Smoky Black Bean & Cheddar Burrito with Baby Spinach

Chipotle chiles in adobo lend a nice smoky overtone to this meatless meal, while toasted pepitas folded into the filling give it an unexpected crunch.

• 4 burrito-size (9- to 10-inch) flour tortillas
• 15 grape tomatoes, quartered lengthwise (from 1 pint)
• 2 Tbs. fresh lime juice; more as needed
• 1/4 cup chopped fresh cilantro
• Kosher salt
• 2 Tbs. extra-virgin olive oil
• 1/4 cup raw pepitas (optional)
• 1 tsp. seeded and minced chipotle plus 1 tsp. adobo sauce (from a can of chipotles en adobo)
• 3/4 tsp. ground cumin
• 1 19-oz. can black beans, drained and rinsed
• 1/2 cup grated sharp Cheddar
• 1-1/2 oz. baby spinach (about 1-1/2 cups)
• 1/4 to 1/2 cup sour cream (optional)

Heat the oven to 250°F. Wrap the tortillas in aluminum foil and warm in the oven.

Meanwhile, in a small bowl toss the tomatoes with 1 Tbs. of the lime juice, about 1-1/2 Tbs. of the cilantro, and a generous pinch of salt. Set aside.

If using the pepitas, heat 1 Tbs. of the olive oil and the pepitas in a 12-inch skillet over medium heat. Cook, stirring frequently, until they are puffed and some are golden brown, 1 to 2 minutes. Using a slotted spoon, transfer the pepitas to a plate lined with a paper towel. Sprinkle with a generous pinch of salt and toss.

Return the pan to medium heat. Add the remaining 1 Tbs. olive oil. (Or if not using pepitas, heat the 2 Tbs. oil over medium heat.) Add the chipotle, adobo sauce, and cumin. Stir to blend into the oil, and then add the beans and 2 Tbs. water to the pan, stirring to blend. Simmer until warmed through, about 2 minutes. Reduce heat to low. Mash about half of the beans with a fork. Stir in the cheddar and the remaining 2-1/2 Tbs. cilantro and 1 Tbs. lime juice. Season to taste with salt. If the beans seem too thick, add a tablespoon or two of water to thin to a soft, spreadable consistency.

Working with one tortilla at a time, spread about 1/4 of the beans along the bottom third of a tortilla. Top with 1/4 of the spinach, and sprinkle with about 1/4 of the tomatoes and pepitas (if using). If you like, add a little lime juice and sour cream on top. Fold the bottom edge over the filling, fold in the sides, and roll up the burrito.

Red Chile Enchiladas

These are delicious alone or served alongside Mexican Rice, and some shredded cabbage in a tart vinaigrette. If you can find Mexican cheese, use queso Oaxaca or Chihuahua in place of the Jack cheese and queso fresco instead of the feta.

• 2 cups water
• 1 tsp. coarse salt
• 1 Tbs. white vinegar
• 3 small carrots, peeled and cut into 1/4-inch slices (to yield 3/4 cup)
• 1/4 lb. red skinned or Yukon Gold potatoes, peeled and cut into a 1/4-inch dice (to yield 3/4 cup)
• 2 Tbs. vegetable oil; more as needed
• 1 oz. (2 Tbs.) crumbled Mexican style bulk chorizo sausage or any other spicy hot fresh sausage
• Red Chile Sauce
• 12 corn tortillas, 6 inches in diameter
• 5 oz. (1-1/4 cups) grated Jack or Cheddar cheese
• 2 oz. (1/2 cup) crumbled feta cheese

In a medium size, nonreactive saucepan, combine the water, salt, and vinegar. Bring to a boil, add the carrots, and simmer until just tender, 5 min. Remove them from the water, shock under cold running water, and reserve. Repeat with the potatoes, cooking them about 3 min. Heat 1 Tbs. of the oil in a medium skillet over medium-high heat. Add the carrots, potatoes, and sausage. Sauté briskly until the sausage is crisp and the vegetables are browned, 10 to 12 min. Set aside.

Heat the oven to 400°F. If the sauce has been chilled, heat it until just warm and thin it with a bit of water if necessary. Heat a skillet over medium high heat. With a pastry brush, lightly coat both sides of a tortilla with the sauce. Pour about 1 Tbs. oil into the pan, swirling to coat. The pan should be lightly and evenly filmed with oil. Set the tortilla in the pan and cook until it just begins to brown, 10 to 20 seconds, pressing down with a spatula when the tortilla puffs. Flip the tortilla over and cook the other side in the same way. When cooked on both sides, each tortilla should be very pliable but not soft enough to tear when handled. The tortilla will begin to crisp around the edges, but don’t let it become so hard that it can’t be easily rolled. Drain on paper towels. Add more oil to the pan if needed; repeat with the remaining tortillas.

Brush a thin layer of sauce on the tortilla-just enough to coat.

Use a spatula to flip the softened tortilla. Tongs would tear it.

Mix 3/4 cup of the grated Jack or Cheddar with the feta. Arrange a heaping Tbs. of the cheese mixture just off center of a tortilla and loosely roll or fold the tortilla into a cylinder. Repeat with the remaining cheese and tortillas, setting the rolled enchiladas side by side and seam side down in a 9x13 inch baking dish as you go. Spoon a scant cup of sauce over all, sprinkle with the remaining grated cheese, and then sprinkle on the carrots, potatoes, and sausage. Bake for about 7 min. and then drizzle on about 1/2 cup more sauce. Continue baking until the cheese is melted and starts to bubble, about 10 min. Serve.

Roll enchiladas loosely and don't overfill them. A heaping tablespoon of filling is all you need.

Spicy Chicken & White Bean Chili

Puréeing some of the beans along with the canned tomatoes in this recipe gives the dish a thick texture and a rich, slow-cooked feel. Chipotle chiles are available canned with adobo sauce in many supermarkets and specialty food markets.

• 1 ripe avocado, cut in a medium dice
• 1 large white onion, finely diced
• Juice of 2 limes, about 6 Tbs.
• 1/2 cup chopped cilantro
• Kosher salt and freshly ground black pepper
• 2 15-oz. cans cannellini beans, rinsed and drained
• 1 14-1/2-oz. can diced tomatoes
• 1-1/2 chipotles, plus 2 Tbs. adobo sauce from a can of chipotles in adobo sauce
• 1-1/2 lb. boneless, skiness chicken thighs, trimmed of excess fat, or 3-1/2 cups shredded store-roasted chicken
• 2 Tbs. olive oil
• 1 Tbs. chili powder
• 1-1/2 tsp. ground cumin
• 3/4 cup lager beer, such as Corona
• Sour cream, for garnish (optional)

Toss the avocado, about one-quarter of the onion, 2-1/2 Tbs. of the lime juice, and 2 Tbs. of the cilantro in a medium bowl. Season with salt and pepper to taste and set aside.

In a food processor, combine 1 cup of the beans, the tomatoes and their juice, the chipotles, and adobo sauce and process until smooth. Set aside.

Season the chicken with 1 tsp. salt and 1/2 tsp. pepper. Heat the oil in a large Dutch oven or casserole over medium-high heat until it's shimmering hot. Add the chicken (the thighs should just fit, evenly spaced) and sear without touching until golden brown, 3 to 4 minutes. Flip and cook the other side until also golden brown, 3 to 4 minutes. Transfer to a large plate and let rest for 10 minutes.

Take the pot off the heat and set aside. When the chicken has rested, shred it by hand or chop it coarsely.

Return the pot to medium-high heat. Add the remaining onion to the pot and cook, stirring, until the onion begins to brown and soften, about 3 minutes. Add the chili powder and cumin and stir for 20 seconds. Add the beer and cook, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits, until it almost completely reduces, 3 to 4 minutes. Add the remaining white beans and the puréed bean mixture and bring to a boil. Stir in the chicken along with any accumulated juices on the bottom of the plate. Cover, reduce the heat to medium-low and simmer for 15 minutes so the chicken finishes cooking and the flavors mix and meld. Stir in 1-1/4 cup of the cilantro and the remaining lime juice and season with salt and pepper to taste.

Ladle into large bowls and serve immediately with a generous spoonful of the avocado mixture, a dollop of sour cream (if using), and a sprinkling of the remaining cilantro.

Smoky Corn Quesadillas

There’s no need to precook the corn kernels for these simple, satisfying quesadillas. As long as you use fresh corn, the raw kernels will lend a bit of juicy sweetness and a crisp crunch. The smoky flavor comes from smoked paprika.

• 1/4 cup fresh corn kernels (from half a medium ear)
• 1/2 cup grated Monterey Jack
• 2 Tbs. chopped fresh cilantro
• 1/2 tsp. smoked paprika
• Kosher salt
• 2 7- to 8-inch flour tortillas
• 2 tsp. vegetable oil
• Lime wedges and sour cream, for serving

In a medium bowl, combine the corn, Monterey Jack, cilantro, paprika, and 1/8 tsp. salt. Divide the mixture between the tortillas, scattering it over half of each; fold the tortillas in half.

Heat the oil in a heavy-duty 10-inch skillet over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute. Flip and continue to cook until browned and crisp on the other side, 1 minute more. Let cool slightly, cut into wedges, and serve with lime wedges and sour cream.

Bacon-Wrapped Sonoran Hot Dogs

At Monterrey-style Mexican restaurants these are made with fat red hot dogs and are called salchichas rojos. In Tucson, they are called Sonoran hot dogs. There are all sorts of variations, but the bacon-wrapped weiner is essential. Look for a small size bolillo or torpedo roll to keep the bread-to-meat ratio in line.

For the Salsa Verde:

• 1 lb. tomatillos, husked and washed
• 1 cup chopped fresh cilantro leaves
• 3 fresh serrano chiles, seeded and minced
• 1 cup minced sweet onion
• 2 tsp. minced garlic
• pinch of sugar
• 1/4 cup freshly squeezed lime juice
• sea salt

For the Hot Dogs

• 4 tsp. mayonnaise
• 1 tsp. Tabasco or other hot sauce
• Juice of 1 lemon
• 4 all-beef wieners (fat ones work better than long ones)
• 4 slices extra-thin bacon
• 4 torpedo rolls or bolillos
• 4 Tbs. warm refried beans
• 8 Tbs. chopped avocado (or guacamole)
• 4 heaping Tbs. grated Monterey jack or cheddar cheese
• 4 Tbs. chopped onion
• 4 Tbs. chopped tomato
• 4 Tbs. Salsa Verde

Make the Salsa Verde:

Put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for 5 minutes. Remove from the heat, drain, and puree the tomatillos in a food processor. Add the cilantro, serranos, onion, garlic sugar, and lime juice to the food processor and pulse three or four times to combine. Season with salt to taste.

Make the Hot Dogs:

Mix the mayo, Tabasco, and lemon juice and use a funnel to put the mayo blend in a squeeze bottle. Wrap the wieners with the bacon slices so the sausage is completely covered. Cook the wieners on a comal or flat top, rolling them over until the bacon is crunchy on all sides, about 7 minutes. Cut a pocket into the buns to form a "boat" and toast them on the grill. When the wieners are cooked, divide the beans and avocado among the four rolls, spooning them inside the pocket and spreading on either side. Spread the cheese down the middle. Using tongs put one piping-hot bacon-wrapped wiener into the pocket of each roll. Top each wiener with onions and tomatoes. Spread the Salsa Verde across the top. Apply the mayo blend in squiggles across the top of the hot dog.

Basic Grilled Tomatoes

These tomatoes taste best when grilled over charcoal, preferably hardwood charcoal. They’d also be delicious with your favorite vinaigrette or even drizzled with a loose pesto.Get more grilling tips, as well has hundreds of recipes for grilled chicken, beef, fish—and of course, vegetables, by visiting the Guide to Grilling.

• 6 medium-size firm tomatoes (about 21/4-lb. total)
• Coarse salt
• 1-1/2 Tbs. red-wine vinegar
• 3-1/2 Tbs. extra-virgin olive oil
• 1 clove garlic, minced
• 1 small shallot, minced
• Freshly ground black pepper
• 1 Tbs. chopped fresh flat-leaf parsley; more whole leaves for garnish

Prepare a grill by adjusting it so that the grate is 4 to 5 inches from the-flame or heat source. Heat a gas grill to high and a charcoal grill to medium hot (the coals should be covered with light ash, and you should be able to hold your hand just over the grate for no more than 3 seconds). Remove the green stem from the tomatoes but don’t core them. Cut each tomato in half horizontally. Gently loosen the seeds with your fingertips. Turn the tomato over and shake to discard any loose seeds. Sprinkle the cut side of the tomatoes well with salt. Set them cut side down on a wire rack and let them drain for 30 minutes. In a bowl, whisk together the vinegar, 3 Tbs. of the olive oil, the garlic, and the shallot. Season to taste with salt and pepper.

Lightly oil the drained tomatoes with the remaining 1/2 Tbs. olive oil. Arrange them cut side down on the grate and grill (turning halfway through) until the skins begin to blister and soften, 6 to 10 minutes.

Just before serving, add the chopped parsley to the vinaigrette. Transfer the tomatoes from the grill to a platter and drizzle with the vinaigrette. Garnish with the parsley leaves and serve hot, warm, or at room temperature.

Grilled Thin Pork Chops in Adobo Paste

These thin pork chops could also be dredged in flour and pan-fried. 

• 1/4 cup sweet Spanish or Hungarian paprika
• 1 Tbs. minced garlic
• 1 tsp. dried oregano
• 1 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1/4 cup red-wine vinegar
• 1 Tbs. olive oil
• 8 pork loin chops, 1/2 inch thick (about 3 lb. total), brined if you like but for no more than 1 to 2 hours

In a small bowl, mix the paprika, garlic, oregano, salt, pepper, vinegar, and olive oil into a smooth paste. Smear the paste generously over both sides of each pork chop. Put the chops on a platter, cover, and marinate at room temperature for 30 minutes while you prepare the grill.

Build and light a charcoal fire so there are thicker and thinner layers of coals for areas of varying heat. If using a gas grill, set one side to medium hot and the other to medium. When the thicker area of coals is medium hot (you’ll be able to hold your hand just above the grate for about 2 seconds), the fire is ready.

Using your fingers, scrape off most of the adobo paste and set the chops directly over the hottest part of the fire. If flare-ups occur, use tongs to move the chops to a cooler area. Grill until the chops are firm and the center is faintly pink (cut into one to check), 2 to 3 minutes per side. (These chops are too thin to get an accurate temperature reading.)

Transfer the chops to a clean platter and let them rest for 2 to 3 minutes just so the juices redistribute and the chops finish cooking.

Seared Steak, Pepper & Onion Fajitas

These fajitas are bursting with flavor: Sweet onions and peppers and juicy, spice-rubbed steak get a fresh kick from cilantro, avocado, and tomatoes. To warm the tortillas, stack and wrap them in aluminum foil and put them in a warm oven for 10 to 15 minutes.

• 1/2 tsp. coarse salt; more to taste
• Scant 1/4 tsp. freshly ground black pepper; more to taste
• Scant 1/4 tsp. ground cumin
• Good pinch cayenne
• 1 Tbs. canola oil
• 9 oz. New York strip steak, 1-inch thick
• 1 small yellow bell pepper (or 1/2-small red bell pepper and 1/2-small yellow bell pepper), thinly sliced
• 1 small yellow onion, halved and thinly sliced
• 2 tsp. minced fresh jalapeño (cored and seeded first)
• 1 tsp. minced garlic
• 2 Tbs. fresh lime juice
• 3 Tbs. coarsely chopped fresh cilantro leaves

To serve:

• Four 8- to 8-1/2-inch flour tortillas, warmed
• 1 small ripe avocado, peeled and thinly sliced
• Sour cream
• Chopped fresh tomatoes or jarred salsa
• Fresh cilantro sprigs

Combine the salt, pepper, cumin, and cayenne in a small bowl. Rub the steak with the seasoning on both sides. Heat the oil in a 10-inch heavy skillet (preferably cast iron) over medium-high heat until very hot but not smoking. Put the steak in the hot pan and sear for 3 minutes. Turn the steak and cook for another 2 minutes. (it will be very rare but will cook more as it rests). Take the skillet off the heat, transfer the steak to a cutting board, and cover loosely with foil.

Return the skillet to medium heat. Add the pepper and onion slices and sauté, stirring frequently, until soft, about 8 minutes. Add the jalapeño and garlic and cook until soft and fragrant, about 1 minute. Slide the skillet off the heat and stir in the lime juice, scraping up any browned bits from the pan. Cover to keep warm.

Trim the fat from the side of the steak and cut the steak into thin (1/8- to 1/4-inch) slices. Add the slices to the skillet along with any accumulated juices. Toss until well blended. Stir in the chopped cilantro and season with salt and pepper. Serve immediately with warm flour tortillas, sliced avocado, sour cream, chopped tomatoes, and cilantro sprigs.

Broiled Pork Chops with Sun-Dried Tomato & Chipotle Pesto

• 4 bone-in, center-cut pork chops each 1 inch thick (about 2-1/2 lb. total)
• 3/4 tsp. kosher salt
• Freshly ground black pepper
• 3/4 cup Sun-Dried Tomato & Chipotle Pesto

Position an oven rack 6 inches from the broiler element and heat the broiler to high. Set the pork chops on a heavy-duty rimmed baking sheet or broiler pan. Season both sides of the pork chops with the salt and a few grinds black pepper and then cover both sides of the pork with the pesto—it should completely cover the pork. Let it sit for 10 minutes.

Broil until the pesto darkens and any exposed parts of the pork chops become brown, about 4 minutes. Flip and continue cooking until the pork becomes firm to the touch and registers 145°F on an instant-read thermometer, another 5 to 7 minutes. Transfer the chops to serving plates. If any pesto remains on the pan, scrape it up and top the chops with it. Serve immediately.

Savory Shrimp Fajitas

• 1 tsp. ground cumin
• 1 tsp. garlic powder
• 1 tsp. freshly ground black pepper
• 1 tsp. kosher salt
• 1 tsp. chili powder
• 1 tsp. packed light brown sugar
• 1/4 tsp. crumbled dried oregano
• 1/4 cup plus 2 Tbs. extra-virgin olive oil
• 2 cloves garlic, peeled and smashed
• 1-1/2 lb. large or jumbo shrimp, shelled, deveined, rinsed, and drained
• 1 large yellow onion, sliced through the stem end into thin wedges
• 2 medium fresh poblano chiles or bell peppers (4 to 6 oz. total), cored, seeded, and sliced into thin strips
• Warmed flour tortillas
• 1/4 cup packed cilantro leaves
• 1 lime, cut in wedges
• Sour cream (optional)

In a small bowl, combine the cumin, garlic powder, pepper, salt, chili powder, brown sugar, and oregano. Put the 1/4 cup of olive oil in a medium bowl and stir in all but 1 Tbs. of the spice mix. Add the garlic and shrimp; toss to coat.

Heat a 12-inch sauté pan over medium-high heat, and, when hot, add the remaining 2 Tbs. olive oil. Add the sliced onion and sauté until they’re softened and fragrant and starting to brown, about 4 minutes. Add the chiles or bell peppers and continue to sauté for 3 minutes. Add the remaining spice mixture and sauté until the onion and chiles are tender but not mushy, another 2 minutes. Transfer to a bowl. Return the skillet to medium high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, 3 to 4 minutes. Add the sautéed vegetables; toss to combine and reheat. Transfer to a large serving platter. Serve with the warmed flour tortillas, cilantro, lime wedges for squeezing, and sour cream, if using.

Southwestern Rice Pilaf

This dish makes a delicious accompaniment to steak or chicken fajitas.

• 2 Tbs. extra-virgin olive oil
• 1 medium onion, medium diced (1-1/2 cups)
• 1 medium poblano, stemmed, seeded, and finely diced (1/2 cup)
• 4 large cloves garlic, minced (2 Tbs.)
• 1-1/2 tsp. chili powder
• 1 tsp. ground cumin
• 1-1/2 cups long-grain white rice
• 1 tsp. kosher salt; more as needed
• 2-1/2 cups low-salt chicken broth
• 1 14-oz. can diced tomatoes, drained well
• 1 lime
• 1/2 cup coarsely chopped fresh cilantro
• 1 jalapeño, stemmed, seeded, and minced

In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Add the onion, poblano, and garlic, and reduce the heat to medium low. Cook for 3 minutes, stirring occasionally. Add the chili powder and cumin and cook, stirring frequently, until the onion is softened and the spices are very fragrant, about 3 minutes.

Add the rice and salt, and stir well to coat each grain with oil. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching.

Tip:

Fluff the rice by slipping the tines of a fork down into the rice alongside the edge of the pan. Gently lift and toss the rice toward the center of the pan. Continue this process as you work your way around the perimeter. Then add your finishing-touch ingredients and gently fold them in with the fork, using a similar gentle fluffing motion.

Add the chicken broth and tomatoes, stir once, and bring to a boil over medium heat.  Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let the pilaf sit, still covered, for 5 minutes. Meanwhile, finely grate 1 Tbs. zest from the lime, and then cut the lime into wedges.

Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the cilantro, jalapeño, and lime zest. Season to taste with salt. Serve with the lime wedges for spritzing over the rice.

Spicy Chicken & White Bean Chili

Puréeing some of the beans along with the canned tomatoes in this recipe gives the dish a thick texture and a rich, slow-cooked feel. Chipotle chiles are available canned with adobo sauce in many supermarkets and specialty food markets.

• 1 ripe avocado, cut in a medium dice
• 1 large white onion, finely diced
• Juice of 2 limes, about 6 Tbs.
• 1/2 cup chopped cilantro
• Kosher salt and freshly ground black pepper
• 2 15-oz. cans cannellini beans, rinsed and drained
• 1 14-1/2-oz. can diced tomatoes
• 1-1/2 chipotles, plus 2 Tbs. adobo sauce from a can of chipotles in adobo sauce
• 1-1/2 lb. boneless, skiness chicken thighs, trimmed of excess fat, or 3-1/2 cups shredded store-roasted chicken
• 2 Tbs. olive oil
• 1 Tbs. chili powder
• 1-1/2 tsp. ground cumin
• 3/4 cup lager beer, such as Corona
• Sour cream, for garnish (optional)

Toss the avocado, about one-quarter of the onion, 2-1/2 Tbs. of the lime juice, and 2 Tbs. of the cilantro in a medium bowl. Season with salt and pepper to taste and set aside.

In a food processor, combine 1 cup of the beans, the tomatoes and their juice, the chipotles, and adobo sauce and process until smooth. Set aside.

Season the chicken with 1 tsp. salt and 1/2 tsp. pepper. Heat the oil in a large Dutch oven or casserole over medium-high heat until it's shimmering hot. Add the chicken (the thighs should just fit, evenly spaced) and sear without touching until golden brown, 3 to 4 minutes. Flip and cook the other side until also golden brown, 3 to 4 minutes. Transfer to a large plate and let rest for 10 minutes.

Take the pot off the heat and set aside. When the chicken has rested, shred it by hand or chop it coarsely.

Return the pot to medium-high heat. Add the remaining onion to the pot and cook, stirring, until the onion begins to brown and soften, about 3 minutes. Add the chili powder and cumin and stir for 20 seconds. Add the beer and cook, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits, until it almost completely reduces, 3 to 4 minutes. Add the remaining white beans and the puréed bean mixture and bring to a boil. Stir in the chicken along with any accumulated juices on the bottom of the plate. Cover, reduce the heat to medium-low and simmer for 15 minutes so the chicken finishes cooking and the flavors mix and meld. Stir in 1-1/4 cup of the cilantro and the remaining lime juice and season with salt and pepper to taste.

Ladle into large bowls and serve immediately with a generous spoonful of the avocado mixture, a dollop of sour cream (if using), and a sprinkling of the remaining cilantro.

New Mexican Pork & Green Chile Stew

• 3 fresh Anaheim or poblano chiles
• 1 tsp. extra-virgin olive oil
• 3/4 tsp. kosher salt; more to taste
• Freshly ground black pepper
• 1/4 lb. bacon (about 4 slices), cut crosswise into thin strips
• 1 yellow onion, cut into 1/2-inch dice
• 2 large cloves garlic, minced
• 1 Tbs. ground cumin
• 1 cup lager-style beer, such as Budweiser
• 2 cups low-salt chicken broth
• 1-1/4 lb. Yukon gold potatoes, peeled and cut into 3/4-inch dice
• 1/2 cup chopped fresh cilantro
• 3 Tbs. chopped fresh oregano
• 1 bay leaf
• 2-1/2 cups medium-diced leftover Roasted Pork Loin with Maple-Mustard Crust, (about 3/4 lb.)
• 2 tsp. cider vinegar; more to taste
• 1/2 cup crumbled queso fresco or feta cheese

Position an oven rack 6 inches from the broiler element and heat the broiler to high. Toss the chiles with the oil, 1/4 tsp. of the salt, and a few generous grinds of pepper. Set on a rimmed baking sheet lined with aluminum foil and broil the chiles, flipping every 1 to 2 minutes, until they brown, blister, and blacken all over, about 5 minutes total. Remove the chiles from the oven, wrap in the foil, and let cool to room temperature. Then peel off the skin and core and seed them. Cut them into 1/2-inch pieces.

Cook the bacon in a large Dutch oven over medium heat until it browns and renders much of its fat, about 6 minutes. Using a slotted spoon, transfer to a plate lined with paper towels. Add the onion and garlic to the pot, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring, until they soften and brown in places, about 6 minutes. Add the cumin and cook, stirring, for 30 seconds.

Raise the heat to high, add the beer, and cook, stirring to pick up any browned bits on the bottom of the pot, until it has almost evaporated, 4 to 6 minutes. Add the chicken broth, potatoes, half of the cilantro, the oregano, bay leaf, and the chiles and bring to a boil. Reduce to a gentle simmer, cover, and cook until the potatoes are just barely tender, about 15 minutes. Stir in the pork and vinegar and cook until the potatoes are completely tender, about 10 more minutes. Season to taste with more salt, pepper, and vinegar. Serve, sprinkled with the bacon, cheese, and the remaining cilantro.

Southwestern Tuna with a Grilled Summer Salad

• 2 large cloves garlic, minced (about 1 Tbs.)
• 3 Tbs. plus 2 tsp. olive oil
• 1 tsp. ground cumin
• 1 tsp. fresh lime juice, plus lime wedges for serving
• Kosher salt and coarsely ground black pepper
• Cayenne
• 1-1/2 lb. 1-inch-thick tuna steaks (2 steaks about 10 oz. each)
• 1-1/2 lb. squash (about 3 medium zucchini or summer squash)
• 2 red bell peppers
• 1 Tbs. balsamic vinegar
• 2 Tbs. chopped fresh cilantro

Heat a gas grill to medium high or prepare a mediumhot charcoal fire.

In a small bowl, mix half of the garlic, 2 tsp. of the olive oil, the cumin, lime juice, 1/2 tsp. salt, 1/2 tsp. pepper, and a large pinch of cayenne. Spread an equal amount of the rub on both sides of the tuna and let it sit for 5 minutes.

Trim the ends of each squash and cut lengthwise into 1/2-inch-thick slices. Core and seed the red peppers and cut each into 4 pieces. Pile the squash and red peppers into a bowl. Drizzle with the remaining 3 Tbs. olive oil and sprinkle liberally with salt and pepper and another large pinch of cayenne. Toss to coat evenly.

Set the tuna steaks on the hottest part of the grill and fan the peppers and squash around them. Turning the vegetables occasionally, grill the tuna 3 minutes per side for medium rare or until cooked to the doneness you like. Transfer the tuna to a clean plate and tent loosely with foil. Continue grilling and turning the vegetables until they’re just tender, another 2 to 4 minutes, and transfer to a cutting board. Scrape the pepper skins off with a paring knife, if you like. Coarsely chop the vegetables and put them back into the same bowl in which they were tossed. Sprinkle the balsamic vinegar, half the cilantro, and the remaining garlic over the vegetables and toss to coat evenly. Taste for salt and pepper. Cut the tuna steaks into four portions.

Warm Black Bean & Chipotle Dip

This is a great party dip that can be fully assembled up to two days ahead. Keep covered and refrigerated until ready to bake.

• 2 Tbs. extra-virgin olive oil; more for the baking dish
• 2 medium tomatoes, cored and cut into medium dice
• 2 tsp. kosher salt; more as needed
• 1 large yellow onion, finely diced
• 3 large cloves garlic, minced
• 1 Tbs. chili powder
• 2 15-1/2 oz. cans black beans, rinsed and drained well
• 2 canned chipotles en adobo, minced (about 1 Tbs.),  plus 3 Tbs. adobo sauce
• 3 Tbs. cider vinegar
• 1-1/2 cups fresh or frozen corn kernels (if frozen, thaw first)
• 1-1/2 cups (6 oz.) grated sharp cheddar cheese
• 1-1/2 cups (6 oz.) grated Monterey Jack cheese
• 3/4 cup chopped fresh cilantro
• Freshly ground black pepper
• Tortilla chips for serving

Heat the oven to 425ºF. Grease a 1-1/2 qt. baking dish with oil and line a baking sheet with foil. Set the tomatoes in a colander over the sink and sprinkle with 1 tsp. of the salt.

Heat the oil in a large (12-inch) skillet over medium-high heat until shimmering hot. Reduce the heat to medium, add the onion, sprinkle with 1 tsp. salt, and cook, stirring, until softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and 3/4 cup water and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.

Transfer the bean mixture to a food processor, add the vinegar, and process until smooth. Let cool for a couple of minutes and then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and 1/2 cup of the cilantro. Mix well and season to taste with salt and pepper.

Transfer to the baking dish and sprinkle with the remaining cheese. Bake on the foil-lined baking sheet (to catch drips) until the cheese melts and browns around the edges, about 15 minutes (longer if refrigerated). Sprinkle with the remaining cilantro and serve with the tortilla chips for dipping.

Grilled Southwestern Potato Salad

This potato salad is filled with favorite flavorings of the Southwest—corn, chiles, red onions, peppers, and some crisp bacon.

• 2 large red onions, cut into 1/2-inch disks and threaded onto metal skewers
• 4 red bell peppers, halved, cored, and seeded
• 3/4 cup extra-virgin olive oil
• 2 tsp. plus 2 Tbs. kosher salt; more as needed
• 1 tsp. freshly ground black pepper; more as needed
• 1-1/2 cups cooked fresh corn kernels (from 2 ears)
• 1/2 lb. bacon (8 to 9 slices), cooked until crisp, drained, and crumbled
• 3/4 cup chopped fresh cilantro
• 1 tsp. chili powder
• 3 lb. red potatoes, cut into 1-1/2-inch pieces
• 3 Tbs. cider vinegar; more as needed

Heat a gas grill to medium or prepare a charcoal fire with medium- and low-heat areas. Put the onions and peppers on a rimmed baking sheet and sprinkle with 2 Tbs. of the oil, 2 tsp. of the salt, and the pepper. Turn and rub the vegetables to coat all over with the oil and seasonings.

Grill the vegetables, covered, until they have good grill marks, about 5 minutes. Flip, cover, and continue to grill until the peppers are softened and nicely browned, about another 5 minutes. As they finish cooking, transfer the peppers to the baking sheet. Reduce the heat on the gas grill to medium low or transfer the onions to the cooler part of the fire and continue cooking until they are just tender and browned (it’s fine if they’re charred in places), about another 8 minutes. Move to a cutting board and let cool. Scrape the skins off the peppers if you like. Coarsely chop the peppers and onions and toss in a large serving bowl along with the corn, bacon, cilantro, and chili powder.

Put the potatoes in a large pot, cover with cold water by a couple of inches, stir in the remaining 2 Tbs. of salt, and bring to a boil. Reduce to a simmer, cover, and cook until the potatoes are just tender, 12 to 15 minutes. Drain and toss with the grilled vegetables, the remaining 1/2 cup plus 2 Tbs. oil, and the vinegar. Season with salt, pepper, and more vinegar to taste. Let sit for at least 30 minutes and up to 2 hours at room temperature before serving.

Slow-Cooker Beef Chili with Beer and Lime Sour Cream

Top this stick-to-your-ribs chili with tortilla chips, shredded Cheddar, and sliced green onions, or spoon it over tortilla chips for nachos. Feel free to use more jalapeño for spiciness. The lime sour cream is also delicious with fried plantains, eggs, and baked sweet potatoes.  

For the chili

• 2 slices white sandwich bread
• 1⁄4 cup plus 2 Tbs. whole milk
• 2-1⁄3 lbs. ground beef (no leaner than 85%)
• 2 tsp. kosher salt
• 1-1⁄2 tsp. chili powder
• 10 grinds black pepper
• 2 Tbs. vegetable oil
• 2-1⁄2 cups finely chopped white onions
• 2 Tbs. minced garlic
• 1 tsp. minced jalapeño
• 1⁄4 cup tomato paste
• 3 Tbs. all-purpose flour
• 1 cup mild beer, such as Corona
• 1 14-oz. can whole peeled tomatoes
• 1 cup low-sodium chicken stock
• 1 4-oz. can fire-roasted, chopped green chiles (mild)
• 3 Tbs. fresh-squeezed, strained lime juice
• 1 Tbs. adobo sauce from a can of chipotle chiles en adobo
• 2 15-oz. cans pinto beans, rinsed and drained

For the lime sour cream

• 2 cups sour cream
• Zest of 2 limes

For serving

• 1⁄4 tsp. minced jalapeño (optional)
• Sour cream
• Shredded Cheddar
• Tortilla chips

Make the chili

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.

In a large bowl, mash together the bread and milk to form a paste. Add the meat, 1 tsp. each of salt and chili powder, and the pepper. Knead well to mix.

Heat the oil in a medium-size saucepan over medium-high heat. When hot, add the onions, garlic, and jalapeño and sauté until the onions are softened, about 3 minutes. Add the meat-bread mixture and cook, stirring with a wooden spoon, until browned, about 8 minutes. Stir in the tomato paste and flour and cook until no flour is visible, about 1 minute.

Remove the pan from the heat and add the beer. Return the pan to the heat and raise the heat to high. Cook, stirring, for about 2 minutes. Add the tomatoes with juices, stock, green chiles, lime juice, adobo sauce, remaining 1 tsp. salt, and remaining 1⁄2 tsp. chili powder. Use a potato masher to gently mash the tomatoes. Boil, stirring, for about 5 minutes. Add to the slow cooker along with the beans. Mix well, cover, and cook on low until the flavors are well melded, about 6 hours.

Make the lime sour cream

Mix the sour cream and lime zest well. Cover and refrigerate for at least 2 hours.

To serve

Using a large spoon or ladle, skim the fat off the surface of the chili. Ladle chili into serving bowls and top with the lime sour cream and jalapeños at the table. Pass bowls of plain sour cream, Cheddar, and tortilla chips at the table.

Southwestern Braised Short Ribs

Serve these slightly spicy short ribs over a hearty rice pilaf spiked with toasted pine nuts or almonds. You can also customize your own braised short ribs with the Recipe Maker.

• 4-1/2 to 5 lb. English-style beef short ribs (8 to 12 ribs)
• 3 Tbs. vegetable oil
• Kosher salt
• Ground black pepper
• 1 cup medium-diced carrots
• 1 cup medium-diced onions
• 1 Tbs. finely chopped garlic
• 2 tsp. chopped fresh oregano
• 1 to 2 tsp. ground coriander
• 1 to 2 tsp. ground cumin
• 1 tsp. pure chile powder
• 1/2 cup beer
• 1 cup canned crushed tomtaoes
• 1 cup dry red wine
• 3/4 cup lower-salt beef broth
• 1 to 2 Tbs. chopped fresh cilantro

Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 Tbs. of the oil over medium heat. Season the ribs with 2 tsp. salt and 1 tsp. pepper. Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.


Add the remaining 1 Tbs. oil, carrots and onions to the pan. Season with 1/2 tsp. salt. Cook, stirring and scraping up any browned bits on the bottom of the pan, until the aromatics are soft and lightly browned, 6 to 8 minutes. Add the garlic, oregano, coriander, cumin, and chile powder, and cook, stirring, until well distributed and fragrant, about 1 minute.


Pour the beer into the pot and cook, stirring to scrape up any browned bits on the bottom of the pot, until the liquid is reduced to about 2 Tbs., about 1 minute.


Transfer all the ribs (and any juices that have accumulated) back into the pot. Pour 1-3/4 cups water, the canned tomatoes, red wine, and beef broth over the ribs and using tongs, arrange the ribs as evenly as possible and no more than two layers deep.


Bring the liquid to a simmer, cover, and put the pot in the oven. Cook, turning the ribs with tongs about every 40 minutes, until they are fork tender, about 2-3/4 hours. (The meat may fall off most of the bones about midway through cooking; this does not mean that the ribs are fully tender.)


Season to taste with salt and pepper.


Serve the ribs with the sauce spooned over, sprinkled with chopped cilantro.

Tex-Mex Skirt Steak

A Tex-Mex rub gives a spicy kick to the oft-overlooked skirt steak. Coating the steaks on just one side means a delicious balance of spice and meat flavors.

• 1/2 tsp. chili powder
• 1-1/2 tsp. cumin seeds, toasted and ground
• 1-1/2 tsp. minced garlic
• 3/4 tsp. kosher salt
• 1-1/2 tsp. chopped fresh oregano (optional)
• 1/8 tsp. cayenne
• 1 Tbs. vegetable oil; more for the pan 
• 1 lb. skirt steak, trimmed and cut into four portions
• Kosher salt and freshly ground black pepper to taste
• 2 limes; one halved, one cut into wedges for garnish

Combine the chili powder, cumin, garlic, salt, oregano, cayenne, and oil. Cover the steaks with plastic wrap and gently pound them 1/4 inch thick with the flat side of a meat mallet. Sprinkle salt and pepper on each side of the steaks and rub the spice mixture into one side.

Lightly coat a large skillet with about 2 tsp. oil and set the pan over high heat. When the oil is just barely smoking, add the steaks, uncoated side down; lower the heat slightly and sear the meat for 3 minutes. (Cook the meat in batches if necessary.) Turn the steaks and sear them on the coated side for 2 to 3 minutes for medium rare. (Check by feeling it, if you’re experienced, or cut into the meat to look at the color—it should be very rosy pink.) Transfer the steaks to a cutting board, squeeze the juice from the halved lime over it, tent with foil, and let rest for 3 minutes. Cut the steaks into 1/4-inch-thick slices, garnish with the lime wedges if you like, and serve.

Amaranth Crackers with Cheddar and Pepitas

In these crispy, gluten-free crackers, amaranth flour is paired with the bold Southwestern flavors of chili powder, cumin, and garlic, and topped with Cheddar and hulled pumpkin seeds (pepitas). Try them dunked in bold dips like Tomatillo-Avocado Salsa.

• 1 cup amaranth flour
• 1/2 cup cornstarch, plus 2 tsp. for rolling
• 1 tsp. baking powder
• 2 Tbs. sugar
• 1 Tbs. chili powder
• 2 tsp. ground cumin
• 1 tsp. fine sea salt
• 1/2 tsp. garlic powder
• 3 Tbs. extra-virgin olive oil
• 1/4 cup pumpkin seeds (pepitas)
• 1/2 cup grated tightly packed Cheddar cheese

Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper. In a large bowl, whisk together the amaranth flour, cornstarch, baking powder, sugar, chili powder, cumin, salt, and garlic powder. In a small bowl, whisk together 1/4 cup water and the olive oil. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until the mixture forms a crumbly dough, about 10 strokes. Knead and squeeze the dough in the bowl until it comes together into a smooth ball. (If the dough seems a bit crumbly and dry, add a sprinkle of water to bring the dough together.)

Dust a piece of parchment paper with 1 tsp. of the remaining cornstarch. Place the dough on the paper and pat it into a rectangle measuring 4 by 6 inches. Dust the dough with the remaining 1 tsp. cornstarch. Cover the dough with a piece of plastic wrap and roll out the dough until it is 1/16 inch thick.

Remove the plastic wrap on top, trim the edges of the dough, and cut the dough into rectangles measuring 2-1/2 x 1-1/2 inches. (Save and re-roll the scraps.) Using a bench scraper or spatula, transfer the crackers to the prepared baking sheets, spacing them closely together. Sprinkle the pumpkin seeds and cheese over the crackers, pressing firmly to adhere the seeds and cheese to the dough.

Bake the crackers, rotating the baking sheets once from top to bottom and from front to back while cooking, until the crackers are browned at the edges and crisp to the touch (underdone crackers will be quite pliable when you try to bend one), 14 to 15 minutes. When crackers are completely cool, transfer them to an airtight container for up to 5 days.