Episode 112

Makes 6 servings… Hands-on time: 20 minutes Total preparation time: 45 minutes Seven 6 ounce bags (or six 7 ounce bags) baby spinach or 2 1/2 pounds loose baby spinach or 2 (10 ounce) packages frozen 6 large poblano chiles (about 1 1/4 pounds) 1/4 cup mild olive oil 1/2 cup raisins 1/2 cup pine nuts Salt 2 cups Ranchera Sauce (recipe follows) 1/2 cup crema, creme fraiche, or thinned sour cream Half of an 11-ounce long, plain goat cheese log, cut more »

Makes 6 servings… Hands-on time: 20 minutes Total preparation time: 40 minutes plus prep time for salsa if making 4 cups Cooked Green Salsa (recipe follows) or store bought green salsa 2 poblano chiles, roasted (see page 21), peeled, seeded and coarsely chopped. 1 cup heavy cream 12 (6-inch) corn tortillas 1/4 cup vegetable oil or light olive oil 4 cups cooked shredded chicken (leftover, or a store bought rotisserie chicken) 1 1/2 cups shredded Queso Chihuahua or Muenster cheese (about 6 ounces) more »

Makes 2 to 4 servings… Hands-on time: 10 minutes Total preparation time: 10 minutes plus prep time for chicken and sauces 1 1/2 cups coarsely shredded queso Chihuhua (about 6 ounces) Adobo-marinated chicken, cut into 1/4 inch slices Four 10-inch flour tortillas Pico de Gallo Guacamole Pasilla de Oaxaca Tomatillo Salsa Make a thin layer of the Chihuahua cheese on 2 of the tortillas. Arrange half the chicken slices evenly on each tortilla. Top with an even layer of the remaining cheese. more »

Makes 4 servings… Hands-on time: 15 minutes Total preparation time: 30 minutes plus marinating time For the adobo: 2 guajillo chilies, wiped clean, stemmed, seeded and toasted very lightly 2 chiles de arbol (with seeds) or less, depending on heat, wiped clean and well toasted 3 large garlic cloves 1/2 teaspoon cumin seeds 1/8 teaspoon ground cloves 1/2 teaspoon dried oregano, crumbled 1 tablespoon cider vinegar 1 pound boneless, skinless chicken breasts Salt Prepare the adobo: Put both chiles, the garlic, cumin, more »