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Cuisine - Mexican
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.

recipe image
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
recipe image
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.

recipe image
If you want to have a blast on May 5th, literally and figuratively, serve this unique salad. It has texture, color, and flavor. The dressing is deceptive--it starts out mild, and then goes wild on the tongue. Serve lots of margaritas with this salad!
Here is a recipe for unleavened corn tortillas with chile powder added. For a leavened version, see the recipe for Sonoran Enchiladas. The yield will vary as to the size that they are rolled out, but a 7-inch diameter is standard. Feel free to use blue corn masa harina to make the slightly coarser blue corn tortillas.

The use of chipotle chiles in this recipe from Sinaloa adds a smoky depth of taste to the crab. We recommend the meat from freshly cooked crab legs, but if they are unavailable, good quality canned crab meat can be substituted. But, nothing beats the fresh crab! For other wonderful rellenos recipes, go here.

This sauce tops all types of dishes in Mexico and is much lighter and tastier than sour cream. Half and half can be substituted for the cream if you desire an even lighter sauce. Note: This recipe requires advance preparation.
Here's a simple dessert that's full of raisiny ancho chile flavor.
This recipe is extremely hot and very typical of Sonora, where people make salsa casera with 2 to 3 cups of chiltepins! Serve this with a mild fish or poultry entree. Feel free to reduce the amount of chiltepins, or to substitute 3 tablespoons chipotle powder for a milder, smokier flavor..
Chef Chris Fernandez, originally from Mexico, is now the Master Chef of Red Mesa Restaurant in St. Petersburg. This recipe reflects his "Nuevo Latino with a Mexican Twist" style. He specializes in using nouveau techniques to combine traditional Mexican recipes with Latin flavors.
 

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