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Edamame Dip (Edamole)
Appetizer Mexican

Edamame Dip (Edamole)

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.

By HealthyFoodLover

Shrimp Nachos
Appetizer Mexican

Shrimp Nachos

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Spread tortilla chips onto the prepared baking sheet.
  3. 3 Mix Monterey Jack cheese, shrimp, mayonnaise, chipotle peppers in adobo sauce, cilantro, minced onion, cumin, and black pepper together in a bowl. Spoon mixture onto the tortilla chips.
  4. 4 Bake in the preheated oven for 3 minutes. Turn on the broiler and broil nachos until lightly browned, 3 to 4 minutes. Allow nachos to sit at room temperature for about 2 minutes before serving.

By Hudson's Mama

Ancho-Chipotle Salsa
Appetizer Mexican

Ancho-Chipotle Salsa

4.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.

By SEVIC

Chipotle and Adobo Pickled Eggs
Appetizer

Chipotle and Adobo Pickled Eggs

4.3

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 In a large pot, combine the vinegar, water, garlic, onion, salt, sugar, chipotle chiles and adobo sauce. Bring to a boil, and cook until the onion is translucent, about 15 minutes.
  2. 2 Place the hard-cooked eggs into clean jars. Strain the boiling brine into the jars to cover the eggs. Cover with lids and refrigerate for at least 3 days before serving. Store in the refrigerator for up to 6 weeks.

By Savanah Orlando

Smoky Chipotle Hummus
Appetizer

Smoky Chipotle Hummus

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Blend garbanzo beans, water, tahini, lemon juice, olive oil, chipotle pepper, garlic, and cumin in a food processor until smooth. Add red peppers, cilantro, sun-dried tomatoes, salt, and pepper; pulse to coarsely chop and blend. Transfer to a serving bowl.

By SAVVYHOSTESS

Smoked Spanish Mackerel Dip
Appetizer American

Smoked Spanish Mackerel Dip

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Place mackerel, mayonnaise, ketchup, chipotle pepper with 1 teaspoon adobo sauce, onion, cilantro paste, lemon juice, sea salt, and pepper into a food processor and process until thoroughly combined.
  2. 2 Transfer mixture to a plastic container with a lid and refrigerate until thoroughly chilled, 1 to 2 hours. Serve.

By Lorimccar

Rhubarb-Chipotle Sausage
Appetizer American

Rhubarb-Chipotle Sausage

Prep
60 min
Cook
130 min
Total
190 min

Instructions

  1. 1 Bring rhubarb, chipotle peppers with sauce, ruby port, and sugar to a boil in a saucepan; simmer over medium-low heat until rhubarb is tender, about 15 minutes. Remove from heat and let cool.
  2. 2 Blend the rhubarb-chipotle mixture in a blender until smooth. Place ground pork in a large bowl and thoroughly mix 2/3 of the blended sauce into the pork. Season with salt and black pepper.
  3. 3 Heat vegetable oil in a skillet over medium heat. Form about 2 tablespoons of the pork mixture into a small patty and pan-fry the patty until browned and no longer pink, about 5 minutes per side. Taste the patty and mix remaining rhubarb-chipotle sauce, salt, and black pepper to taste into the uncooked pork mixture (do not taste uncooked pork).
  4. 4 Soak corn husks in warm water in a large bowl until softened, about 10 minutes. Heat a smoker to 250 to 275 degrees F (120 to 135 degrees C) and add wood chips to the smoker.
  5. 5 Scoop up about 1/3 cup to a scant 1/2 cup of seasoned pork mixture and form into a sausage shape; place into a soaked corn husk and tie the ends of the husk with twine to enclose the sausage. If husk is too narrow to cover entire sausage, use 2 husks per sausage. Repeat with remaining husks and pork mixture.
  6. 6 Smoke sausages in the preheated smoker until thoroughly cooked and an instant-read thermometer inserted into the middle of the thickest sausage reads 160 degrees F (70 degrees C), about 2 hours.

By gonefishn

Basic Chipotle Chicken Tacos
Dinner Mexican

Basic Chipotle Chicken Tacos

4.0

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Place chicken in a resealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of the beer. Squeeze out excess air and seal the bag. Marinate in the refrigerator, at least 1 hour.
  2. 2 Heat olive oil in a skillet over medium-high heat; pour chicken and marinade into the hot oil. Cook and stir, adding the remaining beer, until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. 3 Shred chicken in the skillet using 2 forks and serve in corn tortillas.

By Omi Longmire

Easy Chorizo Street Tacos
Dinner Mexican

Easy Chorizo Street Tacos

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine crumbled chorizo and chipotle peppers in adobo sauce in a bowl.
  2. 2 Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer to a plate, reserving grease in the skillet.
  3. 3 Heat tortillas in reserved grease in the skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas for each taco, then fill with chorizo, onion, and cilantro.

By evostoplight

Quick and Easy Huevos Rancheros
Mexican

Quick and Easy Huevos Rancheros

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat an oven to 500 degrees F (260 degrees C).
  2. 2 Arrange tostada shells on a baking sheet. Spread a layer of refried beans onto each shell; sprinkle each shell with about 1 tablespoon Cheddar cheese.
  3. 3 Combine chipotle peppers in adobo sauce, salsa, and 1 cup cilantro in a saucepan over medium heat; cook and stir until warm, about 5 minutes.
  4. 4 Put black beans in a microwave-safe bowl; heat in microwave until warm, about 1 minute.
  5. 5 Heat butter in a skillet over medium heat; cook each egg in the melted butter until white is firm and yolk is still together, 2 to 3 minutes. Carefully place each cooked egg atop a tostada shell; sprinkle with remaining Cheddar cheese.
  6. 6 Bake tostadas in the preheated oven until cheese is melted, about 10 minutes.
  7. 7 Place each tostada on a plate; top with salsa mixture and cilantro. Spoon black beans on the side.

By MuskokaJac

Slow Cooker Posole with Pork and Chicken
Mexican

Slow Cooker Posole with Pork and Chicken

4.2

Prep
20 min
Cook
360 min
Total
380 min

Instructions

  1. 1 Place the chipotle chile and water into a blender, and puree until smooth. Pour into a slow cooker, and add the pork, chicken, hominy, green chilies, onion, garlic, and chicken broth. Season with oregano, cumin, pepper, and the bay leaf.
  2. 2 Cover, and cook on Low 6 to 7 hours until the meats are tender. Remove the bay leaf before serving.

By kreativekuisine

Chipotle Chicken
Dinner Mexican

Chipotle Chicken

3.8

Prep
Cook
Total

Instructions

  1. 1 Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
  2. 2 Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
  3. 3 Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

By Bethany Gorski

Chipotle Pineapple Ham
Dinner Mexican

Chipotle Pineapple Ham

4.7

Prep
15 min
Cook
90 min
Total
285 min

Instructions

  1. 1 Place pineapple, brown sugar, chipotle peppers, bourbon, nutmeg, and ginger in a blender; blend until smooth.
  2. 2 Make diagonal cuts in ham in a diamond pattern, about 1 inch apart and 1/2 inch deep, using a sharp knife. Place ham in a large bowl. Pour chipotle marinade over ham; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 3 to 6 hours, flipping ham occasionally.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C).
  4. 4 Remove ham from marinade and shake off excess; reserve marinade. Place ham in a roasting pan. Cook in the preheated oven for 30 minutes.
  5. 5 Meanwhile, bring reserved marinade to a boil in a saucepan over medium heat. Whisk cornstarch and water together in a small bowl until smooth; whisk into marinade. Reduce heat to low; simmer until thick and glaze-like, about 5 minutes. Spoon glaze over ham.
  6. 6 Return ham to the oven; cook until glaze bakes onto ham, basting with glaze every 30 minutes, and an instant-read thermometer inserted into the thickest part of ham, near but not touching bone, reads at least 145 degrees F (65 degrees C), about 1 1/2 hours more.

By jraddude

Grilled Chipotle Tenderloin
Dinner Mexican

Grilled Chipotle Tenderloin

5.0

Prep
10 min
Cook
20 min
Total
410 min

Instructions

  1. 1 Whisk cilantro, chipotle chiles, honey, lime juice, soy sauce, garlic, and cumin together in a bowl until well combined; pour into a large resealable plastic bag. Add pork tenderloins, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for about 6 hours.
  2. 2 Remove tenderloins from marinade and shake off excess; discard remaining marinade. Bring tenderloins to room temperature, 20 to 30 minutes.
  3. 3 Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
  4. 4 Cook tenderloins on the preheated grill until slightly pink in centers, about 10 minutes per side. An instant-read thermometer inserted into centers should read at least 145 degrees F (63 degrees C).

By newtx3

Chipotle Shrimp Tacos
Dinner Mexican

Chipotle Shrimp Tacos

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned; drain fat. Stir onion into bacon in the skillet; cook until onion is translucent, about 5 minutes. Stir in shrimp and chipotles; cook until heated through, about 4 minutes.
  2. 2 Heat one side 1 tortilla on an ungreased skillet over medium-high heat for 10 to 15 seconds. Flip; heat second side 5 to 10 seconds more. Repeat with remaining tortillas. Fill tortillas with shrimp mixture; sprinkle with cilantro, lime juice, and salt.

By rvelasquez

Instant Pot® Chicken Tinga
Dinner Mexican

Instant Pot® Chicken Tinga

4.7

Prep
5 min
Cook
27 min
Total
52 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil and onions. Cook until onions have softened, about 2 minutes. Turn off Sauté function. Add chicken, oregano, chipotle peppers, tomatoes, and salt.
  2. 2 Select High pressure according to manufacturer's instructions, and set timer for 15 minutes. Allow 10 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
  4. 4 Transfer chicken to a cutting board to cool for 10 minutes. Shred chicken and return to the pot. Stir to combine. Spoon chicken tinga on tostadas using a slotted spoon and serve immediately.

By Soup Loving Nicole

Chipotle Pepper and Chicken Soup
Dinner Mexican

Chipotle Pepper and Chicken Soup

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
  2. 2 Pour chicken broth into saucepan; add chicken. Place a lid on the saucepan and cook until the chicken pieces are no longer pink in the center, about 10 minutes.
  3. 3 Put chopped chipotle peppers in a bowl with about half the reserved adobo sauce; stir. Mix tomatoes and cilantro together in a separate bowl.
  4. 4 Stir chipotle mixture into the broth mixture a spoonful at a time, stirring and tasting between each addition, until the level of spiciness is to your liking. Remove saucepan from heat and stir tomatoes with cilantro into the soup.

By LisaSharksFan

Chipotle Turkey Tacos
Dinner Mexican

Chipotle Turkey Tacos

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Remove chipotle peppers from sauce and slice into thin strips; keep adobo sauce for later.
  2. 2 Heat olive oil in a skillet over medium-high heat. Add garlic and cook and stir until fragrant, about 30 seconds. Add ground turkey, stirring to break up while cooking, until mostly browned, 4 to 5 minutes. Add pineapple chunks, onion, and chipotle peppers. Cook until turkey is no longer pink and fully cooked through, 3 to 4 minutes more.
  3. 3 Stir reserved adobo sauce, 1/4 cup reserved pineapple juice, taco seasoning, and water into the pan. Bring to a boil; reduce heat and let simmer, 5 to 10 minutes.
  4. 4 Divide meat mixture evenly between tortillas and top with cilantro. Fold and serve.

By Ceretto

Beef Brisket with Chipotle Tomatillo Sauce
Dinner Mexican

Beef Brisket with Chipotle Tomatillo Sauce

4.7

Prep
15 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
  2. 2 Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
  3. 3 Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.

By Claudia

Chipotle Meatballs
Dinner Mexican

Chipotle Meatballs

4.3

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Mix beef, bread crumbs, dried onion, cilantro, onion powder, garlic powder, salt, and black pepper together in a bowl.
  3. 3 Finely chop chipotle peppers and add peppers, adobo sauce, and egg to meat mixture. Mix well. Roll into 1 1/2-inch meatballs.
  4. 4 Heat a skillet over high heat. Brown meatballs in the hot skillet, turning as needed, 3 to 5 minutes. Transfer to a rimmed baking sheet.
  5. 5 Bake in the preheated oven until no longer pink in the centers, 8 to 10 minutes.

By Angie

Slow Cooker Chicken Tinga
Dinner Mexican

Slow Cooker Chicken Tinga

4.7

Prep
15 min
Cook
165 min
Total
180 min

Instructions

  1. 1 Mix chicken, onion, tomato sauce, chipotle chile peppers in adobo sauce, jalapeno peppers, garlic, oregano, cumin, chili powder, and red pepper flakes in a slow cooker.
  2. 2 Cook on Low until chicken is no longer pink in the center, 2 to 3 hours. Remove chicken from slow cooker and shred using 2 forks; return to the slow cooker.
  3. 3 Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
  4. 4 Cook on Low for 45 minutes to 1 hour.

By angelosmommy

Chicken Tinga Tostados
Dinner Mexican

Chicken Tinga Tostados

4.5

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
  2. 2 Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
  3. 3 Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
  4. 4 To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.

By NANCHE30

Air Fryer Beefy Vegan Taquitos
Dinner Mexican

Air Fryer Beefy Vegan Taquitos

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for 3 minutes. Add vegetarian beef crumbles, chipotle peppers, adobo sauce, cumin, and onion powder. Cook and stir for 5 minutes.
  2. 2 Add cream cheese, nutritional yeast, and salt. Cook until cheese is melted and everything is evenly combined, about 2 minutes. Remove from heat.
  3. 3 Preheat an air fryer to 400 degrees F (200 degrees C).
  4. 4 Spoon a heaping tablespoon of mixture into the middle of each tortilla and roll up. Working in batches, place a single layer of taquitos in the air fryer basket, seam-side down. Spray the tops with cooking spray. Air fry for 6 minutes. Transfer to a paper towel-lined plate. Repeat with remaining taquitos.

By Soup Loving Nicole

Slow-Cooker Barbacoa
Dinner Mexican

Slow-Cooker Barbacoa

4.0

Prep
10 min
Cook
240 min
Total
250 min

Instructions

  1. 1 Combine vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Blend the sauce well.
  2. 2 Place meat in a slow cooker and pour sauce on top. Add broth and bay leaves. Cover and cook on High for 4 to 6 hours without removing the lid.

By John

Instant Pot Chicken Tinga Tostadas
Dinner Mexican

Instant Pot Chicken Tinga Tostadas

Prep
5 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter and cook onions until soft and translucent, about 3 minutes. Add garlic and saute for 30 seconds. Stir in tomatoes, tomato sauce, and chipotle peppers. Mix in chicken and stir to combine. Close and lock the lid.
  2. 2 Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with chili powder, cumin, and salt. Serve on top of tostadas with toppings of your choice.

By thedailygourmet

Tom's Slow Cooker Vegan Chili
Dinner Mexican

Tom's Slow Cooker Vegan Chili

1.0

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.
  2. 2 Cover and cook until vegetables are tender, 4 to 6 hours on Low.

By Tom

Chipotle Burgers with Avocado Salsa
Lunch Mexican

Chipotle Burgers with Avocado Salsa

4.6

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and Worcestershire sauce. Set remaining cilantro aside. Form the beef mixture into 4 patties.
  3. 3 Lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper.
  4. 4 Grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Serve the burgers on onion rolls topped with avocado salsa.

By betsymica1

Barbacoa-Style Shredded Beef
Dinner Mexican

Barbacoa-Style Shredded Beef

4.7

Prep
35 min
Cook
490 min
Total
535 min

Instructions

  1. 1 Season beef chunks with salt and black pepper on all sides.
  2. 2 Heat oil in a large skillet over medium-high heat. Add beef in batches; cook and stir until browned, 4 to 5 minutes per batch. Transfer beef to a slow cooker.
  3. 3 Combine broth, vinegar, lime juice, chipotles, garlic, cumin, oregano, and cloves in a bowl; season with salt and black pepper. Pour over beef in the slow cooker; stir in bay leaves.
  4. 4 Cover the slow cooker; cook on Low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Transfer beef to a cutting board; shred using two forks.
  5. 5 Return beef to the slow cooker; stir to coat with sauce. Set aside to marinate before serving, at least 10 minutes.

By Jack Grigsby III