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Chipotle Crusted Pork Tenderloin
Dinner Mexican

Chipotle Crusted Pork Tenderloin

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat grill for medium-high heat.
  2. 2 In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
  3. 3 Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

By KRAMNODROG

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

Simple Instant Pot Beef Chili
Dinner Mexican

Simple Instant Pot Beef Chili

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Combine beef and diced tomatoes in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Unlock and remove lid, switch to saute mode. Cook until liquid is reduced, about 5 minutes. Add tomato paste and water. Add chili powder, chipotle powder, garlic salt, adobo seasoning, paprika, and onion powder and stir to combine. Serve immediately.

By thedailygourmet

Pork Carnitas with Cilantro Tomatillo Sauce
Dinner Mexican

Pork Carnitas with Cilantro Tomatillo Sauce

4.5

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Cut pork into 1-inch cubes; season with salt and pepper.
  2. 2 Heat oil in a large skillet or Dutch oven. Add pork, onions, garlic powder, chili powder, and chipotle chile powder; sauté until browned, 3 to 5 minutes.
  3. 3 Add enough water to barely cover pork; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove the lid and continue to simmer until liquid has evaporated, about 45 minutes.
  4. 4 Combine chopped tomatillos, tomatoes, and cilantro in a small bowl.
  5. 5 Place an equal amount of pork on each tortilla. Top with tomatillo salsa.

By Mazola

Mexican Chorizo Black Bean Chili
Dinner Mexican

Mexican Chorizo Black Bean Chili

4.0

Prep
20 min
Cook
195 min
Total
215 min

Instructions

  1. 1 Heat oil in a large pot over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes.
  2. 2 Meanwhile, saute chorizo in a large skillet over medium-high heat until browned on all sides, about 5 minutes. Transfer chorizo to the pot with the onions. Add black beans, diced tomatoes, corn, tomato paste, bell pepper, and chile powder; stir to combine and bring to a simmer.
  3. 3 Transfer to a slow cooker and cook on Low for 6 hours or High for 3 hours.

By Jenn Seda

Instant Pot Caldillo
Dinner Mexican

Instant Pot Caldillo

4.9

Prep
15 min
Cook
65 min
Total
90 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil; sear beef until cubes browned on all sides, 5 to 8 minutes. Transfer beef to a plate; set aside. Add onion to the Pot; cook until soft and translucent, about 5 minutes. Turn off Sauté function.
  2. 2 Return beef to the Pot; stir in beef broth, potatoes, diced tomatoes, green chiles, oregano, garlic, cumin, chipotle chile powder, chili powder, and black pepper. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

By My Hot Southern Mess

Sloppy Chicken "Chorizos"
Dinner Mexican

Sloppy Chicken "Chorizos"

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return meat to the skillet; add onion and butter. Cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic; saute for 30 seconds.
  2. 2 Stir ketchup, broth, brown sugar, chile powder, mustard powder, hot sauce, salt, and pepper into the skillet until well combined; bring to a boil. Reduce heat and simmer, covered, 15 to 20 minutes. Add broth, 1 tablespoon at a time, if mixture looks dry. Serve on toasted pretzel rolls.

By thedailygourmet

Big Pappy's Posole Verde with Tomatillos
Dinner Mexican

Big Pappy's Posole Verde with Tomatillos

Prep
30 min
Cook
115 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place tomatillos and poblanos into a roasting pan and drizzle with olive oil, tossing to coat.
  3. 3 Roast in the preheated oven until poblanos are blackened, about 45 minutes. Remove from the oven and let cool enough to handle, about 10 minutes.
  4. 4 Remove skins from poblanos and place them into an electric blender with tomatillos. Add water and blend until smooth.
  5. 5 Heat 1 tablespoon oil in a skillet over medium-high heat. Saute chicken and onion in the hot oil until onions soften and show color and chicken is browned, 5 to 7 minutes. Add blended poblanos and tomatillos, chicken broth, serrano peppers, garlic, cumin, chipotle powder, and salt.
  6. 6 Bring mixture to a boil, reduce heat to medium-low, and let simmer until chicken is no longer pink in the center and flavors have melded, about 1 hour. Stir in cornmeal to thicken.

By Paul Lines

Cast Iron Chicken Fajitas
Dinner Mexican

Cast Iron Chicken Fajitas

5.0

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Pat chicken breasts dry with paper towels. Place breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound breasts with the smooth side of a meat mallet to a 1/2- to 3/4-inch thickness.
  2. 2 Combine cumin, chipotle chile powder, chili powder, smoked paprika, salt, coriander, garlic powder, Mexican oregano, and black pepper in a bowl; divide in half.
  3. 3 Sprinkle breasts with 1/2 spice mixture, rubbing on both sides. Transfer breasts to a plate; cover with plastic wrap and refrigerate for 1 hour to 8 hours.
  4. 4 Combine bell peppers, onion, and 1 tablespoon olive oil in a bowl; toss until vegetables coated with oil. Sprinkle reserved 1/2 spice mix over vegetables; toss until evenly coated. Set aside.
  5. 5 Heat a 12-inch cast-iron skillet over medium-high heat; add remaining 2 tablespoons oil. Add chicken breasts to the skillet; cook until nicely browned, 4 to 5 minutes per side. Transfer breasts to a cutting board.
  6. 6 Add vegetables to the same skillet; cook, stirring occasionally, about 5 minutes.
  7. 7 Meanwhile, slice breasts into 1/2-inch slices; return to the skillet. Cook and stir until chicken is no longer pink in centers and the juices run clear. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
  8. 8 Off heat, drizzle lime juice over chicken fajitas; stir. Serve in warm tortillas.

By Bibi

Grilled Tex-Mex Fish Tacos
Dinner Mexican

Grilled Tex-Mex Fish Tacos

4.0

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Mix 1/4 cup olive oil, chili powder, Mexican oregano, cumin, chipotle powder, salt, coriander, lime zest, and lime juice together in a gallon-sized zip-top bag. Add tilapia and toss gently until well coated. Marinate for 30 minutes to 2 hours.
  2. 2 Meanwhile, combine cream cheese, yogurt, garlic, chipotle in adobo, and cumin for spread in a bowl. Set aside.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Coat a grill basket with 2 tablespoons olive oil; place fish into the prepared basket.
  4. 4 Cook the fish on the preheated grill just until it flakes easily with a fork, about 10 minutes.
  5. 5 Serve on warm tortillas with chipotle spread.

By Mountain Girl

Instant Pot Red Posole
Dinner Mexican

Instant Pot Red Posole

4.8

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Combine pork, onion, garlic, chili powder, garlic salt, oregano, black pepper, chipotle powder, and cumin in a large bowl; set aside.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Cook and stir pork mixture in hot oil in small batches until pork is browned, about 5 minutes per batch. Turn off the pressure cooker.
  3. 3 Add broth, enchilada sauce, green chiles, and cilantro to the pot; stir to blend. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock the lid and add hominy, stirring to blend.

By bdweld

Chipotle Tilapia Tacos with Mango-Cilantro Salsa
Dinner Mexican

Chipotle Tilapia Tacos with Mango-Cilantro Salsa

4.4

Prep
60 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil, and press into the spice mixture to coat, and set aside. Make the salsa by stirring together the mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in a separate bowl, and set aside. Make the aioli by stirring together the chipotle puree, 1 clove garlic, and mayonnaise in a small bowl, and set aside.
  2. 2 Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover, and cook over low heat for 20 minutes. Meanwhile, heat a large skillet over medium-high heat, and cook the tilapia until opaque in the center, and crispy on both sides, about 7 minutes. Heat the tortillas in a skillet over medium heat, and keep warm.
  3. 3 To serve, place the tortillas on a plate, spoon on some Spanish rice and black beans. Top with some of the coleslaw mix, hot tilapia, and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.

By Chef Shelley Pogue

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

Instant Pot Tamales
Dinner Mexican

Instant Pot Tamales

5.0

Prep
60 min
Cook
120 min
Total
180 min

Instructions

  1. 1 Place 20 dried husks in a large Dutch oven and cover with water. Place a plate or bowl filled with water on top of husks to keep submerged. Let soak for at least 2 hours, flipping occasionally until husks are softened.
  2. 2 Meanwhile, prepare the filling: Combine 2 cups water, onion, garlic, chili powder, salt, chipotle powder, and cumin in a multi-functional pressure cooker (such as Instant Pot). Cut pork shoulder into 4 equal pieces and add to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 While the filling is cooking, prepare the sauce: Place 2 cups chicken stock, tomatoes, chiles, and garlic in a saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until tomatoes are fully softened, about 30 minutes.
  4. 4 Transfer sauce mixture into a blender; Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend until completely smooth, 2 to 3 minutes.
  5. 5 Transfer blended mixture back into the saucepan; stir in remaining 1 cup chicken stock, cumin, 1 teaspoon salt, and onion powder. Bring to a simmer over medium-high heat, then reduce heat to low and cook, stirring occasionally, until sauce has thickened and color is a deeper red, about 30 minutes.
  6. 6 When the filling has finished cooking, release pressure using the natural-release method according to manufacturer's instructions for 10 minutes, then use the quick-release method to release remaining pressure, 1 to 2 minutes. Unlock and remove the lid.
  7. 7 Remove pork to a shallow baking dish; discard any fat and shred using 2 forks. Place shredded meat in a bowl. Stir 1 cup of the prepared red sauce and remaining 1/2 teaspoon salt into shredded pork to coat; set filling aside. Set remaining sauce aside for serving.
  8. 8 Strain cooking liquid through a fine mesh strainer and discard solids. Skim as much grease as possible from the liquid. Reserve 1 cup strained cooking liquid for cooking the masa and discard any remaining.
  9. 9 To make the dough: Combine masa, 2 teaspoons salt, and baking powder in a stand mixer fitted with the paddle attachment; mix on low speed until completely combined, 1 to 2 minutes. Increase speed to medium and gradually add melted, warm lard alternately with 1 cup reserved, warm cooking liquid and 2 cups warm water; beat until dough is completely combined. Increase speed to medium-high and beat until dough is light and fluffy, 4 to 5 minutes. The dough should resemble a loose cookie dough; adjust by adding 1 tablespoon of warm water at a time, if needed.
  10. 10 Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 1/4 cup masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butcher's twine.
  11. 11 Stand tamales vertically, open-side up, in the steamer basket of the Instant Pot. Place the trivet in the cooker and add 2 cups of water. Place the steamer basket on the trivet, and close and lock the lid. Select high pressure and set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  12. 12 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes, then use the quick-release method to release remaining pressure, 1 to 2 minutes. Unlock and remove the lid. Allow tamales to rest in the cooker for 10 minutes before serving. Meanwhile, warm the remaining sauce to serve with tamales.

By Pam Lolley

Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches
Dinner Mexican

Amazing Southwest Cilantro Lime Mango Grilled Chicken Sandwiches

4.8

Prep
30 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Combine 1/4 cup cilantro, lime zest, 1 tablespoon olive oil, 1/4 jalapeño, 1 1/2 teaspoons salt, 1 clove minced garlic, onion powder, 1/4 teaspoon black pepper, and 1/4 teaspoon chipotle chile powder in a small bowl until well mixed; pour into a large resealable plastic bag. Add chicken tenderloins to the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
  2. 2 Meanwhile, combine 1 chopped onion, tomato, 2 tablespoons cilantro, 1/2 jalapeño, 1 tablespoon lime juice, 1 clove finely chopped garlic, 1/4 teaspoon black pepper, 1/4 teaspoon sea salt, and 1/8 teaspoon chipotle chile powder in a bowl. Cover bowl with plastic wrap and refrigerate salsa until chilled.
  3. 3 Toss 1 sliced onion, bell pepper quarters, 1 tablespoon olive oil, 1/2 teaspoon minced garlic, and 1/4 teaspoon salt together in a bowl; set aside.
  4. 4 Whisk mayonnaise and 2 tablespoons lime juice together; cover lime mayonnaise with plastic wrap and refrigerate to chill.
  5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  6. 6 Grill chicken on the preheated grill until no longer pink in centers and juices run clear, 8 to 10 minutes. Grill onion slices and bell pepper quarters until tender and golden brown, 8 to 10 minutes. Transfer chicken and vegetables to a cutting board; keep grill lit. Slice pepper quarters into thin strips.
  7. 7 Spread each bread slice with 1 1/2 teaspoons lime mayonnaise. Layer half bread slices with mango, 1 tablespoon salsa, chicken, pepper strips, sliced onions, and 1 slice Monterey Jack cheese; top each with 1 bread slice.
  8. 8 Grill sandwiches on the preheated grill until bread is toasted and cheese melts, about 2 minutes per side.

By Patricia

Jan's Chipotle Roasted Sweet Potatoes
Dinner

Jan's Chipotle Roasted Sweet Potatoes

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Toss sweet potatoes and butter together in a large bowl.
  3. 3 Whisk brown sugar, onion powder, garlic powder, chipotle chile powder, salt, and black pepper together in a small bowl; sprinkle over sweet potatoes and toss to coat. Pour potatoes in a single layer onto the prepared baking sheet.
  4. 4 Roast in the preheated oven until potatoes are tender, 30 to 45 minutes.

By What's for dinner, mom?

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

One-Pan Sour Cream Chicken Enchilada Skillet
Dinner

One-Pan Sour Cream Chicken Enchilada Skillet

4.7

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Stir in flour; cook for 1 minute. Whisk in chicken broth; cook and stir until sauce is smooth and thickened, 2 to 3 minutes.
  2. 2 Stir green chiles, olives, salt, oregano, and chile powder into the sauce. Add chicken and bring to a simmer. Reduce heat to low, cover, and cook until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  3. 3 Remove chicken from the skillet, leaving heat on low. Place chicken on a plate; shred into bite-size pieces.
  4. 4 Stir sour cream into the sauce. Return chicken to the skillet. Add tortilla pieces. Stir until combined and top with cheese. Cover and cook until bubbly and melted, 5 to 8 minutes.

By Brook

Zesty Broiled Chicken Thighs
Dinner

Zesty Broiled Chicken Thighs

4.0

Prep
25 min
Cook
15 min
Total
70 min

Instructions

  1. 1 Combine onion, lime juice, orange juice, garlic, avocado oil, coriander, cumin, Mexican oregano, chipotle chile powder, and smoked paprika in the bowl of a blender or food processor. Pulse several times to mix, then puree for 1 minute, until there are no visible pieces.
  2. 2 Place marinade in a 1-gallon resealable bag and add chicken thighs. Squeeze out most of the air and seal. Gently squeeze contents of the bag until the chicken pieces are coated. Marinate in the refrigerator for 30 minutes to 3 hours.
  3. 3 Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Place marinated chicken thighs on a broiler pan.
  4. 4 Broil until chicken thighs start to char, about 8 minutes. Flip and continue broiling until the second side is lightly charred, about 7 minutes more. An instant-read thermometer inserted into the thickest part of the chicken thigh should read at least 165 degrees F (74 degrees C).
  5. 5 Remove chicken pieces to a serving platter.

By Bibi

Spicy Chile Chicken Fritters
Dinner

Spicy Chile Chicken Fritters

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place 1/3 of the chicken pieces into the bowl of a food processor and pulse several times, cutting the chicken into smaller pieces. Transfer to a large mixing bowl. Repeat twice more with remaining chicken pieces. Do not overprocess; some texture should remain.
  2. 2 Add eggs, Hatch chiles, onion, almond flour, mayonnaise, garlic, chili powder, chipotle powder, salt, pepper, and cumin to the chicken. Stir until combined. Stir in wing sauce.
  3. 3 Place a 12-inch nonstick skillet over medium heat. Fill hot skillet with 1/4 inch avocado oil; heat until shimmering.
  4. 4 Use a 1/4 cup measure to drop 6 mounds of chicken mixture into the hot oil. Gently press each one into a 3-inch fritter. Cook until chicken is no longer pink and tops are browned, 2 to 3 minutes per side. Transfer fritters to a paper towel-lined plate. Repeat with the remaining chicken mixture. Serve warm.

By Bibi

Spice-Rubbed Chicken Leg Quarters
Dinner

Spice-Rubbed Chicken Leg Quarters

4.8

Prep
20 min
Cook
80 min
Total
220 min

Instructions

  1. 1 Mix water, sugar, salt, and vinegar for brine in a food-grade, nonreactive container.
  2. 2 Rinse chicken and pat dry. Place it in the brine, cover, and let sit for 2 hours.
  3. 3 Mix brown sugar, paprika, chile powder, salt, pepper, garlic powder, onion powder, cayenne, cumin, and nutmeg for dry rub together in a small bowl.
  4. 4 Preheat the oven to 300 degrees F (150 degrees C). Line a baking dish with foil.
  5. 5 Remove chicken from the brine and pat dry. Place it on a tray and generously sprinkle dry rub all over each piece, rubbing it into the skin and meat. (You will have some dry rub remaining.)
  6. 6 Place chicken, skin-side down, in the prepared baking dish,. Cover with foil, making sure not to wrap it too tightly.
  7. 7 Bake in the preheated oven for 1 hour. Remove from the oven. Increase the temperature to 450 degrees F (230 degrees C).
  8. 8 Remove the foil cover and turn chicken over. Sprinkle more dry rub onto the skin and return to the oven.
  9. 9 Bake until skin is crispy, chicken is no longer pink in the center, and the juices run clear, about 20 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Tiffany

Chicken Breasts with Chipotle Green Onion Gravy
Dinner American

Chicken Breasts with Chipotle Green Onion Gravy

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place chicken breast halves between 2 sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to 1/2-inch thickness. Season with salt and pepper.
  2. 2 Heat olive oil in a large skillet over high heat until it begins to shimmer, about 1 minute. Reduce heat to medium; cook chicken breasts in hot oil until browned and no longer pink inside, about 5 minutes per side. Transfer cooked chicken to a warm plate and loosely cover with aluminum foil.
  3. 3 Melt butter in the same skillet. Stir in flour and cook for about 2 minutes. Stir in chicken broth, scraping up any browned bits from the bottom of the pan. Cook and stir until gravy begins to simmer and thicken, 1 to 2 minutes.
  4. 4 Stir in green onions and chipotle chile powder.
  5. 5 Return chicken breasts to the skillet and cook until heated through, 1 to 2 minutes.

By John Mitzewich

Bourbon Mango Pulled Pork
Dinner American

Bourbon Mango Pulled Pork

4.7

Prep
20 min
Cook
360 min
Total
380 min

Instructions

  1. 1 Peel mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place pork shoulder into the slow cooker and season with pepper, salt, and 1 teaspoon chipotle powder. Pour in balsamic vinegar and water.
  2. 2 Cover and cook on Low until the meat is very tender, 5 to 8 hours. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
  3. 3 While pork is cooking, purée chopped mango in a blender until smooth, then pour into a saucepan along with honey, remaining chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low and simmer, stirring frequently, until mango has reduced and darkened slightly, about 10 minutes. Stir in barbecue sauce and remove from the heat.
  4. 4 Return shredded pork to the slow cooker and stir in mango barbecue sauce. Cover and cook on High until pork absorbs the barbecue sauce, 1 to 2 hours.

By RuggerDucky

Always A Winner Grilled Chicken
Dinner

Always A Winner Grilled Chicken

4.4

Prep
25 min
Cook
10 min
Total
65 min

Instructions

  1. 1 Whisk together lime juice, vinegar, orange juice, wine, and honey in a bowl until the honey dissolves. Add salt, pepper, chipotle powder, onion powder, garlic powder, paprika, chili powder, cinnamon, oregano, cumin, ginger, red pepper flakes, cayenne, and olive oil; whisk to mix. Place chicken breasts into a resealable plastic bag, pour in marinade, and coat well. Marinate in the refrigerator at least 30 minutes, or up to 2 days.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil grate.
  3. 3 Remove chicken from marinade and shake off excess; discard remaining marinade. Cook chicken on the preheated grill approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat.

By Lily'sMama

Hearty Chipotle Bison Chili
Dinner

Hearty Chipotle Bison Chili

1.0

Prep
20 min
Cook
42 min
Total
62 min

Instructions

  1. 1 Heat oil in a large saucepan over medium-high heat. Cook and stir beef and bison until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer meat to a bowl.
  2. 2 Heat the remaining olive oil in the same saucepan over medium-high heat. Saute green bell pepper, onion, and garlic until the onion becomes translucent, about 3 minutes. Stir in the cooked meat. Add chili powder, chipotle powder, and cumin. Stir again. Add crushed tomatoes, kidney beans, diced tomatoes, corn, tomato sauce, Worcestershire sauce, 1 teaspoon salt, and sugar. Stir well; reduce heat to low and simmer the chili for at least 25 minutes.
  3. 3 Combine warm water and masa harina in a bowl. Pour into the chili. Continue simmering until thickened, about 10 minutes more. Season with salt.

By Megan Mason

Shrimp Primavera with Goat Cheese
Dinner Italian

Shrimp Primavera with Goat Cheese

4.9

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. 2 Meanwhile, heat olive oil in a large skillet over medium heat; cook and stir green onions and garlic until onions are tender, about 4 minutes. Add artichokes, tomatoes, capers, and chipotle chile powder; bring to a boil. Reduce heat to low and simmer. Place shrimp into sauce; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
  3. 3 Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.

By Luna's Mom

Flat Iron Steak with Three Pepper Rub
Dinner American

Flat Iron Steak with Three Pepper Rub

4.6

Prep
5 min
Cook
10 min
Total
135 min

Instructions

  1. 1 Stir together the paprika, salt, sugar, chili powder, chipotle powder, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).
  2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  3. 3 Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.

By Danny Jaye

Brown Sugar-Pineapple Pork Chops
Dinner American

Brown Sugar-Pineapple Pork Chops

4.6

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Combine chipotle powder, garlic powder, cinnamon, and onion powder in a small bowl.
  2. 2 Pat pineapple rings dry.
  3. 3 Heat 1 teaspoon olive oil in a large, nonstick saucepan over medium-high heat. Add pineapple rings and red onion; sprinkle with 3 tablespoons reserved pineapple juice and brown sugar. Cook until pineapple is lightly browned, about 3 minutes per side. Transfer pineapple-onion mixture to a plate.
  4. 4 Pat pork chops dry and lightly season both sides with salt and pepper.
  5. 5 Heat remaining 2 teaspoons oil in the same saucepan over medium-high heat; swirl to coat pan. Add chops; cook until bottom is browned, about 3 minutes. Flip and sprinkle the chipotle mixture on top. Cook until other side is browned, about 3 minutes. Continue flipping and cooking until no longer pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  6. 6 Transfer chops onto a plate and top with the pineapple-onion mixture. Sprinkle goat cheese on top.

By Culinary Envy

Cherry-Chipotle Glazed Back Ribs
Dinner

Cherry-Chipotle Glazed Back Ribs

4.0

Prep
10 min
Cook
210 min
Total
280 min

Instructions

  1. 1 About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
  2. 2 Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
  3. 3 Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
  4. 4 Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  5. 5 Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
  6. 6 Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
  7. 7 Serve ribs with remaining glaze.

By Smithfield®

Spicy Flat Iron Steak Rub
Dinner American

Spicy Flat Iron Steak Rub

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Mix the brown sugar, garlic powder, onion powder, chili powder, ancho chile powder, chipotle chile powder, salt-free seasoning blend, salt, and pepper together in a bowl until thoroughly blended. Sprinkle over both sides of the steak, and rub into the meat. Cover, and refrigerate at least 30 minutes, or up to 2 days.
  2. 2 Before cooking, drizzle steak with vegetable oil, and rub the oil into the meat. Cook as desired.

By Michelle Berger