Ancho Chile

These richly-spiced enchiladas are a totally worthwhile weekend cooking project.

Smoky ancho chiles add heft to the beef meatballs in this recipe, which are topped with addictively crispy crumbled chorizo just before serving.

Ancho chilies are dried Poblano chilies, and have an earthy, sweet flavor and mild heat level. This classic tortilla soup is a creative way to use leftover turkey—substitute 1 1/2 cups finely chopped cooked turkey for the chicken.

This spicy and sweet powerhouse seasoning blend packs layers of flavor onto grilled flank steak.

Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.

It's officially chili season. This version is packed with beef chuck, warm spices, and toasted chiles, with cubes of acorn squash adding a touch of sweetness and nutrition.

This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée.

The addition of an anise-flavored liqueur turns this hot cocoa into the liquid version of chocolate-covered licorice.

This smoky, fiery concoction is inspired by Bar Amá's "Bus Driver" salsa.

The only thing better than Sloppy Joes for dinner is taco night. This hybrid is the best of both worlds.

Tender chicken shot through with a simple marinade and livened with a spicy-sweet Tex-Mex sauce works well for a casual dinner party or a regular old Wednesday night. This dish, originally from Golden Annie’s in Frisco, Colorado, can be prepared in advance, although don’t worry if you only have time to let the chicken marinate a few hours.

Makrut lime leaves give this spiced nut mix its citrusy, floral notes. Can't find any? Just double the lime zest.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the videos.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.

Keep this versatile oil in your fridge so you can use it to enliven salads and anything grilled—especially flatbreads, fish, steak, and vegetables.