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Grilled Chipotle Tenderloin
Dinner Mexican

Grilled Chipotle Tenderloin

5.0

Prep
10 min
Cook
20 min
Total
410 min

Instructions

  1. 1 Whisk cilantro, chipotle chiles, honey, lime juice, soy sauce, garlic, and cumin together in a bowl until well combined; pour into a large resealable plastic bag. Add pork tenderloins, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for about 6 hours.
  2. 2 Remove tenderloins from marinade and shake off excess; discard remaining marinade. Bring tenderloins to room temperature, 20 to 30 minutes.
  3. 3 Meanwhile, preheat an outdoor grill for high heat and lightly oil the grate.
  4. 4 Cook tenderloins on the preheated grill until slightly pink in centers, about 10 minutes per side. An instant-read thermometer inserted into centers should read at least 145 degrees F (63 degrees C).

By newtx3

Ancho-Chipotle Salsa
Appetizer Mexican

Ancho-Chipotle Salsa

4.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.

By SEVIC

Tom's Slow Cooker Vegan Chili
Dinner Mexican

Tom's Slow Cooker Vegan Chili

1.0

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Combine black beans, butter beans, great northern beans, black-eyed peas, kidney beans, tomato sauce, diced tomatoes, carrots, celery, leeks, tomato paste, chipotle chile, paprika, and chili powder in a slow cooker.
  2. 2 Cover and cook until vegetables are tender, 4 to 6 hours on Low.

By Tom

Beef Barbacoa
Dinner Mexican

Beef Barbacoa

4.0

Prep
25 min
Cook
435 min
Total
460 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place Anaheim and poblano peppers on top.
  2. 2 Roast peppers in the preheated oven until skins are charred and bubbly, about 15 minutes.
  3. 3 Meanwhile, heat a dry skillet over medium-low heat. Add chipotle peppers and cook until fragrant, 2 to 3 minutes. Pour in enough water to cover the peppers; increase heat to medium-high. Weigh down the peppers with something heavy, like another pot, to keep them submerged. Simmer until tender, 10 to 12 minutes.
  4. 4 Remove Anaheim and poblano peppers from the oven. Let cool until easily handled. Peel and discard seeds. Mince peppers and place in a blender with the chipotle pepper mixture, garlic, and onion. Blend until smooth.
  5. 5 Pour beef broth and beer into a slow cooker. Stir in the blended pepper mixture, salt, cumin, pepper, marjoram, and allspice. Cut lime in half; squeeze juice into the slow cooker and toss in the lime halves. Add roast.
  6. 6 Cook on Low for 5 hours. Remove roast and shred the meat with 2 forks. Return to the slow cooker and simmer for 2 hours more. Use tongs to serve straight from the slow cooker.

By Brian Genest

Slow Cooker Beef Tinga
Dinner Mexican

Slow Cooker Beef Tinga

1.5

Prep
15 min
Cook
315 min
Total
330 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir beef chuck until browned on all sides, about 5 minutes. Add onion and garlic; cook and stir until softened and fragrant, 3 to 5 minutes. Transfer mixture to a slow cooker.
  2. 2 Cook and stir chorizo in the same skillet until browned and crumbly, about 5 minutes. Transfer to the slow cooker. Add kidney beans and diced tomatoes to the slow cooker; fill an empty can with water and pour in over the beans. Stir in tomato paste and chipotle chile peppers. Pour in enough tomato juice to fill the slow cooker.
  3. 3 Cook on Low until beef is very tender and sauce is thick, 5 to 7 hours.

By BMannnn

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

Mexican-Style Spaghetti and Meatballs
Dinner Mexican

Mexican-Style Spaghetti and Meatballs

4.5

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and lightly grease with cooking spray.
  2. 2 Place the ground turkey into a large mixing bowl and sprinkle with the Mexican chili powder, guajillo chile powder, salt, black pepper, and Parmesan cheese. Add the egg, olive oil, chopped onion, jalapeno pepper, and Anaheim pepper. Mix well with your hands until evenly blended, then sprinkle with the tostada crumbs and bread crumbs. Mix again until the bread crumbs are incorporated. Form the meatball mixture into 1-inch balls and place onto the prepared baking sheet.
  3. 3 Bake in the preheated oven until the meatballs have lightly browned and are no longer pink in the center, about 40 minutes. Turn the meatballs over after 20 minutes to ensure even cooking.
  4. 4 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  5. 5 After you have flipped the meatballs, stir together the diced tomatoes, diced onion, chipotle chile, spaghetti sauce, and taco seasoning in a large saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer 10 to 15 minutes until the onion is tender.
  6. 6 Once the meatballs are ready, stir them into the sauce, and cook 5 minutes longer. Spoon the meatballs and sauce over the spaghetti to serve.

By Sachin K

Chicken Fajita and Cilantro-Lime Cauliflower Rice Bowls
Dinner Mexican

Chicken Fajita and Cilantro-Lime Cauliflower Rice Bowls

Prep
25 min
Cook
25 min
Total
80 min

Instructions

  1. 1 Combine 1/8 cup chopped cilantro, orange juice, 1/8 cup olive oil, juice of 1/2 lime, chipotle chili powder, cumin, coriander, garlic powder, onion powder, smoked paprika, salt, and pepper in a resealable plastic bag. Gently squeeze the bag several times to combine the ingredients.
  2. 2 Cut chicken into 1-inch slices, cutting across the chicken breast, and add to the marinade. Carefully squeeze out most of the air, seal the bag, and move chicken pieces around in the marinade to coat. Marinate in the refrigerator for at least 30 minutes, or up to 1 hour.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Combine red bell pepper slices, green bell pepper slices, and onion pieces in a large bowl. Add remaining 1/8 cup olive oil and season with salt and pepper to taste. Stir until all the vegetable pieces are coated in oil and seasonings.
  5. 5 Line a 12 x 18-inch sheet pan with foil or parchment paper and spread chicken slices and vegetables out on the pan in a single layer.
  6. 6 Bake in the preheated oven until the chicken is done and the vegetables are lightly charred, about 25 minutes.
  7. 7 Near the end of the baking time, prepare the cauliflower rice. Heat 1 teaspoon olive oil in a skillet over medium heat. Add cauliflower rice and water. Cook, stirring frequently, until cauliflower is softened, about 5 minutes. Drain cauliflower rice and place in a serving bowl. Stir in melted ghee, reserved 1/2 cup chopped cilantro, juice of 1 lime, and lime zest. Season with salt and pepper.
  8. 8 Assemble bowls by making a layer of cilantro-lime cauliflower rice, and a layer of fajita chicken and vegetables. Top with tomato salsa and guacamole.

By Bibi

Smoky Chipotle Mac and Cheese
Dinner

Smoky Chipotle Mac and Cheese

4.7

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  3. 3 Stir soup, evaporated milk, Colby cheese, and chipotle chile into the cooked pasta until well combined. Spoon mixture into the prepared casserole dish.
  4. 4 Stir together panko bread crumbs and olive oil in a small bowl. Sprinkle bread crumb mixture over the top of casserole.
  5. 5 Bake in the preheated oven until the top is browned and the casserole is bubbling, 25 to 30 minutes.

By blancdeblanc

Spicy Chipotle Turkey Burgers
Dinner

Spicy Chipotle Turkey Burgers

4.7

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into 4 patties.
  2. 2 Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the mozzarella slices on the patties 2 minutes before they are ready. Serve on the toasted buns.

By mbaucum

Chipotle Garnet Yams
Dinner American

Chipotle Garnet Yams

4.6

Prep
15 min
Cook
85 min
Total
100 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C).
  2. 2 Place yams onto a baking sheet, and bake in the preheated oven until very soft, about 1 hour. Once done, allow to cool, then peel and place into a mixing bowl. Mash the chipotle chiles into a paste, and add to the potatoes along with the butter, brown sugar, and heavy cream. Mash until smooth, then season to taste with salt and pepper. Spread the potatoes into a shallow baking dish.
  3. 3 Bake in the preheated oven until heated through, 20 to 25 minutes.

By Tasha McDaniel Sharpe

California Club Chicken Wraps
Lunch American

California Club Chicken Wraps

4.6

Prep
15 min
Cook
1 min
Total
16 min

Instructions

  1. 1 Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
  2. 2 Cook tortillas in the microwave until warm and pliable, about 30 seconds.
  3. 3 Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 of the lettuce, 1/2 of the Monterey Jack cheese, 1/2 of the avocado, 1/2 of the bacon, 1/2 of the red onion, 1/2 of the tomato, and 1/2 of the chicken, respectively, in the center of each tortilla. Fold opposing edges of tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.

By BethAnne923

Chipotle Coleslaw
Dinner American

Chipotle Coleslaw

1.0

Prep
25 min
Cook
Total
85 min

Instructions

  1. 1 Combine red cabbage, green cabbage, carrot, mayonnaise, sour cream, chipotles, adobo sauce, cilantro, lime juice, salt, and black pepper in a bowl; mix thoroughly. Let sit before serving, at least 1 hour.

By Brian Genest

Chipotle Mac and Cheese
Dinner American

Chipotle Mac and Cheese

4.4

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in macaroni and return to a boil. Cook macaroni uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking dish with cooking spray.
  3. 3 Place macaroni into prepared baking dish. Meanwhile, heat milk in a saucepan until hot but not boiling.
  4. 4 Melt butter in a separate saucepan. Add onion, garlic, and chipotles; cook and stir until onion translucent, about 5 minutes. Whisk in flour, 1 tablespoon at a time; cook about 3 minutes, whisking constantly to avoid burning. Whisk in hot milk, 1/2 cup at a time. Stir in paprika; season with salt and pepper. Bring mixture to a simmer (do not boil), whisking constantly until thickened, about 2 minutes. Whisk in Cheddar and Monterey Jack, 1/2 cup at a time; stir until cheese melted and sauce thick and smooth.
  5. 5 Pour sauce over macaroni; stir to combine. Cover dish with foil.
  6. 6 Bake covered until bubbling and macaroni has absorbed some sauce, about 40 minutes. Uncover; continue baking until golden brown on edges, 10 to 15 minutes more.

By Krisha Stevens

Big Smokey Burgers
Dinner American

Big Smokey Burgers

4.6

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat.
  2. 2 Combine ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper.
  3. 3 Place burgers on preheated grill and cook until no longer pink in the center. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Place a slice of Cheddar cheese on top of each burger one minute before they are ready.
  4. 4 Place burgers on buns to serve.

By Janine

Fried Fish Tacos with Chipotle-Lime Salsa
Dinner American

Fried Fish Tacos with Chipotle-Lime Salsa

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place 1/2 cup flour in a small bowl. Combine remaining flour with panko bread crumbs, seasoned salt, garlic powder, lemon pepper, black pepper, onion powder, and cayenne pepper in a shallow bowl. Whisk eggs in a separate small bowl.
  2. 2 Heat oil in a large skillet over medium-high heat.
  3. 3 Roll tilapia in flour, dip in the egg mixture, roll in the panko-flour mixture, and place in the hot oil. Fry until light brown, about 3 minutes per side. Place on a paper towel-lined plate.
  4. 4 Heat tortillas in a separate skillet over medium-low heat.
  5. 5 Combine ranch dressing, salsa, lime, and chipotle chile in a small bowl for the salsa.
  6. 6 Divide tilapia over the warmed tortillas and serve with salsa and cabbage.

By Nurjahan Boulden

Chilaquiles Rojos
Dinner American

Chilaquiles Rojos

4.5

Prep
30 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch casserole dish.
  2. 2 Combine drained tomatoes and chipotle chiles in adobo in a blender; puree until smooth.
  3. 3 Heat oil in a large skillet over medium heat. Add onion; cook and stir until onion has softened, about 5 to 7 minutes. Stir in garlic until fragrant; add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat.
  4. 4 Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to do this in 2 batches.
  5. 5 Cover the bottom of the casserole dish with half of the tortilla chip mixture. Sprinkle a layer of Mexican cheese and cotija cheese on top. Add shredded chicken to cover all of the cheese. Season chicken with salt and pepper, then sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the sour cream evenly over top. Spread with the remaining tortilla mixture then top with remaining Mexican and cotija cheeses. Cover with aluminum foil.
  6. 6 Bake in the preheated oven until mixture is bubbly and cheese is melted, 35 to 45 minutes. Remove from the oven and let sit for 5 minutes. Serve with sour cream, green onions, and cilantro.

By Dylan's Nana

Sous Vide Maple Chipotle BBQ Pork Chops
Dinner American

Sous Vide Maple Chipotle BBQ Pork Chops

Prep
20 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F(57 degrees C) (if you want the pork cooked medium instead of medium-rare, set to 145 degrees F (62 degrees C)), and allow water bath to come up to temperature.
  2. 2 Stir together ketchup, melted butter, vinegar, maple syrup, jalapeno, mustard, chipotles, adobo sauce, Worcestershire, 1 teaspoon salt, chili powder, onion powder, garlic powder, and smoked paprika for the sauce in a bowl. You should have about 2 cups sauce.
  3. 3 Season all chops evenly with remaining 1 1/2 teaspoons salt and pepper and place chops in an even layer in a large vacuum sealable bag. Pour 1 cup of the sauce into bag. Cover and chill remaining sauce. Massage bag to be sure each chop is evenly coated in sauce, then seal bag with a vacuum sealer according to manufacturer's directions.
  4. 4 Transfer vacuum-sealed chops to warm water bath with thermocirculator, cover vessel with aluminum foil to reduce evaporation. Cook 40 minutes (meat will be 135 degrees F to 145 degrees C (57 to 62 degrees C) when done depending on desired doneness).
  5. 5 Remove bag from water bath and transfer meat from bag onto a rimmed baking sheet and drizzle with canola oil.
  6. 6 Preheat a grill or a grill pan to medium-high (400 degrees F to 450 degrees F (200 degrees C to 230 degrees C)).
  7. 7 Grill meat, uncovered, until grill marks appear, basting with 1/2 cup of the reserved sauce, 1 to 2 minutes per side. Serve chops with remaining 1/2 cup sauce and a sprinkle of cilantro. Recipe developed by Karen Rankin

By Keaton Larson