Cooks' notes:
·Sauce may be made 2 days ahead. Cool completely before chilling, covered.
·Enchiladas may be assembled (but not baked) 1 day ahead and chilled, covered. Bring to room temperature before baking.
Mexican pasta probably isn’t something you’ve thought about before, but this poblano sauce may have you rethinking your devotion to the red variety.
With sharp cheese and diced chiles in every bite, the bread’s great on its own. But just think of the possibilities.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Tangy cream cheese custard drenched in bittersweet caramel. Cue the oohs and aahs.