Type what you have

Ingredients

• ✓ coriander
• cumin
• oregano
• garlic powder
• cayenne pepper
• pork shoulder
• beef broth
• onion
• bay leaf

Instructions

1. 1 Combine cumin, coriander, oregano, garlic powder, and cayenne pepper in a bowl; thoroughly rub over pork roast.
2. 2 Place roast in a pressure cooker; pour beef broth around roast. Add onion and bay leaves. Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Heat over medium-high heat to full pressure when steam escapes in a steady flow and makes a whistling sound. Reduce heat to maintain high pressure and regulator is gently rocking. Cook for 45 minutes.
3. 3 Off heat, let pressure release naturally according to the manufacturer's instructions. Unlock and remove lid. Transfer pork to a serving bowl; shred using 2 forks.

By AKrause

Ingredients

• ✓ coriander
• salt
• garlic powder
• cumin
• oregano
• cinnamon
• 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

• ✓ coriander
• chicken breast
• cumin
• black bean
• green chile pepper
• cilantro
• red enchilada sauce
• corn tortilla
• mexican blend cheese
• sour cream

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium heat; coat with cooking spray. Add chicken, cumin, and coriander; cook until chicken is cooked through. Transfer to a bowl; stir in black beans, chile peppers, and cilantro.
3. 3 Spread ½ enchilada sauce into an 11x7-inch baking dish. Place 4 tortillas over sauce, overlapping if necessary. Spoon ½ chicken mixture over tortillas; sprinkle with ½ cheese and ½ sour cream. Spoon remaining ½ enchilada sauce over top; place 4 tortillas over sauce, overlapping if necessary. Layer remaining ½ chicken mixture over tortillas. Cover dish with a lid or aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Uncover; sprinkle remaining ½ cheese over top and dot with remaining ½ sour cream. Continue baking, uncovered, until cheese melts, 5 to 10 minutes more. Let stand 10 minutes before serving.

By DEBMCE4

Ingredients

• ✓ coriander
• olive oil
• salt
• garlic powder
• cumin
• jalapeno chili powder
• chili powder
• skirt steak
• onion
• bell pepper

Instructions

1. 1 Combine olive oil, salt, garlic powder, cumin, jalapeño chile powder, chili powder, and coriander in a resealable plastic bag. Add steak, onion, and bell pepper, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
2. 2 Line an air fryer basket with a sheet of perforated parchment paper. Add marinated onion, pepper, and steak.
3. 3 Air fry for 5 minutes at 400 degrees F (200 degrees C). Remove the air fryer basket and shake to ensure even cooking. Air fry until steak is cooked through, about 4 more minutes.

By thedailygourmet

Ingredients

• ✓ coriander
• canola oil
• pork shoulder
• poblano pepper
• jalapeno pepper
• serrano pepper
• onion
• garlic
• cumin
• beef broth

Instructions

1. 1 Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil, and stir in the poblano, jalapeno, and serrano peppers, onion, garlic, coriander, cumin, and beef broth. Lock the lid onto the pressure cooker, bring the cooker up to pressure, and reduce heat to keep the pressure steady.
2. 2 Cook under medium steady pressure for 1 hour, remove the cooker from the heat, place in the sink, and run cold water over the lid of the cooker until the pressure has been released. Carefully remove the lid, and serve.

By yellowpairs ♥

Ingredients

• ✓ coriander
• olive oil
• garlic
• cumin
• cilantro
• lime
• chicken breast
• onion
• tomato
• tortilla shell

Instructions

1. 1 Combine 3 tablespoons olive oil, garlic, cumin, coriander, cilantro, and juice of 1 lime in a gallon-sized resealable plastic bag. Add chicken and marinate for 30 minutes.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat remaining 1 tablespoon olive oil. Add onion rings and cook until soft and translucent. Add diced tomatoes with liquid. Drain chicken from marinade and add to Instant Pot®. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 6 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove chicken and shred with 2 forks. Return to the Instant Pot® and mix with tomato sauce.
5. 5 Add chicken mixture to taco shells and add preferred toppings. Slice remaining lime and add lime slices to each taco plate.

By thedailygourmet

Ingredients

• ✓ coriander
• butternut squash
• vegetable oil
• onion
• garlic
• cumin
• cayenne pepper
• black bean
• cheddar cheese
• mild enchilada sauce
• flour tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Pierce butternut squash flesh several times with a fork; place cut-sides down onto the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, about 45 minutes. Scoop squash flesh into a bowl when cool enough to handle.
4. 4 Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until onion is soft, 5 to 10 minutes. Stir in cumin, coriander, and cayenne; stir in squash, black beans, and ½ Cheddar cheese until heated through.
5. 5 Pour a thin layer enchilada sauce to cover bottom of an 11x7-inch baking dish; pour remaining enchilada sauce into a large dish with sides. Dip both sides 1 tortilla into enchilada sauce in the large dish; transfer to a flat work surface.
6. 6 Spoon sweet potato filling in a line across middle dipped tortilla; roll tortilla around filling to enclose. Place rolled tortilla, seam-side down, into the prepared baking dish. Repeat with remaining tortillas and sweet potato filling. Top enchiladas with remaining ½ Cheddar cheese. Cover the dish with aluminum foil.
7. 7 Bake in the preheated oven until heated through and cheese is melted, about 40 minutes.

By LINLI

Ingredients

• ✓ coriander
• garlic
• cumin
• salt
• oregano
• black pepper
• cinnamon
• 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

• ✓ coriander
• great northern bean
• cumin
• garlic salt
• garlic
• oregano
• brown sugar
• green chile pepper
• onion
• cream of chicken soup
• chicken broth
• chicken breast

Instructions

1. 1 Place (in the following order) beans, cumin, coriander, garlic salt, oregano, brown sugar, chile peppers, onion, condensed soup, chicken broth, and shredded chicken in a 6-quart slow cooker. Give it a good stir and cover.
2. 2 Cook on Low, 10 to 12 hours.

By Amy A

Ingredients

• ✓ coriander
• spaghetti squash
• lime juice
• chili powder
• cumin
• salt
• black bean
• queso fresco
• red onion
• cilantro
• corn tortilla
• salsa

Instructions

1. 1 Make 1-inch deep punctures all over squash with a serrated knife. Microwave squash on high for 6 to 8 minutes; turn over and microwave until squash is steaming and cooked through, another 8 to 10 minutes. Let cool for 5 minutes, cut in half lengthwise, take out seeds, and shred the flesh with a fork.
2. 2 Mix fresh lime juice, chili powder, ground coriander, ground cumin, and coarse salt in a large bowl. Add shredded spaghetti squash; mix well.
3. 3 Place black beans (heat if desired), crumbled queso fresco, chopped red onion, and chopped cilantro into separate bowls. Heat corn tortillas in a skillet over medium-low heat until warmed and flexible, about 30 seconds per side.
4. 4 Spread each tortilla with a spoonful of black beans and squash mixture, and a sprinkling of queso fresco cheese, onion, and cilantro; top each serving with salsa.

By 4xamominparadise

Ingredients

• ✓ coriander
• ancho chile
• beef chuck
• salt
• black pepper
• onion
• garlic
• red chile pepper
• salt
• cumin seed
• oregano
• beer

Instructions

1. 1 Soak the ancho chiles in boiling hot water to cover for 1 hour.
2. 2 While dried chiles soak, preheat the oven to 350 degrees F (175 degrees C). Season beef with salt and pepper.
3. 3 Heat a cast iron Dutch oven over medium-high heat. Brown the beef on all sides, working in small batches, 5 to 7 minutes. Set aside.
4. 4 Drain chiles; remove stems and seeds. Place chiles, onions, garlic, ground chile pepper, salt, cumin seeds, oregano, and coriander in the bowl of a food processor. Pulse to chop, then process into a thick paste. Add 1 cup beer and continue processing to blend.
5. 5 Place meat and any accumulated juices back in the Dutch oven, pour in sauce, and stir well. Cover with a sheet of aluminum foil, then place lid on top for a tight seal.
6. 6 Bake on the middle rack of the preheated oven for 1 hour; stir. Continue to bake, stirring every 15 minutes, until meat is fork-tender, 30 minutes to 1 hour more, adding more beer if sauce seems too thick.

By AllieGeekPi

Ingredients

• ✓ coriander
• pork butt roast
• achiote paste
• orange juice
• lemon juice
• habanero pepper
• cumin
• paprika
• chili powder
• salt
• pepper
• red wine vinegar
• red onion

Instructions

1. 1 Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
3. 3 Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
4. 4 While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

By TAWMTHEBOMB

Ingredients

• ✓ coriander
• tomatillo
• poblano pepper
• jalapeno pepper
• salt
• olive oil
• ground turkey
• yellow onion
• garlic
• cumin
• chicken broth
• cilantro

Instructions

1. 1 Place tomatillos, poblano peppers, and jalapeños cut side down on a baking sheet. Broil 3 inches from the heat source until skins are charred, 3 to 5 minutes.
2. 2 Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
3. 3 Heat oil over medium-high heat in a large Dutch oven. Add turkey and cook as specified on the package. Always cook to well done, 165 degrees F (74 degrees C) as measured by a meat thermometer.
4. 4 Add onion and garlic, and cook until tender, about 5 minutes. Add cumin and coriander, and cook until just fragrant. Stir in tomatillo-pepper mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.

By JennieO

Ingredients

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

• ✓ coriander
• olive oil
• sweet potato
• garlic
• salt
• onion
• corn
• taco sauce
• taco seasoning mix
• water
• black bean
• corn tortilla

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Drizzle 4 ½ teaspoons oil over sweet potatoes in a medium bowl. Add garlic and salt; toss to coat. Spread onto a rimmed baking sheet in a single layer.
3. 3 Roast in the preheated oven, stirring every 15 minutes, until tender, about 40 minutes.
4. 4 Heat remaining 1 ½ teaspoons oil in a medium skillet over medium heat. Add onion; cook and stir until translucent, 5 to 10 minutes. Add corn; cook until beginning to brown, 5 to 8 minutes. Stir in taco sauce, taco seasoning, and coriander. Add water; bring to a simmer until slightly thickened, about 3 minutes.
5. 5 Stir roasted sweet potatoes and black beans into the skillet until coated with sauce; divide among tortillas.

By GFmammacook

Ingredients

• ✓ coriander
• pork butt
• aleppo pepper
• chili powder
• garlic
• salt
• black pepper
• oregano
• cumin
• clove
• white vinegar
• water
• vegetable oil

Instructions

1. 1 Chill meat grinder's head assembly and grinder hopper in the refrigerator for 1 hour.
2. 2 Meanwhile, combine pork, Aleppo peppers, chili powder, garlic, salt, black pepper, oregano, cumin, cloves, and coriander in a bowl until thoroughly blended. Cover the bowl with plastic wrap; refrigerate for 1 hour.
3. 3 Fill a large bowl with ice cubes; place a smaller metal bowl in larger bowl onto ice cubes. Assemble chilled meat grinder.
4. 4 Grind pork mixture into the smaller metal bowl using the coarse cutting plate. Chill ground meat in the refrigerator for 30 minutes.
5. 5 Gently stir vinegar and water into pork mixture until thoroughly mixed; form into 8 patties. Place patties on a plate; cover and refrigerate until flavors develop, 8 hours to overnight.
6. 6 Heat oil in a heavy skillet over medium-low heat. Carefully add patties to the skillet in batches; cook until browned and no longer pink in centers, 5 to 8 minutes per side. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C).

By James

Ingredients

• ✓ coriander
• cumin
• paprika
• ancho chile powder
• garlic powder
• salt
• black pepper
• chicken breast
• green bell pepper
• onion
• olive oil
• lime
• flour tortilla

Instructions

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

By Bibi

Ingredients

• ✓ coriander
• ✓ coriander
• coconut oil
• onion
• serrano pepper
• garlic
• tofu
• cilantro
• taco seasoning mix
• cumin
• mango
• taco seasoning mix
• chili powder
• salt
• cumin

Instructions

1. 1 Cover the bottom of a skillet with coconut oil; warm over medium heat. Add onion, serrano pepper, and garlic; cook and stir until onion is lightly browned, about 10 minutes. Add tofu; stir to coat.
2. 2 Stir cilantro stems, 1/4 package taco seasoning, 1 teaspoon cumin, and 1 teaspoon coriander into tofu mixture; cook and stir until fragrant and tofu is cooked through, about 5 minutes. Add mangos and 1/4 package taco seasoning; cook, waiting 3 to 5 minutes before stirring. Add chili powder and salt; stir to coat. Season with more cumin and coriander if desired.
3. 3 Simmer tofu-mango mixture until most of liquid has evaporated, about 10 more minutes. Stir in cilantro leaves 1 minute before serving.

By Eric

Ingredients

• ✓ coriander
• olive oil
• corn
• cotija cheese
• red onion
• cilantro
• mayonnaise
• sour cream
• lime juice
• cumin
• paprika
• chili powder
• salt

Instructions

1. 1 Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
2. 2 Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
3. 3 Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
4. 4 Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.

By thedailygourmet

Ingredients

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

• ✓ coriander
• olive oil
• rump roast
• onion
• garlic
• chili powder
• cumin
• cayenne pepper
• bay leaf
• beef stock
• enchilada sauce
• green chile pepper
• tomato paste
• pinto bean

Instructions

1. 1 Heat oil in a large pot over high heat. Sauté meat until browned on all sides, about 5 minutes. Add onions and garlic. Continue to sauté until onions are soft, 4 to 5 minutes.
2. 2 Add chili powder, cumin, coriander, cayenne pepper, and bay leaves to pot. Cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add stock, enchilada sauce, green chile peppers, and tomato paste. Bring to a boil. Reduce heat to low, cover pot, and simmer until meat is tender, about 50 minutes.
3. 3 Stir beans into soup, mashing beans to thicken if desired. Simmer until heated through, about 5 minutes.

By Tina Menard

Ingredients

• ✓ coriander
• beef flank steak
• tomato
• onion
• green bell pepper
• red bell pepper
• jalapeno pepper
• garlic
• chili powder
• cumin
• salt
• flour tortilla
• mexican cheese blend

Instructions

1. 1 Place flank steak pieces into a slow cooker. Stir in tomatoes, onion, bell peppers, jalapeño pepper, garlic, chili powder, cumin, coriander, and salt.
2. 2 Cook on Low for 8 to 10 hours or High for 4 to 6 hours, until steak is fall-apart tender.
3. 3 Remove steak from the slow cooker and shred. Return to the slow cooker and stir into the sauce.
4. 4 Serve hot with tortillas and shredded cheese, allowing everyone to make their own fajita.

By Miguel Ruiz

Ingredients

• ✓ coriander
• parboiled rice
• canola oil
• green bell pepper
• green onion
• onion
• sazon seasoning with saffron
• cumin
• garlic powder
• salt
• water
• tomato sauce
• cilantro
• lime

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place rice in a 9-inch square baking dish. Drizzle in canola oil; stir until rice completely coated. Stir in bell pepper, green onions, and chopped onion; season with sazón seasoning, cumin, coriander, garlic powder, and salt.
3. 3 Combine water and tomato sauce in a microwave-safe bowl or measuring cup. Microwave until simmering, about 2 minutes. Pour over rice; stir briefly. Tightly cover the baking dish with heavy-duty aluminum foil.
4. 4 Bake in the preheated oven for 30 minutes. Let stand, covered, for 5 minutes. Uncover; fluff rice with a fork. Stir in cilantro; squeeze lime juice over top.

By LauraF

Ingredients

• ✓ coriander
• coconut oil
• chili powder
• garlic powder
• cumin
• celery
• tomato
• corn
• oregano
• cilantro
• black bean
• mild salsa
• water
• white rice
• salt

Instructions

1. 1 Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; cook until fragrant, about 30 seconds. Add celery; cook and stir until softened, 3 to 5 minutes.
2. 2 Add tomato, corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa; bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep mixture saucy.
3. 3 Off heat, stir in cooked rice until coated; season with salt.

By DannyBoy

Ingredients

• ✓ coriander
• shrimp
• vodka
• orange juice
• garlic
• cumin
• paprika
• paprika
• cayenne pepper
• lettuce
• tortilla
• cilantro
• red bell pepper
• green onion
• crema con sal
• mexican cheese blend

Instructions

1. 1 Combine vodka, orange juice, garlic, cumin, coriander, smoked paprika, paprika, and cayenne in a resealable plastic bag. Add shrimp and marinate for 20 minutes.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
3. 3 Drain off marinade and air-fry shrimp for 6 minutes.
4. 4 Divide chopped salad amongst tortillas. Add cilantro, bell pepper, and the white parts of the green onion. Roughly chop shrimp (optional) and add to the tacos. Top with crema con sal and cheese.

By thedailygourmet

Ingredients

• ✓ coriander
• brown sugar
• garlic powder
• chili powder
• paprika
• oregano
• onion powder
• mustard seed
• black pepper
• cumin
• salt
• pork butt roast
• vegetable oil
• water
• liquid smoke
• chipotle chile pepper

Instructions

1. 1 Mix brown sugar, garlic powder, chili powder, paprika, oregano, onion powder, mustard seed, black pepper, cumin, coriander, and salt together in a small bowl.
2. 2 Rub pork roast liberally with brown sugar mixture.
3. 3 Heat oil in a large skillet over high heat. Add pork roast; cook until browned, 3 to 5 minutes per side.
4. 4 Transfer pork to a slow cooker. Add water, liquid smoke, and chipotle peppers.
5. 5 Cook on Low until pork is tender, about 6 hours. Transfer pork to a cutting board and pull apart with tongs.

By thebioteacher

Ingredients

• ✓ coriander
• chicken breast
• cumin
• chipotle chile powder
• chili powder
• paprika
• salt
• garlic powder
• oregano
• black pepper
• bell pepper
• onion
• olive oil
• lime
• flour tortilla

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

Ingredients

• ✓ coriander
• olive oil
• chili powder
• oregano
• cumin seed
• chipotle chile powder
• salt
• lime
• tilapia fillet
• cream cheese
• yogurt
• garlic
• chipotle pepper in adobo sauce
• cumin
• olive oil
• corn tortilla

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

Ingredients

• ✓ coriander
• cooking spray
• ground beef
• chili powder
• onion powder
• garlic powder
• cumin
• salt
• black pepper
• egg
• heavy cream
• olive oil
• onion
• tomato paste
• cauliflower
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking dish with cooking spray.
2. 2 Heat a large nonstick skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Stir in 1 ½ teaspoons chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, cumin, coriander, salt, and black pepper until evenly distributed. Cook until fragrant, 4 to 5 minutes. Remove from heat.
3. 3 Whisk eggs and cream together in a bowl; add to beef mixture. Transfer to the prepared baking dish; pat down evenly.
4. 4 Wipe skillet clean; add olive oil and heat over medium heat. Add onion; cook until soft and translucent, about 2 minutes. Add remaining 1 teaspoon each chili powder, garlic powder, and onion powder; season with salt and black pepper. Stir in tomato paste; cook, stirring often, 2 to 3 minutes. Add cauliflower rice; continue cooking for 4 to 5 minutes. Remove from heat, stir in 1 cup Cheddar cheese; transfer to top beef mixture, smoothing with a spatula to flatten top.
5. 5 Bake in the preheated oven for 25 to 30 minutes. Sprinkle remaining ½ cup Cheddar over top; continue baking until cheese has melted, about 5 minutes more. Remove from oven; cool about 5 minutes. Serve warm.

By Brenda Venable

Ingredients

• ✓ coriander
• cheddar cheese
• sour cream
• green onion
• zucchini
• green bell pepper
• onion
• green chile pepper
• tomato
• salsa
• beef broth
• tomato paste
• chili pepper flakes
• oregano
• taco seasoning mix
• ground turkey
• vegetable oil

Instructions

1. 1 Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
2. 2 Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
3. 3 While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
4. 4 In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
5. 5 Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

By big surprise