This Yucatán-style breakfast dish, topped with peas, ham, and Gouda or Edam cheese, has a spicy habanero and tomato sauce.
For this delicious, sumptuous stew, you can make your own peanut butter or use a natural version, minus the stablizers and sugar found in many commercial brands, to get the right silky texture and pure peanut flavor.
Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish.
Flautas, flavorful miniature tacos that are a perfect finger food, are usually deep-fried until fully cooked. In this recipe the corn tortillas get just a brief flash-fry, just to soften them for filling and rolling.
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