Lamb Birria with Tacos one of those ultimate weekend meals. Slow cooked for hours, then spooned into tacos and jazzed up with a crunchy slaw

This pork tenderloin has a dry rub of ancho chile powder and brown sugar. It’s a savory, sweet flavor that goes perfectly with chimichurri.

Carne adovada is tender and juicy pork simmered in an intense and delicious New Mexico-style sauce made from dried chiles.

Packed with flavor these spicy, saucy, and simple red chile chicken street tacos are perfect for taco Tuesday or any day of the week.

Flavored with lime and a delicious blackened spice crust, this salmon is easy for a busy weeknight and very impressive for dinner party!

On the mild side, this rich, smoky sauce is full of warming flavors that will have you licking your plate.

Full of smoky and earthy flavors, somewhat reminiscent of Spanish Patatas Bravas, they’re rich, creamy and make for an amazing side!

Beef Birria is a rich Jalisco-style mexican stew made with beef chuck roast and a trio of dried chiles. Slow braising makes the meat tender.

Bobby Flay’s Vegetable Chili with Cumin-Lime Yogurt & Avocado-Shishito Relish- absolutely incredible.

Mexican Ancho Chile chicken is kind of a Mexican take on Chicken Marbella. Sweet, rich and a little bit spicy.

These chochoyotes, or masa dumplings, are stuffed with lamb’s quarters and cooked in a spicy ancho chili sauce with zucchini and quelites!

This is a simple, rewarding recipe for a batch of Cheese and Onion Enchiladas. I used Ancho and Guajillo chiles for this batch.

This rich, complex chicken mole recipe has the perfect balance of sweet and savory flavors. It’s an authentic Mexican mole poblano recipe.

This fresh chorizo recipe is incredibly easy and customizable with options for spice level, or even your choice of meat.

This pinto bean soup gets its rich flavor from an ancho chile puree. Serve with diced avocado, sour cream, cilantro, and lime wedges.

Grinding your own ancho chili powder is easy and the best way to preserve the flavour from these tasty dried peppers.

I used Anchos, Mulatos and Pasillas for this rustic batch of Dark Birria. Mulatos are similar to Anchos but they’re left on the vine longer.

This is a great recipe for a quick batch of Chili con Carne made with Ground Beef. Keep in mind that the chile combo is flexible!!

Chocolate Chile Panna Cotta made with Greek yogurt and ancho chile powder – not your grandmother’s chocolate pudding!

This spicy camarones a la diabla recipe, aka “diablo shrimp”, is fiery shrimp simmered in a homemade chili sauce. Quick and easy to make!

A rich chocolate pie complimented with subtle heat from Ancho Chiles. Spice up your dessert table this holiday season.

What a treat to have Mole Poblano in the house! It’s such a unique, otherworldly flavor and it reminds me of my time in Cozumel.