Recipe Sifter

Overnight-marinated chicken fajitas loaded with Worcestershire, lime, cumin, liquid smoke, and a shot of tequila. Grilled, sliced, and piled onto warm tortillas with all the fixings.

Use ground turkey to make meatballs, loaded with fresh veggies, and brown rice, this hearty soup is nutritious and delicious.

Shredded chicken enchiladas in corn tortillas smothered with homemade tomatillo verde sauce, bubbly Monterey Jack, and cool sour cream. Make-ahead friendly and packed with green chile flavor. Feeds six.

Very good soup and a lot of fun with tortilla stripes.. A little bit too sour for me, but only a little bit.. Thanks, my photo is at the top of the page..

C.V. Woods' legendary three-meat chili: chicken, pork, and flank steak slow-simmered with beer, green chilies, and Monterey Jack. Rests overnight for deep, layered heat.

Red snapper Veracruz-style, baked whole in a chunky tomato sauce with green olives, capers, jalapenos, and lime. A classic coastal Mexican fish dish from Veracruz.

Baked chicken breasts in a tangy yogurt-herb sauce with lime, oregano, coriander, and thyme. Light, flavorful, and naturally low in fat.

Pork tenderloin braised in tequila, lime juice, tomatoes, and ground red chile. A mustard-crusted Mexican-inspired one-skillet dinner.

Big-batch red lentil soup spiced with cumin, coriander, jalapeño, and oregano, finished with cilantro and a tangy lime cream. Makes enough to eat now and freeze two-thirds for later.

Tender shredded beef tacos topped with a bright cilantro cream sauce and salty cotija cheese. Slow-simmered beef with oregano and cloves for bold, authentic Mexican flavor.

Mexican vegetable stew simmers red and sweet potatoes, peppers, zucchini, black beans, and corn in a cumin-spiked broth, finished with lime and cilantro for a brothy, plant-packed one-pot meal.

Creamy Mexican avocado-lime soup with cilantro, cumin, crema Mexicana, and chicken broth, puréed smooth and topped with Cotija cheese and fresh avocado cubes.

Swordfish escabeche features golden-crusted swordfish bathed in a tangy red wine vinegar sauce spiced with toasted oregano, cumin, allspice, and cinnamon. Served at room temperature with sweet onion rings and red chilies.

Poached chicken chili with white corn, great northern beans, and green chiles, served over crushed tortilla chips and Monterey Jack with a fresh tomatillo salsa verde.

Pork chops in a garlic-citrus mojo with creamy mashed plantains topped with crumbled chicharrones. A Cuban-inspired weeknight dinner with bright citrus, bold garlic, and salty pork-rind crunch.

Microwave pork chops rubbed with lime, cilantro, cumin, and cayenne, dipped in garlic butter and seasoned breadcrumbs. A spiced Southwestern-style dinner ready in 35 minutes.