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chipotle chili pepper ×
Mojo de Ajo
Latin American

Mojo de Ajo

4.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place the chipotles in a bowl and cover with very hot water. Allow to soak for 3 minutes; drain. Remove the stems and seeds from the peppers and discard. Cut the peppers into thin strips.
  2. 2 Heat the oil in a large skillet over low heat. Cook the garlic in the oil until golden brown, 4 to 5 minutes. Stir in the peppers and the lime juice; simmer 5 minutes; season with the salt. Transfer the mixture to a bowl and allow to cool. Store in the refrigerator in an airtight container.

By Bill Echols

Everything Pork Dry Rub

Everything Pork Dry Rub

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix paprika, sugar, salt, garlic powder, black pepper, chili powder, cayenne pepper, onion powder, ground chipotle, cumin, and mustard powder together in a bowl. Store in an airtight container or keep in the freezer in a resealable plastic bag.

By Jamie

Chipotle BBQ Chicken Tinga Tacos
Dinner

Chipotle BBQ Chicken Tinga Tacos

3.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Put chicken, 1/2 of the onion, and 6 garlic cloves in a pot. Add water to cover and bring to a boil. Lower heat and simmer until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  2. 2 Remove chicken from the pot. Discard garlic and cooking water. Shred chicken when cool enough to handle.
  3. 3 Combine ketchup, beer, vinegar, jalapeno pepper, brown sugar, ground chili pepper, mustard, cumin, paprika, and salt in a bowl for sauce.
  4. 4 Melt butter in a large saucepan over medium heat. Add remaining onion and minced garlic; cook until onion has softened and turned translucent, about 5 minutes. Pour sauce over the chicken and stir until well mixed and heated through, 2 to 3 minutes.
  5. 5 Serve chicken mixture in tortillas.

By Brian McGrath

Chipotle Chili Dogs
Dinner American

Chipotle Chili Dogs

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cook ground chuck, 1 diced onion, chipotles, and garlic in a medium saucepan over medium heat until beef is browned and crumbly, about 5 minutes. Drain grease from pan.
  3. 3 Stir tomato sauce and chili powder into beef mixture; bring to a boil. Reduce heat to low; simmer, stirring occasionally, 15 minutes.
  4. 4 Meanwhile, bring a saucepan of water to a boil. Add hot dogs; cook until plump and heated through, 4 to 6 minutes, or according to package directions.
  5. 5 Butter hot dog buns and toast in a toaster oven, about 2 minutes.
  6. 6 Place hot dogs in buns; spoon chili over top. Top with Cheddar cheese and 2 tablespoons diced onions.

By bdweld

Authentic Mexican Torta - Tortas Ahogadas
Dinner Mexican

Authentic Mexican Torta - Tortas Ahogadas

4.1

Prep
40 min
Cook
150 min
Total
190 min

Instructions

  1. 1 Preheat an oven to 475 degrees F (245 degrees C).
  2. 2 Mix the 16 cloves of minced garlic, 2 tablespoons of minced oregano, 2 teaspoons of salt, and pepper in a bowl. Rub garlic mixture over the pork butt, and place pork in a shallow roasting pan.
  3. 3 Roast in the preheated oven for 20 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Continue roasting until pork is tender and no longer pink in the center, about 2 hours and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 20 minutes before rough chopping or shredding it. Reserve pan drippings.
  4. 4 Place the chipotle peppers in a bowl, and cover with hot water. Allow peppers to soak until softened, about 3 minutes; drain. Set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 8 cloves of minced garlic and the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the Roma tomatoes, 1 cup of water, chipotle chili peppers, 5 teaspoons of oregano, sugar, and salt to taste. Add the reserved pan drippings. Simmer, uncovered, over low heat for 15 to 20 minutes, stirring frequently.
  5. 5 Pour the chipotle sauce into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the skillet. Strain the sauce through a sieve.
  6. 6 To serve: Hollow out the bottom half of each bolillo to make a shallow bowl for the chopped pork. Scoop about 2 tablespoons of the chipotle sauce over the bottom of each roll, then arrange the chopped pork over the sauce. Top each sandwich with a couple slices of pickled jalapeno, followed by the top half of the roll. Pour about 1/4 cup of additional chipotle sauce over the entire sandwich.

By DeAnna N

Blackened Tilapia Fish Tacos
Dinner American

Blackened Tilapia Fish Tacos

4.3

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Place cabbage and red onion in large bowl with cilantro. Mix sour cream, 1/2 the lime juice, honey, chipotle pepper, cayenne pepper, kosher salt, and freshly ground black pepper together in a separate bowl. Pour dressing over the cabbage mixture. Let marinate, 30 minutes to overnight.
  2. 2 Combine avocados, jalapeno pepper, minced onion, and sriracha sauce in a bowl. Season with salt and pepper; mash to make the guacamole.
  3. 3 Combine the remaining lime juice, brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile in another bowl. Sprinkle evenly over tilapia fillets.
  4. 4 Heat oil in a large cast iron skillet over medium-high heat. Add tilapia; cook until fish flakes easily with a fork, about 3 minutes per side. Serve fish topped with slaw and guacamole.

By Jenn

Chorizo-Stuffed Spaghetti Squash
Dinner Mexican

Chorizo-Stuffed Spaghetti Squash

4.8

Prep
15 min
Cook
60 min
Total
120 min

Instructions

  1. 1 Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
  3. 3 Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
  4. 4 Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
  5. 5 Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
  6. 6 Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
  7. 7 Fluff spaghetti squash strands with a fork, keeping them in the shells.
  8. 8 Increase oven temperature to 400 degrees F (200 degrees C).
  9. 9 Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.

By France Cevallos