We venture to Chicago to learn about Rick Bayless’s famous empanadas, then create our own recipe. Next, we investigate another Latin favorite: pork tostadas.
In Latin America, crisp pastry pockets stuffed with briny spiced beef make a savory, transportable lunch. We wanted to streamline the recipe in time to serve it for dinner.
This spicy Mexican shredded pork known as tinga boasts all the smoke and fork-tendernesss of good barbecued pulled pork. Even better, it cooks completely on the stove.
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