Type what you have

Ingredients

• ✓ chipotle pepper
• orange
• cumin
• salt
• skirt steak

Instructions

1. 1 Whisk orange juice, cumin, chile pepper, and sea salt together in a bowl and pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade and discard marinade.
3. 3 Cook the steak until it starts to firm and is reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

By Timothy F Koehler Sr

Ingredients

• ✓ chipotle pepper
• chicken breast
• adobo sauce
• dark beer
• olive oil
• corn tortilla

Instructions

1. 1 Place chicken in a resealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of the beer. Squeeze out excess air and seal the bag. Marinate in the refrigerator, at least 1 hour.
2. 2 Heat olive oil in a skillet over medium-high heat; pour chicken and marinade into the hot oil. Cook and stir, adding the remaining beer, until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Shred chicken in the skillet using 2 forks and serve in corn tortillas.

By Omi Longmire

Ingredients

• ✓ chipotle pepper
• chorizo sausage
• adobo sauce
• corn tortilla
• onion
• cilantro

Instructions

1. 1 Combine crumbled chorizo and chipotle peppers in adobo sauce in a bowl.
2. 2 Heat a skillet over medium-high heat; add chorizo mixture and cook until crisp, 5 to 7 minutes. Transfer to a plate, reserving grease in the skillet.
3. 3 Heat tortillas in reserved grease in the skillet over medium heat until warmed, 1 to 2 minutes per side. Stack 2 tortillas for each taco, then fill with chorizo, onion, and cilantro.

By evostoplight

Ingredients

• ✓ chipotle pepper
• adobo sauce
• sour cream
• chicken breast
• sour cream
• spinach
• chicken broth
• salt

Instructions

1. 1 Combine chopped chile peppers with 2 tablespoons sour cream. Mix together and spread mixture over chicken breasts. Sprinkle lightly with salt to taste, cover and marinate in refrigerator for at least 2 hours.
2. 2 Place marinated chicken in an ungreased 9x13 inch baking dish and broil for about 5 minutes (rack should be about 6 inches from the top.) Pour 1 cup sour cream around edges of chicken and turn over chicken breasts. Broil for an additional 5 minutes. Sour cream should be lightly brown on the edges. Move breasts into a separate dish and cover to keep warm. Set aside.
3. 3 Pour leftover broiled sour cream into a medium saucepan over high heat. Add spinach, broth and salt to taste. Boil for about 1 minute until all melted and mixed together. Pour mixture over chicken breasts and serve.

By Bethany Gorski

Ingredients

• ✓ chipotle pepper
• adobo sauce
• tomato
• onion
• cilantro
• garlic
• salt
• black pepper

Instructions

1. 1 Combine chipotle peppers, tomatoes, onion, cilantro, garlic, salt, and pepper in the bowl of a food processor; pulse until salsa is chunky.

By lovetocook

Ingredients

• ✓ chipotle pepper
• pineapple
• brown sugar
• adobo sauce
• bourbon whiskey
• nutmeg
• ginger
• ham
• cornstarch
• water

Instructions

1. 1 Place pineapple, brown sugar, chipotle peppers, bourbon, nutmeg, and ginger in a blender; blend until smooth.
2. 2 Make diagonal cuts in ham in a diamond pattern, about 1 inch apart and 1/2 inch deep, using a sharp knife. Place ham in a large bowl. Pour chipotle marinade over ham; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 3 to 6 hours, flipping ham occasionally.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Remove ham from marinade and shake off excess; reserve marinade. Place ham in a roasting pan. Cook in the preheated oven for 30 minutes.
5. 5 Meanwhile, bring reserved marinade to a boil in a saucepan over medium heat. Whisk cornstarch and water together in a small bowl until smooth; whisk into marinade. Reduce heat to low; simmer until thick and glaze-like, about 5 minutes. Spoon glaze over ham.
6. 6 Return ham to the oven; cook until glaze bakes onto ham, basting with glaze every 30 minutes, and an instant-read thermometer inserted into the thickest part of ham, near but not touching bone, reads at least 145 degrees F (65 degrees C), about 1 1/2 hours more.

By jraddude

Ingredients

• ✓ chipotle pepper
• coconut oil
• zucchini
• tomato
• onion
• green chile
• spinach
• yellow corn tortilla

Instructions

1. 1 Heat coconut oil in a skillet over medium-low heat. Add zucchini, tomato, onion, and green chiles. Cook and stir until tender, 5 to 7 minutes. Add spinach and chipotle seasoning; stir to combine.
2. 2 Wrap tortillas in a damp paper towel and heat in the microwave for 30 seconds. Top tortillas with filling.

By VeganGidget

Ingredients

• ✓ chipotle pepper
• bacon
• onion
• shrimp
• adobo sauce
• corn tortilla
• cilantro
• lime
• salt

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly browned; drain fat. Stir onion into bacon in the skillet; cook until onion is translucent, about 5 minutes. Stir in shrimp and chipotles; cook until heated through, about 4 minutes.
2. 2 Heat one side 1 tortilla on an ungreased skillet over medium-high heat for 10 to 15 seconds. Flip; heat second side 5 to 10 seconds more. Repeat with remaining tortillas. Fill tortillas with shrimp mixture; sprinkle with cilantro, lime juice, and salt.

By rvelasquez

Ingredients

• ✓ chipotle pepper
• olive oil
• onion
• garlic
• chicken broth
• chicken breast
• adobo sauce
• tomato
• cilantro

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
2. 2 Pour chicken broth into saucepan; add chicken. Place a lid on the saucepan and cook until the chicken pieces are no longer pink in the center, about 10 minutes.
3. 3 Put chopped chipotle peppers in a bowl with about half the reserved adobo sauce; stir. Mix tomatoes and cilantro together in a separate bowl.
4. 4 Stir chipotle mixture into the broth mixture a spoonful at a time, stirring and tasting between each addition, until the level of spiciness is to your liking. Remove saucepan from heat and stir tomatoes with cilantro into the soup.

By LisaSharksFan

Ingredients

• ✓ chipotle pepper
• adobo sauce
• olive oil
• garlic
• ground turkey
• pineapple
• onion
• taco seasoning
• water
• flour tortilla
• cilantro

Instructions

1. 1 Remove chipotle peppers from sauce and slice into thin strips; keep adobo sauce for later.
2. 2 Heat olive oil in a skillet over medium-high heat. Add garlic and cook and stir until fragrant, about 30 seconds. Add ground turkey, stirring to break up while cooking, until mostly browned, 4 to 5 minutes. Add pineapple chunks, onion, and chipotle peppers. Cook until turkey is no longer pink and fully cooked through, 3 to 4 minutes more.
3. 3 Stir reserved adobo sauce, 1/4 cup reserved pineapple juice, taco seasoning, and water into the pan. Bring to a boil; reduce heat and let simmer, 5 to 10 minutes.
4. 4 Divide meat mixture evenly between tortillas and top with cilantro. Fold and serve.

By Ceretto

Ingredients

• ✓ chipotle pepper
• chicken breast
• lime
• cumin
• garlic powder
• red bell pepper
• red onion
• jalapeno pepper
• multi-grain tortilla
• cilantro

Instructions

1. 1 Combine chicken, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a bowl; allow to marinate for 10 minutes.
2. 2 Saute red bell peppers, onion, jalapeno peppers, juice of 1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, and 1 teaspoon chipotle pepper in a large non-stick skillet over medium-high heat until vegetables are tender yet crisp, about 5 minutes.
3. 3 Transfer chicken mixture to a separate non-stick skillet over medium-high heat; saute until chicken is no longer pink in the center, 5 to 10 minutes.
4. 4 Layer tortillas between paper towels on a microwave-safe plate; heat in microwave until warmed, 10 to 20 seconds.
5. 5 Spoon vegetables and chicken onto tortillas; top with cilantro and lime juice.

By Danielle

Ingredients

• ✓ chipotle pepper
• tomatillo
• adobo sauce
• tomato sauce
• water
• salt
• brown sugar
• olive oil
• onion
• garlic
• beef brisket

Instructions

1. 1 Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
2. 2 Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
3. 3 Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.

By Claudia

Ingredients

• ✓ chipotle pepper
• olive oil
• lime
• garlic
• cumin
• red pepper flakes
• beef sirloin
• red bell pepper
• green bell pepper
• onion
• skewer

Instructions

1. 1 Whisk olive oil, lime juice, lime zest, garlic, cumin, red pepper flakes, and chipotle pepper together in a large glass or ceramic bowl. Add sirloin and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove sirloin from marinade and discard marinade. Thread sirloin, red bell pepper, green bell pepper, and onion onto skewers.
4. 4 Cook on the preheated grill until sirloin is browned and vegetables are tender, about 4 minutes per side.

By Lana Dramstad

Ingredients

• ✓ chipotle pepper
• ground beef
• bread crumb
• onion
• cilantro
• onion powder
• garlic powder
• salt
• black pepper
• adobo sauce
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Mix beef, bread crumbs, dried onion, cilantro, onion powder, garlic powder, salt, and black pepper together in a bowl.
3. 3 Finely chop chipotle peppers and add peppers, adobo sauce, and egg to meat mixture. Mix well. Roll into 1 1/2-inch meatballs.
4. 4 Heat a skillet over high heat. Brown meatballs in the hot skillet, turning as needed, 3 to 5 minutes. Transfer to a rimmed baking sheet.
5. 5 Bake in the preheated oven until no longer pink in the centers, 8 to 10 minutes.

By Angie

Ingredients

• ✓ chipotle pepper
• sweet cornbread mix
• milk
• egg
• ground beef
• onion
• jalapeno pepper
• enchilada sauce
• salsa
• corn
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix cornbread mix, milk, and egg together in a bowl until smooth.
3. 3 Combine ground beef, onion, and jalapeno pepper in a large oven-proof skillet; cook and stir until beef is browned, about 5 minutes. Stir in enchilada sauce, salsa, corn, and chipotle pepper until heated through, about 5 minutes. Pour cornbread batter on top.
4. 4 Bake in the preheated oven until top is golden brown, about 40 minutes. Sprinkle Cheddar cheese over the top. Continue baking until cheese is melted, about 5 minutes more. Let stand 10 to 15 minutes before serving.

By Sandy Scott

Ingredients

• ✓ chipotle pepper
• cooking spray
• corn
• tomato
• red onion
• red bell pepper
• jalapeno pepper
• lime juice
• olive oil
• cilantro
• salt

Instructions

1. 1 Spray a large skillet with non-stick cooking spray, and place over medium-high heat. Add corn to hot skillet. Cook, stirring occasionally, until browned but not burned. Place in a large bowl.
2. 2 Stir the tomatoes, onion, bell pepper, and jalapeno peppers into the corn; sprinkle in some of the reserved jalapeno seeds. Stir in the chipotle peppers, lime juice, olive oil, and cilantro. Season with salt to taste.

By sarahsbleucheese

Ingredients

• ✓ chipotle pepper
• olive oil
• sweet potato
• carrot
• red bell pepper
• sweet onion
• garlic
• black bean
• corn
• cinnamon
• paprika
• cumin

Instructions

1. 1 Heat 4 tablespoons olive oil in a skillet over medium heat. Add sweet potatoes, carrots, bell pepper, and onion; cook, stirring occasionally, until tender, about 20 minutes. Add garlic and continue cooking until vegetables have accumulated browned bits on them, about 5 minutes more.
2. 2 Stir black beans, corn, cinnamon, chipotle pepper, paprika, and cumin into the skillet. Mix thoroughly and reduce heat to medium-low, adding another tablespoon olive oil if mixture is dry. Cook for another 5 minutes before serving.

By Tsstyeh

Ingredients

• ✓ chipotle pepper
• apple cider vinegar
• lime juice
• adobo sauce
• garlic
• cumin
• oregano
• black pepper
• salt
• clove
• chuck roast
• chicken broth
• bay leaf

Instructions

1. 1 Combine vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Blend the sauce well.
2. 2 Place meat in a slow cooker and pour sauce on top. Add broth and bay leaves. Cover and cook on High for 4 to 6 hours without removing the lid.

By John

Ingredients

• ✓ chipotle pepper
• chicken breast
• onion
• garlic
• vegetable oil
• tomato
• adobo sauce
• chicken bouillon granules
• tostada shell
• sour cream
• salt
• pepper

Instructions

1. 1 Place the chicken into a large pot along with 1/4 cup of sliced onion, garlic, and enough water to cover. Bring to a boil, and cook until no longer pink, about 25 minutes. Remove chicken, cool, and shred meat. Discard skin and bones.
2. 2 Heat oil in a large skillet over medium heat. Add the remaining onion slices, and fry until transparent. Place tomatoes into a pan of boiling water (you could use the leftover chicken water), and boil until they split open.
3. 3 Place the tomatoes, the whole can of chipotle peppers, chicken bouillon into a blender or large food processor. Process until smooth. Season with salt and pepper. Pour this mixture into a large pan, and add the shredded chicken and cooked onions. Heat through.
4. 4 To serve, each person spreads some sour cream on their tostada shell, and tops with a spoonful of the chicken.

By NANCHE30

Ingredients

• ✓ chipotle pepper
• butter
• onion
• garlic
• tomato
• tomato sauce
• adobo sauce
• chicken breast
• chili powder
• cumin
• salt
• tostada shell

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter and cook onions until soft and translucent, about 3 minutes. Add garlic and saute for 30 seconds. Stir in tomatoes, tomato sauce, and chipotle peppers. Mix in chicken and stir to combine. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Season with chili powder, cumin, and salt. Serve on top of tostadas with toppings of your choice.

By thedailygourmet

Ingredients

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

Instructions

1. 1 Combine turkey, vinegar, chili powder, garlic powder, smoked paprika, sweet paprika, salt, cumin, coriander, oregano, dried chipotle pepper, cinnamon, and cloves in a bowl until well mixed. Cover bowl with plastic wrap.
2. 2 Refrigerate for flavors to blend, at least 1 hour. Store in the refrigerator or freeze until ready to use.

By France Cevallos

Ingredients

• ✓ chipotle pepper
• cooking spray
• ground beef
• poblano pepper
• salsa
• salt
• oregano
• corn muffin mix
• egg
• milk
• corn
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
2. 2 Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release its juices, about 5 minutes. Reduce the heat to medium and stir in poblano peppers, salsa, salt, dried chipotle pepper, and oregano. Cook and stir until beef is crumbly and no longer pink, about 10 minutes.
3. 3 Meanwhile, whisk one package corn muffin mix in a large bowl with one egg and 1/3 cup of milk until combined; spread into the prepared baking dish. Sprinkle corn over top, followed by 1/2 of the Cheddar and 1/2 of the Montery Jack. Spread beef mixture over the cheeses.
4. 4 Mix remaining corn muffin mix, egg, milk, Cheddar, and Monterey Jack in a bowl; carefully spread over beef mixture to within 1/2 inch of the edges of the dish.
5. 5 Bake in the preheated oven until golden brown, 50 to 60 minutes.
6. 6 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ chipotle pepper
• olive oil
• yellow onion
• garlic
• tomato
• green chile pepper
• steak
• cumin
• coriander seed
• salt
• black pepper
• cinnamon stick
• cilantro

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until softened, about 3 minutes. Stir in garlic; cook until tender, about 1 minute. Stir in tomatoes, green chile peppers, and chipotle peppers. Bring to a simmer.
2. 2 Stir shaved steak, cumin, coriander, salt, pepper, and cinnamon stick into the saucepan. Bring back to a simmer, stirring occasionally. Reduce heat and cover; cook, stirring occasionally, until steak is very tender, about 1 hour.
3. 3 Discard cinnamon stick and stir cilantro into the saucepan.

By KMOMMYZ

Ingredients

• ✓ chipotle pepper
• cheddar cheese
• cornstarch
• butter
• garlic
• scallion
• kosher salt
• cumin
• green chile
• roma tomato
• evaporated milk
• cilantro
• cayenne pepper
• tomato

Instructions

1. 1 Grate Cheddar cheese into a bowl. Sprinkle in cornstarch and toss to coat.
2. 2 Melt butter in a saucepan over medium-high heat. Add garlic and light parts of the scallions. Sprinkle in salt, chipotle, and cumin. Cook and stir until fragrant, about 2 minutes. Add green chiles and 1/2 cup tomatoes; cook and stir for 2 minutes more. Pour in evaporated milk and bring to a boil. Add the Cheddar cheese and stir just until melted; immediately remove from heat.
3. 3 Stir in cilantro. Season to taste, adding cayenne if desired. Garnish with reserved green onion parts and 1 tablespoon diced tomato.

By John Mitzewich

Ingredients

• ✓ chipotle pepper
• beef chuck roast
• salt
• black pepper
• vegetable oil
• beef broth
• apple cider vinegar
• lime juice
• adobo sauce
• garlic
• cumin
• oregano
• clove
• bay leaf

Instructions

1. 1 Season beef chunks with salt and black pepper on all sides.
2. 2 Heat oil in a large skillet over medium-high heat. Add beef in batches; cook and stir until browned, 4 to 5 minutes per batch. Transfer beef to a slow cooker.
3. 3 Combine broth, vinegar, lime juice, chipotles, garlic, cumin, oregano, and cloves in a bowl; season with salt and black pepper. Pour over beef in the slow cooker; stir in bay leaves.
4. 4 Cover the slow cooker; cook on Low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Transfer beef to a cutting board; shred using two forks.
5. 5 Return beef to the slow cooker; stir to coat with sauce. Set aside to marinate before serving, at least 10 minutes.

By Jack Grigsby III

Ingredients

• ✓ chipotle pepper
• chicken thigh
• chicken stock
• water
• yellow onion
• garlic
• kosher salt
• oregano
• olive oil
• onion
• adobo sauce
• tomato
• cilantro
• cotija cheese

Instructions

1. 1 Place chicken thighs, chicken stock, water, halved onion, garlic cloves, salt, and oregano in a large pot. Bring to a simmer over high heat; reduce to medium-low and cook, stirring occasionally, for 30 minutes. Remove from heat.
2. 2 Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl.
3. 3 Pour broth through a strainer into a large bowl.
4. 4 Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes.
5. 5 Transfer reserved boiled onions to a blender. Add chipotle peppers in adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid; pulse on and off until mixture is partially blended, then blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions.
6. 6 Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low.
7. 7 Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with cilantro and crumbled cotija cheese.

By John Mitzewich

Ingredients

• ✓ chipotle pepper
• all-purpose flour
• garlic powder
• salt
• black pepper
• chicken breast
• olive oil
• onion
• green bell pepper
• butter
• chicken broth
• adobo sauce
• sour cream
• cilantro

Instructions

1. 1 Place the flour, garlic powder, salt, and black pepper into a large plastic bag. Close the bag and shake a few times to mix the seasonings, and drop in the chicken pieces, a few at a time. Shake the bag to coat the chicken with seasoned flour.
2. 2 Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and green pepper in the oil until the onion is translucent, about 6 minutes. Stir in butter, and allow to melt. Add the seasoned chicken to the skillet, and cook and stir until the chicken pieces are browned on all sides, about 10 minutes.
3. 3 Increase heat to medium-high, and pour in chicken broth; stir in the chipotle peppers with adobo sauce. Bring to a boil, and reduce the chicken broth by half, stirring often, about 10 minutes. Remove from heat, stir in the sour cream to make a smooth sauce, and sprinkle with cilantro to serve.

By KNBUCHANAN

Ingredients

• ✓ chipotle pepper
• olive oil
• onion
• garlic
• vegetarian ground beef crumbles
• chipotle chili
• adobo sauce
• adobo sauce
• cumin
• onion powder
• vegan cream cheese
• nutritional yeast
• salt
• corn tortilla
• cooking spray

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for 3 minutes. Add vegetarian beef crumbles, chipotle peppers, adobo sauce, cumin, and onion powder. Cook and stir for 5 minutes.
2. 2 Add cream cheese, nutritional yeast, and salt. Cook until cheese is melted and everything is evenly combined, about 2 minutes. Remove from heat.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C).
4. 4 Spoon a heaping tablespoon of mixture into the middle of each tortilla and roll up. Working in batches, place a single layer of taquitos in the air fryer basket, seam-side down. Spray the tops with cooking spray. Air fry for 6 minutes. Transfer to a paper towel-lined plate. Repeat with remaining taquitos.

By Soup Loving Nicole

Ingredients

• ✓ chipotle pepper
• guajillo chile
• pasilla chile
• ancho chile
• pineapple chunk
• onion
• white vinegar
• garlic
• cumin
• adobo seasoning
• pork butt
• vegetable oil
• corn tortilla
• cilantro
• lime

Instructions

1. 1 Bring 2 cups water to a boil in a medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low; simmer until chiles soften, about 10 minutes. Transfer chiles to a plate; remove and discard stems and seeds. Discard water.
2. 2 Meanwhile, strain pineapple; reserve juice and pineapple chunks separately. Coarsely chop ½ onion; slice remaining ½ onion and set aside.
3. 3 Combine guajillo chiles, pasilla chiles, pineapple juice, chopped ½ onion, vinegar, garlic, chipotle, and cumin in the bowl of a food processor; purée until smooth, about 2 minutes. Transfer to a saucepan over medium-high heat; bring to a boil. Cook until chile paste loses raw onion taste, about 2 minutes. Season with adobo; cool.
4. 4 Combine pork cubes, cooled chile paste, and pineapple chunks in a large glass or ceramic bowl with a lid or in a large resealable plastic bag; toss to coat (cover the bowl or squeeze out excess air and seal the bag). Marinate in the refrigerator 2 to 24 hours.
5. 5 Heat oil in large skillet over medium-high heat. Remove pork and pineapple from marinade and shake off excess. Discard marinade. Cook pork and pineapple in batches in the skillet until dark golden brown on all sides and cooked through, about 15 minutes; transfer to a large serving plate.
6. 6 Serve pork and pineapple in warm tortillas with sliced onion, cilantro, and lime wedges.

By Goya

Ingredients

• ✓ chipotle pepper
• monterey jack cheese
• avocado
• chicken breast
• green pea
• chicken bouillon
• chicken broth
• celery
• carrot
• vegetable oil
• black pepper
• garlic
• adobo sauce
• onion
• tomato
• white rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.
2. 2 While the rice is cooking, place tomatoes into a pot and cover with water; bring to a boil. Cook until tomatoes are soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly.
3. 3 Peel tomatoes and discard skins. Place tomatoes into a blender with onion, chipotle peppers in adobo sauce, garlic, and black pepper; blend until smooth. Strain mixture and discard any solids.
4. 4 Heat oil in a saucepan over medium-high heat. Add carrots and celery; sauté until lightly browned, about 5 minutes. Pour in blended tomato sauce, then add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken; cook until heated through, about 3 minutes.
5. 5 Spoon rice into bowls and ladle soup over top. Garnish with avocado slices and Monterey Jack cheese.

By Hilda