Ingredients           

2 tbsp. canola oil

4 cloves garlic

¹⁄₄ white onion, chopped

55 dried chile de arbol, stems removed

1 tomato, roughly chopped

Kosher salt, to taste

Instructions

Heat oil in a 12” skillet over medium-high; cook garlic until brown, 3 minutes. Add onion and cook 3 minutes more. Add chiles and cook 1-2 minutes. Add tomatoes and ¹⁄₄ cup water; cook until tomatoes begin to break down, 8-10 minutes. Place in a blender with salt and 10 tbsp. water; purée until smooth.

What You’ll Need

• 1 pound shrimp (20-25 count, heads on)
•  
• 1 large lemon
•  
• 2 tablespoons oil (olive)
•  
• Salt
•  

How to Make It

1. Rinse shrimp and drain. Cut lemon in half.
2. Heat grill or cast-iron frying pan until very hot. Pour in 2 tablespoons olive oil and cover the cooking surface evenly with the oil.
3. Place shrimp on grill or in the pan, sprinkle liberally with salt. Squeeze lemon juice directly over shrimp. Turn shrimp over and sprinkle more salt and lemon juice.
4. Shrimp should turn pink and shells should “brown” slightly when cooked. As soon as they are cooked, remove and place on serving platter. Garnish with lemon.

Note: Because the shrimp will be cooked at high heat, do not use a non-stick surface. Use a flat-iron grill or a  large cast-iron frying pan for best results.

INGREDIENTS            

• 1lb ground beef
• 1(1 1/4 ounce) envelope taco seasoning
• 1cup water
• 2(12 inch) prebaked prepared pizza crust
• 1(16 ounce) can refried beans
• ³⁄₄cup salsa
• 2cups coarsely crushed tortilla chips
• 2cups shredded cheddar cheese
• 2medium tomatoes, chopped (optional)
• 1cup shredded lettuce(optional)

DIRECTIONS

1. In a saucepan, cook beef over medium heat until no longer pink; drain.
2. Stir in taco seasoning and water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes; set aside.
3. Place crusts on ungreased pizza pans or baking sheets.
4. Combine beans and salsa; spread over crusts.
5. Top with beef mixture, chips and cheese.
6. Bake at 350° for 13-16 minutes or until cheese is melted. Sprinkle with tomatoes and lettuce if desired.

Ingredients

1 dried guajillo chile, stemmed

1 cup boiling water

8 tomatillos, husked and cored

5 cloves garlic, unpeeled

1 medium white onion, havled (one half minced)

1 serrano chile, stemmed

¹⁄₄ cup cider vinegar

2 tsp. dried oregano, preferably Mexican

¹⁄₂ tsp. ground cinnamon

¹⁄₂ tsp. ground cumin

¹⁄₄ tsp. freshly ground black pepper

1 (2″) piece ginger, peeled and thinly sliced

2 tbsp. canola oil

3 lb. bone-in goat shoulder, cut into 3″ pieces (ask your butcher to do this)

Kosher salt, to taste

1 ¹⁄₂ cups chicken stock

¹⁄₂ cup roughly chopped cilantro

Corn tortillas, warmed, for serving

Lime wedges, for serving

Instructions

Heat a 6-qt. Dutch oven over medium-high. Add guajillo chile; cook, flipping once, until lightly toasted, 3–4 minutes. Transfer to a blender, add water, and let sit until soft, about 30 minutes. Remove chile, discard stem and seeds, and return to blender; set aside.

Return pot to medium-high; cook tomatillos, garlic, whole onion half, and serrano, turning as needed, until blackened all over, 12–15 minutes. Peel garlic and transfer to blender with remaining charred vegetables. Add vinegar, oregano, cinnamon, cumin, pepper, and ginger; purée until smooth.

Add oil to pan; heat over medium-high. Season goat with salt and, working in batches, cook, turning as needed, until browned, 18–20 minutes. Transfer goat to a bowl; set aside. Add minced onion; cook until soft, 2–3 minutes. Add reserved chile sauce; simmer until thickened, 4–6 minutes. Return goat to pan and add stock; boil. Reduce heat to medium; simmer, covered and stirring occasionally, until goat is tender, about 2 hours. Using a slotted spoon, transfer goat to a cutting board. Let cool slightly; shred meat, discarding bones, and return to pan. Stir in cilantro; serve with tortillas and lime wedges.