Type what you have

Ingredients

• ✓ ancho chile pepper
• olive oil
• sesame oil
• extra-firm tofu
• water
• soy sauce
• garlic
• brown sugar
• cornstarch
• green onion
• cucumber
• carrot
• cabbage
• cilantro
• egg roll wrapper
• cooking spray

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Heat olive oil and 1/2 teaspoon sesame oil in a skillet over medium-high heat. Add tofu in batches; cook and stir, until lightly browned on one side, 2 to 3 minutes. Flip using chopsticks; cook and stir until lightly browned on other side, 2 to 3 minutes. Repeat with remaining tofu.
3. 3 Whisk 3 tablespoons water, soy sauce, garlic, brown sugar, cornstarch, and ancho chile pepper together in a bowl, adding more water if sauce gets clumpy.
4. 4 Combine tofu, green onions, cucumber, carrot, cabbage, and cilantro in a bowl; stir in sauce until coated. Spoon tofu filling down middle of each egg roll wrapper; roll wrapper around the filling. Wet edges of each wrapper with water so they stick together. Arrange egg rolls on the prepared baking sheet; coat with cooking spray.
5. 5 Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.

By bananaholic

Ingredients

• ✓ ancho chile pepper
• soy sauce
• brown sugar
• lemongrass
• turmeric
• allspice
• chicken breast

Instructions

1. 1 Combine ancho chile, soy sauce, brown sugar, lemon grass, ground turmeric, and ground allspice together in a large resealable bag; add chicken and shake until coated. Refrigerate and marinate chicken for at least 1 hour.
2. 2 Transfer chicken to a skillet and cook over medium heat until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ally-gator

Ingredients

• ✓ ancho chile pepper
• sour cream
• mayonnaise
• lime juice
• cilantro
• seafood seasoning

Instructions

1. 1 Stir together sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper in a bowl.
2. 2 Cover the bowl with plastic wrap; refrigerate for at least 1 hour before serving.

By flachaz

Ingredients

• ✓ ancho chile pepper
• canola oil
• popcorn kernel
• popcorn salt
• garlic powder
• onion powder
• cayenne pepper
• chipotle chile pepper

Instructions

1. 1 Heat canola oil in a large pot over medium-high heat; add 1 popcorn kernel to hot oil. The oil is ready when kernel pops.
2. 2 Pour popcorn kernels into hot oil; season with 1/2 of the popcorn salt. Stir to coat. Cover the pot with a sheet of aluminum foil. Poke about 10 holes into the aluminum foil using a knife. Cook popcorn until all kernels are popped, 5 to 10 minutes. Remove the pot from heat.
3. 3 Sprinkle popcorn with remaining popcorn salt, garlic powder, onion powder, cayenne pepper, chipotle chile pepper, and ancho chile pepper. Toss to evenly coat.

By sweetkness

Ingredients

• ✓ ancho chile pepper
• black bean
• red kidney bean
• milk
• lard
• garlic powder
• salt
• cumin
• cayenne pepper
• oaxaca cheese

Instructions

1. 1 Cover beans with 4 inches of water and soak for at least 12 hours, or overnight.
2. 2 Place the pot with beans and water on the stove and heat to a boil. Reduce heat to medium-low and simmer until much of the water has been absorbed and beans are soft enough to mash, about 2 hours.
3. 3 Crush the beans thoroughly with a potato masher. Simmer for 1 hour more.
4. 4 Take an immersion blender to the pot and pulverize the beans until there are no visible solids left. If any water remains, simmer until it evaporates and beans are reduced to a thick paste.
5. 5 Add milk, lard, garlic powder, salt, chile pepper, cumin, and cayenne and stir to combine. Cook for 10 minutes more.
6. 6 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
7. 7 Transfer beans to a casserole dish and sprinkle with Oaxaca cheese. Cover with foil.
8. 8 Bake in the preheated oven until cheese is melted, about 20 minutes, removing foil at the 15-minute mark. Serve immediately.

By Brian Genest

Ingredients

• ✓ ancho chile pepper
• black bean
• avocado
• olive oil
• white wine vinegar
• garlic
• lime
• coriander
• cumin
• sea salt
• black pepper

Instructions

1. 1 Combine black beans, avocado, oil, vinegar, garlic, lime juice, coriander, cumin, sea salt, black pepper, and ancho chile in the bowl of a food processor or electric blender. Blend mixture to your preferred texture.

By Garrett P

Ingredients

• ✓ ancho chile pepper
• eggplant
• penne pasta
• onion
• red bell pepper
• garlic
• olive oil
• butter
• all-purpose flour
• milk
• vegetarian burger crumble
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly oil a large, deep casserole dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Arrange the sliced eggplant on a greased cookie sheet and bake in the preheated oven for 20 minutes.
3. 3 In a food processor, puree the onion, bell pepper, garlic and optional ancho chile pepper. If the mixture is too thick add a tablespoon of water. In a large skillet, heat the oil over medium heat. Pour the onion mixture into the pan and cook, stirring occasionally, for 10 minutes or until the liquid has evaporated and the mixture has thickened. Remove from the heat and set aside.
4. 4 In a medium saucepan, melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth. Remove from heat.
5. 5 Arrange half of the baked eggplant in the greased casserole dish. Spoon in half of the white sauce, covering the eggplant. Spread the veggie crumbles over the white sauce, followed by the pasta, and a layer of the bell pepper puree. Cover the the onion and pepper mixture with remaining eggplant and spoon the remaining white sauce over the eggplant. Sprinkle the mozzarella cheese over the casserole.
6. 6 Bake uncovered in the preheated oven for 35 minutes. Let stand 10 minutes before serving.

By John Stine

Ingredients

• ✓ ancho chile pepper
• mayonnaise
• lime
• paprika
• corn
• butter
• cotija cheese
• salt
• lime

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
3. 3 Bring a large pot of salted water to a boil. Boil corn in salted water for 5 minutes. Drain the corn.
4. 4 Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
5. 5 Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with cotija cheese and salt. Garnish with slices of lime.

By John Mitzewich

Ingredients

• ✓ ancho chile pepper
• white vinegar
• lemon
• black pepper
• cayenne pepper
• paprika
• red pepper flakes
• white pepper
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Pour white vinegar into a saucepan; add lemon slices, black pepper, cayenne, paprika, ancho chile powder, pepper flakes, and white pepper. Add sugar. Whisk to combine.
3. 3 Place over medium-high heat and bring to a simmer. Stir, turn off heat, and let cool to room temperature.
4. 4 Transfer into a plastic squeeze bottle or other vessel.

By John Mitzewich

Ingredients

• ✓ ancho chile pepper
• pasilla chile pepper
• water
• butter
• onion
• garlic
• all-purpose flour
• chicken stock
• oregano
• cumin
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chile peppers in an even layer on a baking tray.
3. 3 Roast in the preheated oven until peppers are slightly toasted. When you can smell them, they're done.
4. 4 Slit peppers open, remove seeds and veins, and place in a large bowl with boiling water to cover. Let sit for 30 minutes, then remove from water, reserving water in the bowl. Scrape pulp from the insides of peppers and discard skins. (Note: The skins will give the mixture a bitter flavor.) Return pulp to water in the bowl and set aside.
5. 5 Heat butter in a large saucepan over medium heat. Sauté onion and garlic in hot butter until onion is tender, about 5 minutes. Stir in flour until well combined. Pour in stock, stirring until thickened, then add reserved pulp mixture. Mix in oregano and cumin until incorporated.
6. 6 Purée mixture in a blender or food processor until sauce is smooth. Season with salt.

By Bill Echols

Ingredients

• ✓ ancho chile pepper
• chipotle chile pepper
• water
• red onion
• garlic
• salt
• cumin
• oregano
• black pepper
• olive oil
• chicken thigh

Instructions

1. 1 Gather all ingredients.
2. 2 Place chipotle and ancho chile peppers in a shallow bowl; pour in water. Cover the bowl and let sit at room temperature until peppers are softened, 10 to 12 hours. Drain water and remove seeds from peppers.
3. 3 Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
4. 4 Place chicken thighs between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness.
5. 5 Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate in the refrigerator for at least 8 hours.
6. 6 Preheat an indoor grill with top and bottom plates for medium-high heat. Remove chicken from the bag and discard marinade. Place chicken on the preheated grill, close the lid, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes.
7. 7 An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into strips and serve warm.

By RainbowJewels

Ingredients

• ✓ ancho chile pepper
• garlic
• onion
• oregano
• cumin
• salt
• black pepper
• white wine vinegar
• olive oil
• pork loin roast
• lime

Instructions

1. 1 Pulse garlic, onion, oregano, cumin, chile pepper, salt, and pepper together in a blender, pouring in vinegar and enough olive oil until mixture is pasty. Scrape down sides of the blender as necessary to fully incorporate. Spread this mixture all over the pork loin, and place into a slow cooker.
2. 2 Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.

By Country Cook

Ingredients

• ✓ ancho chile pepper
• ✓ ancho chile pepper
• devil's food chocolate cake mix
• cayenne pepper
• water
• vegetable oil
• egg
• cayenne pepper
• cinnamon
• confectioners' sugar
• cream cheese
• butter
• vanilla extract
• red chile

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Whisk cake mix, 1 1/2 teaspoons ground ancho chile, and 1/4 teaspoon cayenne pepper. Beat in water, vegetable oil, and eggs with an electric mixer on medium speed; beat for 2 minutes. Spoon batter into the prepared muffin cups, filling them 2/3 full.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.
4. 4 Sift 1 teaspoon ground ancho chile, 1/8 teaspoon cayenne pepper, and cinnamon with confectioners' sugar in a mixing bowl. Beat in cream cheese and butter with an electric mixer on medium speed until smooth; mix in vanilla extract.
5. 5 Spread frosting onto cooled cupcakes in attractive swirls. Poke a small dried chile, stem-side up, into frosting as a garnish.

By Candice

Ingredients

• ✓ ancho chile pepper
• white vinegar
• honey
• cinnamon
• curry powder
• sage
• molasses
• black pepper
• paprika
• salt
• brown sugar
• garlic
• apple cider
• baby corn
• green onion
• tomato paste
• corn
• black bean
• pineapple chunk
• yellow bell pepper
• tomato
• ground pork

Instructions

1. 1 Cook the ground pork in a skillet over medium heat until completely browned; drain.
2. 2 Combine the cooked pork, tomato, bell pepper, pineapple, beans, kernel corn, tomato paste, onion, baby corn, cider, garlic, brown sugar, salt, paprika, pepper, molasses, ancho chile pepper, sage, curry powder, cinnamon, honey, and vinegar in a large slow cooker; stir.
3. 3 Set slow cooker to High. Cook at least 4 hours.

By Alex N

Ingredients

• ✓ ancho chile pepper
• lard
• salt
• masa harina
• chicken broth
• tomatillo
• mulato chile pepper
• garlic
• black pepper
• oregano
• chicken
• banana leaf

Instructions

1. 1 Beat 9 ounces lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and beat well until combined. Add chicken broth, 1/4 cup at a time, beating until masa has a smooth and workable consistency similar to cookie dough, about 3/4 cup total. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, beat the dough a little longer.
2. 2 Combine tomatillos, ancho chile pepper, mulato chile pepper, garlic, salt, pepper, and oregano in a blender; blend until smooth.
3. 3 Heat remaining 2 ounces lard in a skillet and cook tomatillo sauce until lightly thickened, 3 to 5 minutes. Add shredded chicken and a little of the remaining chicken broth. Cook over low heat until chicken filling has thickened, about 10 minutes.
4. 4 Spread 2 to 3 tablespoons masa mixture onto 1 banana leaf, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of banana leaf together, one over the other. Fold the bottom of the banana leaf over the seam of the 2 folded sides and tie together with kitchen string. Repeat with remaining banana leaves.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the leaf, 1 hour 30 minutes to 2 hours. Let tamales rest for 15 minutes before serving.

By mega

Ingredients

• ✓ ancho chile pepper
• cooking spray
• beef tri-tip roast
• garlic pepper seasoning
• olive oil
• garlic
• onion
• cayenne pepper
• black pepper
• white wine
• tomato
• cilantro

Instructions

1. 1 Spray the inside of a slow cooker with cooking spray. Season the tri-tip roast with garlic pepper seasoning on both sides.
2. 2 Heat olive oil in a large, heavy skillet over medium heat, and sear the roast on all sides until well browned, about 5 minutes per side. Place the tri-tip roast into the slow cooker, fatty side up.
3. 3 Cook and stir the garlic and onions in the hot skillet until golden brown, about 10 minutes, and season with the ancho chile pepper, cayenne pepper, and black pepper. Place seasoned garlic and onions over the roast in the cooker, and pour in the white wine and crushed tomatoes. Cover the cooker, set to Low, and cook until tender, about 8 hours.
4. 4 Remove roast from the cooker, and cut off the fatty layer with a sharp knife (tender meat should cut easily). Place the roast back into the cooker, and shred meat with two forks. If desired, remove some of the liquid from the meat. Stir in cilantro and serve.

By Wendy Stevens

Ingredients

• ✓ ancho chile pepper
• corn husk
• refried bean
• vegetable oil
• lard
• masa harina flour
• jalapeno
• garlic
• cumin
• salt
• black pepper
• water

Instructions

1. 1 Start the tamales: Place corn husks into a bowl, cover with boiling water, and soak for about 3 hours. Drain, place on a work surface, and cover with a clean, damp towel.
2. 2 Make the salsa: Place ancho chiles into a saucepan, cover with water, and bring to a boil over medium heat; cook until soft, about 10 minutes. Drain.
3. 3 Combine ancho chiles, garlic, cumin, salt, and pepper in a blender. Add water and blend until smooth. Strain through a sieve.
4. 4 Finish the tamales: Heat oil in a large skillet over medium heat. Add 1/2 of the salsa and cook for 3 to 5 minutes. Stir in refried beans until well combined; cook until most of the liquid has evaporated, about 5 minutes. Remove from the heat.
5. 5 Beat lard with an electric mixer in a large bowl until fluffy. Gradually add masa flour and beat until well combined. Add remaining salsa and continue beating until dough is uniformly red in color.
6. 6 Select one wide corn husk. Starting 2 inches from the bottom of the husk, spread about 2 tablespoons masa mixture over the surface, ending about 1/4 inch from the top. Place 1 tablespoon beans and 1 jalapeño slice in the center of masa mixture. Fold the sides of the husk together, one over the other. Fold the bottom of the husk over the seam of the two folded sides. Repeat to make remaining tamales.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up; cook until filling is heated through and separates from the husk, about 1 hour.
8. 8 Let tamales rest for 15 minutes before serving.

By María Eugenia

Ingredients

• ✓ ancho chile pepper
• pasilla chile pepper
• guajillo chile pepper
• water
• cumin seed
• garlic
• onion
• tomato
• pork shoulder
• salt
• bay leaf
• chicken stock
• white hominy

Instructions

1. 1 Toast the cumin in a small pot over medium-high heat until fragrant, being careful not to burn, 1 to 2 minutes. Add the pasilla chile peppers, ancho chile peppers, and guajillo chile peppers to the pot. Pour enough water into the pot to cover the peppers completely. Place the garlic cloves, onion, and tomatoes atop the chiles. Cover the pot with a lid, reduce heat to low, and simmer the mixture for 10 minutes. Remove from heat and allow the mixture to cool. Pour the cooled mixture into a blender; puree until smooth.
2. 2 Put the pork in the bottom of a slow cooker; season generously with salt. Add the bay leaves to the slow cooker and pour the pureed chile pepper mixture over the pork.
3. 3 Cook on Low for 8 to 9 hours or overnight. Skim as much fat from the surface as possible. Remove the pork to a cutting board or bowl and shred with two forks. Return the shredded pork to the slow cooker and mix with the sauce.
4. 4 Combine the shredded pork with sauce, chicken stock, and hominy in a large pot over medium heat; cook until the stock is hot, 10 to 15 minutes. Serve hot.

By Isabel

Ingredients

• ✓ ancho chile pepper
• roma tomato
• olive oil
• garlic
• cumin
• shiitake mushroom
• water
• salt
• vegetable broth
• onion
• oregano
• lime
• red pepper flake

Instructions

1. 1 Place tomatoes and ancho peppers in a pot, cover with water, and bring to a boil. Cook until tender, about 5 minutes. Let soak in the hot water for 5 minutes more.
2. 2 Transfer tomatoes, ancho peppers, and 1/2 cup water into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Strain sauce through a sieve, discarding the solids.
3. 3 Heat oil in a saucepan over medium heat. Crush garlic with cumin in a bowl and add to the hot pan. Cook and stir until fragrant, about 1 minute. Add mushrooms; cook and stir until soft, about 5 minutes. Pour tomato sauce over the mushrooms and season with salt. Let simmer until sauce is slightly thickened, about 5 minutes. Add vegetable broth. Bring to a boil. Reduce heat and let soup simmer until flavors meld, about 15 minutes.
4. 4 Pour soup into individual bowls; garnish with onion and oregano. Serve with lime wedges and red pepper flakes on the side.

By Ana Martínez

Ingredients

• ✓ ancho chile pepper
• tomato
• jalapeno pepper
• chipotle chile
• adobo sauce
• garlic
• onion
• cilantro
• lemon juice
• salt
• white sugar
• cumin

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

Ingredients

• ✓ ancho chile pepper
• brown rice
• water
• tomato
• onion
• green chile pepper
• chicken bouillon
• oregano
• clove
• pork loin roast
• salt
• black pepper
• salsa verde
• tomatillo

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Place rice into the bottom of a Dutch oven; add water, tomatoes, onion, green chile peppers, ancho chile peppers, chicken bouillon, oregano, and cloves. Place roast on top of the rice mixture; season with salt and pepper. Pour salsa verde over roast. Cover Dutch oven.
3. 3 Bake in the preheated oven for 6 hours.
4. 4 Discard pork bones and ancho chile peppers. Shred pork and return to Dutch oven; stir. Transfer pork mixture to a serving plate using a slotted spoon, draining well.

By charm

Ingredients

• ✓ ancho chile pepper
• cooking spray
• rotisserie chicken
• white rice
• black bean
• corn
• tomato sauce
• chicken broth
• sour cream
• chili powder
• salt
• cumin
• white pepper
• chicken broth
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
3. 3 Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
4. 4 Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
5. 5 Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
6. 6 Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.

By Debbie Wind Bailey

Ingredients

• ✓ ancho chile pepper
• red onion
• tomato
• cilantro
• jalapeno pepper
• garlic
• olive oil
• lime
• cayenne pepper
• cumin
• oregano
• salt
• black pepper
• chicken thigh
• olive oil

Instructions

1. 1 Chop ¼ red onion; place in a small bowl. Cut remaining ¾ onion into rough wedges; reserve for chicken.
2. 2 Stir tomato, cilantro, jalapeño, and garlic into chopped onion. Add 2 teaspoons olive oil and ½ lime juice; stir to combine. Set aside pico de gallo.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Combine cayenne pepper, ground chile pepper, cumin, oregano, salt, and black pepper in a small bowl.
5. 5 Trim and clean chicken thighs. Lightly brush both sides with olive oil, then coat with spice mixture.
6. 6 Heat remaining olive oil in a cast-iron skillet over high heat until shimmering. Add chicken thighs; sear on both sides until skin is crispy, 3 to 4 minutes per side. Off heat, sprinkle with reserved onion wedges and remaining ½ lime juice.
7. 7 Cook in the preheated oven until chicken is no longer pink in the center and juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
8. 8 Serve chicken with pico de gallo.

By AmyLeighNY

Ingredients

• ✓ ancho chile pepper
• lard
• salt
• cumin seed
• thyme
• oregano
• cinnamon
• clove
• black peppercorn
• bay leaf
• garlic
• chicken bouillon granules
• cilantro
• guajillo chile pepper
• salt
• water
• pork shoulder

Instructions

1. 1 Combine pork, water, and 1/2 teaspoon salt in a Dutch oven over medium heat. Cover and cook for 20 minutes, stirring every 5 minutes. Uncover, increase the heat to medium-high, and cook, stirring constantly, until water evaporates, 2 to 3 minutes. Continue to cook until pork has browned in its rendered fat, 15 to 20 more minutes.
2. 2 Meanwhile, stem dried chile peppers and discard seeds. Place chiles into a large skillet over low heat just until they start to soften; don't toast them. Transfer to a bowl of hot water and soak for 20 minutes.
3. 3 Transfer pork to a plate, leaving all drippings in the Dutch oven.
4. 4 Drain chiles and reserve soaking water. Place chiles into a blender with cilantro, bouillon, garlic, bay leaves, peppercorns, cloves, cinnamon stick, oregano, thyme, and cumin seeds. Pour in 1 cup reserved soaking water and blend until combined. Pour in 1 more cup soaking water, season with salt, and blend until completely smooth.
5. 5 Place the Dutch oven over medium heat and add lard to the drippings. Very carefully add blended chile mixture, being careful as it may splatter. Scrape up any browned bits from the bottom. Bring to a boil, then add pork and any accumulated juices.
6. 6 Reduce the heat and cover partially, leaving about 1 inch uncovered. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

By Yoly

Ingredients

• ✓ ancho chile pepper
• vegetable oil
• onion
• garlic
• guajillo chile
• tomato
• water
• orange juice
• chicken bouillon granules
• shrimp
• salt
• black pepper
• olive oil
• butter
• onion
• garlic

Instructions

1. 1 Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
2. 2 Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
3. 3 Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
4. 4 Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

By Jenny Aleman

Ingredients

• ✓ ancho chile pepper
• cilantro
• onion
• pork loin
• oregano
• cumin seed
• garlic
• garlic
• salt
• adobo sauce
• chipotle pepper
• white vinegar
• onion
• orange juice
• pineapple
• guajillo chile
• tomato

Instructions

1. 1 Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
2. 2 Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
3. 3 Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
4. 4 Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
5. 5 Marinate pork in the refrigerator, 4 hours to overnight.
6. 6 Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
7. 7 Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
8. 8 Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.

By docmancito

Ingredients

• ✓ ancho chile pepper
• clove bud essential oil
• cilantro essential oil
• cinnamon oil
• habanero hot sauce
• chipotle powder
• worcestershire sauce
• black pepper
• salt
• cumin
• brown sugar
• pumpkin puree
• kidney bean
• tomato
• apple cider vinegar
• ground sirloin
• onion
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and saute until translucent, about 3 minutes, stirring frequently to prevent uneven cooking. Add ground sirloin and cook, stirring occasionally, until no longer pink, 5 to 7 minutes. Stir in vinegar and simmer for 2 minutes, stirring occasionally.
2. 2 Turn off Instant Pot®. Add tomatoes, kidney beans, pumpkin, ancho chile pepper, brown sugar, cumin, salt, black pepper, Worcestershire sauce, chipotle powder, and habanero hot sauce and stir to combine. Close and lock the lid and close the vent. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Stir in cinnamon oil, cilantro oil, and clove oil. Serve the chili in bowls or crocks.

By Chef

Ingredients

• ✓ ancho chile pepper
• corn
• black bean
• salt
• cocoa powder
• jalapeno pepper
• corn meal
• tequila
• green chile pepper
• cumin
• chili powder
• beer
• fire-roasted diced tomato
• garlic
• green onion
• sweet onion
• ground pork
• ground beef

Instructions

1. 1 Heat a large stock pot over medium heat. Add ground beef and ground pork; cook and stir until completely browned, about 10 minutes. Drain as much grease as you can; return the pot to the heat.
2. 2 Stir in sweet onions, green onions, and garlic; cook and stir until onions are translucent, 5 to 7 minutes.
3. 3 Stir in tomatoes, beer, chili powder, cumin, green chile peppers, tequila, corn meal, jalapeño peppers, ancho chile pepper, cocoa powder, and salt; bring to a simmer and cook until tomatoes have dissolved into liquid, 1 to 2 hours.
4. 4 Stir in black beans and corn; continue cooking until hot, 10 to 15 minutes.

By AllieGeekPi

Ingredients

• ✓ ancho chile pepper
• salt
• cinnamon
• ginger
• cumin seed
• thyme
• oregano
• black pepper
• allspice berry
• clove
• garlic
• white vinegar
• guajillo chile pepper
• water
• salt
• bay leaf
• garlic
• onion
• beef brisket

Instructions

1. 1 Place brisket in a stovetop pressure cooker. Add onion, garlic, bay leaves, and salt; cover with water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 60 minutes.
2. 2 Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
3. 3 Remove brisket from the pressure cooker and shred with 2 forks. Strain the cooking liquid, discarding solids. Measure 2 cups for the barbacoa sauce and save the rest for another use.
4. 4 Combine guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain.
5. 5 Combine softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 2 cups cooking liquid; blend until thick and very smooth.
6. 6 Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to a soft boil; reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavors combine, at least 30 minutes and up to 1 hour.

By mega2408

Ingredients

• ✓ ancho chile pepper
• vegetable oil
• corn tortilla
• hot pepper sauce
• cheddar cheese
• turkey
• heavy cream
• sour cream
• cream cheese
• paprika
• cumin
• chipotle chile pepper
• black pepper
• kosher salt
• orange bell pepper
• yellow bell pepper
• green bell pepper
• onion
• olive oil
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease two 9x12-inch baking dishes.
2. 2 Heat butter and olive oil in a large skillet over medium heat. Stir in onion and bell peppers; cook and stir until peppers have softened and onion has turned translucent, about 10 minutes. Add kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika. Cook and stir until seasonings become fragrant, about 5 more minutes.
3. 3 Add cream cheese, sour cream, and heavy cream; stir well to combine. Cook over low heat until mixture is heated through and creamy, about 5 minutes. Remove the skillet from heat and cool for about 10 to 15 minutes. Reserve 1/2 of the cream-pepper mixture for topping.
4. 4 Combine shredded turkey with 2 1/2 cups Cheddar cheese in a large bowl. Add remaining cream-pepper mixture and stir lightly to mix. Set aside.
5. 5 Heat vegetable oil in a large skillet over medium heat until oil is hot but not smoking, about 2 minutes. Cook 1 tortilla at a time in hot oil until hot and pliable, 20 to 30 seconds. Stack warmed tortillas and cover to retain heat.
6. 6 To assemble enchiladas, lay a few tortillas on the counter. Place 1/4 cup creamy turkey filling in a line down the center of each tortilla, roll tortillas, and lay a total of 11 enchiladas, seam-side down, into each prepared baking dish. Top each dish with 1/2 of the reserved cream-pepper mixture.
7. 7 Bake in the preheated oven until enchiladas are heated through and sauce begins to brown and bubble, 20 to 25 minutes. Remove the baking dishes from the oven, sprinkle each with 3/4 cup Cheddar cheese, and return to the oven to finish baking until topping is melted, browned, and bubbling, about 15 more minutes. Let stand for about 10 minutes before serving.

By Josh C