449 horn recipes

Creamy chicken enchiladas filled with cream cheese, Monterey Jack, almonds, and green onions, baked in mild enchilada sauce and topped with avocado-sour cream. Enchiladas suizas in 30 minutes flat.

Get another taste of the turkey with this hearty soup made with leftovers from that amazing Thanksgiving dinner.

Oaxacan black mole simmered with charred pasilla chiles, Mexican chocolate, toasted nuts, and fried tortillas. The iconic sauce of saints and celebrations, spooned over poached chicken.

Chicken and almond rissoles with stir-fried vegetables: grated potato and carrot bind cooked chicken into oval patties, rolled in almonds and baked alongside snow peas and baby corn.

Crawfish enchiladas from Gabrielle's restaurant, rolled in corn tortillas with a creamy cheddar-chili sauce and melted Monterey Jack. Where Cajun crawfish meets Tex-Mex soul.

Pork loin chops browned and braised with mirepoix, white wine, and tomato paste, then sauced with a strained sour cream, Dijon mustard, and caper finish. Bistro-style elegance in an hour.

Mexican vegetable soup with ground beef, kidney beans, corn, and tomato sauce seasoned with chili powder, oregano, and garlic. Topped with cheddar, sour cream, and nacho chips for a taco soup vibe.

Shrimp and scallops marinated in sherry, then wok-tossed with asparagus, baby corn, and water chestnuts in a glossy sesame-garlic sauce. Quick Chinese-style seafood in 30 minutes.

Noodles with hot meat sauce featuring ground beef, spicy bean sauce, ginger, and garlic over Beijing-style noodles with bean sprouts. A Sichuan-inspired dish ready in 30 minutes.

Chicken cheddar tortilla pizzas crisp corn tortillas in oil, then top them with seasoned chicken, tomato, onion, green pepper, pizza sauce, and melted cheese. A Tex-Mex pizza in 25 minutes.

Seitan posole stew is a vegan take on the Mexican hominy classic: dried posole simmered for hours with chipotle and bay, then joined by seared seitan cubes in a smoky cumin-oregano broth. Topped with avocado, tomato, and cilantro.

A vibrant, mayo-free potato salad tossed with corn, bell peppers, olives, and carrots in a spicy chili-vinaigrette. Feeds a crowd and travels well to cookouts.

Hominy stew with meaty pork bones, roasted bell peppers, hot Italian sausage, and salsa simmered in chicken broth. A hearty, pozole-style bowl with Southwestern heat.

Real-deal Tex-Mex fajitas with skirt steak rubbed in cumin and red chile, marinated in lime juice and pickled jalapenos, then seared screaming hot. Charred outside, pink inside, wrapped in warm tortillas.

Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.

Crispy deep-fried tofu triangles stuffed with curried tofu, mushrooms, and ginger in wonton wrappers. A fusion appetizer that's part samosa, part wonton, and totally addictive. Makes 30.