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Peruvian Chicken Soup (Aguadito de Pollo)
Lunch Latin American

Peruvian Chicken Soup (Aguadito de Pollo)

4.5

Prep
40 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Season the chicken with salt and pepper. Heat the olive oil in a large, heavy pot over medium-high heat. Stir in the onion, garlic, and serrano chili; cook until the onion has softened, about 1 minute. Add the chicken, and continue to cook for 5 minutes.
  2. 2 Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute. Pour in the chicken broth, potatoes, and rice. Bring to a boil, then reduce heat to medium-low, and simmer until the chicken is opaque and the potatoes are tender, about 40 minutes.

By Jose Mendoza

Salsa de Tomatillos Como Las Asadas y Big Star
Appetizer

Salsa de Tomatillos Como Las Asadas y Big Star

4.6

Prep
20 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Bring the tomatillos, garlic cloves, and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, and simmer until the tomatillos have lost their shape, 15 to 20 minutes.
  2. 2 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the serrano peppers and poblano peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
  3. 3 Cook under the preheated broiler until about 3/4 of the skin has blackened and blistered, 3 to 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam for 5 to 7 minutes. Remove and discard the blackened skins. Stir the peppers into the simmering tomatillos; cook 5 minutes more.
  4. 4 Heat the vegetable oil in a skillet over medium heat. Stir in the yellow onion, and cook until the onion has softened and is beginning to turn brown, 7 to 10 minutes. Place the yellow onions into a blender along with the tomatillo mixture. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the salsa moving before leaving it on to puree. Puree until no large chunks remain. Return to the skillet, and simmer over medium-high heat 5 to 7 minutes until the salsa thickens slightly. Pour into a bowl, and cool to room temperature.
  5. 5 Once cool, stir in the salt, cilantro, red onion, and lime juice to serve.

By bignanners

Sambal Sauce
Southeast Asian

Sambal Sauce

4.0

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place tomato, garlic, onion, chiles, sugar, salt, lime juice, and shrimp paste into a blender; process until smooth.
  2. 2 Heat oil in a saucepan over medium-high heat. Pour chile purée into hot oil. Stir in lemongrass, curry leaves, and galangal. Cook, stirring occasionally, until mixture changes color and becomes very fragrant, about 15 minutes.
  3. 3 Stir in tamarind juice; cook for 1 minute. Strain sauce before serving.

By Robin

Aguachile
Dinner Mexican

Aguachile

5.0

Prep
10 min
Cook
Total
25 min

Instructions

  1. 1 Divide shrimp onto two shallow plates.
  2. 2 Blend lime juice, chiles, cilantro leaves and stems, and 1 teaspoon salt in a blender until smooth. Pour 1/2 of the mixture over each plate of shrimp.
  3. 3 Cover and marinate in the refrigerator until shrimp turn opaque and white, 15 to 25 minutes.
  4. 4 To serve, top each plate with red onion and avocado. Place cucumber around the edges. Sprinkle with remaining salt.

By Yoly

Mexican Huevos Rancheros
Breakfast Mexican

Mexican Huevos Rancheros

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of water to boil. Cook tomato, serrano chile, and garlic for 5 minutes. Drain and let cool slightly. Peel tomato.
  2. 2 Combine tomato, serrano chile, garlic, salt, and pepper in a blender; blend until smooth.
  3. 3 Heat oil in a small skillet over high heat. Fry tortillas individually until soft but not crispy, about 10 seconds. Place on a serving plate. Reduce heat to medium. Crack eggs into skillet and cook to desired consistency, 3 to 5 minutes.
  4. 4 Spread 2 tablespoons refried beans on each tortilla. Add an egg and top with tomato sauce. Serve immediately.

By gem

Mexican Noodle Soup (Sopa de Fideo)
Dinner Mexican

Mexican Noodle Soup (Sopa de Fideo)

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Combine 1/2 cup chicken stock, tomatoes, onion, serrano chile, and garlic in a blender. Blend until smooth. Strain tomato sauce into a bowl and reserve.
  2. 2 Heat oil in a saucepan over medium-low heat. Add pasta; cook, stirring constantly, until lightly browned, about 4 minutes. Pour tomato sauce into the saucepan over the noodles; add parsley and remaining chicken stock. Season with salt. Bring to a boil, reduce heat, and simmer until noodles are soft, about 20 minutes. Sprinkle with Cotija cheese.

By Ainé

Mexican Enchiladas Suizas
Dinner Mexican

Mexican Enchiladas Suizas

4.8

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Line a griddle or large frying pan with aluminum foil. Heat over medium-high heat. Add tomatillos, onion, chiles, and garlic. Grill until charred, 7 to 10 minutes, turning occasionally to cook evenly. Allow vegetables to cool slightly.
  2. 2 Transfer grilled vegetables to a blender with water, cream and 1/2 cup Chihuahua cheese; blend until smooth. Season with chicken bouillon granules; add additional water to thin sauce, if necessary,
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Heat a small drizzle of oil in a frying pan over medium-high heat. Fry tortillas in hot oil for a few seconds, one by one, until soft but not crispy. Add more oil as needed. Place cooked tortillas on a baking sheet lined with paper towels to absorb excess oil.
  5. 5 Pour 1/3 the sauce into a 9x13-inch glass baking dish. Fill tortillas with equal amounts of shredded chicken, roll up, and arrange in a single layer over the sauce. Pour remaining sauce on top and cover with remaining 1 cup mild Cheddar cheese.
  6. 6 Bake in the preheated oven until melted, about 25 minutes.

By gem

Chile Colorado II
Soup American

Chile Colorado II

4.1

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 Heat oil in a heavy bottomed pan over medium high heat. Dredge beef cubes in flour. Cook in hot oil until browned on all sides, reducing heat if necessary. Add tomatoes, green chilies, serrano chiles, onions, beer, water, cumin, salt, and pepper. Cover and simmer for 2 hours. Add chopped cilantro, and simmer 1 hour longer.

By AIMEE359

Air Fryer Coconut Shrimp
Dinner American

Air Fryer Coconut Shrimp

4.4

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir together flour and pepper in a shallow dish. Lightly beat eggs in a second shallow dish. Stir together coconut and panko in a third shallow dish.
  3. 3 Working one at a time, dredge shrimp in flour mixture; shake off excess. Dip floured shrimp in egg; allow any excess to drip off. Finally, dredge in coconut mixture, pressing to adhere. Place shrimp on a plate. Coat shrimp well with cooking spray.
  4. 4 Preheat the air fryer to 400 degrees F (200 degrees C). Place 1/2 of the shrimp in the air fryer and cook about 3 minutes. Turn shrimp over and continue cooking until golden, about 3 minutes more. Season with 1/4 teaspoon salt. Repeat with remaining shrimp.
  5. 5 Meanwhile, whisk together honey, lime juice, and serrano chile in a small bowl.
  6. 6 Sprinkle fried shrimp with cilantro and serve with honey-lime dip.

By SUSUMILLER

Cambodian Chicken Soup
Lunch Asian

Cambodian Chicken Soup

4.6

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, serrano pepper, and chicken in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer until it thickens, about 15 minutes more.

By jillie69

Best Seafood Boil
Dinner American

Best Seafood Boil

4.9

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, garlic, thyme, seafood seasoning, kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
  2. 2 Stir potatoes into the pot and simmer for 15 to 20 minutes.
  3. 3 Next, add sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid.
  4. 4 Add clams and boil until they open, about 8 minutes. Toss in shrimp and shut off the heat. Cover the pot and let shrimp steep in the flavor for 10 minutes, adding crab in the last 5 minutes (press them into the liquid).
  5. 5 Drain and spread crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on three large serving trays. Sprinkle with a dusting of Old Bay or provide for individual use.

By Brian Sapp

Chicken Posole Verde Soup
Dinner Mexican

Chicken Posole Verde Soup

4.8

Prep
10 min
Cook
300 min
Total
310 min

Instructions

  1. 1 Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  2. 2 Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
  3. 3 Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
  4. 4 Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
  5. 5 Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
  6. 6 Simmer over medium heat until flavors are well-mixed, about 30 minutes.

By Valerie

Grilled Chicken Breasts with Fresh Strawberry Salsa
Dinner American

Grilled Chicken Breasts with Fresh Strawberry Salsa

4.4

Prep
25 min
Cook
10 min
Total
155 min

Instructions

  1. 1 Pound the chicken breast halves with a meat mallet until 1/2 inch thick. Season with salt and pepper and place into a resealable plastic bag or small baking dish. Whisk together 1 serrano chile, garlic, chili powder, and 2 tablespoons raspberry vinegar in a small bowl. Whisk in the olive oil until incorporated, then pour the marinade over the chicken breasts, squeeze out excess air, and seal. Place into the refrigerator, and marinate for 2 to 3 hours.
  2. 2 While the chicken marinates, toss the strawberries with the mint and sugar in a bowl. Cover, and refrigerate 1 hour, then fold in the remaining serrano chile, red onion, and 2 tablespoons raspberry vinegar. Season to taste with salt and pepper. Let the salsa stand at room temperature for 20 minutes before serving.
  3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  4. 4 Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Cook the chicken on the grill until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. Serve with the strawberry salsa and a dollop of sour cream.

By sliceofsouthern

Sarah's Creamy Veggie Enchiladas
Dinner Mexican

Sarah's Creamy Veggie Enchiladas

4.3

Prep
20 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Heat oil in a skillet over medium heat. Add onion and bell pepper; cook until edges are golden, 5 to 7 minutes. Add zucchini, serrano chile, and corn kernels. Cook until slightly browned, about 5 minutes more.
  3. 3 Add spinach, garlic, paprika, salt, and cumin. Cook for 1 minute stirring constantly. Add sour cream, 1/2 cup cotija, and sour cream. Stir to combine. Remove vegetable mixture from heat and set aside.
  4. 4 Pour a thin layer of enchilada sauce into a 9x13-inch baking dish.
  5. 5 Heat a small skillet over medium heat and warm tortillas 1 at a time until softened, about 10 seconds each. Transfer warm tortillas to a plate and keep warm under a towel.
  6. 6 Spoon 1/3 cup vegetable mixture into 1 tortilla. Fold sides in like a taco and place, seam-side down, into the enchilada sauce in the baking dish. Repeat with remaining tortillas and vegetable mixture.
  7. 7 Pour remaining enchilada sauce over the enchiladas in the baking dish. Sprinkle remaining cotija cheese on top.
  8. 8 Bake in the preheated oven until slightly bubbly and golden at the edges, about 20 minutes. Remove from oven and cool at least 10 minutes before serving.

By Saz