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Carne Asada Marinade
Pantry Mexican

Carne Asada Marinade

4.1

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 In a medium bowl, mix extra virgin olive oil, fresh lemon juice, garlic, salt and pepper. Place beef into the mixture. Rub mixture into the meat. Cover bowl and allow beef to marinate in the refrigerator at least 2 hours before grilling as desired.

By Allrecipes Member

The Best Red Enchilada Sauce
Pantry Mexican

The Best Red Enchilada Sauce

4.7

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Arrange ancho chiles on a baking sheet. Bake in the preheated oven until toasted 3 to 4 minutes.
  3. 3 Remove and discard stems and seeds from toasted peppers. Place peppers in a bowl; add enough hot water to bowl until peppers completely covered. Soak for 1 hour.
  4. 4 Combine ancho chiles, about 1 cup broth, tomato paste, oil, garlic, salt, oregano, and cumin in a blender; blend until smooth. Combine ancho chile mixture and remaining 2 cups beef broth in a saucepan over medium heat; simmer until heated through, about 10 minutes.

By Fox Woadhill Rogers

Ranchero Sauce
Pantry Mexican

Ranchero Sauce

4.9

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until slightly browned and grease forms in the skillet, about 5 minutes. Add onion; cook and stir onion in bacon grease until onion is transparent, 5 to 10 minutes, while continuing to cook bacon until crisp and browned. Remove bacon from the skillet to drain on a paper towel-lined plate; crumble.
  2. 2 Stir chopped tomatoes, tomato sauce, cilantro, jalapeño pepper, crumbled bacon, salt, and black pepper into onion in the skillet. Bring to a simmer and cook until flavors blend, about 15 minutes.

By Andrea

Fajita Seasoning
Pantry Mexican

Fajita Seasoning

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cumin, and cayenne pepper together in a small bowl.
  3. 3 Use immediately in your favorite fajita recipe or store in an airtight container for later use.

By Traci Meeds

Enchilada Sauce
Pantry Mexican

Enchilada Sauce

4.5

Prep
10 min
Cook
11 min
Total
21 min

Instructions

  1. 1 Heat oil in a skillet over medium-high heat. Stir in chili powder and flour, reduce heat to medium, and cook until fragrant and deepened in color, stirring constantly to prevent the flour from burning, about 1 minute.
  2. 2 Gradually stir in water, tomato sauce, cumin, garlic powder, and onion salt until smooth. Continue cooking over medium heat until thickened slightly, about 10 minutes. Season with salt.
  3. 3 Enjoy!

By BRANDI T

Hot Sweet Habanero Chile Sauce
Pantry Mexican

Hot Sweet Habanero Chile Sauce

4.5

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Blend together habanero peppers, jalapeño peppers, and Fresno peppers in a blender on the 'liquefy' setting until smooth. Add water, vinegar, onion, brown sugar, garlic powder, and liquid smoke to pureed peppers. Blend until smooth and liquefied; season with salt. Blend again.
  2. 2 Pour chile sauce into a sterilized glass container with a tight seal. Refrigerate for 8 hours to overnight.

By Thomas Michael Hyland

Homemade Enchilada Sauce
Pantry Mexican

Homemade Enchilada Sauce

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a skillet over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes.

By Mary Kate

Habanero Hot Sauce
Pantry Mexican

Habanero Hot Sauce

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat oil in a saucepan over medium heat. Add carrots, onion, and garlic; cook and stir until onion is translucent, about 5 minutes. Remove from heat.
  2. 2 Transfer vegetables to a blender. Add habanero peppers, tomato, water, lime juice, and vinegar; blend until smooth. Season with salt and pepper.
  3. 3 Transfer mixture to a saucepan and simmer over medium-low heat until a bit thicker, about 3 to 5 minutes.

By Jim

Easy Enchilada Sauce
Pantry Mexican

Easy Enchilada Sauce

4.7

Prep
Cook
15 min
Total
15 min

Instructions

  1. 1 Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce the heat to medium, and cook until flour is light brown in color, 3 to 5 minutes.
  2. 2 Gradually stream water and tomato sauce into the skillet while whisking flour mixture until completely incorporated and smooth. Stir in oregano, cumin, garlic powder, and onion salt; cook until sauce has thickened slightly, 3 to 5 minutes. Season with salt.

By daniaduncan

Authentic Mole Sauce
Pantry Mexican

Authentic Mole Sauce

4.5

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.
  3. 3 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender.
  4. 4 Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.
  5. 5 Allow chiles, toasted bread, and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
  6. 6 Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
  7. 7 Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden, 5 to 8 minutes.
  8. 8 Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
  9. 9 Pour chile puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
  10. 10 Enjoy!

By Allrecipes

Sun-Dried Tomatoes
Pantry Italian

Sun-Dried Tomatoes

4.8

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Preheat the oven to 200 degrees F (95 degrees C).
  2. 2 Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a nonstick cookie sheet, and sprinkle with salt to taste.
  3. 3 Bake tomatoes in preheated oven until very dry but still pliable, checking after 4 hours, and then every hour. Keep in mind that larger tomatoes will require more oven time.

By Kellie

Salt Dough
Pantry American

Salt Dough

4.8

Prep
20 min
Cook
120 min
Total
160 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. Combine flour and salt in a bowl. Add water a few tablespoons at a time, mixing well after each addition, until dough comes together.
  2. 2 Knead dough on a lightly floured surface until smooth, about 10 minutes. Wrap in plastic; rest for 20 minutes.
  3. 3 Transfer dough to a floured work surface; knead until soft and pliable.
  4. 4 Roll out dough to ⅛-inch thickness. Cut into desired shapes with festive cookie cutters.
  5. 5 Transfer ornaments to the prepared baking sheet. Make a small hole in each for hanging using a toothpick or skewer.
  6. 6 Bake in the preheated oven until dry and hard, about 2 hours. Cool completely before decorating.

By IRISHEYE101

Cirak (Slovak Easter Cheese)
Pantry European

Cirak (Slovak Easter Cheese)

4.9

Prep
15 min
Cook
20 min
Total
755 min

Instructions

  1. 1 Measure milk into a bowl, and set over a saucepan filled half way with simmering water. Heat until warm to the touch, then gradually start cracking eggs into the milk while stirring almost constantly. This will scorch very easily. Continue to stir slowly once all the eggs have been added, until mixture resembles scrambled eggs.
  2. 2 Pour into a cheesecloth bag and tie tightly. Hang from the sink faucet or over a bowl and allow to drain for 1 to 2 hours. Place on a cooling rack set over a pan or bowl and set a heavy object on top to press out the liquid. A cool cast iron skillet weighted with heavy cans works well. Press for about 2 hours.
  3. 3 Carefully remove the weights and cheesecloth bag from the cheese. Refrigerate the cheese for several hours or overnight before slicing and serving.

By Cathi

Easy and Delicious Homemade Ricotta Cheese
Pantry Italian

Easy and Delicious Homemade Ricotta Cheese

4.6

Prep
10 min
Cook
5 min
Total
40 min

Instructions

  1. 1 Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
  2. 2 Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
  3. 3 Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.

By Alicia_in_London

Ramp Butter
Pantry American

Ramp Butter

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Chop 1/2 of the ramp leaves coarsely and the other 1/2 very fine.
  2. 2 Beat butter with an electric mixer in a bowl until creamy. Mix in ramps and season with salt to taste. Transfer compound butter into a dish and refrigerate until hard.

By Lena

Cottage Cheese
Pantry American

Cottage Cheese

4.7

Prep
5 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Pour milk into a small saucepan and bring to a gentle boil over medium heat. Add vinegar (or lemon juice) and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes.
  2. 2 Line a colander with cheesecloth and set over a bowl. Pour the mixture into the colander to drain. Let curds cool and whey drain for about 15 minutes.
  3. 3 Transfer curds to a bowl and season with salt. Serve or store in an airtight container in the refrigerator for up to 3 days.

By Lu

Slow Cooker Caramelized Onions
Pantry American

Slow Cooker Caramelized Onions

4.5

Prep
10 min
Cook
600 min
Total
610 min

Instructions

  1. 1 Rub bottom and sides of slow cooker with 1/2 of the butter. Toss onions and salt with remaining butter in a bowl.
  2. 2 Cook onions on Low until browned and sweet, about 10 hours.

By foodelicious

Instant Pot Roasted Garlic
Pantry American

Instant Pot Roasted Garlic

4.6

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place a steamer basket in the bottom of a multi-functional pressure cooker (such as Instant Pot). Add water up to the bottom of the steamer basket.
  2. 2 Cut off top 1/4 inch of garlic head. Place head, cut-side up, into the steamer basket; drizzle with olive oil and season with salt. Close and lock the lid. Select Poultry function according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Transfer garlic to a plate and let cool until easily handled, about 5 minutes. Squeeze garlic pulp into a glass jar and refrigerate.

By Bren

Slow-Cooked Garlic Confit
Pantry French

Slow-Cooked Garlic Confit

4.7

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Peel garlic cloves and place into a small 2-cup baking dish or large ramekin. Sprinkle with salt and red pepper flakes. Drizzle with oil, ensuring all cloves are covered. Cover dish with foil.
  3. 3 Bake in the oven until garlic cloves are soft and just starting to brown around the edges, 1 1/2 to 2 hours. Do not overcook, as garlic will become bitter.
  4. 4 Transfer garlic cloves to a clean jar. Cover lightly with oil. Seal lid and refrigerate; use within 3 to 5 days.

By France Cevallos

Homemade Bisquick
Pantry American

Homemade Bisquick

4.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Sift flour into a bowl.
  3. 3 Add baking powder and salt and whisk until fully incorporated.
  4. 4 Cut butter into flour mixture using a pastry cutter until evenly combined.
  5. 5 Use this homemade baking mix in recipes that call for baking mix, or store it in an airtight container in the refrigerator and use it within 2 to 3 weeks.

By Kevin G