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Homemade Mexican Chorizo
Mexican

Homemade Mexican Chorizo

4.0

Prep
45 min
Cook
Total
135 min

Instructions

  1. 1 Place chile peppers in a bowl and cover with hot water. Soak until softened, about 30 minutes.
  2. 2 Meanwhile, place pork butt and pork fat in the freezer for 30 minutes. Chill meat grinder in the freezer to make grinding the meat easier.
  3. 3 Grind allspice berries and cloves using a mortar and pestle or a spice grinder. Set aside.
  4. 4 Drain chile peppers and place in a food processor or blender. Add vinegar and puree until smooth.
  5. 5 Fit the chilled meat grinder with a medium plate. Pass the partially frozen pork and fat through the grinder. Combine ground meat with pureed chile peppers, garlic, oregano, salt, pepper, and cumin in a bowl. Mix well with your hands for 2 to 3 minutes. Cover bowl with plastic wrap and chill for 1 hour, or overnight.
  6. 6 Meanwhile, soak casing in cold water for about 30 minutes. Place the wide end of a small sausage-stuffing funnel up against the sink tap and run cold water through the inside of the casing.
  7. 7 Use the medium sausage-stuffing funnel attachment and place casing on the outside of the tube. Start passing meat mixture through the funnel, stopping just as it starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
  8. 8 Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions. Poke 2 to 3 small holes into each sausage with a metal skewer to allow air to escape during cooking.
  9. 9 Cook as desired or chill in the fridge for up to 3 days.

By brandon

Grilled Shrimp Fajitas
Dinner Mexican

Grilled Shrimp Fajitas

5.0

Prep
15 min
Cook
20 min
Total
65 min

Instructions

  1. 1 Combine oil, marinade mix, vinegar, and water in a large bowl; add shrimp and marinate, 30 minutes.
  2. 2 Preheat an outdoor grill to 300 degrees F (150 degrees C) and lightly coat the grate with cooking spray.
  3. 3 Cook bell peppers and onion on the preheated grill, 3 to 5 minutes per side. Transfer to a cutting board; roughly chop.
  4. 4 Remove shrimp from marinade, shake off excess, and discard remaining marinade.
  5. 5 Cook shrimp on the preheated grill until opaque and cooked through, 1 to 2 minutes per side. Transfer shrimp to a bowl; cover with aluminum foil to keep warm.
  6. 6 Heat tortillas on the preheated grill, 1 to 2 minutes.
  7. 7 Divide shrimp, onion, and bell peppers among tortillas.

By thedailygourmet

Pollo Fajitas
Dinner Mexican

Pollo Fajitas

4.5

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic, and hot pepper sauce in a medium bowl. Place chicken in sauce, turning to coat. Marinate at room temperature for 30 minutes or cover and refrigerate for several hours.
  2. 2 Heat oil in a large skillet over high heat. Add chicken strips; cook and stir in hot oil for 5 minutes. Add onion and green pepper; sauté for 3 minutes. Remove from heat and sprinkle with lemon juice.

By Teresa C. Rouzer

Slow Cooker Mexican Shredded Chicken
Dinner Mexican

Slow Cooker Mexican Shredded Chicken

4.7

Prep
15 min
Cook
250 min
Total
265 min

Instructions

  1. 1 Mix chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper together for sauce in a small bowl.
  2. 2 Place chicken in a 3-quart slow cooker. Pour sauce over top.
  3. 3 Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 5 hours or on High for 4 to 5 hours. Remove chicken and turn the slow cooker to Warm.
  4. 4 Shred the chicken with 2 forks and return to the slow cooker. Heat for 10 minutes to allow juices to soak into the shredded chicken.

By Sarah

Salsa Roja
Appetizer Mexican

Salsa Roja

5.0

Prep
10 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Combine vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan; bring to a boil. Boil mixture for 2 minutes.
  2. 2 Cover saucepan and remove from heat; let stand for 10 minutes.
  3. 3 Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Transfer salsa to a bowl and stir in vinegar.

By unsane1047

Mexican-Style Turkey Chorizo
Dinner Mexican

Mexican-Style Turkey Chorizo

4.5

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine turkey, vinegar, chili powder, garlic powder, smoked paprika, sweet paprika, salt, cumin, coriander, oregano, dried chipotle pepper, cinnamon, and cloves in a bowl until well mixed. Cover bowl with plastic wrap.
  2. 2 Refrigerate for flavors to blend, at least 1 hour. Store in the refrigerator or freeze until ready to use.

By France Cevallos

Ground Turkey Taco Meat
Dinner Mexican

Ground Turkey Taco Meat

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne in a small bowl.
  3. 3 Heat a large nonstick skillet over medium heat. Add ground turkey and cook, stirring to break up clumps, until no longer pink, about 5 minutes.
  4. 4 Stir in spice mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid is absorbed, about 10 minutes.
  5. 5 Stir in cider vinegar and brown sugar; simmer until flavors combine, 3 to 4 minutes.
  6. 6 Transfer to a serving bowl.
  7. 7 Serve and enjoy!

By adnerb78

Roasted Salsa
Appetizer Mexican

Roasted Salsa

4.7

Prep
15 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil; coat with cooking spray.
  2. 2 Arrange tomatoes, cut-sides down, in the prepared roasting pan; add Anaheims, jalapeños, and poblano, skin-sides up. Add onions and garlic to the roasting pan; coat vegetables with cooking spray.
  3. 3 Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
  4. 4 Combine roasted vegetable mixture, cilantro, cider vinegar, lime juice, oregano, cumin, kosher salt, black pepper, and celery salt in the bowl of a food processor; pulse until reaches desired consistency. Refrigerate salsa in an air-tight container.

By ChrisP

Spicy Dorito Taco Salad
Lunch Mexican

Spicy Dorito Taco Salad

4.5

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Combine ground beef, garlic powder, chili powder, and black pepper in a skillet over medium heat; cook until beef is brown and crumbly, about 10 minutes, breaking up beef into chunks as it cooks. Drain excess grease, remove from heat, and cool.
  2. 2 Toss lettuce, tortilla chips, cheese, beans, tomato, onion, and jalapeño in a large bowl. Stir in beef until well combined.
  3. 3 Whisk oil, sugar, ketchup, taco seasoning, vinegar, and Worcestershire together in a bowl until sugar dissolves; pour over salad and toss to coat.

By Lora R

Carne Asada Tacos or Al Pastor Tacos
Dinner Mexican

Carne Asada Tacos or Al Pastor Tacos

4.5

Prep
25 min
Cook
15 min
Total
400 min

Instructions

  1. 1 Place 1/2 chopped onion, 2 cloves garlic, parsley, oregano, paprika, anise seed, black pepper, cumin, sage, thyme, bay leaves, cloves, soy sauce, vinegar, orange juice, and lime juice in a blender; pulse until a very well-blended paste is achieved, scraping down sides as needed, 3 to 5 minutes. Spread paste on both sides of the flank steak. Wrap steak in plastic and refrigerate at least 6 hours to overnight.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove excess marinade from flank steak.
  3. 3 Grill steak until it begins to firm and is hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Chop steak into small pieces and transfer to a platter; cover and keep warm until ready to serve.
  4. 4 Place 1 chopped onion, tomatoes, chipotle peppers, and 3 cloves garlic in a blend; pulse until desired consistency. Add water if the salsa becomes too thick. Transfer salsa to a bowl.
  5. 5 Heat tortillas on a microwave safe plate until warm, about 1 minute.
  6. 6 Serve beef over stacks of two corn tortillas with salsa and sprinkle with remaining 1/2 chopped onion, radishes, and cilantro.

By Vic Voss

Chorizo-Stuffed Spaghetti Squash
Dinner Mexican

Chorizo-Stuffed Spaghetti Squash

4.8

Prep
15 min
Cook
60 min
Total
120 min

Instructions

  1. 1 Combine turkey, salt, garlic powder, chili powder, smoked and sweet paprika, cumin, coriander, oregano, chipotle pepper, cinnamon, cloves, and apple cider vinegar in a mixing bowl. Mix well. Refrigerate for at least 1 hour for flavors to blend.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
  3. 3 Cut squash in half lengthwise, scoop out seeds and brush cut sides with olive oil. Place squash cut-side down on prepared baking sheet.
  4. 4 Roast in preheated oven until squash is soft, 40 to 45 minutes. Set aside and keep warm.
  5. 5 Heat a saucepan over medium-high heat. Add chilled chorizo mixture. Cook and stir, breaking up lumps, until cooked through and browned, 8 to 10 minutes. Add onion and cook for an additional 5 minutes, or until onion becomes translucent, stirring constantly. Add garlic and cook an additional 2 to 3 minutes. Stir in chili powder, salt, and cumin.
  6. 6 Stir in beans, corn, diced green chilies, and tomatoes; cover and simmer 4 to 5 minutes.
  7. 7 Fluff spaghetti squash strands with a fork, keeping them in the shells.
  8. 8 Increase oven temperature to 400 degrees F (200 degrees C).
  9. 9 Divide sauce among 4 squash halves. Top each half with 1/4 cup of cheese. Return to baking sheet and bake until cheese is melted 5 to 6 minutes. Garnish with fresh cilantro.

By France Cevallos

Berry Vinegar

Berry Vinegar

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine vinegar, berries and sugar together in a medium glass mixing bowl. Mix gently and pour mixture into bottles. Cover tightly and store at room temperature.

By Beatrice

Cider Vinegar Chicken
Dinner

Cider Vinegar Chicken

3.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
  3. 3 Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

By Arthur Doughty

Sweet, Spicy, and Sticky BBQ Sauce Recipe
Pantry American

Sweet, Spicy, and Sticky BBQ Sauce Recipe

4.5

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Combine cider vinegar, brown sugar, hot sauce, and molasses in a medium nonstick saucepan; bring to a boil. Reduce heat to medium-low; simmer until sauce is thick and shiny, about 1 hour.

By Aimee Mitchell

Salt and Vinegar Chicken

Salt and Vinegar Chicken

3.8

Prep
15 min
Cook
45 min
Total
120 min

Instructions

  1. 1 Mix cider vinegar, vegetable oil, egg, salt, and poultry seasoning in a large bowl. Place chicken thighs in the bowl; cover and marinate in the refrigerator for at least 1 hour.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Arrange chicken thighs in a baking dish. Cover with about 1/4 of the marinade mixture.
  4. 4 Bake chicken in the preheated oven for 30 minutes.
  5. 5 Drain off marinade so that chicken skin will become crisp (a baster works well for extracting marinade). Continue baking until chicken is no longer pink and juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DINNERSREADY

George's Pineapple Marinade for Steak
Dinner

George's Pineapple Marinade for Steak

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine vinegar, garlic powder, and ginger in a small saucepan and heat to 120 degrees F (49 degrees C). Do not boil. Slowly stir in sugar until thoroughly dissolved.
  2. 2 Remove from heat and mix in pineapple juice and soy sauce. Blend in an electric blender or food processor on a low setting for 2 minutes.

By George Cochrane

Gingery Pickled Carrot Coins

Gingery Pickled Carrot Coins

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  2. 2 Combine vinegar, water, honey, and pickling salt in a saucepan and bring to a boil.
  3. 3 Working with one jar at a time, remove empty jars from canning pot and add 1/3 of the ginger to each. Pack carrots into jars, leaving 1/2 inch for headspace.
  4. 4 Slowly pour hot brine over carrots, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional carrots if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
  5. 5 Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  6. 6 Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan

Peppermint Meringue Cookies
Dessert

Peppermint Meringue Cookies

4.5

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
  2. 2 In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
  3. 3 Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.

By Mary

Sweet Apple Cider Vinegar Tea
Drink

Sweet Apple Cider Vinegar Tea

4.0

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat water in a microwave-safe mug in the microwave until boiling, about 2 1/2 minutes.
  2. 2 Add tea bag to the mug and let steep for 5 minutes or desired amount of time.
  3. 3 Remove and discard tea bag. Stir in honey and cider vinegar.

By TJCorris

Honey-Ginger Kale Salad
Dinner

Honey-Ginger Kale Salad

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Whisk together vinegar, juice, soy sauce, honey, and ginger in a small bowl. Add oil slowly, whisking constantly until incorporated.
  2. 2 Put kale in a large bowl. Drizzle with dressing, and mix well. Using your hands, massage kale until softened, wilted, and reduced in volume by about half.

By ChefBillT

Pickled Grilled Red Onions
Pantry American

Pickled Grilled Red Onions

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
  2. 2 Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
  3. 3 Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
  4. 4 Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.

By CookBrooke

Remade Pickles

Remade Pickles

3.0

Prep
15 min
Cook
5 min
Total
20180 min

Instructions

  1. 1 Place pickle pieces in original pickle jar.
  2. 2 Stir white sugar, cider vinegar, brown sugar, water, and pickling spice together in a saucepan. Bring to a boil; cook and stir to a syrup-like consistency, about 2 minutes.
  3. 3 Pour hot syrup mixture over pickles into pickle jar. Cool to room temperature before covering; store in the refrigerator for 2 weeks before serving.

By LynneeD