RECIPE: Costillas de Puerco al Chipotle (Pork Ribs in Chipotle Adobo)

RECIPE: Costillas de Puerco al Chipotle (Pork Ribs in Chipotle Adobo)

At work, one of my colleagues asked me to develop a recipe using Xilli Chipotles Adobados. The resident Mexican at Food52, I knew exactly what to do. This recipe incorporates three chiles, all very distinct in flavor. You can sub in a wide variety of meats, like beef, pork butt, and lamb. Serve this with fresh tortillas and avocado slices.

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VIDEO: How to Cure A Comal: Cal 101

VIDEO: How to Cure A Comal: Cal 101

Learn how to cure your comal! The most important recommendation I give to those who are serious about taking their Mexican cuisine to the next level is to A: make your own damn tortillas and B: do it on clay instead of cast iron. Comales de barro need to be treated in order to prevent tortillas from sticking to the surface of the clay.

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VIDEO: Salsa de Molcajete 101

VIDEO: Salsa de Molcajete 101

The molcajete and temolote or, the "Aztec blender," are traditionally carved out of volcanic basalt rock and is a three legged bowl. The texture of the salsas crushed by hand are thicker, meatier, and allow the maker to have precise control over how fine the ingredients should be smashed. Learn how to make Salsa de Molcajete today!

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RECIPE: Pozole

RECIPE: Pozole

Pozole is a dish served all over Mexico and has many variations. My family makes this nearly every Holiday season and the hearty stew is sure to bring warmth back to a cold winter day.

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RECIPE: Mole Negro Oaxaqueño

RECIPE: Mole Negro Oaxaqueño

When I think of sweet and savory, mole instantly comes to mind. The blend of aromatic spices, chiles and chocolate make for a rich melange of flavors that make your tongue dance through the centuries of Mexican cooking. Mole is hard to classify because depending on who you are speaking with, mole can be a sauce or a main entree.

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