Type what you have

Ingredients

• ✓ kosher salt
• masa harina
• water

Instructions

1. 1 Add masa harina to a large bowl; add water and salt. Stir with your fingers until dough starts to pull together.
2. 2 Knead for a few minutes until smooth and texture resembles modeling clay or putty. Add more water if dough is too dry and more flour if too wet.
3. 3 Place a damp towel over dough to keep it from drying out. Let rest for 20 to 30 minutes.
4. 4 Cut a resealable plastic bag into 2 rounds the same size as your tortilla press; set aside. Place a clean kitchen towel over a pie dish for cooked tortillas; set aside
5. 5 Place 1 plastic round on bottom of the tortilla press. Pull off a little piece of dough, enough to roll into a 1 1/2-inch, about 1-ounce ball. Place dough ball in center of plastic round and press down lightly; cover dough with remaining plastic round.
6. 6 Fold tortilla press over, applying pressure to lever arm until tortilla flattens to desired thickness.
7. 7 Open tortilla press; peel off top plastic round. Align your index finger on edge of bottom plastic round at edge of tortilla; flip it over into your other hand using your index finger. Carefully peel off plastic.
8. 8 Gently slide tortilla, with your palm up, into a hot, dry skillet over medium- to medium-high heat. Cook 1 side for 30 to 45 seconds; flip and cook other side for 1 minute. Flip and press once or twice with a spatula until tortilla puffs up slightly; cook for 30 seconds. Flip and cook 5 to 10 seconds.
9. 9 Quickly transfer tortilla to the prepared pie dish; fold towel over to keep warm. Repeat pressing and cooking with the remaining dough, stacking and wrapping tortillas.
10. 10 Leave tortilla stack wrapped until soft and supple, at least 15 minutes.

By John Mitzewich

Ingredients

• ✓ kosher salt
• pork shoulder blade roast
• canola oil
• taco seasoning mix
• chicken broth

Instructions

1. 1 Trim excess fat from pork; divide meat into 4 equal portions. Season each portion with salt.
2. 2 Heat canola oil in a skillet over medium-high heat. Cook pork, working in batches, until brown crust forms, about 8 minutes per side. Transfer to a plate and coat evenly with taco seasoning.
3. 3 Pour broth into a pressure cooker with rack insert; place pork on rack. Place lid on pressure cooker and lock; bring to low pressure over medium-low heat until pork is tender and shreds easily, about 45 minutes. Let pressure come down naturally, about 15 minutes. Shred pork using 2 forks.

By skewtour

Ingredients

• ✓ kosher salt
• ice cube
• tequila
• orange liqueur
• lime juice
• grapefruit soda

Instructions

1. 1 Pour salt onto a small, shallow plate. Moisten rim of a large glass with water; dip into salt. Fill glass with ice; set aside.
2. 2 Fill a cocktail shaker with ice; add tequila, orange liqueur, and lime juice. Cover and shake until the outside of the shaker has frosted. Strain into the prepared glass; slowly add grapefruit soda.

By Amy L Drouillard

Ingredients

• ✓ kosher salt
• ice cube
• tequila
• lime juice
• triple sec
• lemon-lime soda

Instructions

1. 1 Rim 2 margarita glasses with salt, if desired, and fill with ice. Pour tequila, sweetened lime juice, triple sec, and lemon-lime soda into a shaker filled with ice, hold your hand firmly over the top of the shaker so it doesn't pop off from the carbonated soda. Shake vigorously. Pour into prepared margarita glasses, and serve.

By UNCLEBEN1980

Ingredients

• ✓ kosher salt
• red chile pepper
• sesame oil
• garlic
• malt vinegar
• fish sauce
• brown sugar
• soy sauce
• lime juice
• cilantro
• green onion

Instructions

1. 1 Cut the stem end off of the chile peppers, and remove the seeds using a thin knife, otherwise leaving the peppers whole. Place the peppers into a skillet, and toast over medium-high heat, turning frequently, until the skins of the peppers have blackened and loosened, about 10 minutes. The peppers are ready when 1/4 of the skin has blackened. Remove the peppers, place into a small bowl, and cover with plastic wrap. Allow to cool and steam for about 15 minutes, then remove and discard the skins. Chop the peppers, and set aside.
2. 2 Heat the sesame oil in the skillet over medium heat. Stir in the garlic, and cook for 2 minutes to soften, then increase heat to medium-high, and stir in the chopped peppers and salt. Cook and stir until the mixture is hot and sizzling, about 1 minute. Pour in the vinegar, brown sugar, and fish sauce. Bring to a boil, then reduce heat to medium-low, and allow to simmer for 10 minutes.
3. 3 Scrape the mixture into a blender, and add the soy sauce, lime juice, cilantro, and green onion. Puree until smooth. Serve immediately.

By Jeff

Ingredients

• ✓ kosher salt
• ice
• sweet and sour mix
• tequila
• triple sec
• orange liqueur
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 To salt the rims of your glasses: Pour salt onto a small plate, rub the rims of the glasses with lime, and press them into the salt.
3. 3 Fill 8 glasses with ice.
4. 4 Combine sweet and sour mix, tequila, triple sec, and orange liqueur in a blender or pitcher.
5. 5 Pour into glasses, squeeze a quarter lime into each glass, and serve.

By Carol Loadholt

Ingredients

• ✓ kosher salt
• strawberry
• tequila
• lemon-lime carbonated beverage
• light beer
• limeade concentrate
• ice

Instructions

1. 1 Put strawberry chunks in a bowl. Pour tequila over strawberries. Marinate in refrigerator for 2 hours.
2. 2 Blend strawberries and tequila in a blender until fully pureed; strain into a large pitcher to remove seeds.
3. 3 Stir strained berry mixture, soda, beer, and limeade concentrate together in a pitcher. Add ice cubes to chill. Rim glasses with salt before pouring margaritas.

By Arizona Desert Flower

Ingredients

• ✓ kosher salt
• ice cube
• limeade concentrate
• tequila
• cointreau
• margarita salt
• lime

Instructions

1. 1 Working in 2 batches, place 1 quart ice cubes in a blender. Add 1/2 can limeade, 6 ounces tequila and 2 tablespoons Cointreau. Blend at highest speed until drink is almost smooth. Pour into a pitcher and repeat with remaining ingredients. Store in the freezer.
2. 2 To salt the margarita glasses, pour a single layer of salt on a small plate. Moisten each glass rim with lime; dip each rim in the salt. Pour margaritas into each glass; garnish with lime. Serve immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ kosher salt
• limeade concentrate
• water
• tequila
• orange liqueur
• lime
• ice cube

Instructions

1. 1 Pour limeade concentrate into a pitcher; fill the can with cold water three times, pouring each into the pitcher. Fill the can with tequila; pour into the pitcher. Fill the can halfway with orange liqueur; pour into the pitcher. Stir well; chill, about 30 minutes.
2. 2 Pour salt onto a small, shallow plate. Moisten rims of 12 glasses with 1 lime wedge; dip moistened glasses into salt.
3. 3 Fill glasses with ice; pour in margarita. Garnish with lime wedges.

By Twin Mama 1

Ingredients

• ✓ kosher salt
• pork shoulder
• orange
• onion
• garlic
• cumin
• black peppercorn
• bay leaf

Instructions

1. 1 Place pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover.
2. 2 Bring to a boil over high heat, reduce heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top.
3. 3 Cover loosely and simmer until meat is tender, about 1 1/2 hours.
4. 4 Allow pork to cool, covered, in broth for 1 hour.
5. 5 Shred meat with two forks.

By Ken from CA

Ingredients

• ✓ kosher salt
• cashew
• water
• nutritional yeast
• salsa
• garlic
• ancho chile powder
• mustard
• cumin

Instructions

1. 1 Place cashews in a bowl and cover with 1/2 of the hot water. Soak for 5 minutes. Drain.
2. 2 Combine drained cashews, remaining 1 1/4 cup hot water, nutritional yeast, salsa, garlic, ancho chile powder, Dijon mustard, cumin, and salt in a high-powered blender (such as Vitamix®). Start blending at lowest speed and slowly increase the speed. Blend for 2 minutes. Add more hot water if you want the queso to have a pourable consistency.

By Brooke Mulford

Ingredients

• ✓ kosher salt
• tomato
• green chili
• cucumber
• tomato
• cilantro
• onion
• jalapeno pepper

Instructions

1. 1 Mix together diced tomatoes and green chiles, cucumbers, roma tomatoes, cilantro, onion, jalapeno pepper and kosher salt in a bowl. Serve immediately; for best flavor, chill for at least one hour.

By Cori Munafo

Ingredients

• ✓ kosher salt
• pinto bean
• garlic
• epazote
• water
• lard
• onion
• serrano chili pepper
• chipotle pepper

Instructions

1. 1 Drain soaked beans and transfer them to a stock pot. Add garlic, epazote, and cold water. Place pot over high heat and bring to a boil. Stir. Reduce heat to low. Simmer uncovered until beans are soft, 1 1/2 to 2 hours. Drain the beans and reserve all the liquid.
2. 2 Melt lard in a large skillet over medium-high heat. Add onions and salt; cook until onions start to brown, 10 to 12 minutes. Stir in serrano pepper and chipotle powder; cook 1 minute. Transfer drained beans into skillet. Mash about half the beans with a potato masher or back of a spoon. Ladle some bean cooking liquid to skillet. Continue to mash and stir beans as you gradually add more liquid. Mash until the beans have reached your preferred consistency and texture. Taste and add more salt, if desired.

By John Mitzewich

Ingredients

• ✓ kosher salt
• avocado
• tomatillo
• mango
• red onion
• serrano pepper
• cilantro
• mint
• lemon juice

Instructions

1. 1 Mash avocados in a bowl with a fork until slightly chunky. Fold tomatillos, mango, onion, serrano chile pepper, cilantro, and mint through the avocado; add lemon juice and gently mix. Season the guacamole with salt.
2. 2 Lay a piece of plastic wrap directly on the surface of the guacamole so it doesn't discolor and refrigerate until chilled, at least 1 hour.

By Polly

Ingredients

• ✓ kosher salt
• watermelon
• lime
• ice cube
• tequila
• orange liqueur
• lime juice
• jalapeno
• watermelon

Instructions

1. 1 Puree watermelon in a blender. Wipe the rim of a margarita glass with a lime wedge; dip rim in salt.
2. 2 In a cocktail shaker half-filled with ice, add tequila, orange liqueur, lime juice, jalapeño, and 2 ounces of the watermelon puree. Shake until very cold.
3. 3 Strain into prepared glass. Garnish with watermelon wedge and jalapeño slice.

By Juliana Hale

Ingredients

• ✓ kosher salt
• pork shoulder
• black pepper
• vegetable oil
• bay leaf
• cumin
• oregano
• cayenne pepper
• orange
• milk

Instructions

1. 1 Season pork with pepper and salt.
2. 2 Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
3. 3 Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
4. 4 Preheat oven to 450 degrees F (230 degrees C).
5. 5 Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
6. 6 Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
7. 7 Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.

By John Mitzewich

Ingredients

• ✓ kosher salt
• corn on the cob
• tomato
• avocado
• onion
• cilantro
• garlic
• olive oil
• red wine vinegar

Instructions

1. 1 Preheat the grill for medium heat and lightly oil the grate.
2. 2 Cook corn on the preheated grill until kernels are lightly charred but still firm, flipping often, 3 to 5 minutes per side. Cut kernels from cobs, transfer to a large bowl, and cool, about 10 minutes.
3. 3 Stir tomatoes, avocados, onion, cilantro, garlic, olive oil, and vinegar into corn; season with salt.

By Lisa Avery Croff

Ingredients

• ✓ kosher salt
• tomato
• onion
• green bell pepper
• cilantro
• lime juice
• jalapeno pepper
• cumin
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Stir tomatoes, onion, green bell pepper, cilantro, lime juice, jalapeño pepper, cumin, salt, and pepper together in a bowl until just combined.
3. 3 Serve and enjoy!

By Cheryl Dressler

Ingredients

• ✓ kosher salt
• key lime juice
• tomato cocktail
• worcestershire sauce
• habanero pepper sauce
• beer
• ice
• lime
• chili powder
• oregano
• lime juice

Instructions

1. 1 In a shaker with ice, combine key lime juice, Clamato, Worcestershire sauce and habanero pepper sauce; shake well to chill. Serve in a rimmed tall glass with ice; fill with beer. Garnish with lime wheel.
2. 2 Rimming Spice Blend: Combine kosher salt, chili powder and oregano onto small plate. Pour lime juice onto another small plate. Dip rim of glass into juice lime, then dip carefully into spice blend.
3. 3 Enjoy responsibly!

By Allrecipes Member

Ingredients

• ✓ kosher salt
• basmati rice
• chili powder
• cumin
• black pepper
• cayenne pepper
• oregano
• olive oil
• kidney bean
• tomato salsa
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour rice into a casserole dish; season with chili powder, salt, cumin, black pepper, cayenne pepper, and oregano. Pour in olive oil and stir until rice is thoroughly coated. Add beans, salsa, and broth; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
3. 3 Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove the foil; taste and adjust seasoning if necessary. Fluff with a fork and serve hot.

By John Mitzewich

Ingredients

• ✓ kosher salt
• avocado
• tomato
• red onion
• serrano pepper
• cilantro leaf
• worcestershire sauce
• black pepper
• garlic powder
• hot sauce
• lime juice

Instructions

1. 1 Combine avocado, tomato, onion, serrano, cilantro, Worcestershire sauce, salt, black pepper, garlic powder, and hot sauce in a bowl; pour lime juice over top. Serve immediately.

By jamjar caterers

Ingredients

• ✓ kosher salt
• tequila
• lime juice
• orange liqueur
• simple syrup
• jalapeno pepper
• cucumber
• lime
• ice
• cucumber

Instructions

1. 1 Combine tequila, lime juice, orange liqueur, and simple syrup in a pitcher with a lid; add jalapeño and 4 thin cucumber slices. Refrigerate until chilled, at least 1 hour.
2. 2 Meanwhile, run lime wedges along rims of 4 pint glass; pour salt onto a flat plate. Dip moistened rims into salt to coat.
3. 3 Fill prepared glasses with ice; pour chilled margarita over top. Garnish each drink with 1 cucumber slice.

By Dillon McGill

Ingredients

• ✓ kosher salt
• olive oil
• ground beef
• taco seasoning mix
• fire-roasted tomato
• black bean
• corn kernel
• water
• zucchini
• cheddar cheese
• green onion

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add ground beef; cook, stirring to break up lumps, for 4 minutes. Increase heat to medium-high. Add taco seasoning and salt; cook, stirring often, until beef is browned, about 2 minutes more. Stir in tomatoes, beans, corn, and water; bring to a simmer, stirring occasionally, and simmer until slightly thickened, about 5 minutes.
2. 2 Stir in zucchini until incorporated. Reduce heat to medium-low and cook, covered, until zucchini is just tender, about 3 minutes.
3. 3 Divide mixture among 4 bowls; top servings with Cheddar cheese and green onion.

By Carolyn Williams PhD RD

Ingredients

• ✓ kosher salt
• butter
• sugar
• egg
• vanilla extract
• all-purpose flour
• cocoa powder
• cinnamon
• baking powder
• pequin chile pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 12x15-inch baking pan with parchment paper, leaving about 3 inches of paper overhanging 2 sides to use as handles.
2. 2 Place butter in a microwave-safe bowl and cook on medium until butter is half melted, about 1 minute. Transfer butter to a large bowl; add sugar and mash until well combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
3. 3 Sift flour, cocoa powder, cinnamon, salt, baking powder, and pequin pepper into a medium bowl. Sprinkle in any salt caught in the sifter. Mix flour mixture into butter mixture, stirring to blend well. Pour batter into the prepared baking pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 20 to 25 minutes. Let cool in the pan. Use parchment paper handles to remove brownies for slicing.

By caroliney_

Ingredients

• ✓ kosher salt
• vegetable stock
• ancho chile
• tomato
• onion
• red chile
• garlic
• brown sugar
• vegetable oil
• cumin
• black pepper
• cider vinegar

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

Ingredients

• ✓ kosher salt
• olive oil
• jalapeno pepper
• garlic
• vegetable broth
• black bean
• tomato
• quinoa
• corn kernel
• cilantro
• lime

Instructions

1. 1 Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
2. 2 Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
3. 3 Fluff quinoa with a fork. Stir in cilantro and lime juice.

By LUCHAPROV

Ingredients

• ✓ kosher salt
• poblano pepper
• olive oil
• butter
• flour
• onion
• milk
• monterey jack cheese
• cream cheese
• paprika
• black pepper
• red pepper flakes
• cayenne pepper
• corn chip

Instructions

1. 1 Preheat an outdoor grill for high heat, 400 degrees F or 200 degrees C, and lightly oil the grate.
2. 2 Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes.
3. 3 Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off charred skins. Discard seeds and chop peppers.
4. 4 Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.

By Erica Schwarz

Ingredients

• ✓ kosher salt
• ground turkey
• carrot
• onion
• jalapeno pepper
• taco seasoning mix
• water
• hot garlic-pepper sauce
• plain greek yogurt
• cream of chicken soup
• queso quesadilla
• flour tortilla
• red enchilada sauce

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat, and stir in the ground turkey, grated carrots, onion, jalapeno pepper, 1/2 packet of taco seasoning, and kosher salt. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Stir in the water, several dashes of hot sauce, and the remaining taco seasoning. Simmer until the water has evaporated.
3. 3 Combine the yogurt, cream of chicken soup, and queso quesadilla cheese in a bowl.
4. 4 Place a tortilla onto your work surface, then spoon some of the turkey mixture halfway between the bottom edge and the center of the tortilla. Place 2 to 3 tablespoons of the cheese mixture over the turkey. Roll the tortilla up to the top edge, forming a tight cylinder. Place in a 7x11 inch baking dish. Repeat with the remaining ingredients. (There will be unused cheese sauce.)
5. 5 Stir the enchilada sauce into the remaining cheese mixture. Spoon over the top of the tortillas. Bake in the preheated oven until the sauce is bubbly and the cheese has melted, about 30 to 35 minutes.

By KellyG42

Ingredients

• ✓ kosher salt
• chicken breast
• green salsa
• green chili
• onion
• jalapeno pepper
• garlic
• sazon seasoning
• cumin
• black pepper
• cilantro
• lime juice

Instructions

1. 1 Combine chicken, salsa, chiles, onion, jalapeno, garlic, sazon, cumin, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
3. 3 Select Saute function and shred chicken with 2 forks; simmer until you reach the desired consistency with your sauce. Season with more salt and pepper before serving with cilantro and lime juice.

By MDMONS

Ingredients

• ✓ kosher salt
• chicken thigh
• butternut squash
• onion
• chicken stock
• paprika
• garlic
• marjoram
• onion powder
• garlic powder
• oregano
• black pepper
• tomato

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine chicken thighs, butternut squash, onion, chicken stock, paprika, garlic, salt, marjoram, onion powder, garlic powder, oregano, and pepper in an enameled cast iron Dutch oven. Pour tomatoes on top.
3. 3 Bake, covered, in the preheated oven until chicken is tender, about 1 hour 30 minutes. Uncover and continue baking until most of the butternut squash has melted into the sauce, about 30 minutes more. Shred chicken with 2 forks.

By RusticJoyfylFood