Type what you have

Ingredients

• ✓ black pepper
• pork shoulder
• salt
• safflower oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Trim excess fat from pork shoulder and cut pork into 2-inch cubes. Season with salt and pepper on all sides.
3. 3 Heat a cast iron braiser over medium-high heat. Pour oil into the pot and brown pork on all sides, about 10 minutes. Cover with the lid.
4. 4 Bake in the preheated oven until pork is crispy on the outside and soft, but fully cooked, on the inside, about 1 hour.

By ladoña

Ingredients

• ✓ black pepper
• potato
• salt
• vegetable oil
• soy chorizo
• corn tortilla

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Cook, covered, until potatoes are easily pierced with a knife, about 30 minutes. Drain, reserving 1 cup cooking water.
2. 2 Transfer boiled potatoes to a bowl and season with salt and pepper. Mash with a potato masher, adding reserved cooking water to reach desired consistency.
3. 3 Heat 1 tablespoon oil in a large skillet. Cook soy chorizo for 5 minutes. Add mashed potatoes and mix well.
4. 4 Heat tortillas on a hot griddle over medium heat to soften them. Fill them with equal amounts of potato-chorizo mixture. Fold them in half and brush the outside of the tortillas with the remaining 1 tablespoon oil. Place tacos on the hot griddle and cook, turning once, until crisp, 3 to 5 minutes.

By gem

Ingredients

• ✓ black pepper
• beef rump roast
• pork loin roast
• salt
• green enchilada sauce
• green chile

Instructions

1. 1 Season beef roast and pork loin all over with salt and pepper. Place into a slow cooker. Cover and cook on Low for 8 to 10 hours.
2. 2 Drain juices and shred meat into strands. Return meat to the slow cooker. Stir in enchilada sauce and green chiles; cook on Low for 4 to 8 hours more.

By TucsonMom

Ingredients

• ✓ black pepper
• flour tortilla
• refried bean
• american cheese
• sour cream
• hot pepper sauce

Instructions

1. 1 In a small pot heat the refried beans until they are heated through, approximately 5 minutes.
2. 2 Warm the tortilla in a dry frying pan over medium-high heat.
3. 3 Lay the burrito on a flat surface. Place the refried bean in the center of the burrito, layer the cheese, pepper, sour cream and hot sauce over the beans. Roll the tortilla so that the mixture is wrapped in the center. Serve warm.

By Brooke McCorkhill

Ingredients

• ✓ black pepper
• pinto bean
• onion
• garlic
• jalapeno pepper
• salt

Instructions

1. 1 Place pinto beans into a large bowl and cover with several inches of water; soak at least 8 hours and up to 24 hours. Drain and rinse before using.
2. 2 Place soaked pinto beans, onion, garlic, and jalapeno peppers in a slow cooker; pour enough water over mixture to cover with several inches. Cook on Medium-Low, 4 to 6 hours. Season with salt and black pepper.

By Riley

Ingredients

• ✓ black pepper
• corn tortilla
• vegetable oil
• egg
• salt
• green taco sauce
• monterey jack cheese

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
2. 2 Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.

By Christina Bleeker

Ingredients

• ✓ black pepper
• pork sausage
• fennel seed
• sage
• salt
• poblano pepper
• cream cheese
• pepper jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir sausage, fennel, sage, salt, and pepper in the hot skillet until browned and crumbly, 5 to 7 minutes.
3. 3 Place poblano peppers cut-side up into a baking dish. Spread about 3/4 ounce cream cheese into each pepper. Fill with sausage mixture and sprinkle with pepper Jack cheese.
4. 4 Bake in the preheated oven until peppers are softened and filling is bubbly, about 20 minutes.

By Annie

Ingredients

• ✓ black pepper
• beef tongue
• onion
• garlic
• bay leaf
• salt
• butter

Instructions

1. 1 Place beef tongue, onion, garlic, and bay leaf in a slow cooker; generously season with salt. Pour in enough water to cover beef mixture.
2. 2 Cook on Low for 8 hours.
3. 3 Transfer beef tongue to a work surface and cool slightly. Peel outer layer of skin from beef tongue and remove rough end.
4. 4 Chop meat into bite-sized pieces.
5. 5 Heat butter in a skillet over medium heat; cook and stir chopped meat until tender, 5 to 10 minutes. Season with salt and pepper.

By liz

Ingredients

• ✓ black pepper
• chicken breast
• tomato
• chipotle salsa
• apple cider vinegar
• onion
• salt

Instructions

1. 1 Bring a saucepan of lightly-salted water to a boil. Reduce heat to medium-low. Cook chicken in simmering water until until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a cutting board and tear into shreds using 2 forks.
2. 2 Blend stewed tomatoes, chipotle salsa, and apple cider vinegar in a blender until smooth.
3. 3 Combine shredded chicken, blended sauce, and onion in a saucepan over medium-low heat. Cook at a simmer until the onions are translucent, about 10 minutes. Season with salt and pepper.

By Twin6878

Ingredients

• ✓ black pepper
• salt
• cayenne pepper
• chicken breast
• olive oil
• red onion
• lime juice
• avocado

Instructions

1. 1 Stir together 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper in a small bowl until well combined; rub evenly into chicken breasts.
2. 2 Heat olive oil in a large skillet over medium heat; cook chicken in hot oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Stir together onion, avocado, and lime juice in a medium bowl until combined; season with salt and pepper. Spoon over chicken breasts to serve.

By emarika

Ingredients

• ✓ black pepper
• vegetable oil
• chili powder
• lime juice
• honey
• garlic powder
• paprika
• chicken breast

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper together in a medium bowl until well combined.
3. 3 Place chicken strips in a large resealable plastic bag. Pour in marinade and knead to coat; squeeze out excess air, seal bag, and marinate in the refrigerator for 4 hours to overnight.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken strips from marinade; discard any unused marinade.
5. 5 Cook chicken on the preheated grill until browned on all sides and chicken is no longer pink in the center, about 10 minutes per side. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C).

By jmcdaneld

Ingredients

• ✓ black pepper
• chicken
• sour cream
• salt
• vegetable oil
• corn tortilla
• green chili
• monterey jack cheese

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside.
2. 2 Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds each.
3. 3 Spoon a heaping tablespoon of chicken mixture onto each tortilla, spread down the center and roll into a cylinder. Place seam side down into the prepared baking dish.
4. 4 When all tortillas are filled and rolled, sprinkle the green chiles over all and top with the shredded Monterey Jack cheese.
5. 5 Bake in the preheated oven until the cheese has melted and the enchiladas are hot, 12 to 15 minutes.

By Kate

Ingredients

• ✓ black pepper
• lard
• pork shoulder
• bay leaf
• salt
• onion
• garlic
• orange

Instructions

1. 1 Heat the lard in a deep roasting pan over medium heat. Stir in the pork, bay leaves, salt, pepper, onions, and garlic. Squeeze the orange into the mixture and drop in the orange halves. Add more lard if needed to cover all of the ingredients.
2. 2 Cook until the pork is tender enough to pull apart with a fork, 45 minutes to 1 hour. Discard the orange, onion, and garlic; strain the pork cubes from the lard using a slotted spoon.

By chefmikep

Ingredients

• ✓ black pepper
• ✓ black pepper
• pork shoulder roast
• pepper soda
• garlic powder
• salt
• brown sugar
• green chile
• salsa verde
• habanero pepper
• salt

Instructions

1. 1 Place pork shoulder fat-side-up in a slow cooker. Cover with soda, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. 2 Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 8 to 10 hours.
3. 3 Remove any bones and solid hunks of fat from pork and discard. Shred with 2 forks; stir pork into its juices. Add brown sugar, green chiles, salsa verde, and habanero pepper. Season with salt and pepper. Stir well to combine.
4. 4 Cover and cook on Low until flavors are absorbed, about 1 hour.

By jackson187

Ingredients

• ✓ black pepper
• tomato
• garlic
• onion
• water
• hot pepper sauce
• salt
• hot chile sauce

Instructions

1. 1 Preheat the broiler.
2. 2 On a medium baking sheet, arrange tomatoes, garlic and onion. Place under the broiler. Checking frequently, heat 15 minutes, or until vegetables are charred. Remove from heat and allow to cool approximately 10 minutes.
3. 3 Place charred vegetables in a blender or food processor with the water and blend until smooth. Stir in ground black pepper, hot pepper sauce, salt and hot chile sauce. Refrigerate the mixture until serving.

By Sara

Ingredients

• ✓ black pepper
• olive oil
• lime
• cumin
• shrimp
• salt
• flour tortilla
• southwest salad kit

Instructions

1. 1 Combine olive oil, lime juice, peel, and cumin in small bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.
2. 2 Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla; top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives and/or guacamole.

By Dole

Ingredients

• ✓ black pepper
• sweet potato
• jalapeno pepper
• butter
• orange juice
• cilantro
• sea salt
• butter
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bake sweet potatoes directly on the middle rack in the preheated oven until tender, 45 minutes to 1 hour.
3. 3 Meanwhile, place jalapeño pepper directly on the middle rack with the potatoes in the oven and bake until the skin loosens, about 20 minutes. Peel jalapeño pepper, mince, and place into a large bowl.
4. 4 Peel sweet potatoes and add to minced jalapeño pepper in the bowl. Add softened butter, orange juice, and cilantro. Mix with an electric mixer until smooth and creamy; season with salt and pepper. Transfer to a 1-quart baking dish. Drizzle with melted butter, then sprinkle the top with walnut pieces.
5. 5 Bake in the preheated oven until hot in the center, about 20 minutes.

By Terri Harnish

Ingredients

• ✓ black pepper
• beef chuck roast
• salt
• grapeseed oil
• onion
• garlic
• beef broth
• guajillo red chile cooking sauce
• bay leaf

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Cut chuck roast into 3-inch cubes, removing excess fat and connective tissue. Season beef with salt and pepper.
3. 3 Heat grapeseed oil in a large Dutch oven over high heat. Sear cubes of beef a few at a time, until well browned on all sides, about 4 minutes per batch. Reserve browned beef in a bowl. Reduce heat to medium and add onion and garlic. Cook until soft and just beginning to brown, about 10 minutes.
4. 4 Add 1 cup beef broth to onion mixture and stir well; simmer for 1 to 2 minutes. Add beef and pour in guajillo sauce. Add a little beef broth to the empty jar, seal, and shake to release remaining sauce; pour over beef. Pour in enough of remaining broth to cover beef. Add bay leaves and bring to a gentle simmer.
5. 5 Bake in the preheated oven, covered, until beef is fork-tender, about 2 1/2 hours.
6. 6 Remove beef from sauce and set aside; discard bay leaves. Skim off excess fat from the top of cooking liquid and bring to a boil to reduce slightly. Shred beef with two forks and return to cooking sauce.

By Baking Nana

Ingredients

• ✓ black pepper
• ground pork
• red kidney bean
• corn
• water
• taco seasoning mix
• corn muffin mix
• milk
• egg
• colby cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Heat a 12-inch skillet over medium heat. Cook and crumble pork and black pepper in the hot pan until browned, 5 to 7 minutes. Drain and discard grease.
3. 3 Stir kidney beans, corn, water, and taco seasoning into the skillet with the pork. Bring to a boil.
4. 4 Combine corn muffin mix, milk, and egg in a bowl for the corn bread mixture.
5. 5 Spoon pork mixture into a 9x13-inch baking dish. Top with Colby cheese. Pour and carefully spread corn bread mixture on top.
6. 6 Bake in the preheated oven until corn bread is golden brown, 20 to 25 minutes. Let stand for 5 minutes before serving.

By sybil318

Ingredients

• ✓ black pepper
• pork loin chop
• onion salt
• cayenne pepper
• vegetable oil
• flour tortilla
• salsa
• guacamole
• cheddar cheese

Instructions

1. 1 Season pork chop with onion salt, cayenne, and pepper. Heat vegetable oil in a skillet over medium heat. Add the pork chop and cook until lightly browned on both sides, about 4 minutes per side. Cut pork chop into 1/4 inch strips, return to the skillet, and cook until no longer pink.
2. 2 Smear the center of the tortilla with salsa or guacamole; sprinkle with Cheddar cheese. Place pork strips on top of the cheese and roll tortilla up into a wrap.

By Phillip D Humphrey

Ingredients

• ✓ black pepper
• corn
• lime
• chili powder
• cotija cheese
• cilantro
• mayonnaise
• salt

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Grill corn in the husks on the preheated grill, turning occasionally, to desired tenderness, about 15 minutes; some charring is fine. Remove from the grill. Remove and discard husks and silk when cool enough to handle. Cut kernels off into a medium bowl.
3. 3 Add lime juice and chili powder, then mix in cotija cheese, cilantro, mayonnaise, and pepper until thoroughly combined. Taste and add salt if necessary.

By HeidiS

Ingredients

• ✓ black pepper
• vegetable oil
• chicken breast
• cumin
• garlic powder
• salt
• mexican cheese blend
• salsa

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat vegetable oil in a large skillet over medium heat. Season one side of chicken breasts with 1/2 of the cumin, 1/2 of the garlic powder, salt, and black pepper; arrange chicken breasts seasoned-side down in hot oil. Fry until chicken is lightly browned on the bottom, 4 to 5 minutes.
3. 3 Season the top of each chicken breast with remaining cumin, remaining garlic powder, salt, and black pepper; flip chicken and cook until other side is lightly browned, 4 to 5 minutes. If the skillet gets dry, pour in just enough salsa juice to keep it from burning.
4. 4 Transfer chicken breasts to a 9-inch square baking dish; sprinkle with Mexican cheese blend. Loosen drippings from the skillet with a little more salsa juice and pour on top of chicken breasts. Spoon salsa over cheese layer.
5. 5 Bake chicken breasts until no longer pink in the center and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Joy Mason

Ingredients

• ✓ black pepper
• ground beef
• garlic powder
• salt
• ketchup
• flour tortilla
• mexican cheese blend
• sour cream
• ketchup

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Heat a large skillet over medium-high heat. Add beef; season with garlic powder, black pepper, and salt. Cook and stir until meat is browned and crumbly, 5 to 7 minutes; drain and discard grease. Reduce heat to low. Stir 1/2 cup ketchup into beef.
3. 3 Lay 1 tortilla onto a work surface; place about 1/3 cup beef mixture and 1/4 cup shredded cheese onto tortilla in a line across the middle. Roll tortilla over filling, fold in top and bottom to enclose filling, and finish rolling into a burrito shape. Place filled tortilla into the prepared baking dish. Repeat with remaining tortillas and filling. Sprinkle remaining Mexican cheese blend on tacos. Cover dish with aluminum foil.
4. 4 Bake in the preheated oven until tacos are heated through and cheese topping has melted, 20 to 25 minutes. Combine sour cream and 1/3 cup ketchup in a bowl. Top each taco with sauce.

By Lisa Altmiller

Ingredients

• ✓ black pepper
• ground beef
• egg
• tomato
• green chile pepper
• onion powder
• salt
• white bread
• american cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, combine the ground beef, eggs, diced tomatoes and green chile peppers, onion powder, ground black pepper, salt and bread. Mix together well, place in a 5x9 inch loaf pan and top with the cheese.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour.

By kari

Ingredients

• ✓ black pepper
• pinto bean
• onion
• jalapeno pepper
• garlic
• salt
• cumin
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Place beans, onion, jalapeño, garlic, salt, pepper, and cumin into a slow cooker. Pour in water; stir to combine.
3. 3 Cook on High until beans are very tender, about 8 hours; add more water as needed.
4. 4 Strain beans and reserve cooking liquid.
5. 5 Transfer beans to a large, shallow bowl. Use a potato masher to mash beans, adding reserved cooking liquid as needed to reach desired consistency.
6. 6 Enjoy!

By CHEFCLAUDE

Ingredients

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

Instructions

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

By lovetocook

Ingredients

• ✓ black pepper
• pork shoulder
• kosher salt
• 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

• ✓ black pepper
• cream cheese
• tomatillo salsa
• cilantro
• sour cream
• lime juice
• garlic powder
• celery salt
• cumin

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cream cheese, tomatillo salsa, cilantro, sour cream, lime juice, garlic powder, pepper, celery salt, and cumin in a blender or food processor. Blend until smooth and creamy.
3. 3 Place in a serving bowl.

By Amykins

Ingredients

• ✓ black pepper
• acorn squash
• onion
• all-purpose flour
• egg
• cumin
• salt
• red pepper
• olive oil

Instructions

1. 1 Cut squash into chunks and remove rind. Shred squash and onion in a food processor. Place in a colander and press with a potato masher to drain any excess liquid. Transfer to a bowl and mix with flour and egg. Season with cumin, salt, pepper, and red pepper.
2. 2 Heat the oil in a large skillet over medium heat. Place walnut-sized scoops of the squash mixture into the hot oil. Press flat with a spatula. Cook 3 to 5 minutes on each side, until golden brown. Drain on paper towels.

By MOTTSBELA

Ingredients

• ✓ black pepper
• beef chuck roast
• onion
• bay leaf
• garlic powder
• white vinegar
• tomato sauce
• chili powder
• salt

Instructions

1. 1 Place roast, onion, bay leaves, black pepper, garlic powder, and vinegar in a slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
2. 2 Remove meat from the slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.

By lizbot1