Jícama Slaw with Carrots and Red Peppers

Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads, salsas, and slaws, like this crunchy, tangy version. It’s just the thing to cool your mouth when you’ve been eating spicy tacos.

• 
  
  1 medium jícama (about 2 lb.)
  
  


• 
  
  4 medium carrots
  
  


• 
  
  1/2 medium red bell pepper
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/3 cup fresh lime juice
  
  


• 
  
  1  tsp. celery seed
  
  


• 
  
  Sea salt
  
  


• 
  
  Cilantro leaves for garnish (optional)
  
  

With a chef's knife, cut the skin and roots off the jícama. Using a mandoline or the knife, cut the jícama into thin 1-inch-long matchsticks. Peel and grate the carrots. Core and thinly slice the pepper; cut the slices into 1-inch-long pieces. In a medium serving bowl, toss the jícama, pepper, and carrots with the olive oil, lime juice, celery seed, and salt to taste. Cover and chill in the refrigerator for 1 hour.

Before serving, retoss the slaw, as the dressing will have settled on the bottom of the bowl.

Tequila-Grapefruit Cocktails

This cocktail is a riff on the classic combination of tequila and grapefruit soda known as a Paloma. Here, fresh grapefruit juice and grapefruit-infused tequila add bright, citrusy flavor to the drink, while elderflower liqueur adds a touch of sweetness.

• 
  
  4 fl. oz. (1/2 cup) grapefruit-infused silver (blanco) tequila (see note below), preferably Partida (or Don Julio Blanco or El Mejor)
  
  


• 
  
  2 fl. oz. (1/4 cup) fresh grapefruit juice
  
  


• 
  
  1-1/2 fl. oz. (3 Tbs.) St-Germain elderflower liqueur
  
  


• 
  
  1 fl. oz. (2 Tbs.) fresh lime juice
  
  


• 
  
  Club soda
  
  


• 
  
  Grapefruit twists or lime wedges, for garnish
  
  

Put the tequila, grapefruit juice, St-Germain, and lime juice in a cocktail shaker filled with ice. Cover and shake vigorously for 10 seconds. Strain into 2 double old fashioned glasses filled with fresh ice, and top with a splash of club soda. Garnish with a twist or a wedge of lime.

Note: To make the grapefruit-infused tequila, shave the zest from 2 grapefruits with a vegetable peeler. Add the zest to a 750-ml bottle of silver tequila (pour off enough tequila to make room for the zest). Chill in the refrigerator for at least 3 days and up to 2 weeks. Remove the zest after 2 weeks. The tequila will keep indefinitely once the zest is removed.

Garden Lettuce Salad with Skirt Steak, Avocado & Toasted Pumpkin Seeds

This recipe is just a simple garden lettuce salad, but the avocado, toasted pumpkin seeds, and skirt steak make it much more satisfying. A mandoline works especially well to quickly, easily, and evenly slice the carrots and radishes.

• 
  
  1 clove garlic, pounded to a smooth paste with a pinch of salt
  
  


• 
  
  2 Tbs. freshly squeezed lime juice; more as needed
  
  


• 
  
  1 Tbs. red-wine vinegar; more as needed
  
  


• 
  
  1 tsp. cumin seed, toasted and lightly ground (so still a little coarse)
  
  


• 
  
  1⁄2 tsp. sweet paprika
  
  


• 
  
  Kosher salt
  
  


• 
  
  9 Tbs. extra-virgin olive oil
  
  


• 
  
  1 shallot, thinly sliced
  
  


• 
  
  1⁄2 cup pumpkin seeds (pepitas)
  
  


• 
  
  One 1-1⁄4-lb. skirt steak, cold
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 ripe avocados
  
  


• 
  
  4 large handfuls assorted mild garden lettuces, about 8 ounces total, washed and dried
  
  


• 
  
  2 medium-size carrots, very thinly sliced
  
  


• 
  
  3 radishes, such as French breakfast, very thinly sliced
  
  


• 
  
  Aleppo pepper, for sprinkling (optional)
  
  

To make the vinaigrette, combine the garlic, lime juice, vinegar, cumin, paprika, and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in 6 Tbs. of the olive oil. Taste with a leaf of lettuce and adjust the vinaigrette with more lime juice, vinegar, or salt if necessary. Set aside.

Put the shallot in a small bowl and cover with ice water. (The ice water crisps the shallot and helps remove some its hot and gassy flavor.) Set aside.

Warm a small sauté pan over medium heat and add 1 Tbs. of the olive oil and the pumpkin seeds. Fry the seeds, tossing or stirring frequently, until golden, about 3 minutes. Transfer to a plate lined with a paper towel and season with salt.

Cut the skirt steak into about 6-inch lengths and return it to the refrigerator until shortly before you are ready to cook it. (Because skirt steak is so thin, you want the beef cold to prevent it from overcooking before it browns.) Season the beef with salt and coarsely ground black pepper. Warm a large cast-iron skillet over high heat until very hot.

Add the remaining 2 tablespoons olive oil and place the beef in the pan without overlapping the strips. Cook until the beef is nicely browned, 2 to 3 minutes. Turn and cook on the opposite side until medium rare, 1 to 2 minutes more; time will vary depending on the thickness of the meat. (If necessary, reduce the heat to medium high to finish cooking thicker sections of the meat.) Transfer to a plate and let rest for about 5 minutes.

Cut the avocados in half lengthwise, remove the pits, and slice the flesh diagonally into about 1⁄4-inch slices. Set aside.

Drain the shallot. Put the salad greens in a large work bowl; sprinkle the shallot, carrots, and radishes on top and season with salt and pepper. Gently toss the salad with just enough vinaigrette to lightly coat the greens. Taste and add more salt if necessary. Add about half of the pumpkins seeds and toss once more. With a delicate hand, transfer the salad to a platter or individual serving plates, evenly distributing the seeds, carrots, and radishes that may have fallen to the bottom of the bowl. Then, using a large spoon and starting at the very edge of the avocado (where skin meets flesh), scoop the flesh out of the avocado in one swoop. Separate the avocado slices and tuck them here and there among the greens. (At this point, I like to season the avocado, as best I can, with salt.) Thinly slice the meat against the grain. Arrange the skirt steak on the side or in the salad. Drizzle any remaining vinaigrette on and around the salad, focusing on the avocado and beef. Sprinkle the Aleppo pepper (if using) and the remaining pumpkin seeds on top. Serve immediately.

Shrimp Tacos with Spicy Cabbage Slaw

Packaged coleslaw mix saves prep time for this fresh-tasting taco. Buying peeled shrimp, if you can find them, would save a step, too.

• 
  
  1/4 cup mayonnaise
  
  


• 
  
  1 Tbs. plus 2 tsp. fresh lime juice
  
  


• 
  
  1 tsp. minced chipotles in adobo
  
  


• 
  
  5 oz. packaged classic coleslaw mix (about 2-1/2 cups)
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  4 6- to 7-inch corn tortillas
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  10 oz. deveined, easy-peel medium shrimp (41 to 50 per lb.), peeled
  
  


• 
  
  Kosher salt
  
  


• 
  
  Lime wedges, for serving
  
  

In a medium bowl, mix the mayonnaise, 2 tsp. of the lime juice, and the chipotles in adobo. Stir in the coleslaw mix and cilantro.

Heat a heavy-duty 12-inch skillet over medium heat. One at a time, heat the tortillas, flipping once, until softened, about 30 seconds per side. Wrap in a clean dishtowel to keep warm.

Heat the oil in the skillet over medium heat until shimmering hot. Add the shrimp, season with salt, and cook, stirring, until just opaque throughout, about 2 minutes. Remove from the heat and drizzle with the remaining 1 Tbs. lime juice. Wrap the shrimp and slaw in the warm tortillas. Serve with lime wedges on the side.

Quick Shrimp Tacos

Made with quick-cooking shrimp and simply topped with cabbage and cilantro, these tacos come together in minutes. Round out the meal with rice and black beans or a chopped salad.

• 
  
  8 taco-size (6-inch) flour tortillas
  
  


• 
  
  1 medium lime
  
  


• 
  
  1/2 cup sour cream
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/3 cup finely diced red onion
  
  


• 
  
  1 lb. medium shrimp (41 to 50 per lb.), peeled and deveined
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  Pinch of crushed red pepper flakes
  
  


• 
  
  1 cup finely shredded green cabbage
  
  


• 
  
  1 cup loosely packed fresh cilantro
  
  

Heat the oven to 350°F. Wrap the tortillas in foil and bake until heated through, about 10 minutes. Turn off the oven; leave the tortillas in the oven until ready to serve.

Meanwhile, finely grate 3/4 tsp. zest from half of the lime. Cut the lime in half and squeeze the zested half to yield 1 Tbs. juice. Cut the other half into 4 wedges.

In a small bowl, stir the sour cream, 1/2 tsp. of the lime zest, 1/4 tsp. of the coriander, and a large pinch of salt; set aside.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, 2 to 3 minutes. Raise the heat to medium high and add the shrimp, the remaining 3/4 tsp. coriander, the cumin, pepper flakes, and 1/4 tsp. salt and cook, stirring constantly, until the shrimp are cooked through, about 2 minutes. Add the lime juice and remaining zest and stir to coat. Remove from the heat.

Put some of the cabbage, cilantro, and sour cream on each tortilla and top with the shrimp. Fold in half and serve immediately with the lime wedges on the side.

Mexican Turkey Drumstick Mole

In this classic Mexican stew, turkey legs are poached until falling-apart tender, then the meat is teased off the bones and simmered in the rich, spicy sauce flavored with bittersweet chocolate, ground almonds, and three varieties of dried Mexican chiles.

For the poached drumsticks

• 
  
  6 cups lower-salt chicken broth; more as needed
  
  


• 
  
  2 medium yellow onions, peeled and each studded with 4 whole cloves
  
  


• 
  
  6 medium unpeeled cloves garlic
  
  


• 
  
  6 whole allspice berries
  
  


• 
  
  4 fresh or dried bay leaves
  
  


• 
  
  2 tsp. cumin seeds
  
  


• 
  
  2 tsp. black peppercorns
  
  


• 
  
  2 tsp. coriander seeds
  
  


• 
  
  2 tsp. dried oregano
  
  


• 
  
  1 tsp. fennel or aniseed
  
  


• 
  
  One 4-inch cinnamon stick
  
  


• 
  
  4 large turkey drumsticks (about 3 lb. total)
  
  

For the mole sauce

• 
  
  3 ancho chiles
  
  


• 
  
  3 mulato chiles
  
  


• 
  
  3 guajillo chiles
  
  


• 
  
  1/3 cup raisins
  
  


• 
  
  3/4 cup whole toasted almonds
  
  


• 
  
  2 oz. bittersweet chocolate, chopped (about 1/2 cup)
  
  


• 
  
  3 medium ripe tomatoes, peeled and seeded (about 1 cup), or 1 cup canned seeded tomatoes, preferably Muir Glen
  
  


• 
  
  2 corn tortillas, cut into 6-inch strips
  
  


• 
  
  1 cup chopped yellow onion
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  1 tsp. dried oregano, preferably Mexican
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground fennel or aniseed
  
  


• 
  
  1/8 tsp. ground allspice
  
  


• 
  
  1/8 tsp. ground cinnamon
  
  


• 
  
  Pinch of ground cloves
  
  


• 
  
  3 Tbs. olive oil or vegetable oil
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup toasted sesame seeds
  
  

Poach the drumsticks

In a large (8-quart) Dutch oven or other heavy-duty pot, combine the broth, onions, garlic, and spices. Add the drumsticks and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pot, and cook until the meat is tender, about 1-1/2 hours. During cooking, add broth as needed to keep the drumsticks submerged, and turn them over from time to time. Transfer the drumsticks to a rimmed baking sheet and let cool. Strain the broth and save. Discard any solids.


When the legs are cool enough to handle, remove the skin and discard. Pull the meat from the bones and remove any sinews. Leave the meat in the largest chunks possible and set aside in a large bowl.

Make the mole sauce

Tear the chiles into large pieces, discarding the stems and seeds.


In a large (12-inch), dry, heavy-duty skillet over medium-high heat, toast the chiles, turning them frequently, for 10 to 15 seconds. Transfer the chiles to a bowl, add the raisins, cover with 3 cups boiling water, and soak for at least 30 minutes or until soft.

Drain the chiles and raisins. Set aside 1/2 cup of the soaking liquid and combine the remaining liquid with the turkey broth.


Put the almonds and chocolate in a food processor and pulse several times to finely grind them. Add the chiles and raisins, the reserved 1/2 cup of chile liquid, and the tomatoes, tortillas, onion, garlic, oregano, cumin, fennel, allspice, cinnamon, and cloves. Process until smooth.


In a large (8-quart) Dutch oven or other heavy-duty pot, heat the oil over medium heat. Add the chile mixture and cook, stirring frequently, until it darkens and becomes quite thick, about 8 minutes. Add 4 cups of the turkey broth and season with a pinch of salt and pepper. Cover, reduce the heat to maintain a gentle simmer, and cook until the sauce is thick but still pourable, about 40 minutes. Add more turkey broth if it becomes too thick.

Stir in the turkey meat and cook for 10 minutes over low heat so the turkey can absorb the flavors of the mole sauce. Season to taste with salt and pepper. Spoon the turkey and sauce into a shallow serving bowl and sprinkle with the toasted sesame seeds.

Grilled Tamarind Chicken Tacos

In these tacos, chicken thighs are marinated in sweet-sour tamarind soda, garlic, and soy sauce, and then rubbed with a coriander-chile spice rub. The tacos are great garnished with chopped red onion, avocado slices, and a squeeze of fresh lime juice.

• 
  
  8 boneless, skinless chicken thighs (about 2 lb.)
  
  


• 
  
  1 12.5-oz. bottle tamarind soda (such as Jarritos brand)
  
  


• 
  
  1/2 cup soy sauce
  
  


• 
  
  3 medium cloves garlic, crushed
  
  


• 
  
  1 Tbs. ground coriander
  
  


• 
  
  2 tsp. pure chile powder, such as ancho
  
  


• 
  
  Sea salt
  
  

Tip:

If you can’t find tamarind soda, use lemon, orange, or ginger soda, preferably made with real cane sugar.

Put the chicken in a large bowl and cover with the tamarind soda. Add the soy sauce and garlic and mix well. Refrigerate overnight.

Prepare a high charcoal or gas grill fire for indirect grilling.

Remove the chicken from the marinade and pat it dry. In a small bowl, combine the coriander, chile powder, and a pinch of salt. Dust the thighs on both sides with the spice rub. Cook on the hot part of the grill until grill marks form on the bottom, 3 to 5 minutes. Turn and mark the other side, about 2 minutes more. Move the chicken to the cooler side of the grill and grill until cooked through, 7 to 10 minutes. Let the chicken rest on a cutting board for 5 minutes and then cut the meat into strips and serve.

Jícama Slaw with Carrots and Red Peppers

Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads, salsas, and slaws, like this crunchy, tangy version. It’s just the thing to cool your mouth when you’ve been eating spicy tacos.

• 
  
  1 medium jícama (about 2 lb.)
  
  


• 
  
  4 medium carrots
  
  


• 
  
  1/2 medium red bell pepper
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/3 cup fresh lime juice
  
  


• 
  
  1  tsp. celery seed
  
  


• 
  
  Sea salt
  
  


• 
  
  Cilantro leaves for garnish (optional)
  
  

With a chef's knife, cut the skin and roots off the jícama. Using a mandoline or the knife, cut the jícama into thin 1-inch-long matchsticks. Peel and grate the carrots. Core and thinly slice the pepper; cut the slices into 1-inch-long pieces. In a medium serving bowl, toss the jícama, pepper, and carrots with the olive oil, lime juice, celery seed, and salt to taste. Cover and chill in the refrigerator for 1 hour.

Before serving, retoss the slaw, as the dressing will have settled on the bottom of the bowl.

Guacamole with Roasted Chile, Cumin, and Feta

Rather than the expected jalapeño, this recipe uses roasted poblano or New Mexico chile for a more rounded flavor. A pinch of cumin, crumbled feta, and crisp slivered radishes flatter the avocado as well.

• 
  
  1 small fresh green New Mexico or poblano chile
  
  


• 
  
  1 medium lime
  
  


• 
  
  3 medium firm-ripe avocados (6 to 7 oz. each), pitted and peeled
  
  


• 
  
  3 medium scallions, white and light-green parts only, chopped
  
  


• 
  
  5 Tbs. chopped fresh cilantro
  
  


• 
  
  1/4 tsp. ground cumin, preferably freshly ground
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup medium-diced fresh tomato
  
  


• 
  
  2 radishes, slivered (about 2 Tbs.)
  
  


• 
  
  1 Tbs. crumbled feta
  
  


• 
  
  Store bought or homemade corn tortilla chips, for serving
  
  

On a gas stove, turn a burner to high and set the chile directly over the flame, turning it with tongs, until completely charred, 5 to 8 minutes. Alternatively, on an electric stove, heat the broiler on high and char the chile on a baking sheet placed directly under the broiler. Put the chile in a bowl, cover, and set aside to steam and loosen the skin. When cool enough to handle, peel, seed, and finely chop.


Finely grate the zest from the lime and then squeeze the juice. Put the avocado in a bowl and coarsely mash with a potato masher. Stir in the lime zest and 2 Tbs. of the lime juice along with the scallions, cilantro, cumin, and 1/2 tsp. salt. Season to taste with salt and lime juice, and then fold in the chile and tomato.


Heap the guacamole into a bowl and garnish it with the radishes and feta. Serve with tortilla chips.

Broiled Chicken Thighs with Chipotle Sauce

Roasted red peppers and spicy, smoky ground chipotle chiles make this sauce a knockout.

• 
  
  1-1/2 tsp. ground cumin
  
  


• 
  
  1 tsp. packed light brown sugar
  
  


• 
  
  3/4 tsp. ground chipotle chile
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  Kosher salt
  
  


• 
  
  8 boneless, skinless chicken thighs (about 1-3/4 lb.), trimmed
  
  


• 
  
  3 Tbs. olive oil
  
  


• 
  
  1 medium clove garlic
  
  


• 
  
  1 large or 2 small jarred roasted red peppers, drained
  
  


• 
  
  1 Tbs. coarsely chopped fresh cilantro
  
  

Position a rack about 6 inches from the broiler and heat the broiler on high. In a small bowl, combine 1 tsp. of the cumin, the sugar, 1/4 tsp. of the chipotle, the cinnamon, and 1 tsp. salt. In a medium bowl, toss the chicken with 1 Tbs. of the oil, and then toss with the spice mixture.

Arrange the chicken on a rack set over a rimmed baking sheet lined with foil and broil until the chicken browns lightly on top, about 5 minutes. Flip the chicken and continue to broil until browned and cooked through, about 5 minutes more.

Meanwhile, coarsely chop the garlic and sprinkle it with 1/4 tsp. salt. Using the flat side of a chef’s knife, smear and mash the garlic and salt together to form a coarse paste. Transfer the garlic paste to a food processor and add the roasted red pepper, the remaining 2 Tbs. oil, the remaining 1/2 tsp. each of cumin and chipotle, and 1/2 tsp. salt. Purée into a smooth sauce.

Garnish the chicken with the cilantro and serve with the sauce.

Jícama Slaw with Carrots and Red Peppers

Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads, salsas, and slaws, like this crunchy, tangy version. It’s just the thing to cool your mouth when you’ve been eating spicy tacos.

• 
  
  1 medium jícama (about 2 lb.)
  
  


• 
  
  4 medium carrots
  
  


• 
  
  1/2 medium red bell pepper
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/3 cup fresh lime juice
  
  


• 
  
  1  tsp. celery seed
  
  


• 
  
  Sea salt
  
  


• 
  
  Cilantro leaves for garnish (optional)
  
  

With a chef's knife, cut the skin and roots off the jícama. Using a mandoline or the knife, cut the jícama into thin 1-inch-long matchsticks. Peel and grate the carrots. Core and thinly slice the pepper; cut the slices into 1-inch-long pieces. In a medium serving bowl, toss the jícama, pepper, and carrots with the olive oil, lime juice, celery seed, and salt to taste. Cover and chill in the refrigerator for 1 hour.

Before serving, retoss the slaw, as the dressing will have settled on the bottom of the bowl.

Grilled Tomatillo Salsa

If you make this salsa just before serving it, the tomatillos will still be hot from the grill and give the salsa an appealing warmth. But you can also make it a day or so ahead, chill it, and serve it later—just let the salsa come to room temperature and hold off on adding the cilantro and scallion until it's time to eat.

• 
  
  10 medium tomatillos, husked and washed
  
  


• 
  
  1/2 cup chopped white onion
  
  


• 
  
  1/4 cup fresh lime juice
  
  


• 
  
  1 medim clove garlic, crushed
  
  


• 
  
  1 to 2 medium serrano chiles (seeded if you like), coarsely chopped
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1/4 cup chopped scallions
  
  

Prepare a high charcoal or gas grill fire. Grill the tomatillos, covered, until charred on the bottom, about 5 minutes. Turn and cook until charred on the other side, 3 minutes more.

In a blender, purée the tomatillos, onion, lime juice, garlic, serranos, and a pinch of salt. Blend into a smooth sauce.

Transfer the salsa to a serving bowl. (If not serving immediately, cover and refrigerate for up to 1 week. Let the salsa come to room temperature before serving.) Add the cilantro and scallions, and season to taste with salt just before serving.

The Michelada

This beer cocktail is simple and delicious. For an even simpler version—the Chelada—salt the rim of an ice-filled pint glass, add light lager and fresh lime juice, and enjoy.
For more beer and classic cocktail recipes, visit our Drinks & Entertaining Guide.

• 
  
  Kosher salt
  
  


• 
  
  1/2 small lime
  
  


• 
  
  1 12-fl.-oz. bottle light lager, such as Corona or Modelo Especial, chilled  
  
  


• 
  
  2 dashes Worchestershire sauce
  
  


• 
  
  2 dashes soy sauce
  
  


• 
  
  2 dashes hot pepper sauce, such as Cholula or Tabasco
  
  


• 
  
  Freshly cracked black pepper
  
  

Pour 2 Tbs. salt into a small, wide dish. Wet the rim of a chilled pint glass with the lime. Dip the rim into the salt, margarita-style. Fill the glass with ice and squeeze the lime over the ice. Fill the glass with beer and then add the Worchestershire, soy, and hot sauce. Give a pepper mill a single twist over the ice. Stir gently until the drink takes on a uniform color. Serve immediately, with the remaining beer on the side for adding to the glass as you empty it. By the time you’ve finished, the heat of the drink will have subsided and you’ll be ready for another.

Turkey and Roasted Poblano Tacos

These tacos highlight the flavor of leftover Thanksgiving turkey without overwhelming it. Doubling up on the tortillas keeps them from splitting when they’re packed with the juicy filling. You can get away with one, though, if you eat over a plate to catch the drips.

• 
  
  3 Tbs. vegetable oil
  
  


• 
  
  1/2 cup sliced white onion
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 large poblanos, roasted, peeled, seeded, and sliced
  
  


• 
  
  1/2 lb. zucchini, halved lengthwise and sliced 1/4 inch thick
  
  


• 
  
  2 cups chopped leftover grill-roasted turkey (or substitute any roast turkey or rotisserie chicken)
  
  


• 
  
  2 oz. (1/4 cup) crème fraîche
  
  


• 
  
  1/4 cup packed chopped fresh cilantro; more for serving
  
  


• 
  
  6 oz. queso fresco or Monterey Jack, thinly sliced
  
  


• 
  
  16 to 24 (6-inch) corn tortillas
  
  


• 
  
  1 medium lime, cut into wedges
  
  

Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium-high heat. Add the onion and 1/4 tsp. salt. Cook, stirring often, until the onion begins to soften, 2 to 3 minutes. Add the poblanos and 1/4 tsp. salt. Reduce the heat to medium and cook, stirring often, until the onion is tender, about 5 minutes. Scrape the vegetables into a bowl.


Return the skillet to high heat and add the remaining 1-1/2 Tbs. oil. Add the zucchini and 1/4 tsp. salt; cook, stirring often, until barely tender and lightly browned, about 4 minutes. Return the onion and poblanos to the skillet and stir in the turkey, crème fraîche, and cilantro. Cook, stirring, for 1 minute to reduce the crème fraîche slightly. Turn off the heat, cover the taco filling with sliced cheese, and cover the skillet. Let sit for a few minutes, until the cheese melts. The filling will weep and become very juicy.


Heat a small, heavy skillet—preferably cast iron—over medium-high heat. Heat the tortillas one at a time until hot and pliable, 20 to 25 seconds per side. Keep them warm in a cloth napkin.


Spoon the filling into a serving bowl (or leave it in the skillet) and serve with the tortillas, wedges of lime to squeeze over, and additional cilantro.

Quick Shrimp Tacos

Made with quick-cooking shrimp and simply topped with cabbage and cilantro, these tacos come together in minutes. Round out the meal with rice and black beans or a chopped salad.

• 
  
  8 taco-size (6-inch) flour tortillas
  
  


• 
  
  1 medium lime
  
  


• 
  
  1/2 cup sour cream
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1/3 cup finely diced red onion
  
  


• 
  
  1 lb. medium shrimp (41 to 50 per lb.), peeled and deveined
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  Pinch of crushed red pepper flakes
  
  


• 
  
  1 cup finely shredded green cabbage
  
  


• 
  
  1 cup loosely packed fresh cilantro
  
  

Heat the oven to 350°F. Wrap the tortillas in foil and bake until heated through, about 10 minutes. Turn off the oven; leave the tortillas in the oven until ready to serve.

Meanwhile, finely grate 3/4 tsp. zest from half of the lime. Cut the lime in half and squeeze the zested half to yield 1 Tbs. juice. Cut the other half into 4 wedges.

In a small bowl, stir the sour cream, 1/2 tsp. of the lime zest, 1/4 tsp. of the coriander, and a large pinch of salt; set aside.

Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, 2 to 3 minutes. Raise the heat to medium high and add the shrimp, the remaining 3/4 tsp. coriander, the cumin, pepper flakes, and 1/4 tsp. salt and cook, stirring constantly, until the shrimp are cooked through, about 2 minutes. Add the lime juice and remaining zest and stir to coat. Remove from the heat.

Put some of the cabbage, cilantro, and sour cream on each tortilla and top with the shrimp. Fold in half and serve immediately with the lime wedges on the side.

Turkey Tacos

Need to run to a yoga class or drop the kids at practice? Don't skimp on dinner; all you need is 15 minutes for these quick turkey tacos. Let your family round them out with their favorite toppings—try grated sharp Cheddar, sliced avocado, and finely diced sweet or red onion.

• 
  
  2 Tbs. Tabasco chipotle pepper sauce
  
  


• 
  
  1 Tbs. tomato paste
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  1 medium yellow onion, finely diced
  
  


• 
  
  2 medium cloves garlic, minced
  
  


• 
  
  1 Tbs. chili powder
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  1 to 1-1/4 lb. ground turkey (not ground turkey breast)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  12 taco-size (6-inch) flour tortillas, heated
  
  

In a small dish, whisk the chipotle Tabasco, tomato paste, and 2 Tbs. water. Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and cook, stirring very frequently, until lightly browned, 3 to 5 minutes. Add the garlic, chili powder, and cumin and cook until fragrant, about 30 seconds.

Add the turkey and sprinkle with 1 tsp. salt. Cook, using a wooden spoon to break the meat into small pieces, until just cooked through, about 3 minutes. Stir in the tomato paste mixture and let cook until the liquid is almost absorbed, 1 to 2 minutes.

Off the heat, stir in the cilantro and season to taste with more salt if needed. Serve folded in the tortillas with your favorite taco toppings.

Salty Perro Rojo

With its rosy color and sweet flavor, Texas red grapefruit juice makes an outstanding cocktail. Grapefruit juice and gin is known as a Greyhound, and if you salt the rim of the glass, it’s a Salty Dog. If you substitute tequila for the gin, it’s a Salty Perro. Since the grapefruit juice is red, I call this drink a Salty Perro Rojo.

• 
  
  Coarse sea salt
  
  


• 
  
  4 shots freshly squeezed red grapefruit juice
  
  


• 
  
  1 shot plata tequila
  
  

Put the salt in a saucer and wet the rim of a highball glass with grapefruit juice.

Salt the glass by dipping the wet rim in the salt. Fill the salted glass with ice. Add the tequila, then the juice, and stir carefully so as not to mess up the salted rim.

Chunky Guacamole

There are few dishes as simple yet easily varied as guacamole. This version lets the flavor and texture of the avocado shine through, amply reinforced with cilantro, red onion, and a splash of lime juice. It can be set out as a dip, used as a garnish for tacos or chili, or spread on sandwiches and burgers

• 
  
  1 medium tomato, finely diced (about 1 cup) 
  
  


• 
  
  1/2 small red onion, finely diced (about 3 Tbs.)
  
  


• 
  
  1/2 cup coarsely chopped fresh cilantro
  
  


• 
  
  3 Tbs. fresh lime juice
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 large Haas avocados (about 1 lb.), cut into 1/2-inch dice
  
  

In a medium bowl, toss the tomatoes with the onion, cilantro, lime juice, red pepper flakes, and 1 tsp. salt, and let sit for about 5 minutes. Add the avocado and gently mash it into the tomato mixture with a fork. Serve immediately.

Grilled Tomatillo Salsa

If you make this salsa just before serving it, the tomatillos will still be hot from the grill and give the salsa an appealing warmth. But you can also make it a day or so ahead, chill it, and serve it later—just let the salsa come to room temperature and hold off on adding the cilantro and scallion until it's time to eat.

• 
  
  10 medium tomatillos, husked and washed
  
  


• 
  
  1/2 cup chopped white onion
  
  


• 
  
  1/4 cup fresh lime juice
  
  


• 
  
  1 medim clove garlic, crushed
  
  


• 
  
  1 to 2 medium serrano chiles (seeded if you like), coarsely chopped
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1/4 cup chopped scallions
  
  

Prepare a high charcoal or gas grill fire. Grill the tomatillos, covered, until charred on the bottom, about 5 minutes. Turn and cook until charred on the other side, 3 minutes more.

In a blender, purée the tomatillos, onion, lime juice, garlic, serranos, and a pinch of salt. Blend into a smooth sauce.

Transfer the salsa to a serving bowl. (If not serving immediately, cover and refrigerate for up to 1 week. Let the salsa come to room temperature before serving.) Add the cilantro and scallions, and season to taste with salt just before serving.

Tequila-Infused Queso Fundido

In this queso fundido, the tequila not only shines through with its agave brightness, but gives the melted cheese a luscious texture. Seared salsa ingredients (tomato, onion, chile, cilantro) mingle with unctuous cheese, the whole thing shot through with that unmistakable scent of silver tequila. Queso fundido needs to be eaten as soon as it's made, either spooned into warm tortillas for soft tacos or scooped up with chips.

• 
  
  1 Tbs. olive or vegetable oil
  
  


• 
  
  1 large ripe tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces
  
  


• 
  
  1 medium white onion, cut into 1/4-inch pieces
  
  


• 
  
  Hot green chile(s) to taste (roughly 1 large jalapeño or 2 large serranos), stemmed, seeded (if you wish) and finely chopped
  
  


• 
  
  3 Tbs. tequila, preferably a silver tequila
  
  


• 
  
  8 oz. Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterey Jack, mild cheddar or brick, shredded (you'll have about 2 cups)
  
  


• 
  
  1/2 cup (loosely packed) chopped cilantro (thick bottom stems cut off)
  
  

Prepare the flavorings. Heat the oil in a large (10-inch) skillet over medium-high. Add the tomato, onion and chile(s), and cook, stirring nearly constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook, stirring, for a minute or so, until reduced to a glaze. (If you tip the pan toward an open gas flame, the tequila will ignite. If you choose this route, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.)

Finish the queso fundido. With the skillet of tequila-infused vegetables over medium-low, sprinkle in the cheese. Stir slowly and constantly until just melted-too long over the heat and the cheese will become tough, oily and stringy. Scoop into a warm dish, sprinkle with the cilantro and serve right away with tortillas for making soft tacos or chips to dip.