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Green Chile Chicken Tamales (Tamales con Salsa Verde y Pollo)

Masa labeled "masa preparada para tamales" often contains baking powder and salt, so don't add either if it does. Soak the husks three hours ahead or overnight.

Slow Cooker Green Chicken Chili

This easy, slow-cooked chili is not your average "bowl of red." With chicken, sweet potatoes, tomatillo salsa, and pinto beans, it's more of a cross between chile verde (usually made with pork) and white...

Author: Rhoda Boone

Chilaquiles Verdes

Author: JoAnn Cianciulli

Pork Chile Verde with Red Chile Salsa

Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous...

Author: Jeanne Kelley

Layered Chicken Enchiladas with Tomatillo Cilantro Sauce

The tortillas and filling are layered (instead of rolled) to reduce prep time.

Tomatillo Chipotle Salsa

Author: Bon Appétit Test Kitchen

Salsa de Tomatillo con Chipotle

This smoky chipotle and tomatillo salsa is an excellent dip for crudités, tortilla chips, or tamales. Use more chiles for a spicier salsa.

Author: Zarela Martinez

Teotitlan Style Black Mole

(Mole Negro de Teotitlán) Mole Negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves on their own different touches, and family...

Author: Zarela Martinez

Tomatillo Salsa with Serranos

This is a spicy yet balanced salsa for green sauce lovers.

Author: Rhoda Boone

Green Mole with Pork

Author: Zarela Martinez

Grilled Skirt Steaks with Tomatillos Two Ways

Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruit’s different personalities: In the cooked salsa, its flavor is round and lemony; in the salad, fresh...

Author: Ian Knauer

Chicken Tamales with Tomatillo Cilantro Sauce

While tamales are one of Mexico's most famous street foods, they are also one of its most popular party foods, which is fitting since a tamal is packaged like a small gift waiting to be unwrapped. The...

Author: Lourdes Castro

Green Pipiân Mole with Chicken

Author: Sergio Remolina

Salsa Verde o Roja Cruda

When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.

Author: Rick Martinez

Tomato and Tomatillo Gazpacho

Author: Andrea Albin

Mole Poblano

Any easy Mole Poblano recipe. This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other...

Author: Sergio Remolina

Mole Coloradito

Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.

Roasted Apple and Tomatillo Salsa

Author: Marcela Valladolid

Avocado and Tomatillo Salsa

Author: Luis Miguel López Alanís

Crudités With Grilled Green Goddess Dip

When you're grilling, you might expect grilled vegetables with a straightforward dip, but here I've paired just-cooked vegetables with a grilled dip.

Author: Eric Werner

Roasted Tomatillo Salsa

Author: Amy Finley

Toasted Chile de Árbol and Tomatillo Salsa

For a salsa that won't send smoke shooting from your ears, be thorough about removing the seeds from the chiles-and even scraping out the ribs, the hottest part.

Potato, Greens, and Goat Cheese Quesadillas

Author: Bon Appétit Test Kitchen

Sunny Side Burger with Salsa Verde

What's better than a griddled burger with the crispiest exterior? One that comes sandwiched between a vibrant tomatillo salsa and topped with a runny fried egg.

Author: Jason Mann

Herbed Pumpkin Seed Mole (Mole Verde con Hierbas)

In Oaxaca, green mole (_mole verde_) is one of the seven famous moles-with fresh herbs giving it fabulous color. This version is sometimes called *mole pipían*, referring to the pumpkin seeds used in...

Author: Cecilia Hae-Jin Lee

Market Suya (Nigerian Skewers)

A traditional street food in Nigeria, these skewers of beef, chicken, and shrimp are highly seasoned with a spice mix of ground peanuts, cayenne, ginger, and more. While they're most often served simply...

Author: Kwame Onwuachi

Creamy Salsa Verde

Author: Lourdes Castro