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Mexican Grilled Corn
Dinner Mexican

Mexican Grilled Corn

4.8

Prep
10 min
Cook
15 min
Total
25 min

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

Authentic Enchilada Sauce
Dinner Mexican

Authentic Enchilada Sauce

4.5

Prep
40 min
Cook
20 min
Total
60 min

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

Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting
Dessert Mexican

Cinco de Chili Chocolate Cupcakes with Chili Cream Cheese Frosting

4.5

Prep
30 min
Cook
20 min
Total
80 min

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

Tamales Oaxaqueños (Oaxacan-Style Tamales)
Dinner Mexican

Tamales Oaxaqueños (Oaxacan-Style Tamales)

4.7

Prep
60 min
Cook
105 min
Total
180 min

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

Shredded Tri-Tip for Tacos in the Slow Cooker
Dinner Mexican

Shredded Tri-Tip for Tacos in the Slow Cooker

4.5

Prep
15 min
Cook
480 min
Total
495 min

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

Tamales de Frijoles (Bean Tamales)
Dinner Mexican

Tamales de Frijoles (Bean Tamales)

5.0

Prep
60 min
Cook
90 min
Total
345 min

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

Pozole in a Slow Cooker
Dinner Mexican

Pozole in a Slow Cooker

4.5

Prep
30 min
Cook
505 min
Total
535 min

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

Vegan Mexican Menudo
Dinner Mexican

Vegan Mexican Menudo

4.5

Prep
10 min
Cook
40 min
Total
55 min

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

Ancho-Chipotle Salsa
Appetizer Mexican

Ancho-Chipotle Salsa

4.7

Prep
20 min
Cook
Total
80 min

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

Asado de Puerco (Mexican Pork Stew)
Dinner Mexican

Asado de Puerco (Mexican Pork Stew)

4.8

Prep
20 min
Cook
60 min
Total
80 min

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

The Original Camarones a la Diabla
Dinner Mexican

The Original Camarones a la Diabla

2.8

Prep
25 min
Cook
35 min
Total
60 min

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

Authentic Tacos al Pastor
Dinner Mexican

Authentic Tacos al Pastor

4.7

Prep
30 min
Cook
30 min
Total
300 min

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

My Cinco de Mayo Chili
Dinner Mexican

My Cinco de Mayo Chili

4.8

Prep
20 min
Cook
85 min
Total
105 min

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

Beef Barbacoa (Barbacoa de Res)
Dinner Mexican

Beef Barbacoa (Barbacoa de Res)

5.0

Prep
10 min
Cook
110 min
Total
125 min

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

Turkey Cream Cheese Enchiladas
Dinner Mexican

Turkey Cream Cheese Enchiladas

4.4

Prep
25 min
Cook
75 min
Total
120 min

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

Birria de Chivo Estilo Jalisco (Mexican Braised Goat)
Dinner Mexican

Birria de Chivo Estilo Jalisco (Mexican Braised Goat)

4.4

Prep
35 min
Cook
260 min
Total
785 min

Instructions

  1. 1 Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes; drain.
  2. 2 Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
  3. 3 Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
  4. 4 Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.
  5. 5 Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.
  6. 6 Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled.
  7. 7 Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth.
  8. 8 Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
  9. 9 Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.
  10. 10 Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.
  11. 11 Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.

By HildaM

Turkey Mole Poblano
Dinner Mexican

Turkey Mole Poblano

5.0

Prep
35 min
Cook
95 min
Total
130 min

Instructions

  1. 1 Heat about 3 cups water in a microwave-safe bowl for 3 minutes.
  2. 2 Heat a griddle or comal over medium heat. Toast pasilla chiles, guajillo chiles, ancho chiles, cascabel chile, and morita chile for about 1 minute. Turn chiles over and toast until fragrant, 1 to 2 minutes. Remove stems and seeds. Place chiles in the bowl of water; cover and let soak, 10 to 15 minutes.
  3. 3 Place tomatoes on the hot griddle. Cook until blackened on all sides, 10 to 15 minutes. Transfer to a blender.
  4. 4 Heat 1/4 cup oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Transfer onion and garlic to the blender using tongs, tilting the skillet to reserve the oil.
  5. 5 Toast cloves, sesame seeds, and coriander seeds in the hot skillet until fragrant and lightly browned, 30 to 60 seconds. Place in the blender. Cook cranberries in the skillet until toasted, about 1 minute; place in the blender.
  6. 6 Pour an additional 1/4 cup oil in the skillet; reheat over medium heat. Stir in peanuts and almonds; cook and stir until fragrant, about 1 minute. Add to the blender, reserving oil in the skillet.
  7. 7 Place tortillas in the hot skillet; increase heat to medium-high. Fry until slightly crisped, about 1 minute; place on a plate. Add the remaining oil and chocolate tablet to the skillet; cook and stir until melted, about 2 minutes. Pour into the blender.
  8. 8 Place softened chiles and 1/3 of the soaking liquid into the blender. Add salt, white pepper, cumin, and oregano. Blend until smooth. Tear tortillas and add to blender; blend mole until smooth.
  9. 9 Pour mixture into a large pot over low heat. Stir in broth slowly and add cinnamon stick. Simmer until slightly thickened and flavors meld, about 1 hour. Remove cinnamon stick. Pour mole over reheated turkey.

By Sherbear1

Sopa de Mariscos (Seafood Soup)
Dinner Mexican

Sopa de Mariscos (Seafood Soup)

5.0

Prep
30 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. 2 Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
  3. 3 Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.
  4. 4 Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.

By Rob

Quesabirria Tacos
Dinner Mexican

Quesabirria Tacos

4.9

Prep
30 min
Cook
210 min
Total
250 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat sesame seeds, cumin, peppercorns, coriander seeds, cinnamon stick, cloves, and bay leaves in a dry pan over medium heat until fragrant and the sesame seeds begin to brown. Remove from the pan and set aside.
  3. 3 Heat beef broth in a medium-sized pot and turn to a low simmer.
  4. 4 Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add guajillo, ancho, and chile de arbol peppers, turning occasionally. Remove the peppers once they have started to blister a bit, 5 to 7 minutes.
  5. 5 Place the peppers in the pot of simmering broth. Cover and allow to simmer until the peppers are rehydrated and tender, about 20 minutes.
  6. 6 Slice 3/4 of the onion into thick slices and finely dice the rest. Put the diced onion aside. Add the thick slices to the pot, along with the garlic, and cook until the onion is browned, about 5 minutes. Remove and set aside.
  7. 7 Heat remaining oil in the pot over medium-high heat, and add goat meat. Allow to brown on all sides, 5 to 7 minutes.
  8. 8 Add the warmed spices, peppers and broth, onions, garlic, vinegar, salt, Oregano, and thyme into a blender. Allow to cool slightly before blending to prevent scalding yourself, about 5 minutes. Blend until very smooth.
  9. 9 Add the blended sauce into the pot, and stir, scraping all the browned bits off the bottom of the pot. Cover and simmer over medium-low heat until the meat is very tender, about 2 ½ hours.
  10. 10 Remove the meat from the sauce and allow to cool enough to shred. Shred the meat with your hands or with 2 forks. Stir in about 1/4 cup of the sauce. Blend the diced tomatoes until very smooth and add to the sauce.
  11. 11 Working in batches, dip each tortilla in the pot of sauce and place in a hot pan. Add a bit of the meat mixture and a bit of cheese. Fold in half and brown on both sides, 3 to 4 minutes.
  12. 12 Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.

By Jordan VanDijk

Mexican Thai Fusion Chicken
Dinner

Mexican Thai Fusion Chicken

4.5

Prep
5 min
Cook
10 min
Total
75 min

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

Homemade Chili Seasoning Popcorn
Appetizer

Homemade Chili Seasoning Popcorn

5.0

Prep
10 min
Cook
10 min
Total
20 min

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

Ultimate Refried Beans with Cheese
Dinner

Ultimate Refried Beans with Cheese

Prep
20 min
Cook
215 min
Total
955 min

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

Eggplant Pasta Bake
Dinner

Eggplant Pasta Bake

3.9

Prep
45 min
Cook
35 min
Total
80 min

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

Rodney Scott's Secret Eastern Carolina Barbecue Sauce
Pantry American

Rodney Scott's Secret Eastern Carolina Barbecue Sauce

4.5

Prep
5 min
Cook
5 min
Total
10 min

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

Easy Chipotle Chicken
Dinner American

Easy Chipotle Chicken

4.8

Prep
10 min
Cook
5 min
Total
1095 min

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

Slow Cooker Pernil Pork
Dinner Caribbean

Slow Cooker Pernil Pork

4.5

Prep
20 min
Cook
360 min
Total
380 min

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

Sweet Pork Slow Cooker Chili
Dinner

Sweet Pork Slow Cooker Chili

4.5

Prep
30 min
Cook
250 min
Total
280 min

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

Tomatillo Pork Roast
Dinner American

Tomatillo Pork Roast

3.7

Prep
15 min
Cook
360 min
Total
375 min

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