Prevention Magazine shares this recipe in celebration of their next magazine issue featuring five Mexican one-pot meals that are both healthy and low-cost per serving. The recipes are by our chef-hero Rick Bayless.
This recipe combines boneless beef, onions, chipotle in adobo chiles and worcestershire sauce. Serve with warmed corn tortillas and a salad.
This is recipe uses a pre-made mole sauce. The pork only needs about 45 minutes to roast and the sauce is added near the end of the cooking time. Serve with warmed corn tortillas and a fresh salad.
Compliments of Terry Ward, from Houston, Texas. The recipe was formulated after Terry discovered the Chipotle chili for the first time.
A flavorful marinade made with beer, key lime juice, cilantro, brown sugar, toasted chile negro, cumin, Mexican oregano, garlic and parsley. Use with any meat or chicken.
A green chile stew made with pork butt, onion, garlic, white potatoes, chicken broth, canned tomatoes, poblano chiles, Anaheim chiiles, Mexican Oregano and cumin.Note from the Chef: This is a big favorite around my neighborhood. I usually make it on a cold winter night when we're sitting by the fire.