Aarón Sánchez, chef at Mestizo in Leawood, Kansas, loves this blistered tomatillo salsa for its tanginess. He uses it as an alternative to red sauce on his Cheese Enchiladas with Red Chile Sauce, and on skirt steak, a flavorful cut that is ideal for weeknight dinners because it grills and broils quickly. Slideshow: More Steak Recipes Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
At Mestizo, his restaurant in Leawood, Kansas, Aarón Sánchez makes an elaborate, long-simmered sauce for enchiladas. For a quick meal at home, though, he reaches for canned red chile sauce, such as one from Las Palmas. “It’s old-school, very straightforward,” he says. Sánchez sometimes adds shredded braised chicken to his enchiladas for a heartier meal. Slideshow: How to Make TamalesRecipe from Food & Wine Chefs' Easy Weeknight Dinners.
“I love using shrimp when I’m pressed for time, because it cooks so quickly,” says chef Aarón Sánchez of Mestizo in Leawood, Kansas. “Jumbo ones make any dish heartier and more luxurious.” A spice aficionado, Sánchez briefly cooks the shrimp in a punchy Latin-style sauce made with smoky dried árbol chiles and plenty of garlic. Slideshow: Quick Fish Recipes
Pozole is a slow-simmered, elaborately spiced Mexican stew made with hominy (dried corn kernels soaked in a mineral lime bath). This streamlined version from Chopped judge Aarón Sánchez, chef at Mestizo in Leawood, Kansas, uses two time-saving ingredients: fresh chorizo (which is already spiced) and pork cut into small, quick-cooking cubes. Slideshow: More Pork RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners.
To accompany his fresh tuna tacos, chef Aarón Sanchez of New York City's Paladar makes a quick, vinegary, supercrunchy red-onion pickle. It's lovely with the warm, soft tortillas. To bump up the flavors of the tacos even more, he also adds a dash of hot sauce and a healthy squirt of fresh lime juice.Plus: More Seafood Recipes and Tips