Ans Recipe Finder

For the Taco Meat: 2 tablespoons (30 ml) neutral oil, such as vegetable or canola 1 medium white or yellow onion (7 ounces; 200 g), finely diced (about 1 cup) 2 medium cloves garlic (10 g), minced 1 pound (454 g) ground beef, preferably 80% lean 1 tablespoon (8 g) chile powder 2 teaspoons (7 g) Diamond Crystal kosher salt; for table salt, use half as much by volume 1 1/2 teaspoons ground cumin 1/4 teaspoon freshly ground black pepper 1/4 teaspoon smoked paprika 1/4 teaspoon d

8 corn tostada shells 1/4 cup extra-virgin olive oil 1 small yellow onion, chopped 2 (15-ounce) cans black beans, drained and rinsed 3/4 cup water 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 1/2 teaspoon dried oregano 1/4 teaspoon black pepper 2 cups shredded rotisserie chicken 2 tablespoons salsa, plus more for drizzling Shredded cabbage, sliced radishes, sliced avocado, pickled red onion, and crumbled queso fresco, for topping Lime wedges,

Olive Oil - 3 tbsp. Garlic - 3 cloves Red Pepper flakes - 1 tsp Rice - 2 cup Tomato - 2, chopped Saffron - 1 pinch, soaked in 1/2 cup warm Water Bay Leaf - 1 Parsley - 1/4 cup, chopped Chicken Stock - 4 cup Lemon Onion - 1, chopped Bell Pepper - 1, chopped Shrimp - 2 lb., shelled and deveined Mussels - 1 lb., scrubbed and debearded Salt & Pepper Heat Olive oil in a large pan over medium heat. Add the Onion, Garlic, Red Pepper flakes and cook over high heat, stirring, until l

8 bone-in, skin-on chicken thighs (3pounds) 2 tablespoons vegetable oil, plus more for brushing Kosher salt Freshly ground black pepper 1/2 medium white onion, minced, plus more for serving 2 jalapeños, stemmed, seeded, and minced 2 tablespoons minced chipotle chiles 3 tablespoons adobo sauce 4 plum tomatoes, finely chopped Warm corn tortillas, for serving Cilantro leaves, for serving Sour cream, for serving Lime wedges, for serving Preheat the oven to 425°F. On a large rimme

For the Salsa:  1 plum or Roma tomato, halved (4 ounces; 114 g) 1/2 medium white onion, end trimmed off, layers peeled apart and separated (4 ounces; 114 g) 1 head black garlic, about 13 cloves, separated and peeled (33 g) (see note) 3 pasilla negro chiles (15 g), stemmed 3 chiles de arbol (3 g), stemmed   1 1/2 cups  homemade chicken stock  or store-bought low-sodium chicken broth For the Tortillas and Filling: 8 (6-inch) corn tortillas 1 pound (435 g) finely shredded homema