Guajillo Chile

This recipe is an accompaniment for <epi:recipelink id="108054">Chicken, Potato, and Carrot Enchiladas</epi:recipelink>.

Cemitas de Carne Enchilada A cemita is an oversize, slightly sweet, sesame seed bun that gives this Pueblan sandwich its name. Active time: 1 hr Start to finish: 3 hr

A nice side would be polenta or mashed potatoes.

This recipe is from Cafe Annie in Houston, TX.

Besugo a la Parrilla Besugo translates as "red sea bream," which is the type of fish the restaurant uses for this dish; the bream is grilled, then deboned and served whole. Red bream is difficult to find in this country, so we've substituted red snapper, and we've chosen to broil fillets to keep things simple.

Can be prepared in 45 minutes or less.

Clams in an oil and garlic sauce are found all over Spain but are especially good in Andalusia, where tiny bean clams are used. Cockles, Manila clams, and small littlenecks work well, too. Serve plenty of crusty bread to soak up the sauce.

Medallones de Filete con Mantequilla de Tres Chiles Gaia, a beautifully restored house-turned-restaurant, located in one of the country's oldest cities, blends Mexican and Mediterranean cooking. One of the best dining spots is upstairs overlooking the patio and garden. If you get a chance, take a peek at the bottom of the pool. Legend has it that the mosaic of the fertility goddess was created by Mexican artist Diego Rivera for Mario Moreno (known as Cantinflas), the famous Mexican actor who once lived in the home. At Gaia, french fries sprinkled with cayenne pepper accompany the beef.

This smoky, chile-laden salsa works both as a marinade and glaze for grilled chicken thighs.

In this fiery Indian classic, chunks of pork shoulder and succulent pork belly are cooked until tender in a tangy, spicy chile-vinegar sauce. 

Skip the turkey and slather Cornish game hens with a fiery, tangy chile marinade inspired by Goan recheado masala.

If you can spread peanut butter on bread, you can make these homemade tamales filled with pork slathered in a bright red chile purée. 

Eating your veggies has never tasted as good as when they’re beer-battered and fried until crispy. Sub the zucchini for any veg—from broccolini to mixed mushrooms.

Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.

This salad uses ancient grains to create a dish that reflects Mexico and the American South. For chef Maricela Vega it meshes both of their histories while making the most of the foods she is surrounded by.

Yes, turkey is a relatively lean protein, but when you pair it with white beans, a robust and concentrated chile purée, and simmer it for a short period of time, it delivers major body and richness. 

If you can’t find delicata squash in your neck of the woods, acorn or butternut will do the trick.

Make a big pot of this rich, meaty chili, a side of cornbread, and then never leave the couch.

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.