Ingredients:

• 1 lb. tomatillos (husked)
• 1 ripe avocado
• 4-7 jalapeno or serrano chilies
• 1 lime
• 1 clove garlic
• 1/2 cup chopped cilantro

Directions:

1. Roast chilies and tomatillos on the grill.
2. Blend garlic first with a little water in blender, or mash using a molcajete.
3. Combine garlic with roasted chilies and tomatillos and blend on low.
4. Mash or cut finely the avocado. Combine avocado, cilantro, and contents of blender in a bowl.
5. Squeeze lime into salsa and add salt to taste.

Ingredients:

• 2 poblano chiles (8 ounces total)
• 6 tablespoons vegetable oil, divided
• 12 (5- to 6-inch-diameter) corn tortillas
• 4 cups salsa verde, divided
• 2 cups shredded roasted chicken, divided
• 3/4 cup sour cream, stirred to loosen, divided
• 6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
• 3 tablespoons chopped fresh cilantro
• Pickled red onions

Directions:

1. Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips.
2. Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
3. Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, and 1/4 cup sour cream. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
4. Bake casserole until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro. Spoon pickled red onions alongside; serve.

Ingredients:

• 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
• 1 large onion, preferably red, chopped
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 1 to 2 tablespoons minced fresh hot chili, like jalapeño
• 1 clove garlic, peeled
• Juice of 2 limes
• 2 cups cooked black beans, drained (canned are fine)
• 1 red or yellow bell pepper, seeded and finely diced
• 1 cup chopped fresh cilantro.

Directions:

1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

Ingredients:

• 8 skinless, boneless chicken breasts (about 3 pounds)
• 2 cups plain whole-milk yogurt
• 1 cup coarsely chopped fresh cilantro leaves and stems
• 1/2 large onion, coarsely chopped
• 1/3 cup olive oil plus more for brushing
• 6 garlic cloves, coarsely chopped
• 1 tablespoon fresh lime juice
• 1 tablespoon garam masala
• 2 teaspoons kosher salt plus more for seasoning
• 1 teaspoon freshly ground black pepper
• 1 2"piece fresh ginger, peeled and chopped

Directions:

1. Working with one chicken breast at a time, put chicken between 2 sheets of waxed paper and pound to 1/2" thickness. Transfer chicken breasts to a resealable plastic bag.
2. Combine the remaining ingredients in a food processor and blend until smooth. Pour yogurt mixture over chicken, seal bag, and turn to coat. Marinate chicken in the refrigerator for at least 3 hours or overnight.
3. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Brush grill grates with oil. Scrape excess marinade off chicken; season with salt. Grill chicken, turning once, until browned and cooked through, 3-4 minutes per side.

Ingredients:

• 3 lbs extra-lean ground beef
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1/2 tsp salt, or to your taste
• 2 tbsp peeled and minced fresh ginger
• 1/4 cup minced scallion greens (from 2 to 3 scallions)
• 1/2 cup firmly packed finely chopped cilantro leaves, soft stems included

Directions:

1. In a large bowl, combine all the ingredients and mix thoroughly. Shape into 6 to 10 patties, each about 4 inches in diameter.
2. Put the patties on a grill and cook to the desired level of doneness, 10 to 15 minutes. Turn once or twice and press the patties with a spatula to ensure that the insides get properly cooked.

Dry Ingredients:

• 2 1/4 cups all-purpose flour
• 1 3/4 cups corn meal
• 1/2 cup sugar
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp kosher salt
• 1/2 tsp freshly cracked black pepper

Add-in's:

• kernals from 2 ears of fresh corn
• 5-6 roasted serrano chiles, diced
• 4 thick slices of bacon, cooked crispy then chopped
• 2 green onions, thinly sliced
• 1/4 cup cilantro, chopped
• 2 cloves garlic, minced
• 4 oz sharp cheddar, shredded

Wet Ingredients:

• 3 large eggs
• 1 cup whole milk
• 1/2 cup canola or vegetable oil
• 1 cup buttermilk

Directions:

1. Preheat oven to 375 degrees F. Prepare several muffin tins by either spraying with non-stick spray or lining with muffin liners.
2. Add all of the dry ingredients into a large bowl. Stir to combine thoroughly.
3. Place all of the add-ins into the dry ingredients. Stir to combine evenly.
4. In a separate bowl, add the eggs. Whisk to break up the yolks. Add the rest of the wet ingredients to the bowl with the eggs. Whisk to combine thoroughly.
5. Pour the wet ingredients into the bowl with the dry ingredients and add-ins. Stir batter until just combined. Over-stirring will lead to tougher muffins.
6. Pour the cornbread batter into the prepared muffin tins. Fill each muffin tin nearly to the top with batter. The muffins won’t rise too much while baking.
7. Place the muffin tins into a preheated 375 degree oven. Bake in the upper half of the oven for about 20 minutes or until just baked through. To test the “doneness” of a muffin insert a toothpick into the center of one of the muffins. If it comes out clean the muffins are done.
8. Let the muffins rest in the tins on a wire rack for at least 10 minutes before removing. Great Served warm or at room temperature. Enjoy!

Ingredients:

• 1 tbsp. finely chopped cilantro
• 1/2 tsp. dried oregano
• 1/2 tsp. sugar
• 2 ripe tomatoes, cored
• 2 red jalapeños, stemmed
• 1 clove garlic, smashed, plus 2 cloves, minced
• 1 tbsp. unsalted butter
• 1 lb. russet potatoes, peeled
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper, plus more to taste
• 1 tsp. ground cumin
• 1/2 cup canola oil
• 18 corn tortillas
• Thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving

Directions:

1. Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and 2/3 cup water in a blender until smooth; set salsa aside. Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.
2. Heat oil in a 12″ skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.
3. Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.

Ingredients:

• 1 c long-grain rice (I used 1-1/2 c Basmati rice)
• coarse salt
• 1/2 c fresh cilantro
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 garlic clove (I used 4)

Directions:

1. In a medium saucepan, bring 1-1/2 c water to boil. Add rice and 1/4 tsp salt; cover, and reduce to a simmer. Cook until water is absorbed and rice is just tender, 16 to 18 minutes.
2. Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic and 2 tbsp water. Blend until smooth. Stir into cooked rice and fluff with a fork.

For enchiladas:

• 1 large white onion, cut crosswise into 1/2-inch-thick rounds
• 2 red bell peppers, quartered
• 3/4 pound medium zucchini, cut lengthwise into 1/4-inch-thick slices
• 12 (6-to 7-inch) soft corn tortillas
• 1/2 cup vegetable oil
• 6 ounces crumbled queso fresco or ricotta salata

For pumpkin-seed salsa:

• 1 tablespoon finely chopped fresh serrano chile, including seeds
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 1/3 cups raw green (hulled) pumpkin seeds (pepitas)
• 1/2 cup vegetable oil
• 2 cups chopped cilantro
• 1 1/2 cups water

For tomato salsa:

• 2 medium tomatoes, chopped
• 1/4 cup finely chopped white onion
• 2 teaspoons finely chopped fresh serrano chile, including seeds
• 2 tablespoons fresh lime juice

Directions:

1. Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure. Preheat oven to 350°F.
2. Secure each onion round with a wooden pick for grilling. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers and zucchini; 10 to 12 minutes for onion), transferring to a bowl.
3. Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes. (Ok, I just wrapped them in a towel and microwaved them for a few minutes.)
4. Meanwhile, make pumpkin-seed salsa: Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.
5. For the tomato salsa, stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.
6. Cut vegetables into strips. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up. Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese. Serve with tomato salsa.