Elements of a tamale are layered in this easy main dish. A creamy, cornmeal topping is a buttery contrast to the spiced chicken and black bean mixture underneath.
Guy Fieri steps into the kitchen at Pica's Mexican Taqueria in Jackson, Wyoming, where they blend up their own tomatillo salsa for their delectable pork posole verde.
Not familiar with rajas? They're roasted poblano chiles that in Mexico are often teamed with cream. Here, that delicious pairing is re-imagined as a cheesy, spicy dip.