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This easy cauliflower gratin uses one pot to steam the cauliflower and then make the cheesy sauce, cutting down on dishes. Just 20 minutes in the oven is all it takes to crisp up the breadcrumb crust.
Intense, earthy and absolutely addictive, New Mexico's cheese enchiladas showcase red chile sauce at its most elemental, thickly blanketing tortillas and melted Cheddar.
If you enjoy a bit of spiciness, opt for hot salsa or chipotle salsa for some smoky undertones. Tomatillo salsa works well, too, adding tang and a fresh flavor to this easy skillet dinner. View Recipe
Salsa verde (lit. ' green sauce ') is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers. The tomatillo-based Mexican salsa verde dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, and is distinct from the various medieval European parsley-based green sauces.
Salsa verde is made with cooked tomatillos and is served as a dip or sauce for chilaquiles, enchiladas, and other dishes. Chiltomate is a widely used base sauce made of tomatoes and chiles. The type of pepper used for chiltomate varies by region, with fresh green chiles being more common than habanero in Chiapas. [9]
Put the roasted tomatillos, chiles, and garlic in the blender jar with the water and salt and blend until smooth (the tomatillo seeds will still be visible). Season to taste with additional salt. This salsa keeps in the refrigerator for up to five days. Recipe courtesy of Truly Mexican by Roberto Santibanez/Wiley, 2011.
Enchiladas con chile rojo (with red chile) is a traditional red enchilada sauce, meat, composed of dried red chili peppers soaked and ground into a sauce with other seasonings, Chile Colorado sauce adds a tomato base. [14] Enchiladas con mole, instead of chili sauce, are served with mole, [15] and are also known as enmoladas. [16]
Preheat oven to 325 degrees F. In a medium bowl cream together the cream cheese and the Greek yogurt. Stir in ½ cup of the salsa and 1 cup of the grated cheese.
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