Dipping warm corn tortillas in freshly made red chile sauce infuses each rolled enchilada with the smoky-sweet flavor of New Mexico chiles. The hearty cumin scented beef-and-cheese filling stands up ...

Note: You will need skewers for this recipe. If using wooden ones, they should be soaked in water 30 minutes before using on the hot grill. Make the slaw and peanut sauce while the meat is marinating.

Whether you like a gentle hint of spice or a full-blown fiery kick, chiles have a way of transforming ordinary meals into something unforgettable. In this collection of 13 chile recipes, we've got ...

This story was originally published in MIX magazine on March 3, 2012. By Ivy Manning You wouldn't be caught dead with a tin of preground pepper, and your nutmeg is always freshly ground from the ...

For a steak sauce, I tame the red chili heat with dark, rich hoisin sauce and bright tangy ketchup. A bit of ginger adds intrigue. I say yes to wine with steak, so I add it to the sauce — I like rice ...

Red chile enchiladas filled with cheese have always been a major part of my diet. For special occasions (and sometimes just because), my dad, who grew up in Hobbs, New Mexico, serves up flat, stacked ...

Enchiladas in Sonora are not the rolled up, filled tortillas smothered with sauce and a crust of melted cheese that the word may first bring to mind. Classic enchilada Sonorenses are built with a ...