Type what you have

Ingredients

• ✓ clove
• chicken
• onion
• celery
• carrot
• salt
• water
• water
• egg

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken parts, onion, celery, carrot, salt, and cloves in a large soup pot or Dutch oven.
3. 3 Add 6 cups water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.
4. 4 Remove chicken and vegetables.
5. 5 Strain stock.
6. 6 Skim fat off the surface.
7. 7 To clarify stock for clear soup, removing solid flecks that are too small to be strained out with cheesecloth, follow this method: Separate egg white from egg yolk and reserve the shell.
8. 8 Combine 1/4 cup cold water, egg white, and crushed eggshell in a small bowl.
9. 9 Add to strained stock and bring to a boil. Remove from heat and let stand for 5 minutes.
10. 10 Strain again through a sieve lined with cheesecloth.

By Logan

Ingredients

• ✓ clove
• beef bone
• carrot
• yellow onion
• garlic
• apple cider vinegar
• bay leaf
• water
• black peppercorn
• coriander seed
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Place beef bones on a large rimmed baking sheet.
3. 3 Bake in the preheated oven until bones are browned and charred in spots, about 40 minutes, turning once halfway through.
4. 4 Transfer bones to an 8-quart multi-functional pressure cooker (such as Instant Pot). Add carrots, onion, garlic, apple cider vinegar, and bay leaves; pour in enough water to cover. Select Sauté function and bring to a boil, uncovered, for about 20 minutes.
5. 5 Skim the top of liquid to remove any foamy bits and impurities; discard. Add peppercorns, coriander seeds, and cloves. Cancel Sauté function.
6. 6 Close and lock the lid. Select high pressure according to manufacturer's instructions and seal the steam release handle; set the timer for 2 hours. Allow 30 minutes for pressure to build.
7. 7 Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Release remaining pressure carefully using the quick-release method, 1 to 2 minutes. Unlock and remove the lid.
8. 8 Place a large fine-mesh strainer lined with cheesecloth over a large pot or 8-cup liquid measure. Remove and discard bones from broth, then pour into the prepared strainer. Press on solids until all liquid has drained. Discard solids; skim off any fat from surface, if needed, and stir salt into broth.
9. 9 Divide among glasses and serve hot or let cool to room temperature, about 45 minutes, then store in the refrigerator for up to 3 days.

By Marianne Williams

Ingredients

• ✓ clove
• water
• chicken
• onion
• carrot
• celery
• leek
• pearl barley
• celery seed
• salt
• black pepper

Instructions

1. 1 Bring water to a boil in a large stockpot. Add chicken and cook until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken, keeping water in the stock pot, and let cool. Discard skin, pull meat from bones, and put bones back into the stockpot. Add onion, carrots, and celery; boil the stock for about 1 hour.
3. 3 Meanwhile, soak leeks in a bowl of water, about 10 minutes; drain.
4. 4 When the stock is done, remove bones and vegetables using a slotted spoon; discard.
5. 5 Add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock. Simmer until barley is tender and the flavors have blended, about 1 hour.

By Thrillqill

Ingredients

• ✓ clove
• brown lentil
• onion
• carrot
• cabbage
• vegetable oil
• onion soup mix
• cumin
• black pepper
• cinnamon
• allspice
• nutmeg
• salt
• lemon

Instructions

1. 1 Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 ½ inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open.
2. 2 Puree soup with an immersion blender or food processor until smooth. Add cumin, black pepper, cinnamon, all spice, cloves and nutmeg. Transfer to a stock pot and return to heat. When soup is just beginning to boil, stir in onion soup mix. Simmer until thickened and then just before serving season to taste with lemon juice and salt.

By ALMA-LOU

Ingredients

• ✓ clove
• lemon juice
• pepper
• salt
• sugar
• all-purpose flour
• apple
• raisin
• prune
• allspice berry
• heavy cream
• parsley
• celery
• salt
• water
• duck blood
• wild duck

Instructions

1. 1 Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.
2. 2 Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours.
3. 3 Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.
4. 4 Mix in prunes, raisins and apple. Simmer for 30 minutes.
5. 5 In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar.

By BARB VAN ARKEL

Ingredients

• ✓ clove
• olive oil
• butternut squash
• onion
• butter
• sugar
• garlic
• cinnamon
• ginger
• cayenne pepper
• chicken broth
• half-and-half
• milk
• salt
• pepper
• apple chips

Instructions

1. 1 Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2. 2 Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
3. 3 Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
4. 4 Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5. 5 Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
6. 6 Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
7. 7 Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ clove
• beef stock
• white rice
• pepper
• salt
• tomato
• parsley
• mace
• curry powder
• all-purpose flour
• chicken breast
• apple
• green bell pepper
• celery
• carrot
• onion
• butter

Instructions

1. 1 Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
2. 2 Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer over low heat 1 ½ hours.
3. 3 Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
4. 4 Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
5. 5 Add cooked rice and boiling stock. Serve.

By Andrew Chinn

Ingredients

• ✓ clove
• all-purpose flour
• margarine
• carrot
• potato
• bay leaf
• red pepper flakes
• thyme
• marjoram
• black pepper
• beef stock
• celery
• onion
• parsley
• green bell pepper
• leek
• bacon
• beef tripe

Instructions

1. 1 Place tripe into a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit until tripe has cooled slightly, about 20 minutes. Drain and rinse; cut into 1/4-inch pieces.
2. 2 Cook bacon in a Dutch oven over medium heat until browned, about 3 to 5 minutes. Add leeks, bell peppers, parsley, onion, and celery; sauté until tender, about 5 minutes. Stir in stock, pepper, marjoram, cloves, thyme, pepper flakes, and bay leaf. Add tripe and bring to a boil. Reduce heat, cover, and simmer until tripe is very tender, about 2 hours. Add potato and carrots; cook until tender, about 20 minutes.
3. 3 When the soup is almost ready, melt butter in a small skillet over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Stir roux into soup and cook, stirring constantly, until soup thickens a bit. Taste and adjust seasonings as desired. Discard bay leaf.

By MARBALET

Ingredients

• ✓ clove
• apple cider vinegar
• maple syrup
• water
• celery
• carrot
• yam
• butternut squash
• red pepper flakes
• coriander
• cumin
• paprika
• cinnamon
• nutmeg
• allspice
• salt
• ginger
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in ½ teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chili flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
2. 2 Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
3. 3 Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

By The Simmering Pot

Ingredients

• ✓ clove
• cilantro
• coconut milk
• lemon juice
• tamarind concentrate
• chicken broth
• masoor dhal
• potato
• apple
• carrot
• curry
• cardamom
• turmeric
• cumin
• coriander seed
• cinnamon
• green chile pepper
• ginger
• garlic
• onion
• vegetable oil
• ghee

Instructions

1. 1 Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
2. 2 Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
3. 3 Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

By Michelle Chen

Ingredients

• ✓ clove
• water
• cinnamon stick
• star anise
• milk
• mexican chocolate
• maize flour
• brown sugar

Instructions

1. 1 Place water, cinnamon stick, clove, and star anise in a saucepan over medium heat; bring to a boil. Remove from heat and allow spices to steep until water is fragrant, about 10 minutes; strain.
2. 2 Heat milk, chocolate, and pinole in a separate saucepan over medium heat, whisking until chocolate is dissolved and liquid is thickened, about 10 minutes. Remove from heat; add piloncillo and let rest until sugar is dissolved, about 5 minutes more. Pour cinnamon water into chocolate mixture and stir to combine.

By monmedel

Ingredients

• ✓ clove
• water
• brown sugar
• cinnamon stick
• coffee bean
• vanilla
• chocolate syrup
• whipped cream

Instructions

1. 1 Bring the water, sugar, cinnamon, and clove to a boil in a large saucepan over high heat. Stir until the sugar has dissolved, then remove from the heat, stir in the coffee grounds, cover, and steep for 5 minutes. Stir in the vanilla and chocolate syrup, then strain through several layers of cheesecloth to remove the coffee grounds and spices. Serve with a dollop of whipped cream.

By IrvineHousewife

Ingredients

• ✓ clove
• achiote seed
• cumin seed
• black peppercorn
• allspice berry
• habanero pepper
• orange juice
• white vinegar
• garlic
• salt
• lemon
• tequila

Instructions

1. 1 With a spice grinder, grind the annatto seeds, cumin seeds, peppercorns, allspice berries, and cloves to a fine powder.
2. 2 In a blender or food processor, mix the ground spices, habanero peppers, orange juice, vinegar, garlic, and salt. Blend until smooth. Mix in the lemon juice and tequila.

By LiberallyGillian

Ingredients

• ✓ clove
• water
• hibiscus petal
• cinnamon stick
• nutmeg
• allspice
• brown sugar
• white sugar

Instructions

1. 1 Place 6 cups of water in a large saucepan; bring to a boil. Stir in the hibiscus petals, cinnamon, cloves, nutmeg, and allspice. Reduce heat to medium-low, and gently simmer until the water has turned a deep red, 30 to 45 minutes.
2. 2 Stir the chopped piloncillo into the hibiscus water until dissolved, then set aside to cool 15 minutes. After cooling, strain the warm liquid into a 1 gallon pitcher through a wire mesh strainer. Squeeze as much liquid from the petals as you can, then discard the petals. Stir in the white sugar until dissolved, then pour in enough cold water to fill the pitcher. Serve immediately or let stand overnight for best taste.

By Sherbear1

Ingredients

• ✓ clove
• red chile pepper
• pork butt
• pork fat
• allspice berry
• cider vinegar
• garlic
• oregano
• salt
• black pepper
• cumin seed
• hog casing

Instructions

1. 1 Place chile peppers in a bowl and cover with hot water. Soak until softened, about 30 minutes.
2. 2 Meanwhile, place pork butt and pork fat in the freezer for 30 minutes. Chill meat grinder in the freezer to make grinding the meat easier.
3. 3 Grind allspice berries and cloves using a mortar and pestle or a spice grinder. Set aside.
4. 4 Drain chile peppers and place in a food processor or blender. Add vinegar and puree until smooth.
5. 5 Fit the chilled meat grinder with a medium plate. Pass the partially frozen pork and fat through the grinder. Combine ground meat with pureed chile peppers, garlic, oregano, salt, pepper, and cumin in a bowl. Mix well with your hands for 2 to 3 minutes. Cover bowl with plastic wrap and chill for 1 hour, or overnight.
6. 6 Meanwhile, soak casing in cold water for about 30 minutes. Place the wide end of a small sausage-stuffing funnel up against the sink tap and run cold water through the inside of the casing.
7. 7 Use the medium sausage-stuffing funnel attachment and place casing on the outside of the tube. Start passing meat mixture through the funnel, stopping just as it starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
8. 8 Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions. Poke 2 to 3 small holes into each sausage with a metal skewer to allow air to escape during cooking.
9. 9 Cook as desired or chill in the fridge for up to 3 days.

By brandon

Ingredients

• ✓ clove
• water
• brown sugar
• butter
• salt
• cinnamon stick
• rum
• whipped cream
• nutmeg

Instructions

1. 1 Combine hot water, brown sugar, butter, and salt in a 5-quart slow cooker; add cloves and cinnamon sticks.
2. 2 Cover slow cooker. Cook on Low for 5 hours. Stir in rum.
3. 3 Ladle buttered rum into mugs. Top with whipped cream; sprinkle with nutmeg.

By Linda Correia

Ingredients

• ✓ clove
• tomatillo
• jalapeno pepper
• garlic
• cumin
• black pepper
• chicken bouillon granules
• salt

Instructions

1. 1 Place tomatillos, jalapenos, and garlic in a large pot. Pour in just enough water to cover the tomatillos; they will float, so press them down with your hand as you measure the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the color of the tomatillos lightens to a yellow color, about 10 minutes. Remove from heat, and allow to cool for about 10 minutes.
2. 2 Strain the tomatillos, reserving the water. Place into the bowl of a blender; add the cloves, cumin, pepper, and chicken bouillon. Puree until smooth, use the reserved water as needed to adjust the consistency.

By TAPATIA

Ingredients

• ✓ clove
• water
• white sugar
• cocoa powder
• all-purpose flour
• cinnamon
• salt
• milk
• vanilla extract

Instructions

1. 1 Whisk cold water, sugar, cocoa powder, flour, cinnamon, cloves, and salt in a saucepan until smooth. Place over low heat; bring to a simmer, whisking constantly, until mixture is thickened and hot, about 4 minutes. Stir in milk; heat until hot chocolate just forms bubbles around the edge. Mix vanilla extract into hot chocolate. Blend until smooth with an immersion blender to make the drink slightly frothy.

By Allrecipes Member

Ingredients

• ✓ clove
• orange
• mexican hawthorn
• water
• hibiscus petal
• cinnamon stick
• granny smith apple
• sugar cane
• pear
• brown sugar
• rum

Instructions

1. 1 Stud each orange with 6 whole cloves, using the pointed ends of the cloves to pierce the skin. Cut oranges into wedges. Reserve 12 wedges for garnish. Cut some slits into each hawthorn.
2. 2 Bring water, hibiscus petals, and cinnamon sticks to a boil over medium-high heat. Reduce heat and simmer until water is a deep pink color, 10 to 15 minutes.
3. 3 Remove hibiscus petals but leave cinnamon sticks in the water to infuse further. Stir in orange wedges, hawthorns, apples, sugar cane, pear, and brown sugar. Simmer, stirring occasionally, for at least 30 minutes.
4. 4 Ladle the punch into 12 mugs, making sure each mug gets some slices of fruit. Add 1 fluid ounce rum to each mug to give the punch an extra kick. Garnish mugs with reserved orange slices.

By FOODBEAST

Ingredients

• ✓ clove
• water
• brown sugar
• cinnamon stick
• white bread
• butter
• cheddar cheese
• peanut
• raisin
• cinnamon
• nutmeg

Instructions

1. 1 Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil.
3. 3 Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon.
4. 4 Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, and cloves.
5. 5 Shingle bread, butter-side up, to make two rows in a 9x13-inch baking dish.
6. 6 Sprinkle cheese, raisins, peanuts, cinnamon, nutmeg, and cloves over bread. Sprinkle remaining remaining 1/4 cup brown sugar over the cheese. Pour cinnamon syrup over entire dish; cover with aluminum foil.
7. 7 Bake in the preheated oven until cooked through, about 30 minutes. Cool for 15 to 20 minutes before serving.

By dromero1013

Ingredients

• ✓ clove
• rum
• anise seed
• butter
• white sugar
• vanilla extract
• egg
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Place rum and anise seeds in a small bowl. Set aside to marinate, preferably overnight.
2. 2 Beat butter, sugar, and vanilla extract together in a medium bowl until smooth; stir in rum mixture. Whisk in egg. Combine flour, cloves, baking powder, and salt in a bowl; stir into butter mixture until well blended. Cover the bowl and chill in the refrigerator, about 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets.
4. 4 Roll out dough on a lightly floured surface to ⅛ inch thickness; cut into desired shapes using cookie cutters. Place cookies on the prepared baking sheets.
5. 5 Bake in the preheated oven until golden brown at edges, about 10 minutes. Cool on baking sheets, 3 to 5 minutes, before transferring to wire racks to cool completely.

By Ruben Jerez

Ingredients

• ✓ clove
• water
• brown sugar
• cinnamon stick
• sugar
• vanilla extract
• butter
• bread
• monterey jack cheese
• walnut
• raisin
• apricot

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine water, piloncillo, cinnamon sticks, sugar, vanilla extract, and cloves in a pot. Bring to a boil. Reduce heat and cook until slightly thickened and reduced to a syrup, about 10 minutes. Remove cinnamon sticks.
3. 3 Lightly butter each slice of bread. Place slices in a large, flat baking pan.
4. 4 Bake in the preheated oven until toasted, 10 to 15 minutes. Let butter dry.
5. 5 Grease a 9x13-inch cake pan and add 1/2 of the toasted bread. Sprinkle 1/2 of the Monterey Jack cheese, walnuts, raisins, and apricots over the bread. Drizzle 1/2 of the syrup on top to fully coat the bread. Top with the remaining bread, cheese, walnuts, raisins, apricots, and syrup. Cover with aluminum foil.
6. 6 Bake in the preheated oven for 20 minutes. Remove foil and continue baking until lightly browned and heated through, about 15 minutes more. Serve warm.

By mpatricia25

Ingredients

• ✓ clove
• all-purpose flour
• white sugar
• salt
• baking powder
• vegetable shortening
• water
• pumpkin
• sugar
• egg
• cinnamon
• salt
• ginger
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 To make the dough: Whisk flour, sugar, salt, and baking powder together in a large bowl. Cut shortening into flour mixture until it resembles coarse crumbs. Add just enough water for dough to hold together; do not overmix. Knead dough a few times in the bowl.
3. 3 Transfer dough out onto a floured surface. Cut dough in quarters, then cut each quarter into thirds to make 12 equal portions. Roll each portion into a ball. Cover with a cloth and allow to rest while you make filling.
4. 4 To make the filling: Mix pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves together in a large bowl until smooth.
5. 5 Roll each dough ball out on a floured surface into a thin, 6-inch circle. Spoon about 1/3 cup filling into the center of each dough circle. Fold dough over filling to make a half-moon-shaped pie, then crimp the edges together with a fork. Place onto the prepared baking sheets. Brush the tops with beaten egg.
6. 6 Bake in the preheated oven until the filling is hot and crusts are golden brown, about 20 minutes.

By Esther Loveall Saunders

Ingredients

• ✓ clove
• guajillo chili
• cumin seed
• water
• ancho chile powder
• onion
• garlic
• oregano
• thyme
• apple cider vinegar
• lime juice
• beef chuck roast
• bay leaf

Instructions

1. 1 Heat a heavy skillet over medium heat. Place dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and chiles have puffed, about 5 minutes. Set chiles aside to cool for a moment. Meanwhile, toast cumin and cloves in the hot skillet until cumin seeds begin to pop; remove from the pan and set aside. Remove and discard stems, seeds, and veins of chiles, and place into a small bowl. Pour boiling water over top, and cover. Let chiles soak for 1 hour.
2. 2 Grind toasted cumin and cloves into a powder, and place into a blender. Add ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove chiles from soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
3. 3 Place beef roast into a mixing bowl, and pour the guajillo chile paste over top. Coat beef on all sides with paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
4. 4 Preheat the oven to 325 degrees F (165 degrees C).
5. 5 Transfer beef and marinade to a roasting pan, and arrange bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until beef is very tender and easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.

By Patrick Selley

Ingredients

• ✓ clove
• olive oil
• beef chuck
• pork shoulder
• green bell pepper
• garlic
• tomato
• green chili
• parsley
• white sugar
• cumin
• red wine
• salt

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.
2. 2 Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.

By michelle15

Ingredients

• ✓ clove
• chipotle chile pepper
• yellow onion
• lime juice
• tomato paste
• apple cider vinegar
• garlic
• cumin
• salt
• oregano
• beef shoulder roast
• beef broth
• bay leaf

Instructions

1. 1 Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
2. 2 Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
3. 3 Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
4. 4 Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
5. 5 Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.

By RainbowJewels

Ingredients

• ✓ clove
• ground turkey
• cider vinegar
• chili powder
• garlic powder
• paprika
• paprika
• salt
• cumin
• coriander
• oregano
• chipotle pepper
• cinnamon

Instructions

1. 1 Combine turkey, vinegar, chili powder, garlic powder, smoked paprika, sweet paprika, salt, cumin, coriander, oregano, dried chipotle pepper, cinnamon, and cloves in a bowl until well mixed. Cover bowl with plastic wrap.
2. 2 Refrigerate for flavors to blend, at least 1 hour. Store in the refrigerator or freeze until ready to use.

By France Cevallos

Ingredients

• ✓ clove
• pork butt
• aleppo pepper
• chili powder
• garlic
• salt
• black pepper
• oregano
• cumin
• coriander
• white vinegar
• water
• vegetable oil

Instructions

1. 1 Chill meat grinder's head assembly and grinder hopper in the refrigerator for 1 hour.
2. 2 Meanwhile, combine pork, Aleppo peppers, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander in a bowl until thoroughly blended. Cover the bowl with plastic wrap; refrigerate for 1 hour.
3. 3 Fill a large bowl with ice cubes; place a smaller metal bowl in larger bowl onto ice cubes. Assemble chilled meat grinder.
4. 4 Grind pork mixture into the smaller metal bowl using the coarse cutting plate. Chill ground meat in the refrigerator for 30 minutes.
5. 5 Gently stir vinegar and water into pork mixture until thoroughly mixed; form into 8 patties. Place patties on a plate; cover and refrigerate until flavors develop, 8 hours to overnight.
6. 6 Heat oil in a heavy skillet over medium-low heat. Carefully add patties to the skillet in batches; cook until browned and no longer pink in centers, 5 to 8 minutes per side. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C).

By James

Ingredients

• ✓ clove
• apple cider vinegar
• lime juice
• chipotle pepper
• adobo sauce
• garlic
• cumin
• oregano
• black pepper
• salt
• chuck roast
• chicken broth
• bay leaf

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

Ingredients

• ✓ clove
• pasilla chile
• guajillo chile
• garlic
• achiote powder
• cumin
• vinegar
• salt
• pork tenderloin
• pineapple
• corn tortilla
• onion
• cilantro
• lime

Instructions

1. 1 Soak pasilla chiles and guajillo chiles in a bowl with hot water until softened, about 10 minutes; drain. Mash chiles, garlic, achiote powder, cumin, and cloves in a saucepan with a fork.
2. 2 Add vinegar to saucepan and bring to a boil; cook and stir until mixture becomes a thick paste. Season with salt. Rub chile paste over sliced pork, stacking meat on a plate. Cover and marinate in the refrigerator for 8 hours to overnight.
3. 3 Heat a large skillet over medium-high heat. Add marinated pork and pineapple; cook and stir until pork is browned, 7 to 10 minutes. Divide pork mixture over stacks of two corn tortillas; serve with onion, cilantro, and lime wedges.

By Nikkivazquez