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Mexican Shakshuka
Breakfast Mexican

Mexican Shakshuka

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Sauté onion in hot oil until translucent and tender, about 5 minutes. Add roasted peppers and garlic; sauté until fragrant, 1 to 2 minutes. Stir in tomato paste, chili powders, cumin, and paprika. Sauté until well combined, 1 to 2 minutes more.
  2. 2 Stir in tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook for about 5 minutes.
  3. 3 Reduce heat to medium-low. Make a well in tomato mixture for each egg; pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.

By Candice

Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup
Breakfast American

Spicy Gluten-Free Chicken and Cheddar Waffles with Blackberry-Maple Syrup

4.3

Prep
35 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Muddle 4 blackberries in the bottom of a microwave-safe glass serving jar. Add chile powder and red pepper flakes, then maple syrup; stir syrup briskly until well combined.
  2. 2 Place chicken in a large, shallow baking dish. Drizzle with orange juice and season liberally with salt and pepper. Refrigerate until needed. Whisk orange zest with coconut flour, almond flour, garlic, and paprika. Set dredging mixture aside.
  3. 3 Mix gluten-free flour, baking powder, rosemary, thyme, and sea salt together in another bowl to start the waffle batter.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Preheat a waffle iron according to manufacturer's instructions and spray with cooking spray.
  5. 5 Beat butter and maple syrup together in a bowl using an electric mixer until creamy. Add eggs 1 at a time. Gradually add the gluten-free flour mixture and milk in 3 alternating batches. Stir in Cheddar cheese just until combined. Pour batter into the preheated waffle iron. Cook until crisp and deeply brown, 6 to 8 minutes per waffle. Place waffles on a baking sheet and keep warm in the preheating oven while preparing chicken.
  6. 6 Line another baking sheet with parchment paper. Gently shake excess orange juice off each chicken tender and press all sides into the reserved coconut flour mixture. Place coated chicken on the prepared baking sheet. Remove waffles from oven and keep warm.
  7. 7 Bake chicken in the preheated oven, flipping halfway, until browned on both sides, about 20 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  8. 8 Microwave syrup until warm, about 1 minute. Top each waffle with a warm chicken tender or two and a handful of blackberries. Drizzle with the warmed spicy maple syrup.

By Angela Sackett Superhotmama

Chili Lime Chicken
Dinner Mexican

Chili Lime Chicken

4.3

Prep
10 min
Cook
30 min
Total
225 min

Instructions

  1. 1 Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well-combined; thin with additional canola oil if mixture seems too thick.
  2. 2 Arrange chicken in a glass or ceramic baking dish; pour marinade over chicken, covering it completely. Marinate in the refrigerator for 3 hours.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  4. 4 Arrange chicken on the baking sheet; do not crowd. Discard any excess marinade.
  5. 5 Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

By Larry Dean

Vegan Queso
Appetizer Mexican

Vegan Queso

4.8

Prep
10 min
Cook
Total
15 min

Instructions

  1. 1 Place cashews in a bowl and cover with 1/2 of the hot water. Soak for 5 minutes. Drain.
  2. 2 Combine drained cashews, remaining 1 1/4 cup hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and salt in a high-powered blender (such as Vitamix®). Start blending at lowest speed and slowly increase the speed. Blend for 2 minutes. Add more hot water if you want the queso to have a pourable consistency.

By Brooke Mulford

Slow Cooker Shredded Mexican Chicken
Dinner Mexican

Slow Cooker Shredded Mexican Chicken

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
  2. 2 Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
  3. 3 Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
  4. 4 Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.

By mrlkn

Creamy Elote Dip
Dinner Mexican

Creamy Elote Dip

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Cook corn on the preheated grill for 10 minutes, turning every 2 minutes; transfer to a cutting board and cool for 5 minutes. Cut kernels from cobs.
  3. 3 Heat a large skillet over medium-high heat. Add onions and jalapeño; cook about 4 minutes. Add garlic; cook for 1 minute. Reduce heat to low; stir in mayonnaise, sour cream, lime juice, and hot sauce and cook for 2 minutes. Stir in corn; cook until heated through, about 1 minute.
  4. 4 Off heat, stir in cilantro. Transfer dip to a serving dish. Sprinkle chile powder over top; garnish with cotija cheese.

By Soup Loving Nicole

Barbacoa
Dinner Mexican

Barbacoa

4.3

Prep
30 min
Cook
370 min
Total
1000 min

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

Air Fryer Chicken Fajitas for Two
Dinner Mexican

Air Fryer Chicken Fajitas for Two

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat an air fryer to 370 degrees F (190 degrees C) according to manufacturer's instructions.
  2. 2 Combine cumin, smoked paprika, ancho chile powder, garlic powder, coriander, salt, and pepper in a bowl. Slice tenderloins lengthwise into 1/2-inch strips.
  3. 3 Combine bell pepper strips and onion slices in a large bowl. Toss with 1 tablespoon olive oil, then sprinkle 1/2 of the seasoning mixture over the vegetables. Toss until evenly coated. Place vegetables in the bottom of the air fryer basket.
  4. 4 Combine tenderloin strips and remaining 1 tablespoon olive oil in a bowl; toss to combine. Sprinkle remaining seasoning mixture on the chicken strips and toss to coat evenly. Place chicken strips on top of the vegetables in the air fryer basket.
  5. 5 Air fry until chicken is cooked through, about 10 minutes. Squeeze lime juice over all the ingredients. Serve on flour tortillas.

By Bibi

Vegetarian Mexican Casserole
Dinner Mexican

Vegetarian Mexican Casserole

5.0

Prep
35 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F.
  2. 2 Heat oil in large skillet over medium-high heat. Add garlic and cook until aromatic, about 30 seconds. Add tomatillos and cook, stirring often, until tender, about 5 minutes. Stir in black beans, tomatoes, cumin, ancho powder, salt, and cook, smashing beans and tomatoes with a spoon, until warmed through, 5 minutes. Add brown and Spanish rice. Bring to boil, then reduce heat and simmer until rice is tender and warmed through, 2 minutes. Remove from heat.
  3. 3 Spread 1 1/2 cups of rice mixture into a 9x13-inch baking dish. Sprinkle with 1/2 cup chips. Repeat process with remaining rice mixture and chips. Top with cheese and bake in preheated oven until cheese is melted and bubbling, about 15 minutes.
  4. 4 Top with radishes and cilantro. Serve immediately.

By Uncle Ben's

White Bean and Tomatillo Soup
Dinner Mexican

White Bean and Tomatillo Soup

4.8

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil.
  2. 2 Place tomatillos, poblano, and garlic head on the prepared baking sheet.
  3. 3 Roast in the preheated oven for 30 minutes. Cool.
  4. 4 Heat olive oil in a Dutch oven over medium heat. Add andouille sausage; cook, stirring occasionally, until slightly crisp for 5 to 7 minutes. Transfer sausage to a plate.
  5. 5 Add onion, celery, and carrot to the Dutch oven; cook and stir for 5 minutes. Add cumin and chile powder; cook and stir for 5 to 7 minutes. Stir in cannellini beans; cook 3 to 5 minutes.
  6. 6 Meanwhile, remove and discard skins from tomatillos, poblano, and garlic. Transfer to the bowl of a food processor; pulse until combined.
  7. 7 Transfer liquified tomatillo mixture to the Dutch oven; stir in chicken broth and sausage. Cover the Dutch oven, reduce heat to medium-low, and simmer for 25 minutes.
  8. 8 Divide soup among bowls; garnish with jalapeño slices and cilantro.

By CookingWithShelia

Goya Shredded Chicken Tacos
Dinner Mexican

Goya Shredded Chicken Tacos

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
  2. 2 Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
  3. 3 Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
  4. 4 Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

By Goya

Beef, Chorizo, and Chile Flautas
Dinner Mexican

Beef, Chorizo, and Chile Flautas

Prep
20 min
Cook
155 min
Total
195 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place peppers, cut-sides down, onto the prepared baking sheet.
  2. 2 Roast peppers in the preheated oven until the skins are brown and crispy, about 15 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice flesh and set aside.
  3. 3 Combine ground chuck and chorizo in a bowl, kneading together as evenly as possible.
  4. 4 Heat 1 tablespoon oil in a pot over medium heat. Add meat and cook and stir until browned and crumbly, about 10 minutes. Strain out 90% of the grease.
  5. 5 Stir beer, salsa, chile powder, garlic powder, cumin, onion powder, salt, marjoram, black pepper, and cayenne into the meat. Stir in 1/2 of the diced chile peppers. Crank up the heat and bring to a boil. Reduce heat to low and simmer until most of the liquid has disappeared, about 2 hours; don't let all the liquid evaporate or you'll have dry meat.
  6. 6 Brush one side of a tortilla with some of the remaining canola oil. On the dry side, about 1/2 inch from one side of the tortilla, spoon a line of beef and chorizo, sprinkle with Colby-Jack cheese, and top with some diced chile peppers. Roll the loaded side over multiple times until the tortilla is in a tight roll. Make sure it is tight by tucking the first rotation up under the meat. Set rolled tortilla seam-side down on the wire rack of an air fryer. Repeat with remaining tortillas.
  7. 7 Preheat an air fryer to 375 degrees F (190 degrees C) according to manufacturer's instructions.
  8. 8 Fry in the preheated air fryer for 6 minutes. Serve immediately.

By Brian Genest

Easy Red Chicken Enchiladas
Dinner Mexican

Easy Red Chicken Enchiladas

4.9

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Melt butter with olive oil in a saucepan over medium heat. Add onion and salt; cook and stir until onion starts to turn golden brown, 3 to 5 minutes. Stir in flour, chile powder, cumin, chipotle powder, black pepper, oregano, cayenne, and cinnamon. Cook and stir until fragrant, about 3 minutes. Add minced garlic and tomato paste; stir until fully combined. Pour in chicken broth and whisk until smooth.
  2. 2 Increase heat to high and bring sauce to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until flavors come together, about 10 minutes. Taste and season as desired. Blend sauce with an immersion blender.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Lightly brush tortillas with oil. Heat a small cast iron skillet over medium-high heat. Heat tortillas until flexible, about 30 seconds per side.
  5. 5 Cover the bottom of the skillet with a scoop of enchilada sauce. Place a tortilla on top and add 1/2 of the chicken, 1/3 of the Jack cheese, and 1/2 the cilantro and green onions. Spoon on more sauce and repeat layers, finishing with sauce and the remaining cheese.
  6. 6 Bake in the preheated oven until cheese melts and sauce is bubbling, 10 to 15 minutes.

By John Mitzewich

Slow Cooker Tacos al Pastor
Dinner Mexican

Slow Cooker Tacos al Pastor

5.0

Prep
30 min
Cook
420 min
Total
450 min

Instructions

  1. 1 Place pineapple, onion, chipotle peppers plus 1 1/2 teaspoons adobo sauce, guajillo chiles, chile de arbol, garlic, and oregano in a food processor. Blend until smooth. Transfer to a bowl and add orange juice, vinegar, achiote powder, salt, cumin, lime zest, chile powder, and black pepper. Mix sauce well.
  2. 2 Place pork in a slow cooker and cover with the sauce. Cover and cook on Low until pork is very tender, 7 to 9 hours. Begin heating tortillas 35 to 40 minutes before pork is done.
  3. 3 Heat oil in a saucepan over high heat. Cook tortillas one at a time until brown spots appear, 30 seconds to 1 minute per side. Plate tortillas in stacks of two for each taco.
  4. 4 Shred pork using 2 forks; mix to coat with the sauce. Scoop pork onto tacos using a slotted spoon. Top each with a portion of pineapple, cilantro, and onion.

By TheElusivePastry

Spanish Farro
Dinner

Spanish Farro

4.4

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a heavy skillet with a tight-fitting lid over medium heat. Add onions and salt; cook and stir until onions have softened up and turned translucent, about 5 minutes. Add cumin, ancho chili powder, and chipotle chili powder; cook and stir about 1 minute. Add tomato paste; cook and stir about 2 minutes over medium heat. Add oregano and drained farro. Stir until farro is completely coated with the spice/butter mixture, about 2 minutes.
  3. 3 Pour in chicken broth. Raise heat to high and bring to a simmer. As soon as mixture starts to bubble, stir, and cover. Remove from heat.
  4. 4 Place pan in preheated oven and bake until farro is tender, 50 to 60 minutes. Fluff grains with a fork.

By John Mitzewich

Keto Pulled Pork for the Slow Cooker
Dinner

Keto Pulled Pork for the Slow Cooker

Prep
5 min
Cook
430 min
Total
435 min

Instructions

  1. 1 Combine smoked paprika, onion powder, salt, garlic powder, chile powder, and black pepper in a small bowl. Rub spice mixture all over the surface of the pork shoulder.
  2. 2 Place seasoned pork in a slow cooker. Add broth and liquid smoke.
  3. 3 Cover and cook on Low until pork is cooked through, 7 to 8 hours. Remove pork from slow cooker and shred.
  4. 4 Pour liquid from the slow cooker in a 2-quart saucepan, add barbecue sauce, and bring to a boil, stirring constantly, over medium-high heat. Cook until liquid has reduced to about 1/2 cup, 7 to 8 minutes. Pour over shredded pork and mix to combine.

By Bibi

Fresh Spinach Madeline
Side Dish

Fresh Spinach Madeline

4.2

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Place spinach and water in a microwave-safe steamer. Microwave until spinach is wilted down, about 2 minutes. Drain off liquid and set spinach aside.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Melt butter in a small saucepan over medium heat and whisk in flour to create a paste. Season with salt. Pour in half-and-half, whisking continuously until smooth. Add onion, garlic, ancho chile powder, and cayenne, whisking until incorporated. Add spinach.
  4. 4 Set aside 2 tablespoons habanero-flavored cheese. Stir remaining cheese into the spinach mixture and spoon into a small oval baking dish. Sprinkle with reserved cheese and bread crumbs.
  5. 5 Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and broil until golden brown, 1 to 2 minutes. Serve immediately.

By thedailygourmet

Sauteed Shrimp over Polenta
Dinner

Sauteed Shrimp over Polenta

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat 2 cups chicken stock and half-and-half until nearly boiling. Add polenta and stir constantly until no clumps remain, 3 to 4 minutes. Reduce heat and simmer until tender and thickened, 20 to 30 minutes. Add additional stock or water if polenta is too thick.
  2. 2 Heat oil in a large skillet over medium-high heat. Add tomatoes, bell pepper, onion, and garlic. Saute for 3 to 5 minutes. Add 1/2 cup chicken stock, oregano, thyme, and ancho chile powder. Simmer until vegetables reach desired texture, 3 to 5 minutes.
  3. 3 Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture; cook until pink and heated through, 3 to 5 minutes more. Spoon polenta onto serving plates and top with shrimp mixture.

By Mary Young

Chef John's Turkey Chili
Dinner

Chef John's Turkey Chili

4.7

Prep
10 min
Cook
100 min
Total
110 min

Instructions

  1. 1 Make the spice mix: Mix ancho chili powder, paprika, cumin, salt, chipotle pepper, oregano, cocoa powder, black pepper, cayenne pepper, and cinnamon in a bowl; set aside.
  2. 2 Make the chili: Heat olive oil in a large, heavy pot over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in ground turkey and garlic. Cook and stir until turkey is no longer pink, breaking up any large chunks, 7 to 8 minutes. Stir in spice mixture. Cook until fragrant, 3 to 4 minutes.
  3. 3 Stir in tomato purée and water. Bring to a simmer, then reduce heat to low. Cook until turkey meat is broken down, about 1 hour. Stir in beans, and continue to simmer until flavors have blended, 20 to 30 more minutes.

By John Mitzewich

Quick Baby Back Ribs
Dinner American

Quick Baby Back Ribs

4.7

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Prepare an outdoor grill for indirect heat with a pile of charcoal on one side and nothing under the food. Once it is going, spread soaked mesquite woodchips on top of charcoal embers.
  2. 2 Remove membrane from ribs. Combine salt, pepper, paprika, chile powder, and thyme in a small bowl; rub into ribs. Cut the slab of ribs in half.
  3. 3 Place ribs over indirect heat; close the lid. Cook for 20 minutes, then brush ribs with barbeque sauce. Cover and continue cooking for 30 more minutes.

By Mike Swieton

CCRyder's Smoker Rib Rub

CCRyder's Smoker Rib Rub

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix white sugar, brown sugar, sea salt, red chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, thyme, cumin, rosemary, nutmeg, allspice, and cayenne pepper together in a bowl.
  2. 2 Rub generously onto ribs or meat of your choice. Cover and refrigerate meat 8 hours to overnight before smoking.

By ccryder81

Beef Chili (No Beans)
Dinner

Beef Chili (No Beans)

2.0

Prep
15 min
Cook
140 min
Total
155 min

Instructions

  1. 1 Heat a large, deep pot over medium-high heat. Add coconut oil. When oil is shimmering, add onions. Cook and stir with a wooden spoon until slightly browned, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.
  2. 2 Crumble ground beef into the pot. Stir to combine and cook until beef is no longer pink, 5 to 7 minutes. Add chili powder, cumin, cocoa powder, oregano, allspice, ancho chili powder, and salt; stir until well combined. Mix in tomato paste and simmer for 1 to 2 minutes.
  3. 3 Add beef broth, diced tomatoes with juice, and water. Stir well and bring to a boil. Reduce heat to low and simmer for 2 hours.

By Sacred Plates

Slow Cooker Pork Tenderloin
Dinner American

Slow Cooker Pork Tenderloin

4.7

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Place pork tenderloin into a slow cooker.
  2. 2 Stir tomatoes, onion, garlic, water, oregano, brown sugar, and ancho chile powder together in a bowl. Pour mixture over pork tenderloin.
  3. 3 Cover and cook on Low for 6 hours.
  4. 4 Remove tenderloin from the slow cooker. Slice or chop; serve topped with some tomato sauce from slow cooker.

By Carrie C

Curried Quinoa
Dinner Indian

Curried Quinoa

4.5

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring until soft, about 2 minutes. Add quinoa and cook, adding more oil if the pan seems dry. Stir until quinoa is lightly toasted, about 5 minutes.
  2. 2 Add broth to the pan and bring to a boil. Reduce heat. Add curry and chile powder. Cover and simmer until broth evaporates and quinoa is tender, about 25 minutes. Season to taste with salt and pepper.

By AF.

Oven-Baked Baby Back Ribs
Dinner American

Oven-Baked Baby Back Ribs

4.7

Prep
15 min
Cook
170 min
Total
200 min

Instructions

  1. 1 Gather ingredients and preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined.
  3. 3 Place rib rack, meat-side down, on heavy-duty aluminum foil. Prick back of the rack several times with a knife. Generously apply a coating of dry rub to all sides of the rack. Store any remaining dry rub in an airtight container for future use.
  4. 4 With the meat facing down, fold foil around the rack to create a tight seal. Transfer to a sheet pan.
  5. 5 Bake in the preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
  6. 6 Increase oven temperature to 350 degrees F (175 degrees C).
  7. 7 Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of the rack.
  8. 8 Turn the rack on the foil so the meat is facing up. Return to the oven, leaving the foil open and bake for 10 minutes. Remove from the oven and brush another layer of barbeque sauce on the meat side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
  9. 9 Cut rack into individual rib segments and serve with more barbeque sauce.

By John Mitzewich

Goat and Butternut Squash Stew
Dinner

Goat and Butternut Squash Stew

5.0

Prep
15 min
Cook
110 min
Total
125 min

Instructions

  1. 1 Mix cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika, and chile powder together in a bowl.
  2. 2 Rub goat shank with about 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. 3 Heat coconut oil in a large Dutch oven over medium-high heat until melted and shimmering. Cook goat shank in hot oil until browned as completely as you can get it, 2 to 3 minutes per side. Remove shank to a bowl, reserving oil in the skillet.
  4. 4 Reduce heat under the skillet to low. Cook and stir onion in the retained oil until soft, 7 to 10 minutes. Add butternut squash and garlic; cook and stir until the garlic is fragrant, about 1 minute. Sprinkle the cumin mixture over the squash mixture; cook and stir 1 minute more.
  5. 5 Stir tomatoes, water, cinnamon stick, and saffron into the squash mixture; return goat shank to the Dutch oven, bring the liquid to a simmer, and cook until the goat meat is tender and falling from the bone, 90 minutes to 2 hours.
  6. 6 Remove shank from Dutch oven to a cutting board. Strip meat from the bone and cut into bite-size pieces. Discard bone. Stir meat into the squash mixture, season with salt and pepper, and cook until the meat is reheated, about 5 minutes.

By NMHeckel