Type what you have

Ingredients

• ✓ coriander
• pumpkin
• vegetable stock
• water
• sour cream
• butter
• green curry paste
• garlic

Instructions

1. 1 Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
2. 2 Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
3. 3 Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

By Grifstar

Ingredients

• ✓ coriander
• red lentil
• olive oil
• vegetable bouillon
• onion
• garlic
• cumin
• turmeric
• curry powder
• vegetable broth
• swiss chard

Instructions

1. 1 Soak lentils in a bowl with water to cover for 15 minutes.
2. 2 Heat olive oil and bouillon in a stockpot over medium heat. Add onions; cook and stir until translucent, about 5 minutes. Stir garlic, coriander, cumin, turmeric, and curry powder into onion mixture. Cook and stir until onion is tender and browned, adding a few spoonfuls of vegetable broth if needed to prevent burning, about 10 minutes more.
3. 3 Drain lentils and stir into onion mixture with remaining broth; bring soup to a boil. Cover stockpot, reduce heat, and simmer until lentils are soft, 30 to 45 minutes.
4. 4 Trim chard leaves, stack together, and cut into 3/4-inch strips. Stir chard into soup and cook until softened, about 10 minutes more.

By Carolyn LaLumiere Miller

Ingredients

• ✓ coriander
• olive oil
• garlic
• onion
• cumin
• vegetable stock
• potato
• chickpea
• heavy cream
• tahini
• corn meal
• spinach
• cayenne pepper
• salt

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Stir in garlic and onion. Cook until tender. Season with cumin and coriander.
2. 2 Add vegetable stock and potatoes and bring to a boil. Reduce heat, and simmer about 10 minutes. Stir in chickpeas, and continue to cook until potatoes are tender.
3. 3 In a small bowl, blend heavy cream, tahini, and cornmeal. Mix into the soup.
4. 4 Stir spinach into the soup. Season with cayenne pepper and salt. Continue to cook until spinach is heated through.

By Dale Penny

Ingredients

• ✓ coriander
• butter
• olive oil
• butternut squash
• turnip
• celery
• onion
• garlic
• chicken stock
• bay leaf
• honey
• black pepper
• nutmeg
• cayenne pepper
• salt

Instructions

1. 1 Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.
2. 2 Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.

By Rosemary Stanley

Ingredients

• ✓ coriander
• pepper
• salt
• coconut extract
• evaporated milk
• whole wheat spaghetti
• vegetable broth
• firm tofu
• curry powder
• ginger
• turmeric
• cumin
• zucchini
• carrot
• water
• garlic
• onion
• olive oil

Instructions

1. 1 Heat the oil in a skillet over medium heat, and saute the onion and garlic until tender. Stir in water, carrots, and zucchini. Season with coriander, cumin, turmeric, ginger, and curry powder. Mix in tofu, and continue cooking 10 minutes, until vegetables are tender and tofu is heated through.
2. 2 Bring the broth to boil in a large pot, and cook the noodles about 3 minutes. Stir tofu and vegetables into the pot. Mix in evaporated milk and coconut extract. Season with salt and pepper. Continue cooking until noodles are soft.

By FLAMINGOFLUFF

Ingredients

• ✓ coriander
• cilantro
• salt
• tamarind paste
• jaggery
• coconut
• water
• red pepper
• ginger root
• garlic
• tomato
• onion
• turmeric
• cooking oil
• black peppercorn
• cumin seed
• fennel seed
• egg

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Run cold water over the eggs to cool completely; peel. Cut 4 slits into each of the eggs.
2. 2 Roast the fennel seeds, cumin seeds, and peppercorns in a small skillet over medium heat until very fragrant; grind into powder. Set aside.
3. 3 Heat the oil in a large skillet or kadhai over medium heat. Stir the turmeric into the oil. Quickly fry the eggs in the hot oil on all sides, about 2 minutes. Remove and set aside.
4. 4 Cook the onions in the hot oil until golden brown; add the ginger, garlic, and tomatoes and continue cooking until the tomatoes are soft. Stir the ground seed mixture, ground red pepper, and ground coriander into the onion mixture and cook another 1 to 2 minutes. Pour the water into the skillet. Add the coconut, jaggery, tamarind, and salt; return to a boil and cook until the mixture thickens, about 5 minutes. Reduce heat to medium-low; add the eggs and allow to simmer another 10 minutes. If the gravy is too thick, thin out with a little water. Garnish with the cilantro leaves to serve.

By SUSMITA

Ingredients

• ✓ coriander
• apple cider vinegar
• maple syrup
• water
• celery
• carrot
• yam
• butternut squash
• red pepper flakes
• cumin
• clove
• 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

• ✓ coriander
• kale
• lemon
• vegetable bouillon
• yellow squash
• green lentil
• water
• vegetable broth
• tomato paste
• chile powder
• fennel seed
• white pepper
• salt
• turmeric
• cumin
• garlic
• celery
• carrot
• onion
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Warm olive oil for 3 minutes. Add onion, carrot, celery, and garlic. Cook until onion is soft and translucent, 4 to 5 minutes. Season with cumin, coriander, turmeric, salt, white pepper, fennel, and chili powder. Cook for 2 more minutes. Stir in tomato paste.
2. 2 Pour in broth and water. Stir in lentils and squash. Crumble bouillon cube over the top and mix well, scraping the bottom of the pan to remove any browned bits. Cancel Sauté mode.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Open valve to vent remaining steam, about 5 minutes. Unlock and remove the lid.
5. 5 Mix in lemon juice and toss kale leaves just on top of the soup. Replace lid and allow kale to steam for about 5 minutes. Remove lid and adjust seasonings, if desired, before serving.

By Diana71

Ingredients

• ✓ coriander
• lemon
• cayenne pepper
• vermicelli
• parsley
• cilantro
• water
• flour
• green lentil
• chickpea
• water
• celery
• tomato
• chicken broth
• tomato paste
• garlic
• cinnamon
• black pepper
• ginger
• cumin
• paprika
• kosher salt
• yellow onion
• lamb shoulder
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a stock pot over medium-high heat and cook cubed lamb until nicely browned and some of the fat has rendered, about 5 minutes.
3. 3 Toss in diced onion and a generous pinch of salt. Cook, stirring often, until onion is soft and lightly browned, 4 to 5 minutes. Season with smoked paprika, coriander, cumin, ground ginger, black pepper, and cinnamon. Add minced garlic and cook and stir until fragrant, 30 seconds to 1 minute.
4. 4 Add tomato paste and cook and stir for about 1 minute.
5. 5 Add chicken broth, crushed tomatoes, and celery; stir until well combined. Add water and bring to a boil over high heat.
6. 6 Once soup is boiling, add chickpeas and green lentils; season with salt to taste. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.
7. 7 Mix flour and 2 tablespoons cold water in a small bowl and drizzle slurry into the soup to thicken.
8. 8 Bring back to a simmer and add 1/2 of the cilantro and 1/2 of the parsley; stir to combine.
9. 9 Simmer on medium-low heat until meat and lentils are perfectly tender and soup has thickened, about 20 more minutes.
10. 10 Stir in vermicelli pasta and cook until tender, 10 to 15 minutes. Taste and adjust seasoning with cayenne and salt. Add remaining chopped cilantro and parsley and finish by drizzling lemon juice to taste into the soup.
11. 11 Serve immediately with a drizzle of olive oil.

By John Mitzewich

Ingredients

• ✓ coriander
• lime
• green onion
• garlic
• cilantro
• vegetable oil
• red pepper flakes
• anise seed

Instructions

1. 1 In a medium bowl, combine the lime juice, green onions, garlic, cilantro, oil, red pepper, coriander, and anise. Whisk until well blended.
2. 2 Pour mixture over your favorite meat, cover, and marinate for 12 to 24 hours before cooking as desired.

By Sunedan

Ingredients

• ✓ coriander
• butter
• beef stew meat
• adobo seasoning
• garlic granules
• salt
• black pepper
• cumin
• garlic
• beef broth
• russet potato
• corn
• carrot
• chayote squash
• onion

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter once the pot is hot. Add beef and season with 1 tablespoon adobo seasoning, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, and 1/8 teaspoon coriander. Cook until beef is browned on all sides, 5 to 8 minutes. Add fresh minced garlic and cook until fragrant, about 1 minute. Pour 1 cup beef broth into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Cancel Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid.
4. 4 Stir in potatoes, corn, carrots, chayote squash, and onion. Pour in remaining 1 cup beef broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid. Add remaining 1 tablespoon adobo seasoning, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, and 1/8 teaspoon coriander to taste.

By thedailygourmet

Ingredients

• ✓ coriander
• cumin
• oregano
• garlic powder
• cayenne pepper
• pork shoulder
• beef broth
• onion
• bay leaf

Instructions

1. 1 Combine cumin, coriander, oregano, garlic powder, and cayenne pepper in a bowl; thoroughly rub over pork roast.
2. 2 Place roast in a pressure cooker; pour beef broth around roast. Add onion and bay leaves. Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Heat over medium-high heat to full pressure when steam escapes in a steady flow and makes a whistling sound. Reduce heat to maintain high pressure and regulator is gently rocking. Cook for 45 minutes.
3. 3 Off heat, let pressure release naturally according to the manufacturer's instructions. Unlock and remove lid. Transfer pork to a serving bowl; shred using 2 forks.

By AKrause

Ingredients

• ✓ coriander
• salt
• garlic powder
• cumin
• oregano
• cinnamon
• pork shoulder roast
• bay leaf
• chicken broth

Instructions

1. 1 Gather the ingredients.
2. 2 Mix salt, garlic powder, cumin, oregano, coriander, and cinnamon together in a bowl; coat pork with spice mixture.
3. 3 Place bay leaves in the bottom of a slow cooker and arrange pork on top. Pour chicken broth around the sides of pork, being careful not to rinse off spice mixture.
4. 4 Cover and cook on Low, turning after 5 hours, until pork shreds easily with a fork, about 10 hours in total.
5. 5 When the pork is tender, remove from the slow cooker; shred with two forks. Use cooking liquid as needed to moisten the meat.

By Erin Parker

Ingredients

• ✓ coriander
• chicken breast
• cumin
• black bean
• green chile pepper
• cilantro
• red enchilada sauce
• corn tortilla
• mexican blend cheese
• sour cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium heat; coat with cooking spray. Add chicken, cumin, and coriander; cook until chicken is cooked through. Transfer to a bowl; stir in black beans, chile peppers, and cilantro.
3. 3 Spread ½ enchilada sauce into an 11x7-inch baking dish. Place 4 tortillas over sauce, overlapping if necessary. Spoon ½ chicken mixture over tortillas; sprinkle with ½ cheese and ½ sour cream. Spoon remaining ½ enchilada sauce over top; place 4 tortillas over sauce, overlapping if necessary. Layer remaining ½ chicken mixture over tortillas. Cover dish with a lid or aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Uncover; sprinkle remaining ½ cheese over top and dot with remaining ½ sour cream. Continue baking, uncovered, until cheese melts, 5 to 10 minutes more. Let stand 10 minutes before serving.

By DEBMCE4

Ingredients

• ✓ coriander
• olive oil
• salt
• garlic powder
• cumin
• jalapeno chili powder
• chili powder
• skirt steak
• onion
• bell pepper

Instructions

1. 1 Combine olive oil, salt, garlic powder, cumin, jalapeño chile powder, chili powder, and coriander in a resealable plastic bag. Add steak, onion, and bell pepper, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
2. 2 Line an air fryer basket with a sheet of perforated parchment paper. Add marinated onion, pepper, and steak.
3. 3 Air fry for 5 minutes at 400 degrees F (200 degrees C). Remove the air fryer basket and shake to ensure even cooking. Air fry until steak is cooked through, about 4 more minutes.

By thedailygourmet

Ingredients

• ✓ coriander
• yogurt
• garam masala
• chicken masala powder
• ginger-garlic paste
• chili powder
• turmeric
• salt
• chicken breast
• jalapeno pepper
• cream cheese
• bacon

Instructions

1. 1 Combine yogurt, garam masala, chicken masala, coriander, ginger-garlic paste, chili powder, turmeric, and salt in a bowl. Set aside.
2. 2 Slice chicken breasts into small strips that will fit on halved jalapenos and place into the bowl with the tikka marinade. Mix well, cover, and let sit in the refrigerator at least 30 minutes; the longer your marinade, the more of a flavor profile on the chicken.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Place a cooling rack on top of a baking tray.
4. 4 Snap off jalapeno stems by holding a pepper with one hand and pulling it off to the side. Repeat with remaining peppers. Slice all jalapenos in half lengthwise and remove all seeds and ribbing using a teaspoon, making sure not to remove white stem area.
5. 5 Fill jalapeno halves with cream cheese using a teaspoon; place as much cheese as to your liking. Place a strip of tikka chicken on top of cream cheese and wrap each chicken popper halve with a slice of bacon. Place on the prepared baking sheet.
6. 6 Bake in the preheated oven until bacon is browned and crisp, about 40 minutes.

By Jerry Trevino

Ingredients

• ✓ coriander
• canola oil
• pork shoulder
• poblano pepper
• jalapeno pepper
• serrano pepper
• onion
• garlic
• cumin
• beef broth

Instructions

1. 1 Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil, and stir in the poblano, jalapeno, and serrano peppers, onion, garlic, coriander, cumin, and beef broth. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady.
2. 2 Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid, and serve.

By yellowpairs ♥

Ingredients

• ✓ coriander
• olive oil
• garlic
• cumin
• cilantro
• lime
• chicken breast
• onion
• tomato
• tortilla shell

Instructions

1. 1 Combine 3 tablespoons olive oil, garlic, cumin, coriander, cilantro, and juice of 1 lime in a gallon-sized resealable plastic bag. Add chicken and marinate for 30 minutes.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat remaining 1 tablespoon olive oil. Add onion rings and cook until soft and translucent. Add diced tomatoes with liquid. Drain chicken from marinade and add to Instant Pot®. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 6 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove chicken and shred with 2 forks. Return to the Instant Pot® and mix with tomato sauce.
5. 5 Add chicken mixture to taco shells and add preferred toppings. Slice remaining lime and add lime slices to each taco plate.

By thedailygourmet

Ingredients

• ✓ coriander
• tomato
• onion
• green chili
• white vinegar
• brown sugar
• garlic powder
• cumin
• oregano
• salt
• hot pepper sauce

Instructions

1. 1 Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.

By gapch1026

Ingredients

• ✓ coriander
• olive oil
• onion
• green bell pepper
• garlic
• cayenne pepper
• avocado
• tomato sauce
• lemon juice
• olive oil
• cilantro

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Dust the onion mixture with cayenne pepper and transfer to a bowl; set aside to cool.
2. 2 Toss avocado, tomato sauce, lemon juice, olive oil, coriander, and cilantro together in a large bowl. Add onion mixture and gently mix to combine.
3. 3 Cover bowl with plastic wrap; refrigerate until cool, at least 1 hour.

By Chris Degener

Ingredients

• ✓ coriander
• butternut squash
• vegetable oil
• onion
• garlic
• cumin
• cayenne pepper
• black bean
• cheddar cheese
• mild enchilada sauce
• flour tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Pierce butternut squash flesh several times with a fork; place cut-sides down onto the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh into a bowl when cool enough to handle.
4. 4 Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is soft, 5 to 10 minutes. Stir in cumin, coriander, and cayenne; stir in squash, black beans, and ½ Cheddar cheese until heated through.
5. 5 Pour a thin layer enchilada sauce to cover bottom of an 11x7-inch baking dish; pour remaining enchilada sauce into a large dish with sides. Dip both sides 1 tortilla into enchilada sauce in the large dish; transfer to a flat work surface.
6. 6 Spoon sweet potato filling in a line across middle dipped tortilla; roll tortilla around filling to enclose. Place rolled tortilla, seam-side down, into the prepared baking dish. Repeat with remaining tortillas and sweet potato filling. Top enchiladas with remaining ½ Cheddar cheese. Cover the dish with aluminum foil.
7. 7 Bake in the preheated oven until heated through and cheese is melted, about 40 minutes.

By LINLI

Ingredients

• ✓ coriander
• garlic
• cumin
• salt
• oregano
• black pepper
• cinnamon
• pork butt
• chicken soup base
• orange
• bay leaf
• vegetable oil

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 165 degrees F (74 degrees C) according to manufacturer's directions.
2. 2 Combine granulated garlic, cumin, salt, oregano, coriander, and black pepper in a small bowl.
3. 3 Cut pork butt into 2 chunks and rub with soup base. Sprinkle with spice mixture and rub until evenly distributed. Place pork into a large vacuum bag. Add orange slices and bay leaves throughout the bag. Seal using a vacuum sealer.
4. 4 Place bag into the water and set timer for 24 hours, turning bag over halfway through. When done, remove pork to a platter, reserving some or all of the juices.
5. 5 To crisp up carnitas, heat vegetable oil in a large cast iron skillet over high heat until smoking. Add shredded pork and fry until edges are browned and crispy, 1 to 2 minutes. Drizzle with reserved juices, if desired. Alternately, you may crisp under an oven broiler for 3 to 4 minutes.

By France Cevallos

Ingredients

• ✓ coriander
• great northern bean
• cumin
• garlic salt
• garlic
• oregano
• brown sugar
• green chile pepper
• onion
• cream of chicken soup
• chicken broth
• chicken breast

Instructions

1. 1 Place (in the following order) beans, cumin, coriander, garlic salt, oregano, brown sugar, chile peppers, onion, condensed soup, chicken broth, and shredded chicken in a 6-quart slow cooker. Give it a good stir and cover.
2. 2 Cook on Low, 10 to 12 hours.

By Amy A

Ingredients

• ✓ coriander
• spaghetti squash
• lime juice
• chili powder
• cumin
• salt
• black bean
• queso fresco
• red onion
• cilantro
• corn tortilla
• salsa

Instructions

1. 1 Make 1-inch deep punctures all over squash with a serrated knife. Microwave squash on high for 6 to 8 minutes; turn over and microwave until squash is steaming and cooked through, another 8 to 10 minutes. Let cool for 5 minutes, cut in half lengthwise, take out seeds, and shred the flesh with a fork.
2. 2 Mix fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Add shredded spaghetti squash; mix well.
3. 3 Place black beans (heat if desired), crumbled queso fresco, chopped red onion, and chopped cilantro into separate bowls. Heat corn tortillas in a skillet over medium-low heat until warmed and flexible, about 30 seconds per side.
4. 4 Spread each tortilla with a spoonful of black beans and squash mixture, and a sprinkling of queso fresco cheese, onion, and cilantro; top each serving with salsa.

By 4xamominparadise

Ingredients

• ✓ coriander
• ancho chile
• beef chuck
• salt
• black pepper
• onion
• garlic
• red chile pepper
• salt
• cumin seed
• oregano
• beer

Instructions

1. 1 Soak the ancho chiles in boiling hot water to cover for 1 hour.
2. 2 While dried chiles soak, preheat the oven to 350 degrees F (175 degrees C). Season beef with salt and pepper.
3. 3 Heat a cast iron Dutch oven over medium-high heat. Brown the beef on all sides, working in small batches, 5 to 7 minutes. Set aside.
4. 4 Drain chiles; remove stems and seeds. Place chiles, onions, garlic, ground chile pepper, salt, cumin seeds, oregano, and coriander in the bowl of a food processor. Pulse to chop, then process into a thick paste. Add 1 cup beer and continue processing to blend.
5. 5 Place meat and any accumulated juices back in the Dutch oven, pour in sauce, and stir well. Cover with a sheet of aluminum foil, then place lid on top for a tight seal.
6. 6 Bake on the middle rack of the preheated oven for 1 hour; stir. Continue to bake, stirring every 15 minutes, until meat is fork-tender, 30 minutes to 1 hour more, adding more beer if sauce seems too thick.

By AllieGeekPi

Ingredients

• ✓ coriander
• pork butt roast
• achiote paste
• orange juice
• lemon juice
• habanero pepper
• cumin
• paprika
• chili powder
• salt
• pepper
• red wine vinegar
• red onion

Instructions

1. 1 Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
3. 3 Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
4. 4 While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

By TAWMTHEBOMB

Ingredients

• ✓ coriander
• tomatillo
• poblano pepper
• jalapeno pepper
• salt
• olive oil
• ground turkey
• yellow onion
• garlic
• cumin
• chicken broth
• cilantro

Instructions

1. 1 Place tomatillos, poblano peppers, and jalapeños cut side down on a baking sheet. Broil 3 inches from the heat source until skins are charred, 3 to 5 minutes.
2. 2 Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
3. 3 Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F (74 degrees C) as measured by a meat thermometer.
4. 4 Add onion and garlic, and cook until tender, about 5 minutes. Add cumin and coriander, and cook until just fragrant. Stir in tomatillo-pepper mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.

By JennieO

Ingredients

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

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

• ✓ coriander
• olive oil
• sweet potato
• garlic
• salt
• onion
• corn
• taco sauce
• taco seasoning mix
• water
• black bean
• corn tortilla

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Drizzle 4 ½ teaspoons oil over sweet potatoes in a medium bowl. Add garlic and salt; toss to coat. Spread onto a rimmed baking sheet in a single layer.
3. 3 Roast in the preheated oven, stirring every 15 minutes, until tender, about 40 minutes.
4. 4 Heat remaining 1 ½ teaspoons oil in a medium skillet over medium heat. Add onion; cook and stir until translucent, 5 to 10 minutes. Add corn; cook until beginning to brown, 5 to 8 minutes. Stir in taco sauce, taco seasoning, and coriander. Add water; bring to a simmer until slightly thickened, about 3 minutes.
5. 5 Stir roasted sweet potatoes and black beans into the skillet until coated with sauce; divide among tortillas.

By GFmammacook

Ingredients

• ✓ coriander
• pork butt
• aleppo pepper
• chili powder
• garlic
• salt
• black pepper
• oregano
• cumin
• clove
• 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