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Green Harissa
Pantry African

Green Harissa

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place the chiles, garlic, ground coriander, cumin, salt, mint, and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
  2. 2 Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.

By NORMM1

Harissa Paste
Pantry African

Harissa Paste

5.0

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Remove stems from chile peppers and cut them in half. Remove all or some of the seeds if you want a milder harissa.
  3. 3 Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add caraway, cumin, and coriander; cook and stir until fragrant, about 30 seconds.
  4. 4 Toss chile peppers, toasted spices, and garlic with 1/4 cup olive oil in a large baking dish.
  5. 5 Bake in the preheated oven until chile peppers are very soft but not burned, about 1 hour. Stir a few times to ensure even cooking. Let cool.
  6. 6 Transfer mixture to a food processor and purée until paste-like but still a little chunky. Season with salt.
  7. 7 Spoon into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

By nch

Pickled Garlic and Jalapeño Peppers
Pantry American

Pickled Garlic and Jalapeño Peppers

4.6

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 Bring white vinegar and olive oil to a boil in a large pot over medium heat; add carrots. Reduce heat to low; simmer until tender, about 10 minutes. Stir in jalapeños, garlic, peppercorns, coriander, kosher salt, mustard seeds, and thyme; simmer until jalapeños are softened, 5 to 10 minutes.
  2. 2 Divide jalapeño mixture between 2 jars, making sure mixture is fully submerged in vinegar mixture. Cool for about 1 hour; cover and refrigerate.

By Kate Przybylo

Ed's Favorite Beer Can Chicken Rub
Pantry American

Ed's Favorite Beer Can Chicken Rub

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix together brown sugar, dry mustard, granulated onion, paprika, kosher salt, garlic powder, coriander, cumin, black pepper, and cayenne pepper in a medium bowl until well combined. Store in an airtight container if not using right away.

By rharejr

Zhug
Pantry Middle Eastern

Zhug

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Wash and dry parsley and cilantro; place into a food processor. Add ice cubes, chiles, garlic, lemon juice and zest, cumin, coriander, salt, and pepper. Drizzle in 2 tablespoons olive oil. Blend until a smooth paste is achieved, adding more oil as needed.
  2. 2 Transfer sauce to a covered container and refrigerate until flavors meld, at least 1 hour.

By Buckwheat Queen

Bob's Habanero Hot Sauce - Liquid Fire
Pantry American

Bob's Habanero Hot Sauce - Liquid Fire

4.8

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Combine peaches, vinegar, habaneros, molasses, mustard, brown sugar, salt, paprika, black pepper, cumin, coriander, ginger, and allspice in the bowl of a food processor: pulse until blended.
  2. 2 Pour hot sauce into sterilized jars or bottles with lids; refrigerate 8 hours to overnight.

By Bob Miller

Smokin' Jack BBQ Sauce
Pantry American

Smokin' Jack BBQ Sauce

4.8

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine the ketchup, chipotle peppers in their sauce, apple cider vinegar, molasses, onion powder, garlic powder, ground mustard, smoked paprika, coriander, salt, black pepper, brown sugar, whiskey, and liquid smoke flavoring in a large pot, and bring to a gentle boil over medium heat, stirring frequently.
  3. 3 Cook the sauce for 15 minutes, then reduce heat to low and simmer 15 more minutes, stirring often. Use immediately or refrigerate.

By BIG CHAD

Indian Chicken Rub
Pantry Indian

Indian Chicken Rub

4.4

Prep
15 min
Cook
1 min
Total
16 min

Instructions

  1. 1 Mix paprika, chili powder, curry powder, cumin, garlic powder, turmeric, cardamom, coriander, onion powder, mustard, fennel seeds, garam masala, sage, salt, black pepper, and ginger together in a bowl.

By Armando Sepulveda-Sheffield

Gringa Caldo de Res for the Instant Pot
Mexican

Gringa Caldo de Res for the Instant Pot

Prep
25 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter once the pot is hot. Add beef and season with 1 tablespoon adobo seasoning, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, and 1/8 teaspoon coriander. Cook until beef is browned on all sides, 5 to 8 minutes. Add fresh minced garlic and cook until fragrant, about 1 minute. Pour 1 cup beef broth into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Cancel Saute mode.
  2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid.
  4. 4 Stir in potatoes, corn, carrots, chayote squash, and onion. Pour in remaining 1 cup beef broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  5. 5 Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid. Add remaining 1 tablespoon adobo seasoning, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, and 1/8 teaspoon coriander to taste.

By thedailygourmet

Shredded Pork Taco Filling
Dinner Mexican

Shredded Pork Taco Filling

4.6

Prep
10 min
Cook
45 min
Total
75 min

Instructions

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

By AKrause

Slow Cooker Carnitas
Dinner Mexican

Slow Cooker Carnitas

4.6

Prep
10 min
Cook
600 min
Total
610 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix salt, garlic powder, cumin, oregano, coriander, and cinnamon together in a bowl; coat pork with spice mixture.
  3. 3 Place bay leaves in the bottom of a slow cooker and arrange pork on top. Pour chicken broth around the sides of pork, being careful not to rinse off spice mixture.
  4. 4 Cover and cook on Low, turning after 5 hours, until pork shreds easily with a fork, about 10 hours in total.
  5. 5 When the pork is tender, remove from the slow cooker; shred with two forks. Use cooking liquid as needed to moisten the meat.

By Erin Parker

Layered Chicken and Black Bean Enchilada Casserole
Dinner Mexican

Layered Chicken and Black Bean Enchilada Casserole

4.5

Prep
25 min
Cook
45 min
Total
70 min

Instructions

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

By DEBMCE4

Air Fryer Steak for Fajitas
Dinner Mexican

Air Fryer Steak for Fajitas

5.0

Prep
20 min
Cook
10 min
Total
510 min

Instructions

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

By thedailygourmet

Tikka Chicken Jalapeno Poppers
Appetizer Mexican

Tikka Chicken Jalapeno Poppers

5.0

Prep
30 min
Cook
40 min
Total
100 min

Instructions

  1. 1 Combine yogurt, garam masala, chicken masala, coriander, ginger-garlic paste, chili powder, turmeric, and salt in a bowl. Set aside.
  2. 2 Slice chicken breasts into small strips that will fit on halved jalapenos and place into the bowl with the tikka marinade. Mix well, cover, and let sit in the refrigerator at least 30 minutes; the longer your marinade, the more of a flavor profile on the chicken.
  3. 3 Preheat the oven to 425 degrees F (220 degrees C). Place a cooling rack on top of a baking tray.
  4. 4 Snap off jalapeno stems by holding a pepper with one hand and pulling it off to the side. Repeat with remaining peppers. Slice all jalapenos in half lengthwise and remove all seeds and ribbing using a teaspoon, making sure not to remove white stem area.
  5. 5 Fill jalapeno halves with cream cheese using a teaspoon; place as much cheese as to your liking. Place a strip of tikka chicken on top of cream cheese and wrap each chicken popper halve with a slice of bacon. Place on the prepared baking sheet.
  6. 6 Bake in the preheated oven until bacon is browned and crisp, about 40 minutes.

By Jerry Trevino

Pressure Cooker Carnitas
Dinner Mexican

Pressure Cooker Carnitas

4.6

Prep
25 min
Cook
60 min
Total
90 min

Instructions

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

By yellowpairs ♥

Instant Pot Cilantro-Lime Chicken Tacos
Dinner Mexican

Instant Pot Cilantro-Lime Chicken Tacos

Prep
10 min
Cook
25 min
Total
75 min

Instructions

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

By thedailygourmet

Sweet and Mild Cooked Tomato Salsa
Appetizer Mexican

Sweet and Mild Cooked Tomato Salsa

4.5

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.

By gapch1026

Dr. D's Killer Salsa
Appetizer Mexican

Dr. D's Killer Salsa

3.0

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in the hot oil until the onion is translucent, 5 to 7 minutes. Dust the onion mixture with cayenne pepper and transfer to a bowl; set aside to cool.
  2. 2 Toss avocado, tomato sauce, lemon juice, olive oil, coriander, and cilantro together in a large bowl. Add onion mixture and gently mix to combine.
  3. 3 Cover bowl with plastic wrap; refrigerate until cool, at least 1 hour.

By Chris Degener

Black Bean and Butternut Squash Enchilada Casserole
Dinner Mexican

Black Bean and Butternut Squash Enchilada Casserole

4.7

Prep
15 min
Cook
90 min
Total
105 min

Instructions

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

By LINLI

Sous Vide Carnitas
Dinner Mexican

Sous Vide Carnitas

Prep
15 min
Cook
1440 min
Total
1455 min

Instructions

  1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 165 degrees F (74 degrees C) according to manufacturer's directions.
  2. 2 Combine granulated garlic, cumin, salt, oregano, coriander, and black pepper in a small bowl.
  3. 3 Cut pork butt into 2 chunks and rub with soup base. Sprinkle with spice mixture and rub until evenly distributed. Place pork into a large vacuum bag. Add orange slices and bay leaves throughout the bag. Seal using a vacuum sealer.
  4. 4 Place bag into the water and set timer for 24 hours, turning bag over halfway through. When done, remove pork to a platter, reserving some or all of the juices.
  5. 5 To crisp up carnitas, heat vegetable oil in a large cast iron skillet over high heat until smoking. Add shredded pork and fry until edges are browned and crispy, 1 to 2 minutes. Drizzle with reserved juices, if desired. Alternately, you may crisp under an oven broiler for 3 to 4 minutes.

By France Cevallos

Slow Cooker Shredded Chicken Chili
Dinner Mexican

Slow Cooker Shredded Chicken Chili

4.0

Prep
15 min
Cook
600 min
Total
615 min

Instructions

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

By Amy A