You know what I love about these burgers? They're a team effort. I'm able to mix a few simple ingredients together and pass the bowl along to my husband to make the patties and put them on the grill. A big mouth burger with a hint of smoky spice to it.
The salsa verde in this recipe combines the smoky flavor of Spanish paprika with the bright flavors of tomatillo and lime to make these cheesy enchiladas stand out from the rest!
Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas. Leftover chipotles (there are usually four or five in a can) can be wrapped in plastic wrap and frozen for future use.
This soup is loud. Beefy, spicy, smoky, textured and complex, ten times better than I even knew pumpkin soup could be. It has no cream. It is thickened by coarsely-pureed black beans.
