped fresh cilantro

Tip:

To heat the corn tortillas but keep them from ripping or cracking, warm them in a nonstick skillet over medium-low heat, 10 to 15 seconds on each side, and then put them between layers of damp paper towels until they are ready to be served.

Toss the shrimp with 1 Tbs. oil, the chili powder, 1/4 tsp. salt, and 1/2 tsp. pepper. In a medium bowl, mash the avocado with the chipotle and adobo sauce, lime juice, and 1/4 tsp. salt.

Heat 1-1/2 Tbs. oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the shrimp and cook, stirring, until they turn pink and become just firm to the touch, about 2 minutes. Transfer to a large plate.

Reduce the heat to medium, and add the remaining 1-1/2 Tbs. oil to the pan. Add the onion, sprinkle with 1/2 tsp. salt, and cook, stirring, until the onion softens and starts to brown, about 6 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the corn and shrimp, and cook, stirring, until they heat through, about 2 minutes.

Let your guests help themselves by spreading the avocado on a warm tortilla and topping the spread with some of the shrimp mixture, a squeeze of lime juice, and a sprinkling of the cilantro.

Arroz Rojo de Chile Ancho (Ancho Chile Red Rice)

This earthy, brick-red rice is made by frying the uncooked rice with a purée of ancho chiles. The addition of milk tones down some of the chile-induced heat.

• 4 medium to large dried ancho chiles, stemmed and seeded
• 4 cloves garlic, chopped
• 4-1/2 tsp. unsalted butter
• 1/3 cup blanched, slivered almonds
• 3 Tbs. olive oil
• 1-1/2 cups long-grain rice
• 1/3 cup finely chopped onion
• 1-3/4 cups homemade or low-salt chicken broth
• 2/3 cup milk
• 1-1/4 tsp. kosher salt
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1/2 cup sour cream (optional)
• 1 avocado, peeled and cut into large dice or slices (optional)

Put the chiles in a small saucepan. Cover with water, bring to a boil, reduce the heat, and simmer, uncovered, for 15 minutes. Remove the pot from the heat, cover it, and let the chiles soak for 10 to 15 minutes; drain. Put the chiles in a blender, add the garlic and 1/3 cup water, and blend for at least 1 min., starting at low speed and gradually turning to high speed, to make a purée; set aside.

Melt 1-1/2 tsp. of the butter in a small skillet over medium to medium-low heat, add the almonds and cook, stirring often, until they are golden brown but not burned. Pour onto a plate and set aside.

Heat the olive oil and the remaining butter in a large pot or Dutch oven (with a good lid) over medium heat, add the rice and onions, and sauté, stirring frequently, for 5 to 6 minutes. The rice and onions should be starting to turn golden. Turn the heat to between medium and medium high, stir in the chile purée, and continue cooking, stirring every 30 seconds, until almost all the moisture has evaporated and the rice no longer sticks together, 7 to 10 minutes. Add the broth, milk, salt, oregano, and thyme, stirring to mix well. Bring the liquid to a boil, cover the pot, turn the heat to very low, and simmer for 20 minutes. Turn off the heat, stir in the toasted almonds, cover the pot, and let the rice steam, off the heat, for about 15 minutes. Serve with a dollop of the sour cream and the avocado.

Grilled Portobello Quesadillas

Pepper Jack cheese gives these quesadillas a spicy kick, but you can use Monterey Jack if you prefer less heat.

• 6 medium portobello caps, wiped clean with a damp towel and gills scraped out with a table knife
• Olive oil, for brushing
• Kosher salt and freshly ground black pepper
• 4 medium scallions, thinly sliced
• 4 oz. pepper Jack cheese, grated (1 cup)
• 2 oz. feta cheese, crumbled (1/2 cup)
• 4 10-inch flour tortillas

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the portobellos on both sides with oil and season with salt and pepper.

Grill the portobellos gill side up until grill marks form on one side, about 3 minutes. Flip and continue to grill until tender, about 2 to 3 minutes more. Thinly slice the portobellos.

Put a tortilla in a 12-inch skillet over medium heat. Sprinkle the tortilla with half of the portobellos, scallions, and cheeses. Top with another tortilla and lightly press down with a metal spatula.

Cook, flipping once, until browned on both sides, 2 to 4 minutes per side. Transfer to a plate.

Repeat, using the remaining tortillas and filling. Slice the quesadillas into wedges and serve.

Arroz Verde (Green Rice)

Rich and refined, arroz verde is one of the most popular dishes I present to cooking classes.

• 1/2 cup tightly packed fresh cilantro sprigs (about 1/2 oz.)
• 1 cup tightly packed fresh stemmed spinach leaves (about 1-1/2 oz.)
• 1-1/4 cups homemade or low-salt chicken broth
• 1-1/4 cups milk
• 1 tsp. kosher salt
• 1 Tbs. olive oil
• 3 Tbs. unsalted butter
• 1-1/2 cups long-grain rice
• 1/4 cup finely minced onion
• 1 clove garlic, minced

Put the cilantro, spinach, and broth in a blender and blend until the vegetables are puréed. Add the milk and salt and blend a bit more until well combined.

In a medium (3-qt.) heavy-based saucepan (with a good lid) over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring about every 30 seconds, until it just begins to brown, 3 to 4 minutes. Add the onion and garlic and cook 1 minute, stirring constantly. Add the contents of the blender, stir well, turn the heat to high, and bring to a boil. Cover the pan, turn the heat to very low, and cook for 20 minutes. Stir the rice carefully to avoid crushing it, cover, and cook another 5 minutes.

Take the pan off the heat and let the rice steam in the covered pot for 10 minutes. Serve hot.

Seared Scallops with Cucumber and Jalapeño

These cool bites offer a wonderful combination of flavors and textures, pairing tender, caramelized scallops with crunchy cucumber, spicy jalapeño, fresh cilantro, and a squeeze of lime. You can easily double the recipe to serve more guests.

• 2 tsp. canola oil
• 6 dry-packed sea scallops
• Kosher salt
• 1 small English (seedless) cucumber
• 1/2 medium lime
• 1 Tbs. finely chopped seeded jalapeño
• 12 leaves fresh cilantro

Chill a small tray and a medium serving plate in the freezer.

Heat the oil a 10-inch heavy-duty skillet (preferably cast iron) over medium-high heat until shimmering hot. Meanwhile, remove the side muscle from the scallops, halve them horizontally to make 12 thin rounds, and pat dry. Season each with salt. Cook, flipping once, until just cooked through, 3 minutes total. Transfer to the cold tray and return it to the freezer while you prep the remaining ingredients. (Don’t freeze for more than 15 minutes or the scallops will be too hard to eat.)

Slice twelve 1/8-inch-thick rounds from the cucumber and arrange on the chilled serving plate. Top each cucumber with a scallop. Squeeze the lime over the scallops, sprinkle with the jalapeño, and garnish each with 1 leaf of the cilantro. Serve right away.

Homemade Tortilla Chips

Nothing beats warm, salty, homemade tortilla chips when you're serving guacamole or other dips, and they couldn't be easier to make. In fact, they're so good, you might want to make a double batch while the oil is hot.

• 2 to 3 quarts peanut or canola oil
• One 10-pack 6-inch corn tortillas
• Kosher salt

Pour the oil into a 6-quart pot to a depth of at least 2 inches and set over medium-high heat. While the oil heats, stack the tortillas and, cutting through the entire stack, cut the tortillas into six wedges each. When the oil is shimmering hot but not smoking, drop in a piece of tortilla. If the oil is hot enough, the tortilla will float to the surface and brown in about 1 minute. If it’s not hot enough, it will sink.


Fry as many chips as you can at a time without overcrowding the pot (it may be just a handful), turning halfway through, until they’re lightly colored, about 1 minute. With a slotted spoon, transfer the chips to a large paper-towel-lined plate. Repeat.


Put the warm chips in a clean paper bag, add 1/4 tsp. salt, close the bag, and gently shake to season them. Season with more salt to taste.

Steak with Three-Chile Sauce

For this dish, the earthy combination of three of Mexico’s most distinctive chiles creates a nuanced result that is not nearly as hot as you might expect. Much of the spiciness is cut by the cheeses, leaving only the subtle heat that real chile aficionados love.

For the sauce:

• 1 ancho chile
• 1 pasilla chile
• 1 chipotle chile (from a can of chipotles en adobo)
• 3 Tbs. extra-virgin olive oil
• 1-1/3 cups medium-chopped white onion (1 medium-small onion)
• 2 cloves garlic, chopped
• 1/4 cup loosely packed fresh cilantro
• 1 Tbs. brandy
• 3/4 cup low-salt beef broth
• 3/4 tsp. dark brown sugar
• Heaping 1/4 tsp. kosher salt; more to taste

For the steaks:

• Four 1/2-inch-thick boneless rib-eye, New York strip, or T-bone steaks (6 to 8 oz. each)
• Juice from 1 large lime (about 1/4 cup)
• Kosher salt and freshly ground black pepper
• 1 Tbs. extra-virgin olive oil
• 1/2 cup (2 oz.) grated Oaxaca cheese (or mozzarella)
• 1/3 cup (1-1/2 oz.) grated cotija, anejo, or anejo enchilado cheese (or crumbled feta)

Make the sauce:

Set a dry 10-inch skillet over medium heat for 2 minutes. Toast the ancho and pasilla chiles in the skillet for about 20 seconds on each side; don’t let them scorch. Remove the stems, seeds, and ribs from the chiles. Soak the chiles in a bowl of hot water for about 20 minutes; drain them and put them in a blender. Add the chipotle.

Heat 1 Tbs. of the oil in the 10-inch skillet over medium heat. Add the onions and cook, stirring frequently, until soft and golden brown, lowering the heat as necessary to prevent scorching, about 10 minutes. Add the garlic and cook for 1 minute. Put the onions and garlic in the blender, along with the cilantro, brandy, and 1/4 cup water. Blend to a smooth paste, adding additional water as necessary,  1 Tbs. at a time, to puree the ingredients. Transfer the chile paste to a small bowl.

Heat the remaining 2 Tbs. olive oil in a small saucepan over medium-high heat. When the oil is just beginning to smoke, add the chile paste. Cook, stirring constantly to incorporate it into the oil, until it’s very thick, 2 to 4 minutes; reduce the heat if necessary to prevent burning. Reduce the heat to medium and gradually stir in the broth. Add the brown sugar and salt. Simmer until the mixture is the consistency of a medium-thick sauce, 1 to 2 minutes. Season to taste with salt.

Cook the steaks:

Position a rack 4 inches from the broiler element and heat the broiler on high. Drizzle both sides of the steaks with the lime juice and season all over with salt and pepper. Heat an 11- or 12-inch skillet, preferably cast iron, over medium-high heat, add the olive oil, and sear two of the steaks on one side, about 2 minutes. Turn the steaks and sear them on the other side, and then continue cooking, lowering the heat as needed, until they’re done to your liking, about 2 minutes on the second side for medium rare. Transfer the steaks to a rimmed baking sheet and repeat with the remaining two steaks.

When all the steaks are cooked, turn the heat to medium, pour the chile sauce into the skillet, and stir to incorporate any browned bits and juices from the meat. Sprinkle some of the Oaxaca (or mozzarella) cheese on each steak, spoon some sauce over them, and then top them with some of the cotija or anejo (or feta) cheese. Put the baking sheet under the broiler to melt the cheese, about 1 minute, and serve immediately.

Guacamole with Roasted Chile, Cumin, and Feta

Rather than the expected jalapeño, this recipe uses roasted poblano or New Mexico chile for a more rounded flavor. A pinch of cumin, crumbled feta, and crisp slivered radishes flatter the avocado as well.

• 1 small fresh green New Mexico or poblano chile
• 1 medium lime
• 3 medium firm-ripe avocados (6 to 7 oz. each), pitted and peeled
• 3 medium scallions, white and light-green parts only, chopped
• 5 Tbs. chopped fresh cilantro
• 1/4 tsp. ground cumin, preferably freshly ground
• Kosher salt
• 1/2 cup medium-diced fresh tomato
• 2 radishes, slivered (about 2 Tbs.)
• 1 Tbs. crumbled feta
• Store bought or homemade corn tortilla chips, for serving

On a gas stove, turn a burner to high and set the chile directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the chile on a baking sheet placed directly under the broiler. Put the chile in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and finely chop.


Finely grate the zest from the lime and then squeeze the juice. Put the avocado in a bowl and coarsely mash with a potato masher. Stir in the lime zest and 2 Tbs. of the lime juice along with the scallions, cilantro, cumin, and 1/2 tsp. salt. Season to taste with salt and lime juice, and then fold in the chile and tomato.


Heap the guacamole into a bowl and garnish it with the radishes and feta. Serve with tortilla chips.

Creamy Tomatillo Sauce

The addition of heavy cream or crème fraîche qualifies enchiladas made with this sauce as enchiladas suizas (Swiss-style enchiladas).

• 1 lb. fresh tomatillos, husks and stems removed, rinsed
• 2 or 3 fresh serrano chiles, cored and seeded, or 1 canned chipotle pepper, seeded
• 4 slices white onion, each 1/4 inch thick
• 3 cloves garlic
• 2 Tbs. chopped fresh cilantro
• 2 Tbs. vegetable oil
• 3 cups chicken broth
• 3/4 cup crème fraîche or heavy cream
• 3/4 tsp. salt; more to taste

Position a rack as close to the broiler as possible and heat the broiler. Arrange the tomatillos, fresh chiles (if using), onion slices, and garlic in a small, shallow baking pan. Broil, turning to ensure even cooking, until the tomatillos are soft and slightly blackened, about 10 minutes. Transfer the broiled ingredients to a blender and add the cilantro (if you’re using a canned chipotle, add it now, too). Blend until smooth.

Heat the oil in a medium saucepan over medium-high heat. Add the tomatillo mixture and cook, stirring, for 2 to 3 minutes. Add 2 cups of the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes. Taste the sauce. It should be a little tart, but it shouldn’t make your mouth pucker. If it’s too tart, add more broth and simmer until the sauce thickens again. Remove from the heat and whisk in the crème fraîche or heavy cream and the salt. Let cool slightly before making the enchiladas.

Chicken & Tortilla Soup

Be sure the broth is very hot so that it heats up the ingredients in the bowl and offers a strong contrast with the cool, smooth chunks of avocado. The spice level is very low—just a slight chile warmth—so if you prefer more of a kick, add more chili powder or use a hotter powder. This recipe is easily doubled.

• 1 Tbs. vegetable or olive oil, plus another 1/2 to 1 cup for frying the tortillas
• 1/4 cup finely chopped onion (from about 1/2 small onion)
• 1 Tbs. chili powder; more to taste
• 1 Tbs. tomato paste
• 2 skinless chicken thighs (bone-in or boneless)
• Salt to taste
• 4 cups homemade or low-salt canned chicken broth (I use Pacific brand)
• Fresh cilantro: six 2-inch stems for the broth, plus 1/4 cup roughly chopped leaves for the garnish
• 4 fresh corn tortillas, 6 inches across, cut into 1/4-inch-wide strips
• 1/2 cup corn kernels (canned is fine)
• 1/2 cup canned black beans, rinsed and drained
• 3/4 cup diced fresh tomato

For the garnish:

• 1 ripe avocado, diced and tossed with a squeeze of lime juice
• 1/4 cup crumbled queso fresco, feta, or ricotta salata
• 2 dollops sour cream
• Lime wedges for serving

Put 1 Tbs. of the oil in a large saucepan or small soup pot, add the onion, and cook over medium heat until the onion has softened but not browned, about 3 minutes. Add the chili powder and tomato paste and stir with a wooden spoon to mix and cook briefly; take care not to let the chili powder scorch.

Season the chicken thighs lightly with salt and nestle them in the chile paste, turning them once so they’re entirely coated. Pour in about 1/2 cup of the broth and adjust the heat to a simmer. Cover the pan and cook the chicken, turning once, until it’s extremely tender when pierced with a knife, 30 to 40 minutes (add a little more broth if the pan is drying out). When the chicken’s done, remove it from the pan, let it cool a bit, and cut or shred it into bite-size pieces, discarding any bones and bits of fat or gristle; set aside.

If there’s any visible grease in the pan, spoon it off, add the remaining broth and the cilantro stems and simmer, uncovered, until the broth has reduced by about one-third and is quite flavorful, 20 to 30 minutes.

While the broth is reducing, fry the tortillas: Linke a plate with two layers of paper towels. Fill a small, high-sided saucepan with enough oil to come to about a 1-inch depth. Heat the oil over medium heat; when it reaches 375°F or when a strip of tortilla sizzles immediately when dipped in the oil, add six to eight strips of tortilla. With tongs or a long fork, "scrunch" them for a second or two so they take on a wavy shape. Fry until the strips aren't bubbling much and have become golden brown, about 1 minute. Transfer to the paper towels. Repeat with the remaining strips.

Divide the shredded chicken, the corn, black beans, tomato, and tortilla strips between two large soup or pasta bowls. Reheat the broth if necessary so it’s piping hot and pour it over the ingredients in the bowls. Serve immediately, and let each diner add the avocado, cheese, sour cream, chopped cilantro, and a big squeeze of lime juice at the table.

Chicken Enchiladas with Creamy Tomatillo Sauce

This is a great destination for leftover chicken or turkey. If you have some on hand, use it instead of the chicken thighs. If you can find Mexican cheese, try queso panela or queso añejo instead of the mozzarella and provolone.

• 1 lb. boneless, skinless chicken thighs (to yield about 2 cups shredded cooked meat)
• Salt to taste
• Vegetable oil as needed
• 12 corn tortillas, 6 inches in diameter
• Creamy Tomatillo Sauce
• 4 oz.(1 cup) grated mozzarella
• 1-1/3 oz. (1/3 cup) grated provolone

Fill a medium saucepan with water and bring it to a boil. Add the chicken thighs and a bit of salt; simmer until cooked through and tender, about 20 minutes. Cool the meat; shred (discarding any fat or gristle), season with salt, and set aside.

Fill a large skillet with enough oil to submerge a tortilla (between 1/4 and 1/2 inch). Warm the oil over medium heat until a drop of water sizzles immediately. Fry each tortilla briefly in the oil, about 10 seconds per side. Use a spatula rather than tongs to flip the tortillas, as they’ll tear easily. The tortilla should stay soft; if it starts to harden, it has been in the oil too long. Drain on paper towels.

Heat the oven to 400°F. With a pastry brush, spread a thin layer of sauce on both sides of each tortilla. Spoon a heaping tablespoon of shredded chicken just off center of each tortilla and roll into loose cylinders. Set the enchiladas side by side in a 9x13 inch baking dish, pour the remaining sauce over them, top with the cheeses, and bake until bublling and browned in spots, 15 to 20 minutes.

Steak with Red Onion, Wine & Port Sauce

The easy sauce reduction elevates this steak into a sophisticated dinner. The sauce can be made ahead and kept refrigerated for several days.

For the sauce:

• 1-1/2 cups dry red wine
• 1/2 cup ruby port
• 3 cups thinly sliced red onion (1 large)
• 4 medium white or cremini mushrooms, chopped (about 3/4 cup)
• 3 cloves garlic, coarsely chopped
• 1 large chipotle chile (from a can of chipotles en adobo), seeds removed
• 1 Tbs. chopped fresh flat-leaf parsley
• 1 tsp. dried thyme
• 2 cups low-salt beef broth
• 3 Tbs. cold unsalted butter, cut into 1/2-inch pieces
• Kosher salt

For the steaks:

• Four 1/2-inch-thick boneless rib-eye, New York strip, or T-bone steaks (6 to 8 oz. each)
• Kosher salt and freshly ground black pepper

Combine the wine and port with the onions, mushrooms, garlic, chile, parsley, and thyme in a 3- or 4-qt. saucepan. Bring to a boil and then simmer very briskly until the liquid is reduced by half, about 10 minutes. Add the broth and reduce by half again, about 13 minutes. Strain the liquid and discard the solids. Clean the saucepan and return the strained liquid to the pan. Reduce until there is just over 1/3 cup liquid remaining, about 5 minutes.

Grill or broil the steaks: Prepare a medium-high gas or charcoal fire or heat the broiler on high. Season the steaks with salt and pepper and grill or broil until they are cooked to your liking. Medium rare takes about 1-1/2 minutes per side; medium, 2 minutes per side. Let rest while you finish the sauce.

Bring the wine reduction to a simmer. Remove from the heat and whisk in the butter. Season to taste with salt. Spoon a tablespoon or so of sauce over each steak.

Beefy Chelada Cocktails

There are many variations on the Chelada, or Mexican beer cocktail. Some versions are as simple as adding a little hot sauce, lime juice, and ice to a beer glass before pouring in the (preferably Mexican) lager. Others are made by filling a glass halfway with tomato juice cocktail or Bloody Mary mix and the rest of the way with beer. But this Chelada uses chilled leftover beef broth from making Shredded Brisket Tacos. It may sound crazy, but it's a delicious and refreshing drink that goes perfectly with tacos.

• Celery salt
• 10 lime wedges
• Hot red pepper sauce, such as Tabasco
• 10 tsp. prepared horseradish (or to taste)
• Sea salt and freshly ground black pepper
• 1-1/4 cups beef broth from the Shredded Brisket Tacos or store-bought beef broth, chilled
• 2 quarts tomato juice cocktail (such as V8), chilled
• 5 12-oz. bottles Mexican lager (such as Dos Equis), chilled
• 10 lime wheels

Freeze 10 beer mugs, pint glasses, or schooners. Spread celery salt in a small saucer. Wet the rims of the glasses with the lime wedges, then dip the rims in the celery salt. Squeeze one lime wedge into each glass and add the wedge to the glass. Add a dash of the hot pepper sauce, 1 tsp. of the horseradish, and a small pinch of sea salt and black pepper to each glass. Add 2 Tbs. of the beef stock to each glass and mix well. Fill each glass with 3/4 cup of the tomato juice cocktail and half a bottle of the beer. Stir gently so you don't make too much foam. Garnish with the lime wheels and serve immediately. 

Chorizo and Potato Tacos (Tacos de Chorizo y Papa)

These are easy and satisfying tacos for any time of day, including breakfast. If you can’t find Mexican chorizo, which is fresh and uncured, substitute cured Spanish chorizo, but you’ll need to finely chop it and sauté it in a little oil.

For the guacamole

• 1/2 cup chopped white onion, divided
• 1/2 cup chopped cilantro, divided
• 1 serrano or jalapeño chile, finely chopped, including the seeds
• 1 tsp. kosher salt (or 1/2 tsp. fine salt)
• 2 firm-ripe avocados

For the tacos

• 1 lb. boiling potatoes (about 2 large)
• 1 lb. Mexican or Spanish chorizo
• 2 tsp. dried oregano, preferably Mexican, crumbled
• Kosher salt
• 12 to 15 6-inch corn tortillas, warmed
• Queso fresco, for serving (optional)

Make the guacamole

Combine half of the onion and half of the cilantro on a cutting board (or in a molcajete, or mortar, if you have one) along with the chile and salt. Mince together with a large knife and mash with the side of the knife to create a paste (or mash with the pestle). Transfer to a bowl. Score the avocado, twist the halves apart, and scrape the flesh out of its skin with a large spoon into the bowl. Add the remaining onion and cilantro and stir together with a fork.

Peel the potatoes and cut them into 1⁄2-inch dice. Cook in a saucepan of boiling salted water until they are just cooked through and still hold their shape, about 5 minutes. Drain.

Remove the casings from the chorizo and crumble (Mexican) or finely chop (Spanish) the meat. Cook the chorizo in a large skillet (add a tsp. of oil if using Spanish chorizo) over medium heat, stirring, for 5 minutes. Add the potato and oregano and cook, stirring, for 5 minutes. Season with salt to taste.

Make tacos with the tortillas, guacamole, and queso fresco, if using.

Cold Avocado Soup with Chile-Lime Pepitas

Sumptuous yet light (hint: use yogurt instead of cream), this soup makes an elegant starter. Skillet-roasted pepitas with lime and chile add a welcome crunch.

• 1 medium poblano chile
• 1 small white onion, sliced into 1/4 -inch-thick rings
• 2-1/2 cups lower-salt chicken broth; more as needed
• 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into large chunks
• 1/2 cup chopped fresh cilantro
• 2 Tbs. chopped fresh flat-leaf parsley
• 2 tsp. chopped fresh marjoram or oregano (optional)
• 1/4 cup fresh lime juice (from 2 medium limes)
• 1 tsp. ground cumin
• 1/2 tsp. ground coriander
• Kosher salt
• 1/2 cup plain whole-milk yogurt
• 1 tsp. extra-virgin olive oil
• 1/2 cup pepitas (pumpkin seeds)
• 1/8 tsp. pure New Mexico chile powder; more for serving

On a gas stove, turn a burner to high and set the poblano directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the poblano on all sides on a baking sheet placed directly under the broiler. Put the poblano in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and cut the poblano into 1/4 -inch dice.


Heat an 11- to 12-inch cast-iron skillet over medium-high heat, add the onion and cook, turning a few times, until soft and browned in places, about 5 minutes.


In a blender, purée until smooth all but 1 Tbs. of the poblano, the onion, broth, avocado, cilantro, parsley, marjoram or oregano (if using), 2 Tbs. of the lime juice, cumin, coriander, and 1 tsp. salt. Blend in the yogurt. Season to taste with more salt. Chill well.


Heat the oil in a 10-inch skillet over medium heat. Add the pepitas and cook until they begin to pop and color a bit, about 3 minutes. Add the remaining 2 Tbs. lime juice, the chile powder, and 1/8 tsp. salt and stir until the juice has evaporated, leaving a film on the pan.


Season the soup to taste with salt and thin with broth if necessary. Divide among 6 cups or small bowls and garnish with the pepitas, the remaining poblano, and a few pinches of chile powder.