This easy chile-spiked simmered tomato salsa pairs well with these beet-topped tostadas, but it’s definitely an applicable topper for all your taco needs—and beyond. Heat oil in a medium saucepan over ...

The most famous recipe for carnitas is traditionally prepared in the style of Michoacán state in Mexico: salted pork pieces are confited in huge copper vats, then roughly chopped and served as a ...

Alex Stupak's spicy, tangy salsa, made with 50 dried árbol chiles, is an amazing all-purpose hot sauce. According to Stupak, the salsa lasts indefinitely and even improves with age. Slideshow: ...

For the salsa, place the tomatillos on a baking sheet and place under the grill. Roast and char for 8 to 10 minutes, flipping in between, until completely charred, juicy and softened. Alternatively, ...

Instructions: Heat oil in a skillet over medium-high heat. Add chiles de árbol, onion and garlic, and fry until chile darkens and onions are soft, 3 to 4 minutes. Remove from the skillet and set aside ...

With a mild spice from the de árbol chiles, this quickly cooked tomato salsa is seasoned with cumin, garlic, and salt. Chef Evelyn Garica shared this recipe for salsa de tomate, which she likes to ...

Instructions: Heat oil in a skillet over medium-high heat. Add chile de arbol, onion and garlic, and fry until the chile darkens in color and the onions are soft, about 3 to 4 minutes. Set aside to ...

Note: "In Mexico, salsas are anything but a simple dressing," writes Enrique Olvera in "Mexico From the Inside Out." "They're the rhyme and reason of dishes where the protein is really just an excuse ...

Preheat a cast-iron skillet over medium heat for about 5 minutes. Add the cumin, allspice, cloves, and oregano, and toast briefly until fragrant. Transfer to a spice grinder, and grind to a fine ...

Serve this smooth salsa with whole corn tortilla chips, or with sliced raw veggies like zucchini, squash, and red bell peppers, for even fewer carbs and calories. Chili de Arbol Salsa Makes 6 servings ...