Recipes By Octavio Peña
14 recipes found
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Never Heard of Mole Blanco? You're Missing Out on Summer's Best Sauce
Mexico's creamy mole blanco swaps the smoky char of mole negro for pale chiles, white chocolate, and toasted nuts in a subtly sweet, savory sauce that's perfect over roast chicken, turkey, or white fish.
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Move Over Lasagna—Pastel Azteca Is Saucy, Layered, and So Much More Fun
This Mexican comfort classic, pastel Azteca layers fried tortillas, saucy shredded chicken, and a trio of creamy cheeses into a baked dish that's like lasagna's spicier, cheesier cousin.
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This 10-Minute Mexican-Inspired Smash Burger Is Even Better Than Taco Night
Inspired by Mexican pacholas, this easy smash burger recipe features a crispy beef patty, seared onions and chiles, lime, and cilantro for maximum flavor. With only 10 minutes of prep time and 10 minutes of cooking, it's quick enough for a weeknight dinner.
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Shrimp Scampi Meets Salsa Verde in This Weeknight-Friendly Pasta
Shrimp scampi meets salsa verde in this spicy, citrusy, cilantro-packed pasta dish.
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How to Make Mole Negro: Mexico’s Smokiest, Boldest Sauce
Food writer Octavio Peña leads you on a deep dive into Oaxacan mole negro, Mexico's iconic velvety, rich sauce made with dried chiles, nuts, chocolate, and centuries of culinary history. Pair it with poached chicken or turkey, spoon it over roasted vegetables, or scoop it up with warm tortillas.
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Crispy Mexican Fried Chicken Wings
These crispy, juicy fried chicken wings are tossed with a chile sauce right before serving for an unparalleled fiery bite. The recipe from recipe developer Octavio Peña is perfect for a game-day party or any other time you want excellent wings.
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Pozole Rojo
Mexico’s nourishing soup of tender pork, puréed chiles, and plump kernels of hominy has been cherished for centuries.
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Morisqueta (Rice Smothered With Pork Ribs and Salsa)
Tender ribs, a thick smoky salsa, fluffy rice, and simple beans all layered together on one plate comprise the hearty regional Mexican dish of morisqueta.
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Tamales Rojos de Puerco (Red Pork Tamales)
Filled with tender shreds of pork coated in a spicy and smoky red chile sauce, these rojos de puerco tamales are packed with punchy flavor.
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How to Make Tamales (A Comprehensive Guide)
Everything you need to know to make great Mexican tamales at home–from making, shaping, and filling the masa, all the way to the cooking.
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Tamales de Pollo con Salsa Verde (Tamales with Chicken and Green Salsa)
These shredded chicken and green salsa tamales are inspired by my family’s version, but I’ve added a few of my own twists—finely chopped crisped chicken skin is folded into the filling for a richer flavor, and ground coriander is added to brighten the sauce.
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Cazuelitas (Fried Masa Pockets with Caramelized Onion and Mushroom Filling)
One of the best features of these Mexican hand-held fried masa pockets is that they can be filled with almost anything. This version of cazuelitas features a rich mushroom, caramelized onion, and crème frâiche filling. Once assembled, they’re dunked into a buttery chicken stock glaze before serving.
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Pambazo (Mexican Chorizo and Potato Sandwich)
This Mexican sandwich features a delightful jumble of crisp chorizo and fluffy potatoes topped with a crunchy slaw and slabs of tangy cheese all served on a smoky, lightly charred salsa-griddled bun.
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Birria de Res (Beef Birria)
Everything you need to know about Mexican birria, including its history, ingredients, variations, and a step-by-step guide to making this ultimate beef version.