Type what you have

Ingredients

• ✓ cilantro
• cauliflower
• water
• lime
• butter

Instructions

1. 1 Grate cauliflower florets or pulse in a food processor until it resembles rice.
2. 2 Place grated cauliflower and water in a microwave-safe covered dish.
3. 3 Microwave cauliflower on high until tender, about 7 minutes.
4. 4 Stir lime zest, lime juice, cilantro, and butter into cauliflower until well blended.

By abussone

Ingredients

• ✓ cilantro
• anaheim chile pepper
• cotija cheese
• tomato
• onion

Instructions

1. 1 Remove seeds from chile peppers and discard. Chop peppers and place in a bowl.
2. 2 Add cotija cheese, tomatoes, onion, and cilantro; mix together. Serve immediately or refrigerate until ready to serve.

By RSPPSMETZLER

Ingredients

• ✓ cilantro
• salsa
• taco seasoning mix
• lime
• chicken breast

Instructions

1. 1 Gather all ingredients.
2. 2 Stir salsa, taco seasoning, lime juice, and cilantro together in a slow cooker until well combined. Add chicken and spoon salsa mixture over top to coat.
3. 3 Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 6 to 8 hours or High for 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Shred chicken in the crock with two forks, then mix with the sauce.
5. 5 Enjoy!

By ltlmsmfft

Ingredients

• ✓ cilantro
• butter
• lime juice
• cayenne pepper
• corn
• water

Instructions

1. 1 Cream butter in a medium bowl until smooth. Mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate until flavors blend, about 1 hour.
2. 2 Meanwhile, peel husks back from ears of corn starting at the top, leaving husks attached at the bottom of the ears. Remove all of the corn silk and close husks over ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.
3. 3 Preheat the grill for medium heat and lightly oil the grate.
4. 4 Place corn in husks onto the hot grate and cook in the preheated grill with the lid closed until husks are charred and corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

By BritanyRachelle

Ingredients

• ✓ cilantro
• turkey meat
• jalapeno pepper
• taco seasoning mix
• chicken broth
• flour tortilla

Instructions

1. 1 Combine turkey, cilantro, jalapeno pepper, and taco seasoning mix in a slow cooker; pour in enough chicken broth to almost cover all the ingredients.
2. 2 Cook on Low for at least 3 hours.
3. 3 Heat a griddle over medium-low heat and cook tortillas until warmed, about 30 seconds per side. Fill tortillas with turkey mixture.

By kim

Ingredients

• ✓ cilantro
• long grain white rice
• water
• chicken bouillon granules
• lime juice
• salt

Instructions

1. 1 Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.

By Mrs Brown

Ingredients

• ✓ cilantro
• corn
• butter
• cotija cheese
• lime
• chili powder

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Roast corn, in husks, directly on the oven rack in the preheated oven until tender and cooked through, 40 to 45 minutes.
3. 3 Peel down husks and rub each ear of corn with 1 tablespoon butter.
4. 4 Sprinkle each with cotija cheese, cilantro, lime juice, and chili powder.

By Shejiladay

Ingredients

• ✓ cilantro
• tomato
• green bell pepper
• onion
• lemon juice
• jalapeno pepper

Instructions

1. 1 In a medium bowl, mix tomatoes, green bell peppers, white onion, cilantro, lemon juice and jalapeno chile pepper. Cover and chill in the refrigerator until serving.

By KANDI M

Ingredients

• ✓ cilantro
• corn tortilla
• carne picada
• onion
• salsa
• lime

Instructions

1. 1 Heat tortillas directly on a gas grill or in the microwave. Place 2 tablespoons carne picada on each tortilla. Top with onions, cilantro, and salsa. Serve with lime wedge.

By Yoly

Ingredients

• ✓ cilantro
• mayonnaise
• cotija cheese
• lime juice
• chili powder
• corn

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Mix mayonnaise, cotija cheese, lime juice, and chili powder in a shallow dish.
3. 3 Roll each piece of corn in the mayonnaise mixture until all sides are covered.
4. 4 Place all 4 pieces of corn in the air fryer basket; cook in the preheated air fryer until golden, crisp, and tender, about 8 minutes. Garnish with cilantro.

By Soup Loving Nicole

Ingredients

• ✓ cilantro
• roma tomato
• serrano pepper
• onion
• garlic
• salt

Instructions

1. 1 Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
2. 2 Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

By Sabrina

Ingredients

• ✓ cilantro
• vegetable oil
• onion
• instant rice
• tomato
• chicken broth

Instructions

1. 1 Heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes.
2. 2 Stir in the rice, tomatoes, cilantro, and chicken broth, and bring to a boil. Reduce the heat to medium-low, and simmer until the rice is cooked and most of the liquid is absorbed, about 10 minutes.

By mjhutch

Ingredients

• ✓ cilantro
• tomato
• onion
• serrano chile
• salt
• lime juice

Instructions

1. 1 In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.

By Sandra

Ingredients

• ✓ cilantro
• ✓ cilantro
• chipotle cooking sauce
• beef broth
• vegetable oil
• onion
• garlic
• roast beef
• bolillo roll

Instructions

1. 1 Combine chipotle cooking sauce, beef broth, and 1/4 cup chopped cilantro in a saucepan; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
2. 2 Heat oil in a skillet over medium-high heat; saute onion until softened, about 5 minutes. Stir garlic into onion and cook for 1 minute. Add roast beef and 1/4 cup chipotle sauce mixture and cook, stirring constantly, until heated through, about 2 minutes.
3. 3 Ladle remaining chipotle sauce mixture into 4 bowls for dipping. Spoon roast beef mixture onto the bottom half of each bun, top with a cilantro sprig, and place the top on each bun. Dip sandwiches into sauce.

By bdweld

Ingredients

• ✓ cilantro
• green chile
• pepper jack cheese
• flour tortilla
• enchilada sauce
• sour cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Split each chile lengthwise into halves and remove the seeds. Arrange 2 chile halves and about 3 1/2 tablespoons of the cheese near the outer edge of each tortilla. Roll tortilla to enclose the filling. Repeat process with remaining tortillas, chiles and cheese. Arrange the filled tortillas seam side down in a greased 9x13 inch baking pan. In a small bowl, whisk together the enchilada sauce and sour cream. Spoon over the filled tortillas.
3. 3 Bake in preheated oven for 30 minutes, or until bubbly and heated through. Garnish with cilantro.

By Jeanna

Ingredients

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

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

• ✓ cilantro
• costeno amarillo chile pepper
• tomatillo
• garlic
• onion
• salt

Instructions

1. 1 In a medium iron skillet over medium high heat, cook the costeno amarillo chile peppers, stirring constantly, until dark brown. Do not allow peppers to burn. Remove from heat and set aside.
2. 2 Place tomatillos in a medium saucepan with enough water to cover. Bring to a boil. Cook 5 minutes, remove from heat and drain.
3. 3 Place chile peppers, tomatillos and garlic in a blender or food processor. Blend until smooth.
4. 4 Transfer chile pepper mixture to a medium bowl. Mix in onion, cilantro and salt. Chill in the refrigerator until serving.

By S.B.

Ingredients

• ✓ cilantro
• tomato
• red onion
• white vinegar
• sugar
• pepper
• salt

Instructions

1. 1 Combine tomatoes, onion, and cilantro in a large bowl. Whisk vinegar, sugar, black pepper, and salt together in a medium bowl; pour over tomato-onion mixture and toss to coat.
2. 2 Cover the bowl with plastic wrap; refrigerate 2 to 4 hours. Drain just before serving.

By KC MARTEL

Ingredients

• ✓ cilantro
• beef skirt steak
• lager beer
• sazon seasoning
• french fry
• queso blanco sauce
• onion

Instructions

1. 1 Place steak, beer, and sazon seasoning in a gallon-sized resealable bag. Refrigerate for 8 hours, or overnight.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Spread French fries evenly on a baking sheet.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook steak for 5 minutes, flipping halfway through. Transfer to a plate and let rest for 10 minutes.
4. 4 Bake fries in the preheated oven until light golden in color, 11 to 15 minutes. Divide among 4 serving plates and drizzle queso over the top.
5. 5 Slice steak across the grain into bite-sized pieces and scatter over the fries. Garnish with onion and cilantro.

By Soup Loving Nicole

Ingredients

• ✓ cilantro
• shrimp
• red onion
• jalapeno pepper
• cucumber
• lime
• tomato cocktail

Instructions

1. 1 In a bowl, combine shrimp, onion, jalapeño, cucumber, and cilantro.
2. 2 Add lime juice and Clamato; toss to mix well.
3. 3 Chill in the refrigerator for 30 minutes.
4. 4 Serve cold with tostadas (hard tortillas) or soda crackers.

By Clamato

Ingredients

• ✓ cilantro
• whole wheat pita bread
• refried bean
• avocado
• salsa
• feta cheese
• hot sauce

Instructions

1. 1 Warm pita in a toaster oven until fragrant, 1 to 2 minutes; cut in half and open up each half.
2. 2 Heat beans in a small saucepan over medium heat until hot; stir in avocado. Divide bean mixture in half; fill each half pita with bean mixture and top with salsa, feta cheese, cilantro, and hot sauce.

By Piratefrog

Ingredients

• ✓ cilantro
• dark mexican beer
• avocado oil
• onion
• salt
• pepper
• beef skirt steak

Instructions

1. 1 Combine beer, oil, onion, cilantro, onion, cilantro, salt, and pepper in a blender; blend until cilantro marinade is smooth.
2. 2 Place steak in a large resealable plastic bag and pour cilantro marinade on top. Seal bag and shake to fully cover meat with the marinade. Refrigerate at least 8 hours or overnight.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate with avocado oil. Grill the meat, turning over once, about 3 minutes per side for medium rare.

By gem

Ingredients

• ✓ cilantro
• shrimp
• cream cheese
• garlic
• lime juice
• green chile enchilada sauce
• flour tortilla

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir shrimp, cream cheese, garlic, cilantro, and lime juice in a skillet over medium heat until cream cheese is smooth and shrimp are heated through, 5 to 7 minutes.
3. 3 Divide shrimp mixture evenly onto each tortilla. Roll tortilla tightly around the filling to form an enchilada. Arrange enchiladas seam sides down in baking dish.
4. 4 Pour enchilada sauce over tortillas.
5. 5 Bake in preheated oven until bubbly, about 20 minutes.

By J Scholfield

Ingredients

• ✓ cilantro
• ground bison
• taco seasoning mix
• flour tortilla
• salad kit
• tomato
• oaxaca cheese

Instructions

1. 1 Heat a heavy skillet over medium-high heat. Add ground bison, season with taco seasoning, and cook until bison is browned throughout and crumbly, about 5 minutes.
2. 2 Heat tortillas over a comal, or microwave for 30 seconds in a tortilla warming bag.
3. 3 Assemble tortillas by adding 2 tablespoons cooked ground bison, 2 tablespoons chopped salad kit, cilantro, diced tomatoes, and Oaxaca cheese onto each tortilla.
4. 4 Drizzle salad dressing from package on top of the assembled tacos. Enjoy!

By thedailygourmet

Ingredients

• ✓ cilantro
• chipotle chile
• adobo sauce
• honey
• lime juice
• soy sauce
• garlic
• cumin
• pork tenderloin

Instructions

1. 1 Whisk cilantro, chipotle chiles, honey, lime juice, soy sauce, garlic, and cumin together in a bowl until well combined; pour into a large resealable plastic bag. Add pork tenderloins, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for about 6 hours.
2. 2 Remove tenderloins from marinade and shake off excess; discard remaining marinade. Bring tenderloins to room temperature, 20 to 30 minutes.
3. 3 Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Cook tenderloins on the preheated grill until slightly pink in centers, about 10 minutes per side. An instant-read thermometer inserted into centers should read at least 145 degrees F (63 degrees C).

By newtx3

Ingredients

• ✓ cilantro
• onion
• pork shoulder roast
• salt
• pepper
• green salsa
• serrano chile pepper

Instructions

1. 1 Layer onion into a slow cooker. Season pork with salt and black pepper; place on top onion. Pour salsa over pork; sprinkle in cilantro and serranos.
2. 2 Cover slow cooker. Cook on Low until pork is very tender, about 8 hours. Gently transfer pork to a cutting board. Strain and discard about 1/2 liquid from slow cooker; reserve remaining 1/2 liquid. Strain reserved liquid if desired, discarding onion, cilantro, and serranos.
3. 3 Shred pork using two forks; stir into reserved liquid, then serve.

By andympls

Ingredients

• ✓ cilantro
• chicken thigh
• red enchilada sauce
• cheddar cheese
• black olive
• green onion
• sour cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine chicken and 4 ounces enchilada sauce in a bowl; toss to combine. Transfer onto a baking sheet.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 Remove baking sheet from the oven and drain liquid. Baste remaining enchilada sauce over chicken thighs and return to the oven. Continue baking until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. Remove from oven and divide Cheddar cheese and olives evenly on top of the chicken.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil chicken until cheese is melted, about 5 minutes. Garnish with green onions, sour cream, and cilantro.

By Soup Loving Nicole

Ingredients

• ✓ cilantro
• poblano pepper
• garlic
• tomato
• cumin
• chili powder
• lime juice

Instructions

1. 1 Preheat the oven's broiler.
2. 2 Place poblano pepper and garlic cloves on a medium baking sheet. Turning pepper frequently, broil at maximum distance from heat until browned, about 15 minutes.
3. 3 In a food processor, place roasted pepper, roasted garlic, tomatoes, cilantro, cumin, chili powder, and lime juice. Process using pulse setting until an evenly chunky texture is obtained. Chill until serving.

By Susan Baker

Ingredients

• ✓ cilantro
• chicken broth
• rotisserie chicken
• black bean
• corn
• salsa
• corn tortilla

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
3. 3 Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
4. 4 Bake in the preheated oven until golden brown, about 5 minutes.
5. 5 Stir cilantro into soup. Ladle into bowls and top with tortilla strips.

By Suellen Maggard

Ingredients

• ✓ cilantro
• water
• brown rice
• lime
• garlic
• olive oil
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 30 to 45 minutes.
3. 3 Transfer cooked rice to a large serving bowl and cool slightly, 5 to 7 minutes.
4. 4 Whisk together lime juice, garlic, olive oil, and salt in a small bowl.
5. 5 Stir mixture into rice. Fold in cilantro.

By skinnymom