Got this recipe from my native Guadalajaran mother in law. You can use any kind of basic meat with it and it will still be great. Try using chuck roast, tri-tip or boneless pork loin.

Rotisserie chicken, roasted salsa verde, and creamy white beans come together in this lightning-fast chili that tastes like it’s been simmering all day. Shortcut ingredients, deep flavor.

One of my all time favorites.

Just in time for fall (or really anytime!) this hearty recipe has been in the making for a while and it’s now an easy and perfected recipe. It does take about 2 1/2 total hours start to finish but the prep is the hardest part which isn’t difficult except skinning the peppers. Enjoy!!

If you've never tried this unique Mexican dish, it's a must have! Most everyone who's eaten it considers it one of the greatest culinary contributions on the part of the Hispanic community!

FYI: Most Hispanics in Mexico don't wrap their foods up in a tortilla, "burrito style," like the US does unless they're on the run. What they will do at sit down meals is take warm flour tortillas - rip off a large piece and place their ingredients in a two bite sized portion and feed upon their dish that way. [see final photo] But, either way you choose to serve them is entirely up to you!This recipe may take some time but it's definitely worth your efforts! My seven year old students were up at 4:30 a.m. yesterday morning marinating pork and their efforts did not disappoint! Excellent work kiddos! In fact, they fed the homeless with them!Know that this dish is much better the following day and it freezes well for up to two months. This dish also makes for excellent oversized Taquitos and crispy assed Chimichangas!

This delicious Verde can be eaten on its own or, as a taco or burrito. It even works with Chimichangas. Excellent work, photos and documentation students!!

A great thick green authentic sauce/salsa with bold flavors. Very easy to make.