New Mexico Chile

This breakfast burrito recipe from Eric See requires shredded hash browns and New Mexico chiles. And that’s perfectly fine by us.

Dried chiles add tons of complex flavor to this saucy, shreddable chicken with little extra work—our kind of cooking.

Pork shoulder gets the Goa spice treatment, with star anise, fennel seeds, coriander, cumin, cloves, and more, courtesy of chef Vivek Surti of Tailor in Nashville.

If boning the whole chicken legs isn’t your thing, just use eight skin-on, boneless chicken thighs instead.

The shrimp is even better when it’s grilled.

This vegetarian Thai curry from the restaurant Thai Fresh in Austin is less spicy and more fragrant than you might expect; add a dried chile de árbol if you like heat.

This braise gets its deep flavor and color from dried New Mexico chiles. Find them in the produce section.

Use this smoky, chile-based Mojo Rojo sauce to add color and heat to blanched cauliflower, green beans, or broccoli.

This sauce is delicious with the chiles rellenos, but would also be perfect drizzled over enchiladas or added to your favorite chili.