Type what you have

Ingredients

• ✓ kosher salt
• pork shoulder blade roast
• canola oil
• taco seasoning mix
• chicken broth

Instructions

1. 1 Trim excess fat from pork; divide meat into 4 equal portions. Season each portion with salt.
2. 2 Heat canola oil in a skillet over medium-high heat. Cook pork, working in batches, until brown crust forms, about 8 minutes per side. Transfer to a plate and coat evenly with taco seasoning.
3. 3 Pour broth into a pressure cooker with rack insert; place pork on rack. Place lid on pressure cooker and lock; bring to low pressure over medium-low heat until pork is tender and shreds easily, about 45 minutes. Let pressure come down naturally, about 15 minutes. Shred pork using 2 forks.

By skewtour

Ingredients

• ✓ kosher salt
• pork shoulder
• orange
• onion
• garlic
• cumin
• black peppercorn
• bay leaf

Instructions

1. 1 Place pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover.
2. 2 Bring to a boil over high heat, reduce heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top.
3. 3 Cover loosely and simmer until meat is tender, about 1 1/2 hours.
4. 4 Allow pork to cool, covered, in broth for 1 hour.
5. 5 Shred meat with two forks.

By Ken from CA

Ingredients

• ✓ kosher salt
• pork shoulder
• black pepper
• vegetable oil
• bay leaf
• cumin
• oregano
• cayenne pepper
• orange
• milk

Instructions

1. 1 Season pork with pepper and salt.
2. 2 Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
3. 3 Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
4. 4 Preheat oven to 450 degrees F (230 degrees C).
5. 5 Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
6. 6 Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
7. 7 Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.

By John Mitzewich

Ingredients

• ✓ kosher salt
• corn on the cob
• tomato
• avocado
• onion
• cilantro
• garlic
• olive oil
• red wine vinegar

Instructions

1. 1 Preheat the grill for medium heat and lightly oil the grate.
2. 2 Cook corn on the preheated grill until kernels are lightly charred but still firm, flipping often, 3 to 5 minutes per side. Cut kernels from cobs, transfer to a large bowl, and cool, about 10 minutes.
3. 3 Stir tomatoes, avocados, onion, cilantro, garlic, olive oil, and vinegar into corn; season with salt.

By Lisa Avery Croff

Ingredients

• ✓ kosher salt
• basmati rice
• chili powder
• cumin
• black pepper
• cayenne pepper
• oregano
• olive oil
• kidney bean
• tomato salsa
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour rice into a casserole dish; season with chili powder, salt, cumin, black pepper, cayenne pepper, and oregano. Pour in olive oil and stir until rice is thoroughly coated. Add beans, salsa, and broth; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
3. 3 Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove the foil; taste and adjust seasoning if necessary. Fluff with a fork and serve hot.

By John Mitzewich

Ingredients

• ✓ kosher salt
• avocado
• tomato
• red onion
• serrano pepper
• cilantro leaf
• worcestershire sauce
• black pepper
• garlic powder
• hot sauce
• lime juice

Instructions

1. 1 Combine avocado, tomato, onion, serrano, cilantro, Worcestershire sauce, salt, black pepper, garlic powder, and hot sauce in a bowl; pour lime juice over top. Serve immediately.

By jamjar caterers

Ingredients

• ✓ kosher salt
• olive oil
• ground beef
• taco seasoning mix
• fire-roasted tomato
• black bean
• corn kernel
• water
• zucchini
• cheddar cheese
• green onion

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add ground beef; cook, stirring to break up lumps, for 4 minutes. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until beef is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally, and simmer until slightly thickened, about 5 minutes.
2. 2 Stir in zucchini until incorporated. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes.
3. 3 Divide mixture among 4 bowls; top servings with Cheddar cheese and green onion.

By Carolyn Williams PhD RD

Ingredients

• ✓ kosher salt
• olive oil
• jalapeno pepper
• garlic
• vegetable broth
• black bean
• tomato
• quinoa
• corn kernel
• cilantro
• lime

Instructions

1. 1 Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
2. 2 Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
3. 3 Fluff quinoa with a fork. Stir in cilantro and lime juice.

By LUCHAPROV

Ingredients

• ✓ kosher salt
• ground turkey
• carrot
• onion
• jalapeno pepper
• taco seasoning mix
• water
• hot garlic-pepper sauce
• plain greek yogurt
• cream of chicken soup
• queso quesadilla
• flour tortilla
• red enchilada sauce

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat, and stir in the ground turkey, grated carrots, onion, jalapeno pepper, 1/2 packet of taco seasoning, and kosher salt. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Stir in the water, several dashes of hot sauce, and the remaining taco seasoning. Simmer until the water has evaporated.
3. 3 Combine the yogurt, cream of chicken soup, and queso quesadilla cheese in a bowl.
4. 4 Place a tortilla onto your work surface, then spoon some of the turkey mixture halfway between the bottom edge and the center of the tortilla. Place 2 to 3 tablespoons of the cheese mixture over the turkey. Roll the tortilla up to the top edge, forming a tight cylinder. Place in a 7x11 inch baking dish. Repeat with the remaining ingredients. (There will be unused cheese sauce.)
5. 5 Stir the enchilada sauce into the remaining cheese mixture. Spoon over the top of the tortillas. Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 30 to 35 minutes.

By KellyG42

Ingredients

• ✓ kosher salt
• chicken breast
• green salsa
• green chili
• onion
• jalapeno pepper
• garlic
• sazon seasoning
• cumin
• black pepper
• cilantro
• lime juice

Instructions

1. 1 Combine chicken, salsa, chiles, onion, jalapeno, garlic, sazon, cumin, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
3. 3 Select Saute function and shred chicken with 2 forks; simmer until you reach the desired consistency with your sauce. Season with more salt and pepper before serving with cilantro and lime juice.

By MDMONS

Ingredients

• ✓ kosher salt
• chicken thigh
• butternut squash
• onion
• chicken stock
• paprika
• garlic
• marjoram
• onion powder
• garlic powder
• oregano
• black pepper
• tomato

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.
3. 3 Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks.

By RusticJoyfylFood

Ingredients

• ✓ kosher salt
• orange juice
• onion
• lime juice
• olive oil
• garlic
• brown sugar
• oregano
• cumin
• lime zest
• black pepper
• bay leaf
• pork shoulder

Instructions

1. 1 Combine orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, black pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator; cover tightly with aluminum foil.
3. 3 Cook in the preheated oven until heated through, about 1 ½ hours. Flip pork carefully. Replace foil; cook 1 hour more. Remove foil. Continue cooking, uncovered, flipping once halfway through, until pork falls apart and marinade is reduced, 1 ½ to 2 hours more.
4. 4 Remove pork from Dutch oven; rest for 20 minutes. Return pork to Dutch oven; shred using 2 forks. Stir shredded pork with reduced marinade. Discard bay leaves.

By Ashley Baron Rodriguez

Ingredients

• ✓ kosher salt
• cheddar cheese
• avocado
• black bean
• red bell pepper
• cumin
• garlic powder
• onion powder
• red enchilada sauce
• corn tortilla
• sour cream
• pico de gallo
• cilantro

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine ¾ cup Cheddar cheese, avocados, black beans, bell pepper, salt, cumin, garlic powder, and onion powder in a medium bowl; gently toss together.
3. 3 Pour 1 can enchilada sauce into bottom of a 9x13-inch baking dish. Divide avocado mixture between corn tortillas. Roll tortillas to enclose filling; place seam-sides down into the baking dish. Top with remaining 1 can enchilada sauce; sprinkle with remaining 1 ¾ cups Cheddar cheese.
4. 4 Bake in the preheated oven just until cheese is melted and filling is heated through, about 20 minutes. Top with sour cream, pico de gallo, and cilantro.

By Chef Oma

Ingredients

• ✓ kosher salt
• cheddar cheese
• cornstarch
• butter
• garlic
• scallion
• chipotle pepper
• 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

• ✓ kosher salt
• chicken thigh
• chicken stock
• water
• yellow onion
• garlic
• oregano
• olive oil
• onion
• chipotle pepper
• 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

• ✓ kosher salt
• pork shoulder roast
• onion
• orange juice
• cumin
• salt
• oregano
• cayenne pepper
• lime
• plain fat-free greek yogurt
• chili powder
• corn tortilla
• green cabbage
• red onion
• pico de gallo

Instructions

1. 1 Make carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, salt, oregano, and cayenne.
2. 2 Cover and cook on Low 8 to 10 hours or High 4 to 5 hours.
3. 3 Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
4. 4 Make lime crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and salt. Dust with chili powder.
5. 5 Make tacos: Serve pork in tortillas with shredded cabbage, red onion, and pico de gallo. Garnish with crema and lime zest.

By Doug

Ingredients

• ✓ kosher salt
• tomatillo
• garlic
• poblano pepper
• olive oil
• onion
• oregano
• cumin
• chili powder
• vegetable broth
• great northern bean
• pinto bean
• kale
• corn kernel
• bulgur wheat

Instructions

1. 1 Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place tomatillos, garlic cloves, and poblano peppers on a baking sheet.
3. 3 Broil in the preheated oven until the peppers start to blacken and blister, 6 to 8 minutes. Remove garlic and transfer to a plate. Turn tomatillos and peppers over and broil until peppers are blackened and tomatillos are soft, 5 to 6 minutes more.
4. 4 Meanwhile, heat olive oil in a large pot over medium heat until shimmering. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Stir in oregano, cumin, and chili powder; cook for 1 minute. Add 3 cups vegetable broth, great Northern beans, pinto beans, kale, corn, bulgur wheat, and salt. Return to a simmer.
5. 5 Transfer roasted garlic, peppers, and tomatillos to a blender. Add remaining 1 cup vegetable broth. Cover and blend until just smooth. Pour into the simmering pot.
6. 6 Simmer chili gently until bulgur is tender, 15 to 20 minutes.

By Alice Waugh

Ingredients

• ✓ kosher salt
• pork shoulder
• pork shank
• pork foot
• yellow onion
• carrot
• celery
• black pepper
• cumin
• bay leaf
• water
• oregano
• garlic
• guajillo chile
• ancho chile
• white hominy

Instructions

1. 1 Place pork shoulder in the refrigerator. Transfer pork shanks and feet into a large pot on the stove. Add onion, carrot, and celery, salt, pepper, cumin, and bay leaves. Pour in 3 quarts water. Turn heat to high and bring to a simmer.
2. 2 Skim foam from the surface and add Mexican oregano, rubbing it between your hands as you drop it into the pot. Reduce heat to medium-low and simmer gently until pork is tender and will easily come off the bone, about 3 ½ hours.
3. 3 While the pork is simmering, place unpeeled garlic cloves in a dry pan over medium heat. Roast the cloves, shaking the pan occasionally over the heat, until slightly charred on the outside and just starting to get soft on the inside. Remove from the heat and transfer into a bowl to cool.
4. 4 Place guajillo and ancho chile peppers into a 4-cup liquid measuring cup and set a strainer over the top. Ladle some simmering broth from the pot into the strainer until chiles are covered. Let soak until the pork is finished simmering.
5. 5 When pork is finished cooking, set a strainer over a large bowl. Remove pork and vegetables with a slotted spoon and place in the strainer.
6. 6 Meanwhile, peel the cooled garlic cloves and add them to the chile pepper and broth mixture. Puree chile mixture with an immersion blender until smooth.
7. 7 Pass pureed chiles through a strainer into the pot of broth. Add a spoonful or two of the broth to the pureed chiles to help it pass through the strainer if needed. Pour the remaining 1 quart of water through the strainer, then add the pork shoulder to the pot. Simmer over medium-low heat.
8. 8 While the pork shoulder simmers, remove bones from pork shanks, then cut shanks and feet into smaller pieces.
9. 9 Once the pork shoulder has simmered for 1 ½ hours, add diced shanks and feet to the pot. Stir in hominy and continue to simmer until pork is very tender, about 1 more hour. Skim any fat from the surface as it cooks and season with more salt if needed.

By John Mitzewich

Ingredients

• ✓ kosher salt
• poblano chile
• bacon
• bacon drippings
• pork loin
• onion
• garlic
• jalapeno pepper
• cilantro
• cumin
• oregano
• chile powder
• clove
• chicken stock
• red enchilada sauce
• white hominy

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place poblanos, cut-sides-down, onto the prepared baking sheet. Broil until skins blackened and blistered, about 5 minutes. Transfer poblanos to a bowl; tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice poblanos; set aside.
3. 3 Cook bacon in a large pot over medium heat, stirring often, until fat renders and beginning to crisp, about 5 minutes. Drain on a paper towel-lined plate; discard all but 1 tablespoon drippings from the pot.
4. 4 Increase heat to medium-high; add pork to the pot. Cook until browned on all sides, stirring occasionally, about 5 minutes. Transfer pork to a plate; reduce heat to medium. Add onion and garlic; cook and stir until onion has softened and is beginning to brown, about 5 minutes.
5. 5 Add poblanos, jalapeños, cilantro, cumin, oregano, chile powder, salt, and cloves to the pot; cook for 1 minute. Add chicken stock, enchilada sauce, bacon, and pork; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer for 1 hour. Stir in hominy; cover the pot. Cook until pork is very tender, about 1 hour more.

By Ken from CA

Ingredients

• ✓ kosher salt
• ground beef
• olive oil
• onion
• green bell pepper
• jalapeno pepper
• garlic
• tomato
• kidney bean
• water
• tomato paste
• chili powder
• brown sugar
• cocoa powder
• cumin
• red pepper flakes

Instructions

1. 1 Place ground beef in the pressure cooker over medium-high heat; cook until brown and crumbly, 8 to 10 minutes. Remove beef; drain off excess fat.
2. 2 Heat olive oil in the pressure cooker over medium heat; stir in onion, green pepper, and jalapeño. Cook and stir until onion has softened, about 3 to 4 minutes. Add garlic; cook and stir for about 30 seconds. Stir in browned beef, diced tomatoes, kidney beans, water, tomato paste, chili powder, brown sugar, cocoa powder, cumin, salt, and red pepper flakes.
3. 3 Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove the cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
4. 4 When the pressure is fully released, remove the lid, stir the chili and serve.

By Spyce

Ingredients

• ✓ kosher salt
• olive oil
• jalapeno pepper
• garlic
• black bean
• fire-roasted diced tomato
• corn
• quinoa
• chicken broth
• red pepper flake
• chili powder
• cumin
• black pepper
• avocado
• lime
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.
2. 2 Stir black beans, tomatoes, corn, quinoa, and chicken broth into the skillet. Season with pepper flakes, chili powder, cumin, salt, and black pepper; bring to a boil.
3. 3 Cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.
4. 4 Add avocado, lime juice, and cilantro; stir until combined.

By The Gruntled Gourmand

Ingredients

• ✓ kosher salt
• cilantro
• beer
• sweet corn
• white bean
• chicken
• chicken stock
• tomatillo salsa
• green chile pepper
• garlic
• chili powder
• black pepper
• paprika
• oregano
• cumin
• onion
• olive oil

Instructions

1. 1 Heat oil in a skillet over medium heat. Add onion, cumin, oregano, paprika, salt, pepper, and chili powder; saute until onion is translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Transfer onion mixture to a slow cooker.
2. 2 Add chicken stock, chicken, beans, corn, beer, and cilantro. Cover and cook on Low for 6 hours or High for 2 hours.

By Neil Fox

Ingredients

• ✓ kosher salt
• red enchilada sauce
• refried bean
• monterey jack cheese
• cheddar cheese
• sour cream
• cream cheese
• green chile
• tomato
• yellow bell pepper
• poblano pepper
• onion
• olive oil
• butter
• flour tortilla
• cumin
• chili powder
• chicken breast

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place chicken on a large sheet of foil and season with 1 teaspoon salt, 1/2 teaspoon chili powder, and 1/2 teaspoon cumin. Seal the foil around the chicken and place the packet on a rimmed baking sheet.
3. 3 Bake in the preheated oven until tender and no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred cooked chicken and set aside. Increase the oven temperature to 375 degrees F (190 degrees C).
4. 4 While chicken cooks, prepare tortillas. Spread both sides of each tortilla lightly with butter.
5. 5 Heat a skillet over medium heat. Toast each tortilla, about 10 seconds on each side, and set aside.
6. 6 Heat oil in a large skillet over medium-high heat. Add onion, poblano pepper, and bell pepper and cook, stirring often, about 2 minutes. Add remaining salt, chili powder, and cumin and cook, stirring frequently, until veggies are very tender, about 5 minutes. Reduce heat to medium-low and stir in tomatoes and cream cheese. Cook, stirring constantly, until cheese has melted. Remove from heat and stir in sour cream and 2 cups Cheddar-Monterey Jack cheese blend. Fold in shredded chicken.
7. 7 Spread about 1 tablespoon refried beans down the center of a tortilla. Add about 1/4 cup chicken filling and roll up to seal. Repeat with remaining beans and filling. Pour 1/4 cup sauce in the bottom of 9x13-inch baking dish. Arrange enchiladas in a single layer over the sauce. Pour remaining enchilada sauce over the top and spread to evenly coat. Sprinkle with remaining cheese.
8. 8 Bake in the preheated oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving with desired toppings.

By Nicole McLaughlin

Ingredients

• ✓ kosher salt
• vegetable oil
• cheddar cheese
• monterey jack cheese
• corn tortilla
• jalapeno pepper
• water
• tomato paste
• cayenne pepper
• oregano
• black pepper
• garlic powder
• chipotle pepper
• cumin
• chili powder
• ground beef
• onion
• olive oil

Instructions

1. 1 Add oil, onion, and ground beef to a cast iron skillet set over medium-high heat. Add salt, chili powder, cumin, chipotle, garlic powder, black pepper, oregano, and cayenne. Break beef apart with a spatula to mix in spices; cook until browned and crumbled into very small pieces, 5 to 7 minutes.
2. 2 Stir in tomato paste and water and return to a simmer. Reduce heat to medium-low and cook until most of the liquid has reduced, 15 to 20 minutes. Stir in jalapeno peppers and cook for 1 minute. Turn off the heat, taste, and adjust seasoning.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Stack up 2 or 3 corn tortillas at a time and use a 2-inch round pastry cutter to cut 4 small circles out of each stack, making 60 total. Place circles in a single layer, 1/2 inch apart, on sheet pans.
5. 5 Mix Monterey Jack and Cheddar cheeses together. Top each tortilla circle with cheese, using the pastry cutter to keep it from spilling onto the pan. Repeat with remaining tortillas and cheese. Top each with about 1 teaspoon taco beef and another teaspoon cheese.
6. 6 Bake in the preheated oven until cheese melts, about 3 minutes.
7. 7 Remove from the oven. Carefully fold each tortilla in half, being careful not to press out the filling. Allow to cool for a few minutes, then chill in the refrigerator until firm, about 20 minutes.
8. 8 Heat vegetable oil in a nonstick skillet over medium-high heat. Working in batches and adding more oil as necessary, pan-fry tacos until crispy and heated through and the edges are a bit caramelized, about 2 minutes per side. Transfer to a paper towel-lined plate to drain.

By John Mitzewich

Ingredients

• ✓ kosher salt
• lime
• cilantro
• corn tortilla
• bay leaf
• chicken breast
• clove
• black pepper
• oregano
• cumin
• apple cider vinegar
• fire-roasted diced tomato
• garlic
• onion
• canola oil
• arbol chile
• ancho chile
• guajillo chile
• chicken broth

Instructions

1. 1 Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
2. 2 Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes. Pour through a fine mesh strainer into a large bowl.
3. 3 Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
4. 4 Meanwhile, chop remaining onion quarter. Set aside.
5. 5 Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Transfer shredded chicken to a large bowl and top with 1 cup of the chile mixture; leave remaining mixture in the Dutch oven pot over medium-low.
6. 6 Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Working with 1 tortilla at a time, quickly dip tortilla into sauce until well coated. Transfer to skillet and top with 1/4 cup of the chicken. Repeat process with as many tortillas as will fit on in skillet. Cook until tortillas are golden brown and beginning to crisp, 1 to 2 minutes. Fold tortillas in half and transfer to a plate. Repeat process with remaining sauce, meat chicken and tortillas.
7. 7 Divide tacos evenly among 6 plates. Top with reserved chopped onion and cilantro and serve with lime wedges.

By Liv Dansky

Ingredients

• ✓ kosher salt
• vegetable oil
• corn tortilla
• hot pepper sauce
• cheddar cheese
• turkey
• heavy cream
• sour cream
• cream cheese
• paprika
• cumin
• ancho chile pepper
• chipotle chile pepper
• black pepper
• orange bell pepper
• yellow bell pepper
• green bell pepper
• onion
• olive oil
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease two 9x12-inch baking dishes.
2. 2 Heat butter and olive oil in a large skillet over medium heat. Stir in onion and bell peppers; cook and stir until peppers have softened and onion has turned translucent, about 10 minutes. Add kosher salt, black pepper, chipotle pepper, ancho pepper, cumin, and paprika. Cook and stir until seasonings become fragrant, about 5 more minutes.
3. 3 Add cream cheese, sour cream, and heavy cream; stir well to combine. Cook over low heat until mixture is heated through and creamy, about 5 minutes. Remove the skillet from heat and cool for about 10 to 15 minutes. Reserve 1/2 of the cream-pepper mixture for topping.
4. 4 Combine shredded turkey with 2 1/2 cups Cheddar cheese in a large bowl. Add remaining cream-pepper mixture and stir lightly to mix. Set aside.
5. 5 Heat vegetable oil in a large skillet over medium heat until oil is hot but not smoking, about 2 minutes. Cook 1 tortilla at a time in hot oil until hot and pliable, 20 to 30 seconds. Stack warmed tortillas and cover to retain heat.
6. 6 To assemble enchiladas, lay a few tortillas on the counter. Place 1/4 cup creamy turkey filling in a line down the center of each tortilla, roll tortillas, and lay a total of 11 enchiladas, seam-side down, into each prepared baking dish. Top each dish with 1/2 of the reserved cream-pepper mixture.
7. 7 Bake in the preheated oven until enchiladas are heated through and sauce begins to brown and bubble, 20 to 25 minutes. Remove the baking dishes from the oven, sprinkle each with 3/4 cup Cheddar cheese, and return to the oven to finish baking until topping is melted, browned, and bubbling, about 15 more minutes. Let stand for about 10 minutes before serving.

By Josh C

Ingredients

• ✓ kosher salt
• cilantro
• red onion
• sour cream
• black pepper
• yukon gold potato
• bay leaf
• chicken stock
• cilantro leaf
• garlic
• poblano pepper
• jalapeno pepper
• tomatillo
• cayenne pepper
• coriander
• cumin
• oregano
• onion
• pork shoulder
• vegetable oil

Instructions

1. 1 Heat oil in a pot over high heat until nearly smoking. Add pork cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix, turning pieces over to brown on the other side, 4 to 5 minutes. Add onion and 1/2 teaspoon kosher salt. Cook and stir until onion is translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne; cook and stir until seasonings are fragrant, about 2 minutes. Reduce the heat to low.
2. 2 Cut tomatillos into quarters. Place into a blender with chili peppers, garlic, and cilantro. Add chicken stock. Pulse on and off until pieces start to break down, then blend until mixture has liquefied, about 30 seconds.
3. 3 Stir sauce into pork mixture. Add 1 teaspoon kosher salt and bay leaf. Increase the heat to high and bring to a boil. Reduce the heat to low and maintain a slow but steady simmer for about 1 hour. Add potatoes, remaining 1/2 teaspoon kosher salt, and black pepper. If the mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until pork and potatoes are tender, 45 minutes to 1 hour.
4. 4 Garnish individual servings with a dollop of sour cream, some pickled red onions, and cilantro.

By John Mitzewich

Ingredients

• ✓ kosher salt
• ✓ kosher salt
• water
• lard
• baking powder
• corn masa
• onion powder
• salt
• cumin
• garlic
• de arbol chile pepper
• armenian chile pepper
• tomato
• chicken stock
• pork shoulder
• cumin
• chipotle chile powder
• chili powder
• garlic
• onion
• water
• corn husk

Instructions

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

By Pam Lolley

Ingredients

• ✓ kosher salt
• cilantro
• radish
• avocado
• corn tortilla
• lime juice
• bay leaf
• oregano
• brown sugar
• water
• olive oil
• beef chuck roast
• black pepper
• cumin
• chili powder
• adobo sauce
• chipotle pepper
• garlic
• onion
• tomato

Instructions

1. 1 Heat a large cast iron skillet over medium-high. Arrange whole tomatoes, onions (cut-side down), and garlic in the dry skillet in a single layer, working in batches if needed. Cook, turning occasionally, until charred on all sides, about 6 minutes for the garlic and about 12 minutes for the onions and tomatoes.
2. 2 Transfer charred vegetables to a blender and add chipotle peppers. Process until smooth, about 1 minute.
3. 3 Stir salt, chili powder, cumin, and black pepper together in a small bowl; season beef evenly with salt mixture.
4. 4 Heat oil in a Dutch oven over medium-high heat. Add beef in batches and cook, turning occasionally, until browned on all sides, about 3 minutes per side. Transfer browned beef to a large plate.
5. 5 Pour water into the Dutch oven and scrape up any browned bits from the bottom of the pan. Stir in onion-tomato mixture, brown sugar, oregano, and bay leaves. Reduce heat to medium-low and bring to a simmer.
6. 6 Nestle beef back into pot and cover. Cook, stirring and re-nestling beef occasionally (about every 20 to 30 minutes), until beef is tender and pulls easily apart with a fork, 1 hour and 45 minutes to 2 hours and 15 minutes. Remove bay leaves and discard.
7. 7 Remove beef from Dutch oven, place on cutting board; shred beef using 2 forks.
8. 8 Return beef to the Dutch oven, add lime juice, and stir to combine.
9. 9 Serve in corn tortillas with avocado, radishes, and cilantro.

By Jasmine

Ingredients

• ✓ kosher salt
• tortilla chip
• lime
• radish
• avocado
• cilantro
• oregano
• bay leaf
• yellow hominy
• vegetable broth
• chile powder
• cumin
• adobo sauce
• adobo sauce
• ancho chile
• plant-based protein
• zucchini
• garlic
• celery
• onion
• olive oil

Instructions

1. 1 Heat a large Dutch oven or pot over medium heat. Add 2 tablespoons olive oil, then onion, celery and garlic. Cook 3 minutes, stirring occasionally, then add the zucchini. Cook 5 more minutes, until zucchini is slightly softened, then remove from heat. Transfer vegetables to a plate and reserve.
2. 2 Return pot to medium heat. Add remaining 1 tablespoon olive oil, then Protein Starter. Using a wooden spoon, break apart into pieces about 1/2-inch big. Cook 8 to 10 minutes or until Protein Starter is lightly golden. Add ancho chile, adobo sauce, ground cumin, and chile powder. Cook 2 more minutes, breaking up ancho chile with spoon.
3. 3 Add vegetable broth, hominy, bay leaves, oregano, and reserved vegetable mixture. Bring to a simmer over medium-high heat, then reduce to medium-low heat and cook 10 to 12 minutes or until vegetables are tender. Season with kosher salt, if desired.
4. 4 To serve, top with cilantro leaves, diced avocado, and radishes. Serve with lime wedges and tortilla chips, if desired.

By Allrecipes Member