Type what you have

Ingredients

• ✓ cinnamon
• salt
• garlic powder
• cumin
• oregano
• coriander
• pork shoulder roast
• bay leaf
• chicken broth

Instructions

1. 1 Gather the ingredients.
2. 2 Mix salt, garlic powder, cumin, oregano, coriander, and cinnamon together in a bowl; coat pork with spice mixture.
3. 3 Place bay leaves in the bottom of a slow cooker and arrange pork on top. Pour chicken broth around the sides of pork, being careful not to rinse off spice mixture.
4. 4 Cover and cook on Low, turning after 5 hours, until pork shreds easily with a fork, about 10 hours in total.
5. 5 When the pork is tender, remove from the slow cooker; shred with two forks. Use cooking liquid as needed to moisten the meat.

By Erin Parker

Ingredients

• ✓ cinnamon
• pork butt
• garlic
• olive oil
• orange
• salt
• bay leaf
• black pepper
• cumin
• five-spice powder

Instructions

1. 1 Gather all ingredients. Preheat the oven to 275 degrees F (135 degrees C).
2. 2 Remove fat from pork; cut meat into 2-inch cubes and roughly chop fat.
3. 3 Mix together pork meat and fat with garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder in a large bowl until pork is coated completely.
4. 4 Transfer mixture to a 9x13-inch baking dish. Cover the dish tightly with heavy-duty aluminum foil, then place on a baking sheet.
5. 5 Bake in the preheated oven until pork is fork tender, about 3 1/2 hours.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove garlic, orange peel, and bay leaves from the baking dish. Transfer pork to a colander set in a bowl. Pour accumulated juices from the baking dish over pork. Return pork to the baking dish and drizzle with some accumulated juices.
7. 7 Cook under the preheated broiler for 3 minutes. Drizzle more accumulated juices over pork and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle with remaining accumulated juices.
8. 8 Enjoy!

By John Mitzewich

Ingredients

• ✓ cinnamon
• chicken breast
• salt
• pepper
• baking potato
• canola oil
• yellow onion
• garlic
• jalapeno pepper
• lime
• corn tortilla

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place potatoes in a shallow baking dish. Drizzle with about 1/2 the oil, and season with salt. Bake 30 to 40 minutes in the preheated oven, until tender.
3. 3 Meanwhile, season chicken with cinnamon, salt, and pepper. Arrange in a separate baking dish, and bake 30 minutes in the preheated oven, until no longer pink and juices run clear. Cool and shred.
4. 4 Heat remaining oil in a skillet over medium heat, and saute onion and garlic until tender. Mix in shredded chicken, jalapeno, and lime juice. Cook until heated through.
5. 5 Serve the chicken and potatoes in warmed tortillas.

By LYSSYLOO

Ingredients

• ✓ cinnamon
• olive oil
• green bell pepper
• onion
• garlic
• white pepper
• lime
• green olive
• green chile
• tomato
• red snapper fillet
• caper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add green pepper, onion, and garlic, and cook until pepper is soft, about 5 minutes. Mix in the white pepper, cinnamon, lime juice, olives, and chiles; cook for 2 more minutes, to blend the flavors. Stir in the tomatoes, and cook until thickened, about 10 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Place the snapper filets into a lightly greased 9x13 inch baking dish. Pour the tomato sauce over the filets, and bake for 10 to 15 minutes in the preheated oven, or until fish flakes easily with a fork. Stir in the capers just before serving.

By VARISSUL

Ingredients

• ✓ cinnamon
• garlic
• cumin
• salt
• oregano
• coriander
• black pepper
• pork butt
• chicken soup base
• orange
• bay leaf
• vegetable oil

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 165 degrees F (74 degrees C) according to manufacturer's directions.
2. 2 Combine granulated garlic, cumin, salt, oregano, coriander, and black pepper in a small bowl.
3. 3 Cut pork butt into 2 chunks and rub with soup base. Sprinkle with spice mixture and rub until evenly distributed. Place pork into a large vacuum bag. Add orange slices and bay leaves throughout the bag. Seal using a vacuum sealer.
4. 4 Place bag into the water and set timer for 24 hours, turning bag over halfway through. When done, remove pork to a platter, reserving some or all of the juices.
5. 5 To crisp up carnitas, heat vegetable oil in a large cast iron skillet over high heat until smoking. Add shredded pork and fry until edges are browned and crispy, 1 to 2 minutes. Drizzle with reserved juices, if desired. Alternately, you may crisp under an oven broiler for 3 to 4 minutes.

By France Cevallos

Ingredients

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

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

• ✓ cinnamon
• chicken
• onion
• garlic
• chicken broth
• chili powder
• almond
• banana
• salt
• corn tortilla
• sesame seed
• pine nut
• butter
• semisweet chocolate

Instructions

1. 1 Cut the chickens into pieces, reserving the breasts. Place chicken pieces except the breasts in a deep saucepan over medium heat; add the onion, garlic, and chicken broth. Cover the pan and simmer 25 minutes.
2. 2 Cut the breasts into halves and add to the saucepan; simmer until the chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove the chicken to a cutting board. Remove the skin and bones from the chicken; cut the meat into bite sized pieces.
3. 3 Strain the broth through a fine mesh strainer, reserving the liquid and discarding the onion, garlic, and skimmed fat. If you have less than 3 cups of reserved liquid, add water to make 3 cups. If you have more than 3 cups, return to the pan and bring to a boil; cook until volume of liquid reduces to 3 cups.
4. 4 Combine the chili powder, almonds, banana, cinnamon, salt, tortilla pieces, sesame seeds, and pine nuts in a blender. Blend on low, slowly adding the reserved liquid in a stream until the mixture is smooth. Pour the mixture and remaining liquid into a large saucepan over medium heat. Add the butter and chocolate; cook and stir until the butter and chocolate have melted. Stir the chicken pieces into the sauce; continue cooking until the chicken is heated completely through, 5 to 10 minutes.

By deondra

Ingredients

• ✓ cinnamon
• pinto bean
• black bean
• chickpea
• olive oil
• onion
• garlic
• cumin
• tomato
• corn kernel
• salt
• pepper
• cayenne pepper

Instructions

1. 1 Rinse and sort pinto beans, black beans and garbanzo beans. Place in a large bowl and cover with water. Soak overnight.
2. 2 Drain beans and place in a large pot; cover with water. Bring to a boil and cook for 1 hour, or until beans are tender. It may be necessary to add more water during cooking to prevent drying out or scorching.
3. 3 Heat oil in a small saucepan over medium-high heat. Saute onion and garlic until onion is transparent. Stir in cumin. To the beans add the onions, garlic and crushed tomatoes. Simmer for 20 minutes. Stir in corn and cinnamon; cook 15 minutes more. Season with salt, pepper and cayenne to taste before serving.

By Donalyn

Ingredients

• ✓ cinnamon
• onion
• raisin
• garlic
• sesame seed
• chipotle chile in adobo sauce
• peanut butter
• tomato
• sugar
• chili powder
• cumin
• coriander
• nutmeg
• cocoa powder
• chicken breast

Instructions

1. 1 Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter, and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
2. 2 Cover; cook on Low until chicken is very tender, about 5 hours.

By ELAINE05

Ingredients

• ✓ cinnamon
• vegetable oil
• chicken
• paprika
• clove
• black pepper
• cayenne pepper
• bay leaf
• onion
• garlic
• tomato
• chicken broth
• brown sugar
• semisweet chocolate chip
• raisin
• sesame seed

Instructions

1. 1 Heat vegetable oil in a Dutch oven or large pot over medium-high heat. Add chicken pieces and cook until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium; stir in paprika, cloves, cinnamon, black pepper, cayenne pepper, and bay leaf until fragrant, about 30 seconds. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in tomatoes, chicken broth, and brown sugar; bring to a simmer over medium-high heat. Once simmering, stir in chocolate chips until melted, then return chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in raisins and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

By Jenny Wells

Ingredients

• ✓ cinnamon
• chicken stock
• pork loin
• adobo seasoning
• cumin
• black pepper
• paprika
• onion
• chipotle paste
• bay leaf
• fire-roasted diced tomato
• garlic
• lime
• clove
• cilantro

Instructions

1. 1 Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo, cumin, pepper, and paprika. Place onion, chipotle paste, and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork, and squeeze limes directly over top, allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves.
2. 2 Use a spoon to baste stock over the pork loin, then sprinkle entire surface evenly with cilantro.
3. 3 Cover and cook on High until pork is slightly pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.

By clifford

Ingredients

• ✓ cinnamon
• cilantro
• pomegranate seed
• vegetable oil
• all-purpose flour
• flour
• egg
• mexican cheese blend
• corn
• black bean
• squash blossom
• chorizo sausage
• poblano pepper
• white sugar
• sour cream
• queso fresco
• milk
• walnut

Instructions

1. 1 Place walnuts into a bowl and cover with milk; soak in the refrigerator 3 to 4 hours to overnight.
2. 2 Drain walnuts and place into a food processor. Add queso fresco, sour cream, sugar, and cinnamon. Puree until completely smooth. Add milk to the food processor as necessary to make creamy. Set sauce aside.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
4. 4 Place poblano peppers onto the prepared baking sheet.
5. 5 Broil peppers in the preheated oven until skins blacken and blister, about 10 minutes, making sure to turn peppers halfway through cooking time. Remove from the oven and place peppers directly into a plastic resealable bag. Seal and allow to sit and steam for 15 minutes.
6. 6 Remove skins from peppers carefully by scraping them using a spoon or your fingers. Cut a slit down the long side of each pepper. Remove and discard seeds and veins and set peppers aside.
7. 7 Heat a skillet over medium heat. Saute chorizo in the skillet for 2 to 3 minutes. Add squash blossoms and continue cooking until meat is browned and crumbly and blossoms are wilted, 5 to 7 minutes. Stir in black beans and corn; cook 1 to 2 minutes more. Turn off heat and mix in Mexican cheese.
8. 8 Stuff peppers carefully with chorizo mixture, making sure not to overstuff so that peppers can be closed completely. Set aside.
9. 9 Place egg whites and yolks into 2 separate bowls. Whisk 1 tablespoon flour into yolks to make a paste. Beat egg whites using an electric mixer until stiff peaks form. Fold beaten egg whites into yolk mixture very gently to preserve volume of egg whites.
10. 10 Place 1 cup flour onto a plate. Dredge stuffed peppers into flour, covering all sides completely. Dip flour-covered stuffed peppers into egg mixture; entire peppers should be completely covered.
11. 11 Heat oil in a deep-fryer or a deep, heavy pan to 350 degrees F (175 degrees C).
12. 12 Deep-fry each pepper in the hot oil until golden, 2 to 4 minutes. Transfer to a wire rack to drain grease.
13. 13 Place cooked poblanos onto plates; pour walnut sauce over. Top with pomegranate seeds and cilantro. Serve.

By Diana71

Ingredients

• ✓ cinnamon
• california chile pepper
• pasilla chile
• guajillo chile
• ancho chile
• red chile pod
• water
• garlic
• onion
• black pepper
• oregano
• cumin
• onion
• beef chuck roast
• bay leaf
• salt

Instructions

1. 1 Place dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.
2. 2 Pour chile mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.
3. 3 Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour chile sauce on top.
4. 4 Cook on High until beef is tender enough to shred with a fork, about 5 hours.
5. 5 Remove beef from sauce. Continue cooking sauce until reduced, 35 to 45 minutes. Return beef to sauce and season with salt.

By Michael Naumann

Ingredients

• ✓ cinnamon
• lard
• salt
• cumin seed
• thyme
• oregano
• clove
• black peppercorn
• bay leaf
• garlic
• chicken bouillon granules
• cilantro
• ancho chile pepper
• guajillo chile pepper
• salt
• water
• pork shoulder

Instructions

1. 1 Combine pork, water, and 1/2 teaspoon salt in a Dutch oven over medium heat. Cover and cook for 20 minutes, stirring every 5 minutes. Uncover, increase the heat to medium-high, and cook, stirring constantly, until water evaporates, 2 to 3 minutes. Continue to cook until pork has browned in its rendered fat, 15 to 20 more minutes.
2. 2 Meanwhile, stem dried chile peppers and discard seeds. Place chiles into a large skillet over low heat just until they start to soften; don't toast them. Transfer to a bowl of hot water and soak for 20 minutes.
3. 3 Transfer pork to a plate, leaving all drippings in the Dutch oven.
4. 4 Drain chiles and reserve soaking water. Place chiles into a blender with cilantro, bouillon, garlic, bay leaves, peppercorns, cloves, cinnamon stick, oregano, thyme, and cumin seeds. Pour in 1 cup reserved soaking water and blend until combined. Pour in 1 more cup soaking water, season with salt, and blend until completely smooth.
5. 5 Place the Dutch oven over medium heat and add lard to the drippings. Very carefully add blended chile mixture, being careful as it may splatter. Scrape up any browned bits from the bottom. Bring to a boil, then add pork and any accumulated juices.
6. 6 Reduce the heat and cover partially, leaving about 1 inch uncovered. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

By Yoly

Ingredients

• ✓ cinnamon
• hamburger bun
• salt
• rice vinegar
• cilantro
• red pepper
• serrano pepper
• pineapple
• oregano
• cumin
• garlic powder
• chipotle pepper
• ancho chili powder
• salt
• water
• pineapple juice
• salt
• pork shoulder

Instructions

1. 1 Place pork in a large brining vessel. Cut a few slashes into fat side of pork.
2. 2 Whisk salt, pineapple juice, and water together in a large bowl. Pour brine over pork. Refrigerate for 12 to 24 hours.
3. 3 Combine salt, ancho powder, chipotle powder, garlic powder, cumin, cinnamon, and oregano together for the rub.
4. 4 Remove pork from brine and place on a deep baking pan lined with foil. Season generously with spice rub. Reserve remaining spice rub for another use.
5. 5 Preheat a charcoal grill between 300 to 325 degrees F (150 to 175 degrees C). Place 2 bricks on the grate, if you like, and place the baking pan on top.
6. 6 Grill, occasionally spooning rendered juices over meat, until very tender, about 7 hours. Make sure to maintain the same 25-degree range in temperature by adjusting the vents under, and on top of the grill, or smoker. An instant-read thermometer inserted into the center of pork should read 195 degrees F (91 degrees C).
7. 7 Remove pan from the grill, wrap top in foil, and let rest for 1 hour. Meanwhile, cook pineapple over the last of the coals until nicely charred, 7 to 10 minutes.
8. 8 Dice grilled pineapple to get about 2 cups. Combine in a bowl with serrano pepper, red peppers, cilantro, and rice vinegar. Season with salt and a pinch of leftover spice rub.
9. 9 Remove pork bone and pull meat apart. Add to a bowl with some of the rendered fat; pull apart with 2 forks. Place some pork over each bottom bun, top with pineapple salsa, and cover with other half bun.

By John Mitzewich

Ingredients

• ✓ cinnamon
• olive oil
• all-purpose flour
• monterey jack cheese
• egg
• cumin
• cayenne pepper
• black pepper
• oregano
• chili powder
• chicken broth
• marinara sauce
• salt
• garlic
• onion
• olive oil
• poblano chile pepper

Instructions

1. 1 Char peppers over an open flame, turning often, until skin is black and they are almost soft. Wrap peppers in a few paper towels and then in a kitchen towel. Let steam in the towel for at least 15 minutes.
2. 2 While peppers rest, heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add onions, garlic, and a big pinch of salt; saute until onions turn translucent, 3 to 4 minutes. Stir in marinara sauce, 1 1/4 cup chicken broth, chili powder, oregano, pepper, more salt, cayenne, cumin, and cinnamon; bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add more chicken broth for a thinner sauce if desired. Taste and adjust seasonings if needed. Keep warm until needed.
3. 3 Remove the charred skin and seedpods from the peppers and rinse out the loose seeds. Slice the pepper into 1/4-inch strips.
4. 4 Crack 2 whole eggs into one bowl, and then separate 3 more eggs, with the whites going into another bowl, and the yolks going into the first bowl with the whole eggs.
5. 5 Whisk until the bowl of whole eggs and yolks with a pinch of salt until light and airy. Gradually whisk in flour and set aside. Whisk the whites into soft peaks and use a spatula to fold the whites into the yolk mixture. You don't have to be too gentle, but the batter should end up light and foamy.
6. 6 Heat 1 teaspoon olive oil over medium heat, and place down a pepper-shaped or round-shaped layer of the batter, about 1/4-thick, using about 1/8 of the batter for each pancake.
7. 7 Cover the surface with sliced pepper and cheese cubes and spoon and spread another 1/8 of the batter over the top, covering up as much of the peppers and cheese as possible, going all the way to the edges.
8. 8 Cover and cook until the bottom is golden brown, 3 to 4 minutes, before flipping over. Cover and cook the second side until golden brown, or until the batter is cooked though, and the cheese inside has melted, 3 to 4 minutes.
9. 9 Ladle sauce onto a plate or into a shallow bowl and top with a chile relleno pancake.

By John Mitzewich

Ingredients

• ✓ cinnamon
• salt
• ginger
• cumin seed
• thyme
• oregano
• black pepper
• allspice berry
• clove
• garlic
• white vinegar
• ancho chile pepper
• guajillo chile pepper
• water
• salt
• bay leaf
• garlic
• onion
• beef brisket

Instructions

1. 1 Place brisket in a stovetop pressure cooker. Add onion, garlic, bay leaves, and salt; cover with water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 60 minutes.
2. 2 Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
3. 3 Remove brisket from the pressure cooker and shred with 2 forks. Strain the cooking liquid, discarding solids. Measure 2 cups for the barbacoa sauce and save the rest for another use.
4. 4 Combine guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain.
5. 5 Combine softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 2 cups cooking liquid; blend until thick and very smooth.
6. 6 Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to a soft boil; reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavors combine, at least 30 minutes and up to 1 hour.

By mega2408

Ingredients

• ✓ cinnamon
• corn tortilla
• sugar
• black pepper
• salt
• cumin
• pasilla chili powder
• cilantro
• lime
• mango
• tomato sauce
• tomato
• chicken stock
• garlic
• jalapeno pepper
• anaheim pepper
• onion
• canola oil
• chicken breast

Instructions

1. 1 Place chicken in a large pot, cover with water, and bring to a boil. Reduce heat to medium-low; simmer until chicken is no longer pink in the center, about 30 minutes. Transfer chicken to a cutting board; cool then shred.
2. 2 Heat canola oil in a large pot over medium heat. Add onion, Anaheim pepper, jalapeño pepper, and garlic; cook and stir until slightly softened and fragrant, about 8 minutes. Add shredded chicken, chicken stock, tomatoes, tomato sauce, mango, lime juice, lime zest, cilantro, chili powder, cumin, sea salt, black pepper, sugar, and cinnamon; bring to a boil. Reduce heat to low; simmer until reduced, at least 45 minutes.
3. 3 Fill corn tortillas with chicken filling.

By stephynewhouse

Ingredients

• ✓ cinnamon
• green onion
• cilantro
• pepper jack cheese
• chicken
• vegetable oil
• corn tortilla
• chicken broth
• tomato paste
• garlic
• cayenne pepper
• oregano
• black pepper
• chipotle chile powder
• cumin
• ancho chile powder
• all-purpose flour
• salt
• onion
• olive oil
• butter

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

Ingredients

• ✓ cinnamon
• lime
• cilantro
• onion
• honey
• bay leaf
• white vinegar
• chicken broth
• water
• tomato
• ginger
• garlic
• onion
• olive oil
• guajillo chili
• clove
• cumin
• black pepper
• oregano
• kosher salt
• beef short rib
• beef chuck

Instructions

1. 1 Cut beef chuck in half; cut each half into 3- to 4-inch pieces. Cut each beef short rib through the middle, all the way down to the bone.
2. 2 Place beef chuck and short ribs into a soup pot; season with kosher salt, oregano, black pepper, cumin, cinnamon, and cloves. Toss thoroughly until meat is evenly coated with spices, 2 to 3 minutes. Cover and keep in the refrigerator for at least 6 hours to overnight.
3. 3 Prep guajillo chiles by snipping off stems with scissors; slice open and scrape or shake out seeds onto a plate to discard.
4. 4 Heat olive oil in a saucepan over medium heat. Add guajillo chiles and toss in hot oil, about 30 seconds. Add onion, garlic, and ginger; toss to combine. Add tomatoes and water; bring to a boil. Reduce heat to medium-low and let simmer for 30 minutes.
5. 5 Turn off heat and use an immersion blender to purée mixture as smooth as possible, or use a countertop blender, working in batches as needed.
6. 6 Remove the soup pot with meat from the refrigerator. Strain puréed chili mixture into the pot using a large mesh strainer. Add chicken broth, vinegar, bay leaves, and honey to the pot.
7. 7 Bring to a boil, then reduce heat to medium-low. Simmer gently, stirring occasionally, until meat is fall-apart tender, 3 to 4 hours. Skim fat off of the top and reserve for future birria queso tacos.
8. 8 To serve, place a few chunks of beef into a soup bowl and spoon some cooking liquid on the top. Sprinkle with some white onion and cilantro; squeeze lime juice over the top.

By Chef John

Ingredients

• ✓ cinnamon
• sour cream
• oil
• egg yolk
• egg white
• salt
• all-purpose flour
• hot pepper sauce
• black pepper
• cumin
• oregano
• white vinegar
• chicken broth
• garlic
• onion
• vegetable oil
• tomato
• cheddar cheese
• monterey jack cheese
• mozzarella cheese
• all-purpose flour
• poblano pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and place poblano peppers on the foil. Broil in the preheated oven until the skins are blackened and blistered over 80% of the surface, 8 to 10 minutes per side. Remove from the oven and turn the broiler off.
3. 3 Transfer peppers to a resealable plastic bag. Seal the bag and let peppers steam and cool for about 20 minutes. Remove cooled peppers from the bag; scrape off and discard blackened skin.
4. 4 Cut a slit lengthwise into the side of each pepper, then remove the seeds and veins. To reduce spiciness, rinse out any remaining seeds with water, then pat dry with paper towels.
5. 5 Line a baking sheet with parchment or waxed paper. Place 1/2 cup flour into a shallow bowl for dredging.
6. 6 Mix mozzarella, Monterey Jack, and Cheddar together in a bowl until thoroughly blended. Divide into four equal portions, then lightly squeeze each portion in your hands to make a cone shape. Insert each cone through the slit into a pepper, then pin the openings closed with toothpicks.
7. 7 Dredge stuffed peppers in flour, then dust off any excess. Place onto the prepared baking sheet and into the freezer for at least 30 minutes while you make the sauce. Keep remaining dredging flour available for Step 10.
8. 8 To make the sauce, purée stewed tomatoes in a blender and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté for about 30 seconds. Pour in puréed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce the heat to medium-low and simmer, stirring often, until sauce is reduced by half and thickened, about 20 minutes. While the sauce is simmering, preheat the oven to 200 degrees F (95 degrees C) and warm a platter in the oven.
9. 9 To make the batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. Beat egg whites in a separate bowl with an electric mixer until stiff peaks form. Lightly mix in egg yolk and flour mixture until a fluffy batter forms.
10. 10 Remove peppers from the freezer and dredge in flour again. Shake off excess flour, then use a spoon to gently dip each pepper into egg batter until completely coated.
11. 11 Heat frying oil in a heavy cast iron skillet over medium-high heat until shimmering. Working in batches, gently place coated peppers into hot oil and fry until batter is golden brown and cheese filling is hot, about 5 minutes per side. Transfer fried peppers to the warmed platter while you finish frying.
12. 12 To serve, ladle a generous spoonful of sauce onto each plate, then place a pepper in the center.
13. 13 Serve hot with a dollop of sour cream over top.

By FatDogLane

Ingredients

• ✓ cinnamon
• queso asadero
• cilantro
• onion
• corn tortilla
• black pepper
• salt
• beef chuck roast
• salt
• oregano
• marjoram
• thyme
• cumin
• clove
• black pepper
• garlic
• white vinegar
• roma tomato
• olive oil
• ancho chile
• chile de arbol pepper
• guajillo chile pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Fill a pot with water; bring to a boil. Add guajillo, arbol, and ancho chile peppers; boil for 5 minutes.
3. 3 Off heat, allow peppers to soak until cool. Drain; reserve ¼ cup cooking liquid.
4. 4 Meanwhile, rinse beef; pat dry with paper towels. Cut beef into chunks if desired; season with salt and black pepper.
5. 5 Heat oil in a Dutch oven over medium-high heat. Add beef; cook until browned on all sides, about 10 minutes. Remove from the heat.
6. 6 While the beef is searing, line a heavy cast-iron grill pan or griddle with aluminum foil; place over high heat. Arrange tomatoes in a single layer on foil; grill until tomato skins burned on all sides and begins to peel, 3 to 5 minutes.
7. 7 Place cooled chile peppers into a blender; add charred tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt. Pour in reserved ¼ cup cooking liquid; blend until smooth.
8. 8 Strain chile sauce through a mesh strainer; pour over browned beef in the Dutch oven, turning until completely covered with sauce. Cover the Dutch oven with a lid.
9. 9 Bake in the preheated oven, basting beef every 45 minutes with sauce, until birria begins to fall apart, 3 to 4 hours. Remove the lid; bake, uncovered, until birria is crispy on top, about 20 minutes more. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
10. 10 Transfer beef to a cutting board; strain off any fat from sauce. Shred beef with two forks; return it to the pot and stir with sauce to coat.
11. 11 Fill each tortilla with birria; top with Mexican cheese, chopped onion, and cilantro. Warm tortillas on a griddle, flipping until both sides crispy and cheese is melted.
12. 12 Serve with extra sauce on the side for dipping.

By gem

Ingredients

• ✓ cinnamon
• cilantro
• mexican blend cheese
• queso chihuahua cheese
• fire roasted diced tomato
• green chili
• corn
• black bean
• cumin
• salt
• chili powder
• garlic
• onion
• olive oil
• spaghetti squash
• cider vinegar
• clove
• chipotle chili pepper
• oregano
• coriander
• cumin
• paprika
• paprika
• chili powder
• garlic powder
• salt
• ground turkey

Instructions

1. 1 Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
3. 3 Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
4. 4 Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
5. 5 Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
6. 6 Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
7. 7 Fluff spaghetti squash strands with a fork, keeping them in the shells.
8. 8 Increase oven temperature to 400 degrees F (200 degrees C).
9. 9 Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.

By France Cevallos

Ingredients

• ✓ cinnamon
• spaghetti squash
• butter
• brown sugar

Instructions

1. 1 Preheat toaster oven to 350 degrees F (175 degrees C).
2. 2 Place spaghetti squash halves on a compact baking sheet. Place 5 pieces of butter into each half. Sprinkle 2 tablespoons brown sugar and 1 tablespoon cinnamon over each half.
3. 3 Bake in the preheated oven until soft, about 1 hour.
4. 4 Remove squash from oven and scrape insides with a fork into a loose pile of strands.
5. 5 Return to the oven and bake until flavors combine, about 10 minutes more. Let cool before serving, about 10 minutes.

By Brandy Bartel

Ingredients

• ✓ cinnamon
• chicken breast
• cranberry sauce
• pineapple

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place chicken in a lightly greased 9x13 inch baking dish and pierce with a fork. Layer cranberry sauce and pineapple over chicken and sprinkle with cinnamon.
3. 3 Cover dish and bake in the preheated oven for 25 minutes. Remove cover and bake for another 15 minutes, or until chicken is cooked through (juices run clear).

By L Robertson

Ingredients

• ✓ cinnamon
• vanilla greek yogurt
• maple syrup
• vanilla extract

Instructions

1. 1 Combine yogurt, maple syrup, vanilla extract, and cinnamon in a small bowl. Place in the refrigerator to chill, about 15 minutes.

By lutzflcat

Ingredients

• ✓ cinnamon
• sweet potato
• butter
• honey
• vanilla extract

Instructions

1. 1 Preheat grill for medium heat.
2. 2 Arrange sweet potatoes in a 9x13-inch aluminum foil pan. Stir butter and cinnamon together in a bowl and drizzle over potatoes. Cover pan with aluminum foil.
3. 3 Bake sweet potatoes on the preheated grill, stirring occasionally, for 15 minutes. Stir honey and vanilla extract together in a bowl and drizzle over sweet potatoes. Return aluminum foil to cover pan. Continue cooking on the grill until sweet potatoes are tender, about 10 more minutes.

By CoOkInGnUt

Ingredients

• ✓ cinnamon
• sweet potato
• butternut squash
• nutmeg
• maple syrup

Instructions

1. 1 Place sweet potatoes and butternut squash into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Mash sweet potatoes and butternut squash, then add cinnamon, nutmeg, and syrup. Mix until smooth.

By scottg

Ingredients

• ✓ cinnamon
• sweet potato
• olive oil
• butter
• brown sugar

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Wash sweet potato and pierce holes throughout. Rub olive oil all over sweet potato using your hands and place in the air fryer basket.
3. 3 Cook in the preheated air fryer for 15 minutes. Turn sweet potato and continue to cook until potato is soft and tender, 15 to 20 minutes more.
4. 4 Cut a slit on top of the sweet potato and top with butter, brown sugar, and cinnamon.

By Yoly