Type what you have

Ingredients

• vegetable oil
• plantain
• salt

Instructions

1. 1 Heat approximately 1/4 inch of oil, or just enough for plantain slices to be halfway submerged, in a medium skillet over medium heat.
2. 2 Cut off the ends of the plantains. Slit the skin of each plantain by running the tip of your knife from one end of the "rib" to the other; peel the skin. Cut at an angle, making slices that are about 3/4-inch thick.
3. 3 Brown plantain slices in the hot oil until brown, 2 to 4 minutes per side. Remove from the skillet and place on a paper towel-covered plate to drain off excess oil. Sprinkle with salt while still moist.

By Mig

Ingredients

• corn kernel
• habanero pepper
• egg
• water
• honey
• all-purpose flour
• butter
• cornmeal
• salt
• baking powder

Instructions

1. 1 Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9-inch pie dish.
2. 2 Combine fresh corn kernels, habanero pepper, eggs, water, and honey in a bowl. Puree with an immersion blender until almost smooth.
3. 3 Add flour, melted butter, cornmeal, salt, and baking powder; whisk until combined.
4. 4 Transfer mixture into the greased pie dish. Shake gently to settle mixture into the dish.
5. 5 Bake in the center of the preheated oven until golden brown and a wooden skewer inserted into the center of the cake comes out clean, 45 to 55 minutes.
6. 6 Let cool until warm or room temperature before garnishing and serving.

By John Mitzewich

Ingredients

• pork rib
• salt
• black pepper
• bacon
• onion
• serrano pepper
• chicken broth
• tomato sauce
• black bean
• pinto bean
• nopalitos
• rice
• avocado
• cilantro

Instructions

1. 1 Sprinkle pork with salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crisp and well browned; transfer to paper towel-lined plate, reserving 1/4 cup drippings in pot.
2. 2 Brown pork pieces in bacon drippings over medium-high heat, 3 to 5 minutes per side. Work in batches; transfer browned pieces to a plate as they brown. Transfer all pieces back to pot, along with accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then reduce heat to medium-low or low to maintain a low simmer. Simmer, covered, 1 hour.
3. 3 Stir in beans and cactus; simmer, uncovered, until heated through, 20 minutes more. Stir in bacon. Serve over rice and garnish with avocado and cilantro.

By Allrecipes Member

Ingredients

• cooking spray
• olive oil
• onion
• garlic
• ground beef
• taco seasoning mix
• rice
• mixed vegetables
• kidney bean
• cheddar cheese
• salsa
• kalamata olive

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray.
2. 2 Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is tender, about 5 minutes; add ground beef and continue to cook while breaking beef into small pieces with a wooden spoon until the beef is completely browned, 5 to 7 minutes. Season beef mixture with the taco seasoning mix.
3. 3 Stir beef mixture, rice, vegetables, kidney beans, 1 cup Cheddar cheese, salsa, and olives together in the prepared casserole dish. Sprinkle remaining cheese over the mixture.
4. 4 Bake in preheated oven until the cheese is melted and the dish is hot in the center, about 30 minutes.

By Sheryl Cole

Ingredients

• pinto bean
• garlic
• epazote
• water
• lard
• onion
• kosher salt
• serrano chili pepper
• chipotle pepper

Instructions

1. 1 Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid.
2. 2 Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.

By John Mitzewich

Ingredients

• vegetable oil
• long-grain rice
• water
• tomato bouillon powder
• onion powder
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a saucepan over medium heat. Add rice and fry until golden brown, 2 to 3 minutes.
3. 3 Gradually stream water into the saucepan while stirring rice. Stir in tomato powder, onion powder, and garlic powder.
4. 4 Bring mixture to a boil and cook for 2 minutes. Reduce the heat to low, cover, and cook until rice has absorbed almost all liquid, about 15 minutes. Remove from the heat and let sit, covered, until remaining liquid is absorbed, about 5 minutes.

By Luis-Christine Poncio

Ingredients

• avocado
• black-eyed pea
• shoepeg corn
• tomato
• cilantro
• green onion
• red wine vinegar
• olive oil
• cumin
• garlic
• salt
• black pepper

Instructions

1. 1 Mix together avocados, peas, corn, tomatoes, cilantro, and green onion lightly in a salad bowl until well combined.
2. 2 Whisk together red wine vinegar, olive oil, cumin, and garlic in a medium bowl and pour over salad. Season with salt and pepper; lightly toss salad again. Chill in the refrigerator to blend the flavors before serving, about 1 hour.

By wusz

Ingredients

• corn
• mayonnaise
• lime
• hot sauce
• chile powder
• paprika
• cotija cheese
• cilantro
• scallion

Instructions

1. 1 Gather the ingredients.
2. 2 Soak corn in cold water for at least 1 hour.
3. 3 Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes.
5. 5 Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.
6. 6 Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.
7. 7 Serve and enjoy!

By BmanS1965

Ingredients

• couscous
• salt
• cumin
• water
• garlic
• black bean
• corn
• red onion
• cilantro
• olive oil
• lime juice
• jalapeno pepper

Instructions

1. 1 Combine couscous, salt, and cumin in a large bowl; stir in boiling water. Cover the bowl with plastic wrap; set aside for 10 minutes.
2. 2 Meanwhile, cook unpeeled garlic clove in a small skillet over medium-high heat until toasted and skin has turned golden brown; peel and mince garlic. Stir garlic, black beans, corn, onion, cilantro, olive oil, lime juice, and jalapeño into couscous. Serve warm or cool before serving.

By YucatanToday

Ingredients

• oil
• onion
• white rice
• chicken broth
• picante sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large, heavy skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes.
3. 3 Add rice; cook and stir until rice begins to turn golden brown.
4. 4 Stir in chicken broth and picante sauce.
5. 5 Reduce heat, cover, and simmer until liquid has been absorbed, about 15 to 20 minutes.

By Angela Sims

Ingredients

• corn
• mayonnaise
• parmesan cheese
• chili powder
• black pepper
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Cut 5 squares of aluminum foil 1 ½ times the size of the ears of corn; place each ear of corn in the center of a piece of foil. Stir mayonnaise, Parmesan cheese, chili powder, ground black pepper, and fresh parsley together in a bowl until it forms a thick paste.
4. 4 Rub about 2 tablespoons of the paste over each ear of corn. Wrap the aluminum foil around the corn and seal. Arrange corn on a baking sheet.
5. 5 Bake in preheated oven for 10 minutes, turn, and continue baking another 10 minutes.

By fickerco

Ingredients

• black bean
• tomato
• lime
• chili powder
• cumin
• garlic powder

Instructions

1. 1 Stir black beans, tomatoes, lime juice, chili powder, cumin, and garlic powder together in a saucepan over medium heat; cook until the tomatoes soften, 10 to 15 minutes.

By Liz Eck

Ingredients

• lard
• pinto bean
• salt
• water

Instructions

1. 1 Melt the lard in a deep, heavy pot over medium-high heat; when the lard is hot, add the beans. Stir constantly while cooking until the beans reach a paste-like consistency. Season with salt. Reduce heat to low and stir in the water. Simmer and stir until the beans cook down to your desired consistency.

By Buffy Ehlers Whitney

Ingredients

• cabbage
• carrot
• red onion
• jalapeno pepper
• cilantro
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Finely chop the cabbage, carrot, and cilantro. Mince the red onion. Seed and mince the jalapeño.
3. 3 Combine chopped vegetables and lime juice in a bowl; toss to coat.

By mixingmedias

Ingredients

• vegetable oil
• corn tortilla
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a heavy skillet with 1-inch-deep oil over medium heat; heat to 365 degrees F (180 degrees C).
3. 3 Fry one tortilla at a time in hot oil. Cook for about 15 seconds.
4. 4 Flip over and fold in half, holding in place with tongs until crispy, about 15 seconds.
5. 5 Drain on paper towels. Sprinkle with salt while still hot.

By TINKERBELL4

Ingredients

• almond flour
• coconut flour
• xanthan gum
• baking powder
• salt
• apple cider vinegar
• egg
• water
• cooking spray

Instructions

1. 1 Combine almond flour, coconut flour, xanthan gum, baking powder, and salt in the bowl of a food processor; pulse until well combined. Pour apple cider vinegar into mixture and blend until smooth. Beat egg and water in a small bowl; add egg mixture to the food processor, 1 tablespoon at a time, and blend until a sticky dough ball is formed.
2. 2 Place dough on a surface sprinkled with almond flour and knead until soft, about 2 minutes. Wrap dough in plastic wrap and let it stand for 10 minutes.
3. 3 Divide dough into 8 equal balls; roll out each ball into a 5-inch disc between 2 sheets of parchment paper.
4. 4 Heat an iron skillet over medium-high heat and grease with cooking spray. Place dough disc in the hot skillet for just 5 seconds; flip it immediately with a spatula, and cook until lightly golden, about 40 seconds. Flip and cook for another 40 seconds.

By Fioa

Ingredients

• crema
• cream cheese
• chicken bouillon granules
• poblano pepper
• vegetable oil
• onion
• corn kernel

Instructions

1. 1 Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
2. 2 Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
3. 3 Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

By gem

Ingredients

• vegetable oil
• pepper
• onion stir fry mix
• garlic
• cumin
• tomato
• green chile pepper
• vegetable broth
• salt
• pepper
• corn
• tortilla chip
• cheddar cheese
• avocado

Instructions

1. 1 Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
2. 2 Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

By DSYLVAN

Ingredients

• corn kernel
• olive oil
• onion
• garlic
• zucchini
• tomato
• poblano pepper
• salt
• black pepper
• cotija cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Place corn into a saucepan and cover with water; bring to a boil. Reduce the heat to medium, cover, and cook until tender, about 10 minutes.
3. 3 Drain the corn.
4. 4 Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
5. 5 Add zucchini and tomatoes; cook and stir for 5 minutes.
6. 6 Stir in corn kernels, poblano pepper, salt, and pepper; cover and cook until zucchini is tender, about 10 minutes.
7. 7 Sprinkle with cotija cheese and serve.

By gem

Ingredients

• pinto bean
• chicken stock
• salt
• black pepper
• tomato
• dark beer
• onion
• cilantro
• jalapeno pepper
• garlic
• oregano
• bay leaf

Instructions

1. 1 Soak beans in a large pot of water, 8 hours to overnight.
2. 2 Drain beans, and refill the pot with chicken stock and enough water to cover beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir beans occasionally throughout the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
3. 3 Stir tomatoes, beer, onion, cilantro, jalapeño peppers, garlic, oregano, and bay leaves into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
4. 4 With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.

By KIKI810

Ingredients

• jalapeno pepper
• canola oil
• salt
• pepper

Instructions

1. 1 Set aside 1 jalapeño pepper. Cut stems off remaining jalapeños; halve lengthwise and remove seeds.
2. 2 Place seeded jalapeños in a large pot of boiling water; boil about 15 minutes. Reserve about 2 tablespoons boiling water then drain.
3. 3 Cut stem off remaining 1 whole jalapeño; place all jalapeños in a blender. Pour in reserved 2 tablespoons boiling water and canola oil; season with salt and black pepper. Blend until smooth and creamy. Serve hot or chilled.

By BC32

Ingredients

• water
• salt
• long-grain white rice
• butter
• cilantro
• lime juice
• lime zest

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water and salt to a boil in a small saucepan. Stir in rice and butter. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes.
3. 3 Just before serving, add cilantro, lime juice, and lime zest.
4. 4 Enjoy!

By Chris Beth S

Ingredients

• vegetable oil
• fideo pasta
• water
• tomato sauce
• chili powder
• cumin
• garlic salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a saucepan over medium-high heat. Add fideo; cook and stir until golden brown and toasted.
3. 3 Add 1 cup water and 1/2 of the tomato sauce to fideo.
4. 4 Season with chili powder, cumin, and garlic salt; stir to blend.
5. 5 Bring to a boil and cook until liquid has almost evaporated.
6. 6 Stir in remaining 1/2 cup water and remaining tomato sauce. Cover and cook over medium heat until fideo is tender and sauce thickens, about 10 minutes.

By TINYANT1

Ingredients

• poblano chile pepper
• oil
• queso asadero
• all-purpose flour

Instructions

1. 1 Stem, core, and seed peppers; discard stems, cores, and seeds.
2. 2 Heat a large, heavy-duty skillet over high heat. Add peppers; cook until blistered and blackened, flipping frequently until tender.
3. 3 Transfer peppers to a paper bag, fold top closed, and steam to loosen skin, about 3 minutes. Rinse peppers under cold water to remove as much skin as possible; set aside.
4. 4 Heat about ½ inch oil in a separate large heavy-duty skillet over medium-high heat.
5. 5 Insert 1 thick piece cheese into each pepper; secure opening with toothpicks. Coat peppers in flour.
6. 6 Lower peppers carefully into hot oil in the skillet, reduce heat to medium, and fry until cheese melts and coating is golden and firm, 3 to 5 minutes per side. Drain on a paper-towel-lined plate.

By Holly B

Ingredients

• olive oil
• onion
• garlic
• zucchini
• corn kernel
• buttermilk
• salt
• black pepper
• chihuahua cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
2. 2 Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
3. 3 Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuahua cheese.

By Muy Bueno

Ingredients

• onion
• green chili
• garlic
• lime
• cilantro
• water
• chicken bouillon granules
• salt
• butter
• instant rice

Instructions

1. 1 Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture.
2. 2 Bring the water to boil in a saucepan. Stir the cilantro mixture, chicken bouillon granules, salt, butter, and rice into the water and return to a boil; reduce heat to medium-low and cover. Simmer until the rice has absorbed the liquid entirely, about 20 minutes.

By BCOLLINS1

Ingredients

• ground beef
• cornmeal
• salt
• baking soda
• cream-style corn
• milk
• cheddar cheese
• onion
• jalapeno pepper
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9X12-inch baking dish with cooking spray.
2. 2 Heat a large skillet over medium heat. Add ground beef; cook and stir until no longer pink. Set aside.
3. 3 Whisk cornmeal, salt, and baking soda together in a large bowl. Stir in corn, milk, Cheddar cheese, onion, jalapeños, and egg. Stir in browned beef; pour into the prepared baking dish.
4. 4 Bake in the preheated oven until golden brown, about 1 hour.

By snowylady

Ingredients

• chicken
• black bean
• chicken broth
• tomato
• green chile pepper
• corn
• onion
• jalapeno pepper
• garlic
• chili powder
• red pepper flake
• cumin
• coriander
• salt
• black pepper
• sour cream

Instructions

1. 1 Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

By Beth

Ingredients

• yam
• butter
• honey
• white sugar

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook yams in boiling water until tender, about 10 minutes. Drain.
3. 3 Arrange yams in the prepared baking dish. Cut a slit down the middle of each yam and dab 1 tablespoon butter into each slit.
4. 4 Bake in the preheated oven until golden, 5 to 10 minutes.
5. 5 Spoon 1 teaspoon honey into each yam; sprinkle each with 1/2 teaspoon sugar to serve.

By Alenita

Ingredients

• vegetable oil
• corn kernel
• poblano pepper
• onion
• pea
• garlic
• carrot
• water
• milk
• butter
• rice
• chicken bouillon granules

Instructions

1. 1 Heat the oil in a large saucepan over medium-high heat; cook the corn kernels in the hot oil until tender, about 5 minutes. Stir the poblano pepper, onion, peas, garlic, and carrot into the corn; cook and stir another 5 minutes.
2. 2 Pour the water and milk into the mixture; bring to a boil. Allow the butter to melt into the boiling mixture. Add the rice and stir. Season with chicken bouillon; cover the saucepan, reduce heat to medium-low, and simmer the mixture until all the liquid is absorbed and the rice is tender, about 20 minutes.

By gem