Type what you have

Ingredients

• ✓ white vinegar
• garlic
• oregano
• red pepper flake
• water
• ground pork

Instructions

1. 1 In a blender, combine garlic, oregano, vinegar, red pepper flakes, and water; blend until smooth.
2. 2 Place ground pork into a bowl and pour blended mixture over top. Mix to combine, then cover and refrigerate for at least 8 hours or all day. Pour off any water that accumulates. Refrigerate or freeze for future use.

By Shelley

Ingredients

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

Instructions

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

By KC MARTEL

Ingredients

• ✓ white vinegar
• tomatillo
• green tomato
• olive oil
• mild chile pepper
• shallot
• cilantro
• garlic powder
• salt

Instructions

1. 1 Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.

By JAGGER29

Ingredients

• ✓ white vinegar
• beef chuck roast
• onion
• bay leaf
• black pepper
• garlic powder
• 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

Ingredients

• ✓ white vinegar
• olive oil
• butter
• garlic
• lime
• salt
• black pepper
• baby squid
• prawn
• pasilla chile

Instructions

1. 1 Combine 1/4 olive oil, 1/4 cup of butter, garlic, lime juice, vinegar, salt, and pepper in a blender; blend until marinade is smooth.
2. 2 Place squid and prawns into a bowl, pour in marinade, and stir until well coated. Cover bowl with plastic wrap and refrigerate for 30 minutes.
3. 3 Heat remaining 1/4 cup olive oil and 1/4 cup butter in a skillet over medium heat and cook chile until fragrant, 1 to 2 minutes. Add squid and shrimp; cook and stir until evenly browned, 10 to 15 minutes per side.

By Allrecipes Member

Ingredients

• ✓ white vinegar
• onion
• olive oil
• lime juice
• cumin
• garlic
• red pepper
• salt
• black pepper
• chicken breast

Instructions

1. 1 Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Grill chicken until no longer pink in the center, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

By Jenny Egelhoff

Ingredients

• ✓ white vinegar
• tomato
• cilantro
• red onion
• jalapeno pepper
• lime juice
• salt
• black pepper
• garlic
• vegetable oil

Instructions

1. 1 Combine tomatoes, cilantro, red onion, cilantro, jalapeños, lime juice, salt, pepper, and garlic in a large mixing bowl. Pour in vinegar and vegetable oil, and gently mix to combine. Cover and refrigerate for 1 hour before serving.

By Chef Scott

Ingredients

• ✓ white vinegar
• canning jar
• peach
• jalapeno pepper
• onion
• red bell pepper
• cilantro
• garlic
• cumin
• lime zest
• fruit pectin
• white sugar

Instructions

1. 1 Inspect canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine peaches, jalapeño, onion, bell pepper, cilantro, vinegar, garlic, cumin, and lime zest in a large saucepan. Mix together pectin and 1/4 cup sugar in a small bowl, then stir into peach mixture in the saucepan. Bring to a boil. Stir in remaining 3 1/2 cups sugar. Boil for 1 minute, stirring constantly. Remove from heat and stir for 5 minutes.
3. 3 Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By LORISNOW

Ingredients

• ✓ white vinegar
• ground beef
• onion
• garlic
• taco seasoning mix
• oregano
• sour cream
• green chili
• cheddar cheese
• margarine
• corn tortilla

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
3. 3 Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
4. 4 Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

By Linda Peterson

Ingredients

• ✓ white vinegar
• tomato
• tomato paste
• cilantro
• jalapeno pepper
• garlic
• green bell pepper
• onion
• salt
• brown sugar
• cornstarch
• water

Instructions

1. 1 Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes
2. 2 In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.
3. 3 In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
4. 4 Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.

By YABEI

Ingredients

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

• ✓ white vinegar
• guajillo chile
• pasilla chile
• ancho chile
• pineapple chunk
• onion
• garlic
• chipotle pepper
• cumin
• adobo seasoning
• pork butt
• vegetable oil
• corn tortilla
• cilantro
• lime

Instructions

1. 1 Bring 2 cups water to a boil in a medium saucepan over medium-high heat. Add guajillo and pasilla chiles. Reduce heat to medium-low; simmer until chiles soften, about 10 minutes. Transfer chiles to a plate; remove and discard stems and seeds. Discard water.
2. 2 Meanwhile, strain pineapple; reserve juice and pineapple chunks separately. Coarsely chop ½ onion; slice remaining ½ onion and set aside.
3. 3 Combine guajillo chiles, pasilla chiles, pineapple juice, chopped ½ onion, vinegar, garlic, chipotle, and cumin in the bowl of a food processor; purée until smooth, about 2 minutes. Transfer to a saucepan over medium-high heat; bring to a boil. Cook until chile paste loses raw onion taste, about 2 minutes. Season with adobo; cool.
4. 4 Combine pork cubes, cooled chile paste, and pineapple chunks in a large glass or ceramic bowl with a lid or in a large resealable plastic bag; toss to coat (cover the bowl or squeeze out excess air and seal the bag). Marinate in the refrigerator 2 to 24 hours.
5. 5 Heat oil in large skillet over medium-high heat. Remove pork and pineapple from marinade and shake off excess. Discard marinade. Cook pork and pineapple in batches in the skillet until dark golden brown on all sides and cooked through, about 15 minutes; transfer to a large serving plate.
6. 6 Serve pork and pineapple in warm tortillas with sliced onion, cilantro, and lime wedges.

By Goya

Ingredients

• ✓ white vinegar
• potato
• salt
• vegetable oil
• green bell pepper
• onion
• garlic
• ground beef
• tomato paste
• cumin
• black pepper
• egg
• bread crumb
• all-purpose flour
• vegetable oil

Instructions

1. 1 Place potatoes into a large pot; cover with salted 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 1 to 2 minutes. Mash potatoes with 1/2 teaspoon salt in a bowl until no lumps remain. Set aside to cool to room temperature.
2. 2 Meanwhile, heat vegetable oil in a large skillet over medium heat. Cook and stir green pepper, onion, and garlic in the hot skillet until onion has softened and turned translucent, about 10 minutes.
3. 3 Increase heat to medium-high; stir in ground beef. Cook and stir until beef is crumbly and no longer pink. Stir in tomato paste, vinegar, cumin, 1 teaspoon salt, and pepper until tomato paste has dissolved. Transfer beef mixture to a bowl; allow to cool to room temperature.
4. 4 Line a baking sheet with plastic wrap or waxed paper; set aside. Beat eggs in a mixing bowl; set aside. Pour bread crumbs and flour into separate, shallow dishes; set aside.
5. 5 Grab a handful of mashed potatoes (about 1/12 of the mashed potatoes); split into 2 equal portions. Form each piece into a small bowl shape and fill each with beef mixture. Place halves together, seal edges, and smooth to make a round ball. Repeat this step with remaining potatoes and beef mixture.
6. 6 Working one at a time, gently roll potato balls in flour to coat; shake off excess. Dip into beaten egg, then roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded potato balls onto the prepared baking sheet. Refrigerate for 2 to 4 hours or freeze for later use.
7. 7 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
8. 8 Cook potato balls in hot oil in batches, using tongs to roll balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate.

By alu1977

Ingredients

• ✓ white vinegar
• lime juice
• olive oil
• chili powder
• mayonnaise
• shrimp
• enchilada sauce
• jalapeno pepper
• honey
• lime juice
• salt
• red cabbage
• scallion
• olive oil
• cilantro
• corn tortilla

Instructions

1. 1 Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.
2. 2 Mix enchilada sauce, jalapeños, honey, lime juice, and salt together in a separate bowl for sauce.
3. 3 Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for slaw.
4. 4 Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.
5. 5 Preheat an outdoor grill for medium heat and lightly oil the grate.
6. 6 Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with sauce and slaw.

By Robin Wells

Ingredients

• ✓ white vinegar
• ✓ white vinegar
• feta cheese
• cotija cheese
• green chile
• taco seasoning mix
• oregano
• sugar
• cocoa powder
• water
• hot tomato sauce
• tomato sauce
• all-purpose flour
• vegetable oil
• corn tortilla
• spicy pork sausage
• chorizo
• vegetable oil
• black olive
• onion

Instructions

1. 1 Put chopped onion and sliced olives in separate small bowls and combine each with 1/4 cup of vinegar. Set aside to marinate. Meanwhile, heat the vegetable oil in a skillet over medium heat. Stir in the chorizo, breaking it apart into crumbles as it cooks, about 10 minutes. Remove the chorizo from the skillet and set aside.
2. 2 Heat 1/4 cup of oil in the skillet and add the tortilla pieces, cooking and stirring over medium-low heat until just beginning to get crisp and golden at the edges, about 10 minutes. Remove skillet from heat and drain the tortillas; pour 1 tablespoon of the oil into a saucepan.
3. 3 Heat the saucepan over medium-low heat until hot but not smoking. Add the flour, and cook and stir until smooth, about 1 minute. Pour in the regular and hot tomato sauces, water, browned chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning. Simmer the sauce about 5 minutes to blend the flavors. Stir in diced chiles and tortillas. Simmer about 10 minutes more, stirring occasionally, until tortillas have softened and the mixture is thick.
4. 4 Drain the onion and olives. Spoon a layer of tortilla mixture evenly into a 2 quart baking dish or serving dish, and follow with a layer of about 2 tablespoons marinated onion, then a layer of 2 tablespoons olives, followed by a layer of 1/4 cup cheese. Repeat layers twice more. Serve hot.

By JOLLYROGERS

Ingredients

• ✓ white vinegar
• masa harina
• salt
• lard
• salt
• red pepper flake
• cumin
• cumin seed
• oregano
• garlic
• beef broth
• all-purpose flour
• vegetable oil
• ancho chile
• corn husk
• garlic
• chuck roast

Instructions

1. 1 Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat; reduce heat, cover, and simmer until beef is tender and shreds easily, about 3 1/2 hours. Remove beef from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly; shred finely with forks.
2. 2 Meanwhile, place corn husks in a large container and cover with warm water; soak, weighed down with an inverted plate and a heavy can, until soft and pliable, about 3 hours.
3. 3 Toast ancho chiles in a cast iron skillet; cool, then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
4. 4 Heat oil in a large skillet; stir in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, garlic, oregano, cumin seeds, ground cumin, red pepper flakes, vinegar, and salt. Stir shredded beef into skillet and cover. Let simmer for 45 minutes.
5. 5 Place lard and salt in a large mixing bowl; beat with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid, a little at a time, until mixture is the consistency of soft cookie dough.
6. 6 Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons 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 butchers' twine.
7. 7 Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape, adding more water if needed so the steamer does not boil dry. Serve immediately, allowing each person to unwrap their own tamales.

By jenn

Ingredients

• ✓ white vinegar
• cilantro
• onion
• pork loin
• oregano
• cumin seed
• garlic
• garlic
• salt
• adobo sauce
• chipotle pepper
• onion
• orange juice
• pineapple
• ancho chile pepper
• guajillo chile
• tomato

Instructions

1. 1 Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
2. 2 Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
3. 3 Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
4. 4 Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
5. 5 Marinate pork in the refrigerator, 4 hours to overnight.
6. 6 Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
7. 7 Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
8. 8 Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.

By docmancito

Ingredients

• ✓ white vinegar
• salsa
• sour cream
• tomato
• lettuce
• tortilla
• refried bean
• black pepper
• salt
• oregano
• lime
• serrano chile pepper
• bay leaf
• onion
• tomato
• beef broth
• beef chuck roast

Instructions

1. 1 Combine chuck roast, broth, tomatoes, onion, bay leaves, serrano chiles, lime juice, vinegar, oregano, salt, and pepper in a large pot pot over medium-high heat. Bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours.
2. 2 Remove roast from pot and shred meat with 2 forks.
3. 3 To assemble tostadas, spread a layer of refried beans on tortillas, layer shredded beef, lettuce, tomatoes, cheese, sour cream and salsa.

By Yoly

Ingredients

• ✓ white vinegar
• salt
• cinnamon
• ginger
• cumin seed
• thyme
• oregano
• black pepper
• allspice berry
• clove
• garlic
• 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

• ✓ white vinegar
• seasoned salt
• cilantro
• parsley
• cucumber
• green bell pepper
• red bell pepper
• green onion
• black olive
• chicken broth
• rice
• olive oil
• salt
• sugar
• jalapeno pepper
• cayenne pepper
• lemon juice
• black bean
• jicama
• carrot

Instructions

1. 1 Bring a small saucepan of water to a boil; cook diced carrot in boiling water briefly, about 2 minutes. Drain immediately and plunge into a bowl of ice-cold water; drain.
2. 2 Mix jicama, black beans, lemon juice, and cayenne pepper in a bowl; toss to coat. Cover bowl with plastic wrap. Stir blanched carrots, jalapeno peppers, vinegar, sugar, and salt together in a bowl; cover bowl with plastic wrap. Store both bowls in refrigerator 8 hours to overnight.
3. 3 Heat olive oil in a saucepan over medium heat; cook and stir rice in hot oil until opaque, 5 to 7 minutes. Pour chicken broth over rice; bring to a boil, cover the saucepan, reduce heat to medium-low, and cook until the liquid is absorbed completely, 20 to 25 minutes. Spread cooked rice onto a large platter and cool completely in refrigerator.
4. 4 Stir chilled rice with jicama mixture and carrot mixture in a bowl; add black olives, green onions, red bell pepper, green bell pepper, cucumber, parsley, cilantro, and seasoned salt to the rice mixture and toss to combine.

By phishgurl

Ingredients

• ✓ white vinegar
• ✓ white vinegar
• oregano
• black pepper
• sea salt
• lemon juice
• water
• red onion
• habanero chile
• water
• lard
• black pepper
• salt
• pork shoulder roast
• oregano
• black pepper
• garlic
• salt
• achiote paste
• lemon juice
• onion
• orange juice

Instructions

1. 1 Place orange juice, white onion, ½ cup lemon juice, achiote paste, ¼ cup white vinegar, 2 tablespoons salt, garlic, 1 tablespoon black pepper, and 1 tablespoon Mexican oregano in a blender; blend until marinade is smooth.
2. 2 Rub pork with salt and black pepper; place in a pressure cooker. Add lard; pour marinade over pork. Add 2 cups water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat over high heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Reduce heat to medium-low or low until regulator is gently rocking. Cook from the start of the whistling sound for 45 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and transfer pork to a large platter; reserve cooking juices in pressure cooker.
3. 3 Prepare habanero sauce while pork is cooking. Combine red onion and habanero chiles in a gravy boat. Add 1 cup warm water, ¼ cup lemon juice, and ¼ cup white vinegar. Season with sea salt, black pepper, and dried oregano; stir until well combined.
4. 4 Shred pork with 2 forks; return to the pressure cooker. Bring to a boil over medium-high heat; cook uncovered until cooking juices have reduced, about 30 minutes. Serve with habanero sauce.

By Chef Gaby Cervello

Ingredients

• ✓ white vinegar
• corn
• oregano
• onion powder
• black pepper
• garlic salt
• cumin
• salt
• chili powder
• garlic
• adobo sauce
• chipotle pepper
• lime juice
• red onion
• orange juice
• chicken broth
• pineapple
• black pepper
• salt
• pork loin

Instructions

1. 1 Season pork loin with salt and pepper and place in a slow cooker.
2. 2 Puree 1/2 of the pineapple with chicken broth, orange juice, red onion, vinegar, lime juice, chipotle pepper, 1 teaspoon adobo sauce, garlic, chili powder, salt, cumin, garlic salt, 1 teaspoon black pepper, onion powder, and oregano. Pour over the pork. Add remaining pineapple and frozen corn.
3. 3 Cook on Low for 8 hours. Shred pork and warm for an additional hour.

By CassMyers

Ingredients

• ✓ white vinegar
• corn
• black pepper
• salt
• cumin
• brown sugar
• chili powder
• parsley
• oregano
• bay leaf
• tomato puree
• garlic
• onion
• cooking oil
• water
• rice
• salt
• parsley
• oregano
• ground beef

Instructions

1. 1 Mix together the ground beef, 1 1/2 teaspoon oregano, 1 tablespoon parsley, and salt in a bowl.
2. 2 Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
3. 3 While the rice cooks, heat the oil in a skillet over medium heat. Cook 1 minced onion and 1 minced clove in the hot oil until the onion is soft; add to the beef mixture; form into 24 small meatballs.
4. 4 Cook the meatballs in the skillet until evenly browned on all sides; drain. Place the remaining minced onion and minced garlic clove in the skillet; cook and stir until the onion is soft. Stir in the tomato puree, bay leaf, vinegar, 1 teaspoon oregano, 1 tablespoon parsley, chili powder, brown sugar, cumin, salt, and pepper; cook until thick, about 20 minutes. Add the meatballs and cook until the meatballs are no longer pink in the middle, about 10 minutes.
5. 5 When the rice has finished cooking, stir in the corn. Serve the meatballs and sauce over the rice.

By Cindy Newell

Ingredients

• ✓ white vinegar
• onion
• cilantro
• pineapple
• corn tortilla
• canola oil
• pork loin
• black pepper
• ancho chile powder
• lime zest
• cumin
• salt
• achiote powder
• orange juice
• oregano
• garlic
• chile de arbol pepper
• guajillo chile
• chipotle pepper in adobo sauce
• onion
• pineapple

Instructions

1. 1 Place pineapple, onion, chipotle peppers plus 1 1/2 teaspoons adobo sauce, guajillo chiles, chile de arbol, garlic, and oregano in a food processor. Blend until smooth. Transfer to a bowl and add orange juice, vinegar, achiote powder, salt, cumin, lime zest, chile powder, and black pepper. Mix sauce well.
2. 2 Place pork in a slow cooker and cover with the sauce. Cover and cook on Low until pork is very tender, 7 to 9 hours. Begin heating tortillas 35 to 40 minutes before pork is done.
3. 3 Heat oil in a saucepan over high heat. Cook tortillas one at a time until brown spots appear, 30 seconds to 1 minute per side. Plate tortillas in stacks of two for each taco.
4. 4 Shred pork using 2 forks; mix to coat with the sauce. Scoop pork onto tacos using a slotted spoon. Top each with a portion of pineapple, cilantro, and onion.

By TheElusivePastry

Ingredients

• ✓ white vinegar
• cilantro
• white sugar
• nutmeg
• walnut
• sour cream
• goat cheese
• cream cheese
• tomato paste
• cilantro
• bay leaf
• black pepper
• walnut
• brown sugar
• raisin
• garlic
• onion
• poblano chile
• garlic
• celery
• carrot
• onion
• chicken

Instructions

1. 1 Place chicken in a large pot with the halved onion, two carrots, one stalk celery, and 1 clove garlic, and cover with water. Boil until done. Slice meat into bite-sized pieces.
2. 2 In a large skillet over medium heat, saute onion and garlic until soft, then add chicken, raisins, brown sugar, 4 ounces walnuts, pepper and bay leaves. Mix together and saute for 3 to 5 minutes, then stir in vinegar, cilantro and tomato paste; reduce heat to low and let all simmer for 15 minutes. Remove from heat and let cool.
3. 3 Preheat oven to 250 degrees F (120 degrees C). Cut a slit in each chile pepper along one side, lengthwise, so that they can be reconstructed after they are stuffed. Stuff each chile pepper with cooled chicken mixture and place in preheated oven to keep warm.
4. 4 To Make Sauce: In a large saucepan over medium heat, combine the cream cheese, goat cheese, sour cream, 8 ounces walnuts, nutmeg and granulated sugar. Heat, stirring, for 5 to 7 minutes. When blended together, pour sauce over warm chile peppers and garnish with fresh chopped cilantro.

By Alenita

Ingredients

• ✓ white vinegar
• sour cream
• oil
• egg yolk
• egg white
• salt
• all-purpose flour
• cinnamon
• hot pepper sauce
• black pepper
• cumin
• oregano
• 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

• ✓ white vinegar
• queso asadero
• cilantro
• onion
• corn tortilla
• black pepper
• salt
• beef chuck roast
• salt
• oregano
• marjoram
• thyme
• cumin
• cinnamon
• clove
• black pepper
• garlic
• 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

• ✓ white vinegar
• lime
• cilantro
• onion
• honey
• bay leaf
• chicken broth
• water
• tomato
• ginger
• garlic
• onion
• olive oil
• guajillo chili
• clove
• cinnamon
• 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

• ✓ white vinegar
• great northern bean
• kosher salt
• black pepper
• honey
• chili powder
• cumin
• green chili
• canola oil
• jalapeno pepper
• tomatillo
• cooking spray
• water
• salt
• black pepper
• chili powder
• cumin
• garlic
• onion
• chicken thigh
• cilantro

Instructions

1. 1 Remove stems from cilantro; tie together. Reserve leaves for sauce.
2. 2 Place cilantro stems, chicken thighs, onion, garlic, cumin, chili powder, pepper, and salt into a slow cooker; add water.
3. 3 Cook on Low until chicken is no longer pink in the centers and juices run clear, 8 to 10 hours. Transfer chicken to a plate and shred using 2 forks; set aside. Reserve 1 to 1 1/2 cups cooking liquid. Let onion and garlic cool slightly, about 5 minutes; dice and set aside.
4. 4 Preheat the oven to 450 degrees F (230 degrees C).
5. 5 Make sauce: Coat a baking sheet with cooking spray. Place tomatillos and jalapeño half, cut-sides down, onto the prepared baking sheet. Drizzle with canola oil.
6. 6 Roast in the preheated oven for 25 minutes. Remove from the oven; wrap jalapeño in aluminum foil to let "sweat" for about 10 minutes. Remove skin from jalapeño.
7. 7 Combine tomatillos, jalapeño, reserved cilantro leaves, green chiles, vinegar, cumin, chili powder, honey, pepper, and salt in the bowl of a food processor or blender; pulse until blended and smooth.
8. 8 Pour tomatillo sauce into a large pot; add shredded chicken, diced onion and garlic, and beans. Stir in reserved cooking liquid. Let simmer over medium-low heat for 15 minutes.

By Bites of Flavor

Ingredients

• ✓ white vinegar
• lime
• cilantro
• avocado
• pico de gallo salsa
• red onion
• flour tortilla
• pineapple
• vegetable oil
• black pepper
• cumin
• salt
• chili powder
• achiote
• sazon seasoning
• adobo sauce
• chipotle pepper
• garlic
• lime
• orange
• onion
• pineapple juice
• pork butt

Instructions

1. 1 Place pork into a large lidded container.
2. 2 Blend pineapple juice, onion, vinegar, orange juice, lime juice, garlic, chipotle peppers in adobo sauce, sazón, chili powder, salt, cumin, and black pepper in a blender until smooth. Pour over pork and toss until all meat is covered. Seal the container and marinate for at least 8 hours or up to 24 hours.
3. 3 Turn on a multi-functional pressure cooker (such as Instant Pot), select the Sauté function, and add vegetable oil. When hot, add marinated pork and brown on all sides, working in batches if necessary, about 5 minutes per batch. Reserve any extra marinade in the lidded container.
4. 4 Turn off the Sauté function. Pour in reserved marinade, then close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release the pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Release the remaining pressure with the quick release method, about 5 minutes. Unlock and remove the lid.
6. 6 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
7. 7 Transfer pork to the prepared baking sheet. Keep any sauce in the Instant Pot. Use forks to coarsely shred the pork, removing and discarding any excess fatty chunks. Spread meat out evenly onto the baking sheet. Add pineapple chunks.
8. 8 Broil in the preheated oven until the tips of the meat and pineapples are beginning to get a little brown and crispy, about 5 minutes. Remove from the oven.
9. 9 Drizzle the reserved sauce from the Instant Pot over pork to moisten it and add more flavor. Arrange pork and pineapple chunks on tortillas. Add onion, pico de gallo, avocado, and cilantro. Garnish with lime wedges.

By fabeveryday