Chile

Adobo, or roasted, pork is a staple in Latin America and some parts of Southeast Asia. This is just one version of the Latin American-style dish, made easier as a Glorious One-Pot Meal. Replace the rice and broth with 3/4 cup of quinoa and 1 cup of broth for a more authentic South American meal. Ancho chiles are actually dried poblano chiles, which are rich in flavor and popular for cooking. They’ve been described as looking and tasting like prunes, though certainly with more of a bite. Anaheim chiles are a milder substitute. You can use boneless frozen pork chops without increasing the cooking time. However, if they are frozen with the bone in, you may need to allow ten extra minutes in the oven. You can also substitute flank steaks or chicken pieces with good results. I like to add a sliced fresh tomato to this recipe. Layer the sliced tomato on top if there is still space in the pot after adding the green pepper.

Garam masala is the basic mix of Indian spices. You can purchase it at ethnic or health food stores. Use your favorite chile pepper in this dish. Jalapeños work fine, as do Anaheim or other green chiles, or even red pepper flakes if that’s what you have in your cupboard. For additional garnishing, use sprigs of fresh mint or cilantro. If your diet is dairy-free, try this recipe with plain soy yogurt.

Cheese, peppers, bacon, grill . . . This is a winning combo that will steal the fire from anything else you have going on. Well, except maybe the Super Bowl, which it will make just that much better. Serve it anytime you’ve got a group of buddies coming over, which, for Bobby, is nearly every night. We love these with our ultimate rib steak and also with All-Day Beef Chili (page 122).

Individual packets of taco seasoning are so convenient, but not if you have to make a special trip to the store to buy one. Here’s an easy recipe you can make at home. Triple up the ingredients, if you like, so you have some extra to keep in your pantry.

When it’s so cold that even Bobby won’t cook out on the grill, we turn to this recipe. Broiling tuna (one of Bobby’s favorite fish) is a perfect way to sear the outside while keeping it nice and rare inside, and the superfast salsa is full of bright, spicy flavor. We started making our own salsas a few years ago and haven’t looked back.

This is a recipe adapted from Madhur Jaffrey’s first book, An Invitation to Indian Cooking, written when none of us knew the spices and hot peppers that she introduced us to. It’s a simple dish that makes your leftover rice come alive in surprising ways. You can eat it just as is for a light lunch or supper, or as an accompaniment to a Western meat course. I like it alone with some Cucumber Raita (page 163) alongside.

This zesty salsa gets its flavor and green hue from tomatillos. Tomatillos have a tart, citrus-like flavor that works as a zingy accompaniment to fish (see Halibut Enchiladas with Salsa Verde, page 86). When choosing tomatillos, smaller is better. The smaller ones have a sweeter taste. Tomatillos should be green and about the size of a large cherry tomato. The inside is white and meatier than a tomato. They are covered by a papery husk that may range from the pale green to a light brown. The husks are inedible and should be removed before use.

Salsa is Sandy’s condiment of choice. (Well, that and pickled jalapeños!) This recipe is one of her absolute favorites and provides her with a little taste of home. She typically adds this salsa to her morning eggs (she’s spicy that way) or serves it as a flavorful dip to sit alongside a big pile of tortilla chips. If you like a really hot salsa, leave in some of the jalapeño seeds.

All hail to the Queen! If you’re a fan of our Traditional King Ranch Casserole (page 41), you will love this lighter version, which delivers on taste but not on fat. We cut out the creamy soups to home in on the flavors from the green chiles and Rotel tomatoes. That’s not to say that this dish is super-spicy; it has a kick, but is overall very fresh. The cornstarch and broth mixture is called a slurry, and is used to thicken soups, stews, and sauces. Here are a few tips for making a slurry: Never add cornstarch directly to a hot liquid or it will lump; slurries should be 1 part cornstarch to 2 parts liquid, and, when stirred, should have the consistency of heavy cream; if you don’t have cornstarch, you can substitute flour—just use twice as much.

Say no to grapefruit diets, and yes to feeling satisfied. Similar to a burrito filling, this casserole boasts a creamy rice mixture made with low-fat sour cream and green onions, all covered in a spicy meat sauce and topped with reduced-fat Cheddar. Round out a healthy dinner by serving this dish with either a fruit or green salad and dinner rolls. It’s also perfect to use as a filling for whole wheat or corn tortillas.

Upscale enchiladas? You betcha! Take your enchiladas to serious new heights by baking fresh halibut, instead of frying it, and cooking the enchiladas in a delicious tangy verde sauce. Serve with black beans sprinkled with Cotija cheese, and a simple side salad for a truly flavorful meal.

I love the charred flavor of grilled pizza. You can top it with anything, of course, but this version is one of my favorites. It’s crispy and crunchy, kind of like a grilled cracker. Whenever I eat pizza I always give it a sprinkey-dink of crushed red pepper—it’s just better with a little kick! That’s why I make this infused oil for my pizzetta. It’s an amazing way to get a big flavor bump, and while I love this chili oil on pizza, it’s great on lots and lots of things.

I always say everything tastes better with bacon. And when fresh corn is at its peak and just screaming to be eaten, this recipe is unbeatable (it also reminds me of summer as a kid because it was always my job to shuck the corn). It’s the perfect combination of smoky, sweet, spicy, and bright—what more could you ask for, except maybe MORE!

Creamy cheese spiked with jalapeño peppers in this roulade of cumin- and garlic-flavored venison keeps the lean meat moist. This is one of my husband’s favorite ways to share his deer harvest each winter.

When I make true chiles rellenos I seem to get every pot and pan in the kitchen piled up in the sink. On occasion, I want the flavor but not the cleanup. I whip up this version in no time with just one baking dish to wash!

One bite and you’ll know why this sweet and spicy corn is one of the most popular dishes at my Beso restaurants. The smoky Chipotle Aïoli (page 162) was created especially for this and it absolutely makes the dish. You can pour it on heavy, like they do at the restaurant, or pour it on lighter, like I do here, but don’t skip it! The optional tortilla strips add crunch and heft. To cook the corn, grill or boil it.

Chipotles in adobo are smoked jalapeños in seasoned tomato sauce sold in cans available at most grocery stores. When you make this, it looks like it won’t work with such a small amount in the food processor, but once the oil is added it will come together. Most important is that you add the oil very slowly, just a few drops at first. If too much goes in at once, the sauce will separate into a gloppy mess and you’ll have to start all over again. This smoky aïoli is well worth the effort: The heavenly VeraCruz Corn (page 151) depends on it. And drizzle it over the Flautas (page 93) in place of the tomatillo-avocado sauce.