WORK & MONEY

CHILAQUILES WITH FRIED EGGS AND TOMATO-CHILI SAUCE

SPICY CHIPOTLE CHICKEN TOSTADAS WITH CRUNCHY SLAW

Don’t feel like frying? Latin food markets and some supermarkets sell ready-made crisp tostadas.

QUESADILLAS WITH POBLANO PEPPERS AND BEANS WITH PICO DE GALLO

Spicy chipotle chicken tostadas with crunchy slaw

HANDS-ON TIME 35 MINUTES TOTAL TIME 1 HOUR, 10 MINUTES SERVES 6

2tablespoons canola oil, plus more for frying 1large onion, chopped 4cloves garlic, chopped

Kosher salt and black pepper 1tablespoon ground cumin 1tablespoon paprika 21⁄2pounds boneless, skinless chicken thighs 2canned chipotles in adobo, seeded and chopped 66-inch corn tortillas

Crunchy Slaw (recipe, right)

Lime wedges, for serving

HEAT the oil in a large pot over medium heat. Add the onion, garlic, and 1 teaspoon each salt and pepper. Cook, stirring occasionally, until soft, 8 to 10 minutes. ADD the cumin and paprika. Cook, stirring, until fragrant, about 1 minute. Add the chicken, chipotles, and 1⁄4 cup water. Reduce heat, cover, and simmer until the chicken is very tender, 35 to 45 minutes. Uncover and cook until the liquid has nearly evaporated, 5 to 10 minutes. Coarsely shred the chicken. MEANWHILE, heat 1⁄4 inch of oil in a medium skillet over medium-high heat. Fry 2 tortillas at a time until browned and crisp, 1 to 2 minutes per side. Drain on a paper towel–lined baking sheet. TOP the tostadas with the chicken and Crunchy Slaw. Serve with the lime wedges.

Crunchy slaw

HANDS-ON TIME 15 MINUTES TOTAL TIME 35 MINUTES MAKES 6 CUPS

1⁄2cup plain Greek yogurt 3tablespoons apple cider vinegar

Kosher salt and black pepper 1⁄2small head green cabbage (10 ounces), shredded 1red apple, shredded 3scallions, sliced WHISK the yogurt, vinegar, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper in a bowl. Toss in the cabbage, apple, and scallions. Let sit for 20 minutes before serving.

Quesadillas with poblano peppers and beans

HANDS-ON TIME 20 MINUTES TOTAL TIME 1 HOUR SERVES 4

3tablespoons canola oil 6poblano peppers—halved, seeded, and sliced 2large white onions, sliced

Kosher salt and black pepper 115.5-ounce can low-sodium black beans, rinsed 8ounces sharp Cheddar, grated (2 cups) 410-inch flour tortillas

Pico de Gallo (recipe, below)

HEAT oven to 425º F. Heat the oil in a large skillet over medium-high heat. Add the peppers, onions, 1 teaspoon salt, and 1⁄2 teaspoon pepper. Cook, stirring frequently, until soft, 20 to 25 minutes. Add the beans and cheese and stir to combine. HEAT another large skillet (preferably cast-iron) over medium-high heat. Toast the tortillas one at a time until browned in spots, 30 seconds per side. Place the filling on one side of each tortilla, dividing evenly. Fold the other side of each tortilla over the filling. Bake on 2 large rimmed baking sheets until the cheese is melted, 10 to 12 minutes. CUT each quesadilla into wedges and serve with the Pico de Gallo.

Pico de gallo

HANDS-ON TIME 10 MINUTES TOTAL TIME 20 MINUTES MAKES 2 CUPS

1⁄4white onion, finely chopped 12ounces medium tomatoes (about 3), chopped 1⁄2cup chopped fresh cilantro 1jalapeño, seeded and chopped 2tablespoons fresh lime juice

Kosher salt

RINSE the chopped onion in a colander under running water; drain. Toss with the tomatoes, cilantro, jalapeño, lime juice, and 1⁄2 teaspoon salt in a small bowl. Let sit for 10 minutes before serving.

CITRUSMARINATED STEAK TACOS WITH AVOCADOLIME SALSA

Rinsing onions first mellows their sharp, raw bite.