Anchos are the dried chiles I use most for they have the best balance of fruity, spicy and earthy flavors. Ancho powder gives this glaze its appealing brick-red color and warm—not fiery—flavor. I definitely find that tuna needs intense flavors, like orange and allspice, to lighten it up and show off that meaty texture. Grilled Tuna with Red Chile, Allspice, …
Mixed Sausage Grill
Serve these tasty sausages with grilled onions and peppers, cole slaw, and some crunchy bread.
Chile Chocolate Pecan Pie
Although mild to the taste, the flavor of the chile really comes through in this chocolate pecan pie.
Red Hot Chiles Carrot Cake
It’s also a really pretty cake, and is especially attractive when you save an assortment of chiles to garnish the platter.
How to Make a 10-foot Enchilada
Robert Estrada and his men make a ten-foot, eight-inch enchilada that fed more than 4,000 people…
New Mexico Posole, the Spicy Holiday Tradition
Similar to, yet different from the “pozole” served in Mexico, this popular dish is served as a soup, a main course, or a vegetable side dish…
Chimayo Chile Pecan Pie
If you only want a hint of heat, add 1 teaspoon. I usually add 2 teaspoons!
