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Spanish Farro
Dinner

Spanish Farro

4.4

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a heavy skillet with a tight-fitting lid over medium heat. Add onions and salt; cook and stir until onions have softened up and turned translucent, about 5 minutes. Add cumin, ancho chili powder, and chipotle chili powder; cook and stir about 1 minute. Add tomato paste; cook and stir about 2 minutes over medium heat. Add oregano and drained farro. Stir until farro is completely coated with the spice/butter mixture, about 2 minutes.
  3. 3 Pour in chicken broth. Raise heat to high and bring to a simmer. As soon as mixture starts to bubble, stir, and cover. Remove from heat.
  4. 4 Place pan in preheated oven and bake until farro is tender, 50 to 60 minutes. Fluff grains with a fork.

By John Mitzewich

Keto Pulled Pork for the Slow Cooker
Dinner

Keto Pulled Pork for the Slow Cooker

Prep
5 min
Cook
430 min
Total
435 min

Instructions

  1. 1 Combine smoked paprika, onion powder, salt, garlic powder, chile powder, and black pepper in a small bowl. Rub spice mixture all over the surface of the pork shoulder.
  2. 2 Place seasoned pork in a slow cooker. Add broth and liquid smoke.
  3. 3 Cover and cook on Low until pork is cooked through, 7 to 8 hours. Remove pork from slow cooker and shred.
  4. 4 Pour liquid from the slow cooker in a 2-quart saucepan, add barbecue sauce, and bring to a boil, stirring constantly, over medium-high heat. Cook until liquid has reduced to about 1/2 cup, 7 to 8 minutes. Pour over shredded pork and mix to combine.

By Bibi

Sauteed Shrimp over Polenta
Dinner

Sauteed Shrimp over Polenta

4.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat 2 cups chicken stock and half-and-half until nearly boiling. Add polenta and stir constantly until no clumps remain, 3 to 4 minutes. Reduce heat and simmer until tender and thickened, 20 to 30 minutes. Add additional stock or water if polenta is too thick.
  2. 2 Heat oil in a large skillet over medium-high heat. Add tomatoes, bell pepper, onion, and garlic. Saute for 3 to 5 minutes. Add 1/2 cup chicken stock, oregano, thyme, and ancho chile powder. Simmer until vegetables reach desired texture, 3 to 5 minutes.
  3. 3 Meanwhile, stir Parmesan cheese into the polenta. Add shrimp to the vegetable mixture; cook until pink and heated through, 3 to 5 minutes more. Spoon polenta onto serving plates and top with shrimp mixture.

By Mary Young

Chef John's Turkey Chili
Dinner

Chef John's Turkey Chili

4.7

Prep
10 min
Cook
100 min
Total
110 min

Instructions

  1. 1 Make the spice mix: Mix ancho chili powder, paprika, cumin, salt, chipotle pepper, oregano, cocoa powder, black pepper, cayenne pepper, and cinnamon in a bowl; set aside.
  2. 2 Make the chili: Heat olive oil in a large, heavy pot over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in ground turkey and garlic. Cook and stir until turkey is no longer pink, breaking up any large chunks, 7 to 8 minutes. Stir in spice mixture. Cook until fragrant, 3 to 4 minutes.
  3. 3 Stir in tomato purée and water. Bring to a simmer, then reduce heat to low. Cook until turkey meat is broken down, about 1 hour. Stir in beans, and continue to simmer until flavors have blended, 20 to 30 more minutes.

By John Mitzewich

Chili Lime Chicken
Dinner Mexican

Chili Lime Chicken

4.3

Prep
10 min
Cook
30 min
Total
225 min

Instructions

  1. 1 Combine ancho chile powder, salt, garlic powder, onion powder, cumin, and chipotle powder in a medium glass or ceramic bowl. Whisk in canola oil and lime juice until well-combined; thin with additional canola oil if mixture seems too thick.
  2. 2 Arrange chicken in a glass or ceramic baking dish; pour marinade over chicken, covering it completely. Marinate in the refrigerator for 3 hours.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  4. 4 Arrange chicken on the baking sheet; do not crowd. Discard any excess marinade.
  5. 5 Bake in the preheated oven until chicken is no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let stand for 5 to 6 minutes.

By Larry Dean

Quick Baby Back Ribs
Dinner American

Quick Baby Back Ribs

4.7

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Prepare an outdoor grill for indirect heat with a pile of charcoal on one side and nothing under the food. Once it is going, spread soaked mesquite woodchips on top of charcoal embers.
  2. 2 Remove membrane from ribs. Combine salt, pepper, paprika, chile powder, and thyme in a small bowl; rub into ribs. Cut the slab of ribs in half.
  3. 3 Place ribs over indirect heat; close the lid. Cook for 20 minutes, then brush ribs with barbeque sauce. Cover and continue cooking for 30 more minutes.

By Mike Swieton

Beef Chili (No Beans)
Dinner

Beef Chili (No Beans)

2.0

Prep
15 min
Cook
140 min
Total
155 min

Instructions

  1. 1 Heat a large, deep pot over medium-high heat. Add coconut oil. When oil is shimmering, add onions. Cook and stir with a wooden spoon until slightly browned, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.
  2. 2 Crumble ground beef into the pot. Stir to combine and cook until beef is no longer pink, 5 to 7 minutes. Add chili powder, cumin, cocoa powder, oregano, allspice, ancho chili powder, and salt; stir until well combined. Mix in tomato paste and simmer for 1 to 2 minutes.
  3. 3 Add beef broth, diced tomatoes with juice, and water. Stir well and bring to a boil. Reduce heat to low and simmer for 2 hours.

By Sacred Plates

Slow Cooker Pork Tenderloin
Dinner American

Slow Cooker Pork Tenderloin

4.7

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 Place pork tenderloin into a slow cooker.
  2. 2 Stir tomatoes, onion, garlic, water, oregano, brown sugar, and ancho chile powder together in a bowl. Pour mixture over pork tenderloin.
  3. 3 Cover and cook on Low for 6 hours.
  4. 4 Remove tenderloin from the slow cooker. Slice or chop; serve topped with some tomato sauce from slow cooker.

By Carrie C

Curried Quinoa
Dinner Indian

Curried Quinoa

4.5

Prep
5 min
Cook
35 min
Total
40 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add onion and garlic and cook, stirring until soft, about 2 minutes. Add quinoa and cook, adding more oil if the pan seems dry. Stir until quinoa is lightly toasted, about 5 minutes.
  2. 2 Add broth to the pan and bring to a boil. Reduce heat. Add curry and chile powder. Cover and simmer until broth evaporates and quinoa is tender, about 25 minutes. Season to taste with salt and pepper.

By AF.

Slow Cooker Shredded Mexican Chicken
Dinner Mexican

Slow Cooker Shredded Mexican Chicken

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Mix chile powder, paprika, onion, garlic, and cumin together in a small bowl.
  2. 2 Pat chicken dry with paper towels. Lightly coat with olive oil and season with salt and pepper. Coat all sides of chicken with seasoning mix.
  3. 3 Pour 1/2 of the salsa in a slow cooker and spread to cover the bottom. Place chicken on top and cover with remaining salsa.
  4. 4 Cook on Low for 6 to 8 hours or on High for 4 hours, until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Shred chicken with tongs and stir thoroughly so it can absorb remaining juices in the slow cooker.

By mrlkn

Oven-Baked Baby Back Ribs
Dinner American

Oven-Baked Baby Back Ribs

4.7

Prep
15 min
Cook
170 min
Total
200 min

Instructions

  1. 1 Gather ingredients and preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined.
  3. 3 Place rib rack, meat-side down, on heavy-duty aluminum foil. Prick back of the rack several times with a knife. Generously apply a coating of dry rub to all sides of the rack. Store any remaining dry rub in an airtight container for future use.
  4. 4 With the meat facing down, fold foil around the rack to create a tight seal. Transfer to a sheet pan.
  5. 5 Bake in the preheated oven until tender and cooked through, about 2 hours. Remove and cool 15 minutes.
  6. 6 Increase oven temperature to 350 degrees F (175 degrees C).
  7. 7 Open foil, drain and discard any accumulated juices and fat. Brush barbeque sauce on all sides of the rack.
  8. 8 Turn the rack on the foil so the meat is facing up. Return to the oven, leaving the foil open and bake for 10 minutes. Remove from the oven and brush another layer of barbeque sauce on the meat side only. Repeat baking and brushing with sauce 4 more times, for a total of 50 minutes baking time.
  9. 9 Cut rack into individual rib segments and serve with more barbeque sauce.

By John Mitzewich

Goat and Butternut Squash Stew
Dinner

Goat and Butternut Squash Stew

5.0

Prep
15 min
Cook
110 min
Total
125 min

Instructions

  1. 1 Mix cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika, and chile powder together in a bowl.
  2. 2 Rub goat shank with about 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. 3 Heat coconut oil in a large Dutch oven over medium-high heat until melted and shimmering. Cook goat shank in hot oil until browned as completely as you can get it, 2 to 3 minutes per side. Remove shank to a bowl, reserving oil in the skillet.
  4. 4 Reduce heat under the skillet to low. Cook and stir onion in the retained oil until soft, 7 to 10 minutes. Add butternut squash and garlic; cook and stir until the garlic is fragrant, about 1 minute. Sprinkle the cumin mixture over the squash mixture; cook and stir 1 minute more.
  5. 5 Stir tomatoes, water, cinnamon stick, and saffron into the squash mixture; return goat shank to the Dutch oven, bring the liquid to a simmer, and cook until the goat meat is tender and falling from the bone, 90 minutes to 2 hours.
  6. 6 Remove shank from Dutch oven to a cutting board. Strip meat from the bone and cut into bite-size pieces. Discard bone. Stir meat into the squash mixture, season with salt and pepper, and cook until the meat is reheated, about 5 minutes.

By NMHeckel

CCRyder's Cider-Smoked Ribs
Dinner

CCRyder's Cider-Smoked Ribs

4.9

Prep
15 min
Cook
230 min
Total
725 min

Instructions

  1. 1 Mix white sugar, brown sugar, sea salt, chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, rosemary, thyme, cumin, nutmeg, allspice, and cayenne pepper together in a bowl to make the rib rub.
  2. 2 Coat ribs evenly with rub. Cover with plastic wrap and let marinate in the refrigerator, 8 hours to overnight.
  3. 3 Preheat smoker to 300 degrees F (150 degrees C) per manufacturer's instructions. Place ribs on smoker meat-side up. Smoke until browned, about 1 1/2 hour. Remove from smoker.
  4. 4 Pour apple cider into an aluminum roasting pan. Position ribs in the pan, standing on end if needed. Cover with aluminum foil. Return to the smoker. Continue smoking ribs until tender, about 2 hours more.
  5. 5 Transfer ribs to a grill. Brush barbeque sauce on top. Grill until dark brown, about 10 minutes per side.

By ccryder81

Grilled Chicken Thighs with Mango-Ancho Sauce
Dinner American

Grilled Chicken Thighs with Mango-Ancho Sauce

4.2

Prep
15 min
Cook
25 min
Total
160 min

Instructions

  1. 1 Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.
  2. 2 Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.
  3. 3 Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.
  4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. 5 Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.

By France Cevallos

Sweet Potato and Black Bean Chili
Dinner

Sweet Potato and Black Bean Chili

4.8

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. 2 Combine sweet potatoes, chipotle pepper, 1/2 teaspoon salt, and 1 tablespoon olive oil in a large bowl and toss to coat. Spread sweet potatoes on the prepared baking sheet in a single layer.
  3. 3 Roast sweet potatoes in the preheated oven until the outside is crunchy and inside is tender, 20 to 25 minutes. Allow to cool to room temperature.
  4. 4 Cook and stir remaining 1 tablespoon olive oil, onion, garlic, red bell pepper, jalapeno pepper, ancho chile powder, cumin, and dried oregano together in a large pot or Dutch oven over medium heat. Cook and stir until onion is softened, about 5 minutes.
  5. 5 Pour tomatoes and water into the onion mixture and bring to a simmer. Add cornmeal, 1 teaspoon salt, sugar, and cocoa powder. Bring to a simmer, stirring constantly, reduce heat to low and simmer for 30 minutes.
  6. 6 Stir black beans and cooled sweet potatoes into the onion-tomato mixture. Add more water if mixture is too thick. Simmer until heated through, about 15 minutes. Season with salt and cayenne pepper to taste. Serve topped with sour cream and cilantro.

By John Mitzewich

Aztec Chicken with Sweet Potato-Corn Mash
Dinner Latin American

Aztec Chicken with Sweet Potato-Corn Mash

4.0

Prep
15 min
Cook
57 min
Total
272 min

Instructions

  1. 1 Combine oil, honey, ancho chile powder, garlic, and hot sauce in a bowl; whisk together. Place chicken breasts in a large resealable plastic bag; pour in marinade and close bag. Marinate in refrigerator, 3 hours to overnight.
  2. 2 Preheat oven to 450 degrees F (230 degrees C).
  3. 3 Place sweet potatoes on a baking sheet. Place corn in a shallow baking pan. Brush with canola oil; season with salt and pepper. Cover pan with aluminum foil.
  4. 4 Place both sweet potatoes and corn in the preheated oven. Bake until corn is roasted and brown, about 25 minutes. Continue baking until sweet potatoes are tender, about 45 minutes more.
  5. 5 Allow corn and sweet potatoes to cool until easy to handle, about 20 minutes. Cut kernels from ears of corn; transfer half to a blender. Peel and cube sweet potatoes; add to the blender. Add cream; puree. Transfer mash to a bowl; stir in the remaining corn. Season with salt and pepper. Cover and keep warm.
  6. 6 Preheat grill for medium heat and lightly oil the grate.
  7. 7 Remove chicken from bag and place on preheated grill; discard remaining marinade. Cook until no longer pink at the bone and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  8. 8 Cut chicken breasts into 3 equal pieces; serve on top of sweet potato-corn mash.

By Vintage Chef

Best No-Bean Chili
Dinner

Best No-Bean Chili

4.0

Prep
15 min
Cook
130 min
Total
145 min

Instructions

  1. 1 Pour coffee into a slow cooker and set slow cooker to High; add diced tomatoes, beer, tomato paste, beef broth, brown sugar, chili sauce, jalapeno peppers, cumin, cocoa powder, chile powder, oregano, cayenne pepper, coriander, and salt.
  2. 2 Heat oil in a large skillet over medium heat. Cook and stir ground beef, onions, and garlic in the skillet until the beef is browned completely, 7 to 10 minutes; add to mixture in the slow cooker.
  3. 3 Slowly pour cornmeal into the slow cooker while stirring to assure no lumps.
  4. 4 Reduce heat to Low and cook for 2 hours.

By Bob

Spicy Flat Iron Steak Rub
Dinner American

Spicy Flat Iron Steak Rub

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Mix the brown sugar, garlic powder, onion powder, chili powder, ancho chile powder, chipotle chile powder, salt-free seasoning blend, salt, and pepper together in a bowl until thoroughly blended. Sprinkle over both sides of the steak, and rub into the meat. Cover, and refrigerate at least 30 minutes, or up to 2 days.
  2. 2 Before cooking, drizzle steak with vegetable oil, and rub the oil into the meat. Cook as desired.

By Michelle Berger

Smoked Paprika Chicken Thighs
Dinner American

Smoked Paprika Chicken Thighs

4.4

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8x8-inch baking dish.
  2. 2 In a large resealable storage bag, combine paprika, garlic, ancho chile powder, salt, turmeric, and black pepper; add olive oil and apple cider vinegar and mix together. Place chicken thighs into the bag, reseal, and massage seasoning mix into chicken. Marinate, refrigerated, for at least 15 minutes.
  3. 3 Place the chicken in the prepared baking dish and drizzle with melted butter.
  4. 4 Bake in the preheated oven until the chicken is no longer pink inside and the skin is crispy, about 40 minutes, brushing occasionally with the pan drippings. An instant-read thermometer inserted into the thick part of a thigh should read at least 165 degrees F (74 degrees C). For extra crispy skin, place under the broiler for 1 to 2 minutes. Garnish with parsley.

By France Cevallos

Creamy Elote Dip
Dinner Mexican

Creamy Elote Dip

Prep
5 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Cook corn on the preheated grill for 10 minutes, turning every 2 minutes; transfer to a cutting board and cool for 5 minutes. Cut kernels from cobs.
  3. 3 Heat a large skillet over medium-high heat. Add onions and jalapeño; cook about 4 minutes. Add garlic; cook for 1 minute. Reduce heat to low; stir in mayonnaise, sour cream, lime juice, and hot sauce and cook for 2 minutes. Stir in corn; cook until heated through, about 1 minute.
  4. 4 Off heat, stir in cilantro. Transfer dip to a serving dish. Sprinkle chile powder over top; garnish with cotija cheese.

By Soup Loving Nicole

Lee's Chislic
Dinner American

Lee's Chislic

4.2

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Place the beef cubes into a large mixing bowl. Season with brown sugar, garlic powder, onion powder, chili powder, ancho powder, chipotle powder, salt-free seasoning, liquid smoke, Worcestershire sauce, and black pepper. Marinate in the refrigerator at least 1 hour.
  2. 2 Heat the oil in a large skillet over medium-high heat until shimmering.
  3. 3 Cook the beef in batches in the hot oil until browned on all sides and cooked to your desired degree of doneness, about 3 minutes for medium. Drain the beef cubes briefly on a paper towel-lined plate before serving. Allow the oil to become hot again before cooking the next batch of beef.

By Lee Kruger

Barbacoa
Dinner Mexican

Barbacoa

4.3

Prep
30 min
Cook
370 min
Total
1000 min

Instructions

  1. 1 Heat a heavy skillet over medium heat. Place dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and chiles have puffed, about 5 minutes. Set chiles aside to cool for a moment. Meanwhile, toast cumin and cloves in the hot skillet until cumin seeds begin to pop; remove from the pan and set aside. Remove and discard stems, seeds, and veins of chiles, and place into a small bowl. Pour boiling water over top, and cover. Let chiles soak for 1 hour.
  2. 2 Grind toasted cumin and cloves into a powder, and place into a blender. Add ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove chiles from soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
  3. 3 Place beef roast into a mixing bowl, and pour the guajillo chile paste over top. Coat beef on all sides with paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
  4. 4 Preheat the oven to 325 degrees F (165 degrees C).
  5. 5 Transfer beef and marinade to a roasting pan, and arrange bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until beef is very tender and easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.

By Patrick Selley

Air Fryer Chicken Fajitas for Two
Dinner Mexican

Air Fryer Chicken Fajitas for Two

Prep
15 min
Cook
10 min
Total
25 min

Instructions

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

By Bibi

Halibut Fish Tacos
Dinner American

Halibut Fish Tacos

4.8

Prep
20 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Stir lime juice, olive oil, cilantro, jalapeno, chile powder, cumin, salt, and pepper together in a large bowl or resealable zip-top bag. Add halibut and marinate for 20 to 25 minutes. Do not over-marinate, as lime juice will start to 'cook' the fish.
  2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Drain marinade; grill fillets for 5 minutes. Turn and cook until fish flakes easily with a fork, about 2 minutes more.
  3. 3 Warm tortillas on the grill or stove. Divide halibut among tortillas and top with cabbage, salsa, pepper Jack cheese, and avocado.

By kmacs22

Spanish Cauliflower Rice
Dinner European

Spanish Cauliflower Rice

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 2 minutes more. Add red belle pepper and tomato. Cook another 3 minutes.
  2. 2 Add cauliflower rice, broth, tomato paste, cumin, paprika, oregano, and ancho chile powder to the skillet. Stir to combine and cook about 5 minutes.
  3. 3 Taste and adjust seasoning if desired. Cook until cauliflower still has a bite and is not mushy, 3 to 5 minutes more. Season with salt and pepper before serving.

By JenEats

Vegetarian Mexican Casserole
Dinner Mexican

Vegetarian Mexican Casserole

5.0

Prep
35 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F.
  2. 2 Heat oil in large skillet over medium-high heat. Add garlic and cook until aromatic, about 30 seconds. Add tomatillos and cook, stirring often, until tender, about 5 minutes. Stir in black beans, tomatoes, cumin, ancho powder, salt, and cook, smashing beans and tomatoes with a spoon, until warmed through, 5 minutes. Add brown and Spanish rice. Bring to boil, then reduce heat and simmer until rice is tender and warmed through, 2 minutes. Remove from heat.
  3. 3 Spread 1 1/2 cups of rice mixture into a 9x13-inch baking dish. Sprinkle with 1/2 cup chips. Repeat process with remaining rice mixture and chips. Top with cheese and bake in preheated oven until cheese is melted and bubbling, about 15 minutes.
  4. 4 Top with radishes and cilantro. Serve immediately.

By Uncle Ben's

White Bean and Tomatillo Soup
Dinner Mexican

White Bean and Tomatillo Soup

4.8

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 500 degrees F (260 degrees C). Line a rimmed baking sheet with aluminum foil.
  2. 2 Place tomatillos, poblano, and garlic head on the prepared baking sheet.
  3. 3 Roast in the preheated oven for 30 minutes. Cool.
  4. 4 Heat olive oil in a Dutch oven over medium heat. Add andouille sausage; cook, stirring occasionally, until slightly crisp for 5 to 7 minutes. Transfer sausage to a plate.
  5. 5 Add onion, celery, and carrot to the Dutch oven; cook and stir for 5 minutes. Add cumin and chile powder; cook and stir for 5 to 7 minutes. Stir in cannellini beans; cook 3 to 5 minutes.
  6. 6 Meanwhile, remove and discard skins from tomatillos, poblano, and garlic. Transfer to the bowl of a food processor; pulse until combined.
  7. 7 Transfer liquified tomatillo mixture to the Dutch oven; stir in chicken broth and sausage. Cover the Dutch oven, reduce heat to medium-low, and simmer for 25 minutes.
  8. 8 Divide soup among bowls; garnish with jalapeño slices and cilantro.

By CookingWithShelia

Chef John's Braised Lamb Shanks
Dinner American

Chef John's Braised Lamb Shanks

4.3

Prep
15 min
Cook
130 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper.
  2. 2 Heat vegetable oil in a large Dutch oven over medium-high heat. Add lamb shanks; cook until browned on all sides, about 10 minutes. Transfer shanks to a plate; drain off all but 1 tablespoon oil.
  3. 3 Add onion, garlic, and 1 pinch salt to the Dutch oven; decrease heat to medium-low and cook, stirring, until onion is softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine.
  4. 4 Pour 1 cup chicken broth over onion mixture; increase heat to high and bring to a boil. Return lamb shanks to the Dutch oven; cover and cook in the preheated oven for 90 minutes.
  5. 5 Place Dutch oven on stovetop. Stir in jalapeño peppers, bell pepper and remaining 1/2 cup chicken broth; bring to a boil. Return Dutch oven to the oven; cook, uncovered, until lamb shanks are fork-tender, about 20 minutes. Transfer shanks to plate.
  6. 6 Return Dutch oven to the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and black pepper. Spoon sauce over lamb shanks then serve.

By John Mitzewich

Goya Shredded Chicken Tacos
Dinner Mexican

Goya Shredded Chicken Tacos

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
  2. 2 Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
  3. 3 Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
  4. 4 Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

By Goya