Chorizo and Potatoes Tinga
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This light soup (traditionally made with chicken and chicken broth) gets its body from diced avocado, which is served with tortilla strips and added at the table, along with lime wedges and freshly chopped cilantro and green onions.
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To prepare fresh tomatillos, strip off the husks and rinse under warm water to remove any sticky sap clinging to the skin.
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Turns out, tacos don’t have to be hot to be delicious. The chickpea-avocado mash used as a filling here is prepared and served at room temperature.
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This recipe proves that corn tortillas don't need to be fried to have the same satisfying crunch as tortilla chips.
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Enchiladas are great make-ahead party food — the sauce can be put together up to 3 days in advance, and the enchiladas can be made 1 day ahead.
Pico de gallo means “rooster's beak” because this chunky, relish-like salsa is traditionally eaten by “pecking” at it with your thumb and forefinger. A spoon works just as well.
Moles can be complex, featuring dozens of ingredients. This beginner-friendly version from the VT archives is simplified but still tasty.
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Filled with beans and vegetables, these healthful tacos will be a kid's favorite.
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Check out Vegetarian Times Editors's author page.