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Chiles en Nogada (Stuffed Poblano Chiles in Walnut Sauce)
The poblanos are stuffed with picadillo—a spiced, sweet-salty ground meat mixture found in one form or another throughout Latin America. The "manufacturing cream" called for is a heavy cream with an extra-high fat content (over 40%). It's generally only available to the restaurant trade, so just use a heavy cream with the highest fat content you can find (and don't use "whipping cream," which has a relatively low fat content). This recipe is from Sarah Rocío Gomez, Executive Chef at Amaranta Cocina Mexicana in Los Angeles.
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Chicken Enchiladas with Salsa Verde
The tomatillo sauce for these enchiladas can also be sold as enchilada sauce or salsa verde.
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Chicken Milanesa Cemita
A milanesa is a thin cutlet (or meat or chicken) that is coated in breadcrumbs and shallow fried. Here it's served on a Mexican sandwich roll called a cemita. Papalo is also called Bolivian coriander. A good substitute would be either cilantro or arugula or a combination
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Chilaquiles
If you want a less spicy dish, take out the ribs and seeds from the jalapeños. If you can't find Mexican cheese blend, use 1 cups each shredded Cheddar and Monterey Jack cheese.
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Churros con Crema y Cajeta
Great all by themselves, churros served with cajeta and vanilla bean ice cream make a killer dessert. This recipe is from Sarah Rocío Gomez, Executive Chef at Amaranta Cocina Mexicana in Los Angeles.
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Chorizo-Stuffed Acorn Squash
Yes, everyone knows Thanksgiving is all about the turkey, but one way to step up your game is with a unique side like this sausage-stuffed squash. For the Spanish chorizo, try Pamplona Auténtico Chorizo Picante Español (amigofoods.com).
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Chocolate Chile Glazed Pork
Chocolate and chiles are natural partners in Latin American cooking. Here they make a sweet and savory glaze for baked pork belly.
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Chiles Rellenos
This is vegetarian version, but you could use chicken or beef broth if you'd prefer. To prepare the poblanos for this dish, roast them in a hot oven or under the broiler until the skin begins to blacken. Set them aside, covered, to steam slightly, then peel and seed them. Cut a slit down one side of the chile (leaving the stem on) ending about 1 inch from the end.
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Chuletas de Cordero
If you have access to fresh thyme, use 1/2 teaspoon chopped fresh leaves instead of the dried. And for added flavor and aroma, place a sprig of fresh thyme beneath each chop during the last minute of grilling.
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Chipotle gratin

A rich and decadent dish made with sweet potatoes and chipotle -- this gratin satisfies anyone with a comfort food habit.


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