Canola oil 1 small onion, finely chopped 2 large garlic cloves, minced 1/2 pound ground pork 1/2 pound ground beef 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon dried oregano Pinch of cayenne Salt 1/4 cup toasted sunflower seeds 1/4 cup freshly grated Cotija or Pecorino Romano cheese 3 tablespoons raisins, chopped 4 large poblanos (1 1/2 pounds) 1/2 cup shredded Cheddar cheese 1/4 cup sour cream 2 tablespoons milk 1 tablespoon chopped cilantro 1/2 tablespoon fresh lime juice
1. Preheat the broiler. Position a rack 8 inches from the heat. In a skillet, heat 1 tablespoon of oil until shimmering. Add the onion and garlic; cook over high heat until softened. Add the pork, beef, cumin, coriander, oregano and cayenne and stir until the meat is no longer pink, 7 minutes. Season with salt. Stir in the sunflower seeds, Cotija and raisins.
2. Rub the poblanos with oil and broil, turning occasionally, until charred all over, 7 minutes. Transfer to a plate, let cool slightly, then peel. Slit the chiles along 1 side. Using scissors, snip out the cores. Scoop out the seeds. Fill the chiles with the meat mixture, sprinkle with the Cheddar and broil until the cheese is golden. Transfer to plates.
3. In a bowl, blend the sour cream, milk, cilantro and lime juice. Season with salt, spoon over the poblanos and serve.
Sangria is a traditional Spanish drink that combines wine with fruit and a little sugar. This Mexican version is a similar fruity concotion but has a higher level of alcohol which makes it great for pairing with spicy foods. Always use a decent wine when making sangria, as the wine will be the most prominent flavor.
1 bottle Red Wine, preferably Spanish such as a Rioja 1 cup Grand Marnier, Cointreau, or generic Triple Sec 1/2 cup Brandy 1 cup Orange Juice 1 Orange, cut into wedges 1 Limes, cut into wedges 1 cup Pineapple Chunks, drained 2 4-inch sticks Cinnamon (optional) 24 ounces (2 cans) Lemon-Lime Soda Ice
Put all the ingredients, except for the lemon-lime soda and ice, into a large pitcher and stir to combine. Cover with plastic wrap and refrigerate for several hours.
Just before serving stir in the lemon-lime soda and top off with ice. Pour into wine glasses or other nice glasses, straining off the fruit.
Garnish each glass with a wedge of orange or lime if you like.
8 ounces ground turkey breast 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped red bell pepper 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 2 garlic cloves, minced 1/2 cup fat-free fire-roasted salsa verde 1 (11-ounce) can refrigerated thin-crust pizza dough 3/4 cup (3 ounces) preshredded Mexican blend cheese Cooking spray 1/4 cup sour cream
1. Preheat oven to 425°.
2. Heat a large nonstick skillet over medium-high heat. Add ground turkey to pan; cook 3 minutes, stirring to crumble. Add onion and next 5 ingredients (through garlic) to pan; cook 4 minutes or until vegetables are crisp-tender, stirring mixture occasionally. Remove turkey mixture from heat; stir in salsa.
3. Unroll dough; divide into 4 equal portions. Roll each portion into a 6 x 4–inch rectangle. Working with one rectangle at a time, spoon about 1/2 cup turkey mixture on one side of dough. Top with 3 tablespoons cheese; fold dough over turkey mixture, and press edges together with a fork to seal. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining dough and turkey mixture. Bake at 425° for 12 minutes or until browned. Serve with sour cream.
Black bean salad: Combine 1 (15-ounce) can rinsed and drained black beans, 1 cup quartered cherry tomatoes, 1/2 cup chopped red onion, 1/4 cup chopped celery, 2 tablespoons fresh lime juice, 2 tablespoons chopped fresh cilantro, and 1 tablespoon olive oil in a medium bowl; toss well to coat.