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Chef John's Refried Beans
Side Dish Mexican

Chef John's Refried Beans

4.9

Prep
10 min
Cook
120 min
Total
730 min

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

Chipotle Mashed Potatoes
Side Dish American

Chipotle Mashed Potatoes

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring water to a boil in a medium saucepan. Add potatoes and cook over medium heat, stirring occasionally, until easily pierced with a fork, 20 to 30 minutes. Drain.
  2. 2 Place chipotle pepper and garlic in a food processor; process until minced. Add cooked potatoes and process until mostly smooth (a few lumps are ok). Add milk, cilantro, butter, and salt. Mix until combined.

By laura V

Robin's Cheesy Chipotle Grits
Side Dish

Robin's Cheesy Chipotle Grits

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 2 Heat the olive oil in a saucepan over medium heat. Stir in the onion, and cook until the onion softens and turns translucent, about 5 minutes. Pour in the chicken broth and milk. Bring to a boil over high heat, then turn the heat to low. Slowly whisk in the grits, then cover the saucepan, and cook for 5 minutes.
  3. 3 Once the grits have cooked, stir in the salt, pepper, cumin, chipotle peppers, green chiles, and 1 cup of Cheddar cheese until the cheese has melted. Pour the grits into the prepared 9x13 inch dish, and sprinkle with the remaining 1/2 cup of Cheddar cheese.
  4. 4 Bake in the preheated oven until the cheese is bubbly, and has begun to brown, 30-45 minutes.

By Robin B

Winter Greens with Chipotle Broth
Side Dish American

Winter Greens with Chipotle Broth

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Combine vegetable broth, onion, garlic, chipotle pepper, adobo sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large skillet. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until onion is soft and translucent, about 5 minutes.
  2. 2 Stir in kale. Cook, covered tightly and stirring occasionally, until just tender, 8 to 10 minutes. Season with more salt, black pepper, and crushed red pepper to taste.

By VirginiaWillis

Rhubarb Barbeque Sauce
Side Dish American

Rhubarb Barbeque Sauce

4.4

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Combine rhubarb, sweet onion, soda, apple cider vinegar, brown sugar, molasses, Worcestershire sauce, cinnamon, allspice, salt, black pepper, cloves, ground chipotle, garlic powder, and liquid smoke in a saucepan; bring to a boil, then reduce heat to low. Simmer until rhubarb and onion are very soft, about 45 minutes, stirring often.
  2. 2 Pour the sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel; pulse a few times, then puree until smooth. Puree in batches if necessary.

By Mike M

Chef John's Patatas Bravas
Side Dish European

Chef John's Patatas Bravas

4.6

Prep
25 min
Cook
20 min
Total
90 min

Instructions

  1. 1 To make the sauce: Combine garlic, smoked paprika, and salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate sauce.
  2. 2 To make the spice blend: Mix salt, black pepper, paprika, and chipotle chile powder together in a small bowl. Set aside.
  3. 3 To make the potatoes: Pour water into a large saucepan. Stir salt, smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
  4. 4 Stir potatoes into seasoned water, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
  5. 5 Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C).
  6. 6 Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend; drizzle sauce on top or serve as a dipping sauce.

By John Mitzewich

Citrus Asada Fajitas
Dinner Mexican

Citrus Asada Fajitas

5.0

Prep
10 min
Cook
10 min
Total
1460 min

Instructions

  1. 1 Whisk orange juice, cumin, chile pepper, and sea salt together in a bowl and pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade and discard marinade.
  3. 3 Cook the steak until it starts to firm and is reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

By Timothy F Koehler Sr

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

Red-Ribbon Roasted Salsa
Appetizer Mexican

Red-Ribbon Roasted Salsa

5.0

Prep
20 min
Cook
40 min
Total
180 min

Instructions

  1. 1 Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.
  2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
  3. 3 Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.
  4. 4 Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.
  5. 5 Refrigerate until flavors have blended, at least 2 hours to overnight.

By feistykitty

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

Vegan Garden Tacos
Dinner Mexican

Vegan Garden Tacos

4.0

Prep
10 min
Cook
6 min
Total
16 min

Instructions

  1. 1 Heat coconut oil in a skillet over medium-low heat. Add zucchini, tomato, onion, and green chiles. Cook and stir until tender, 5 to 7 minutes. Add spinach and chipotle seasoning; stir to combine.
  2. 2 Wrap tortillas in a damp paper towel and heat in the microwave for 30 seconds. Top tortillas with filling.

By VeganGidget

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

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

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

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

"Skinny" Chicken Tacos
Dinner Mexican

"Skinny" Chicken Tacos

4.3

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Combine chicken, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a bowl; allow to marinate for 10 minutes.
  2. 2 Saute red bell peppers, onion, jalapeno peppers, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a large non-stick skillet over medium-high heat until vegetables are tender yet crisp, about 5 minutes.
  3. 3 Transfer chicken mixture to a separate non-stick skillet over medium-high heat; saute until chicken is no longer pink in the center, 5 to 10 minutes.
  4. 4 Layer tortillas between paper towels on a microwave-safe plate; heat in microwave until warmed, 10 to 20 seconds.
  5. 5 Spoon vegetables and chicken onto tortillas; top with cilantro and lime juice.

By Danielle

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

Fajitas On A Stick
Dinner Mexican

Fajitas On A Stick

4.0

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Whisk olive oil, lime juice, lime zest, garlic, cumin, red pepper flakes, and chipotle pepper together in a large glass or ceramic bowl. Add sirloin and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove sirloin from marinade and discard marinade. Thread sirloin, red bell pepper, green bell pepper, and onion onto skewers.
  4. 4 Cook on the preheated grill until sirloin is browned and vegetables are tender, about 4 minutes per side.

By Lana Dramstad

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

One-Pan Tamale Pie
Dinner Mexican

One-Pan Tamale Pie

3.7

Prep
15 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix cornbread mix, milk, and egg together in a bowl until smooth.
  3. 3 Combine ground beef, onion, and jalapeno pepper in a large oven-proof skillet; cook and stir until beef is browned, about 5 minutes. Stir in enchilada sauce, salsa, corn, and chipotle pepper until heated through, about 5 minutes. Pour cornbread batter on top.
  4. 4 Bake in the preheated oven until top is golden brown, about 40 minutes. Sprinkle Cheddar cheese over the top. Continue baking until cheese is melted, about 5 minutes more. Let stand 10 to 15 minutes before serving.

By Sandy Scott

Chipotle and Roasted Corn Salsa
Dinner Mexican

Chipotle and Roasted Corn Salsa

4.3

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl.
  2. 2 Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil, and cilantro. Season with salt to taste.

By sarahsbleucheese

Mexican-Inspired Sweet Potato Hash
Dinner Mexican

Mexican-Inspired Sweet Potato Hash

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat 4 tablespoons olive oil in a skillet over medium heat. Add sweet potatoes, carrots, bell pepper, and onion; cook, stirring occasionally, until tender, about 20 minutes. Add garlic and continue cooking until vegetables have accumulated browned bits on them, about 5 minutes more.
  2. 2 Stir black beans, corn, cinnamon, chipotle pepper, paprika, and cumin into the skillet. Mix thoroughly and reduce heat to medium-low, adding another tablespoon olive oil if mixture is dry. Cook for another 5 minutes before serving.

By Tsstyeh