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Homemade Chorizo
Dinner Mexican

Homemade Chorizo

4.2

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 In a blender, combine garlic, oregano, vinegar, red pepper flakes, and water; blend until smooth.
  2. 2 Place ground pork into a bowl and pour blended mixture over top. Mix to combine, then cover and refrigerate for at least 8 hours or all day. Pour off any water that accumulates. Refrigerate or freeze for future use.

By Shelley

Fresh Shrimp Boil
Breakfast Mexican

Fresh Shrimp Boil

4.9

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine beer, onion, pepper flakes, parsley, salt, butter, garlic, pickling spice, oregano, and bay leaves in a saucepan; add enough cold water to fill the saucepan. Bring to a boil.
  2. 2 Add shrimp to the saucepan; return to a boil. Cook until shrimp are bright pink and opaque, about 5 minutes. Drain and serve.

By Jessica

Corn and Roasted Red Pepper Salad
Lunch Mexican

Corn and Roasted Red Pepper Salad

3.5

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

By unsane1047

Chard Tacos
Dinner Mexican

Chard Tacos

4.6

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until softened and golden brown, about 10 minutes. Add garlic and pepper flakes; stir until fragrant, about 1 minute. Stir in Swiss chard, chicken broth, and salt; cover the skillet, reduce heat to low, and simmer until chard is nearly tender, about 5 minutes. Uncover the skillet; increase heat to medium, stir until liquid evaporates, about 5 minutes. Set aside off heat.
  2. 2 Heat a medium skillet over medium-high heat; add tortillas until warmed, about 1 minute per side.
  3. 3 Fill warmed tortillas with chard mixture; top tacos with queso fresco and salsa.

By Tabbytaz

Chorizo
Dinner Mexican

Chorizo

4.8

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.
  2. 2 Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.
  3. 3 Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.

By Matt Redmond

Steak Tacos
Dinner Mexican

Steak Tacos

4.8

Prep
5 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Combine onion, cilantro, lime juice, soy sauce, oil, sugar, oregano, pepper flakes, and garlic in a large bowl.
  2. 2 Place steak in a baking pan; pour cilantro-lime marinade on top. Cover the pan with plastic wrap; refrigerate 1 to 4 hours.
  3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
  4. 4 Remove steak from marinade and shake off excess. Discard remaining marinade.
  5. 5 Cook on the preheated grill to desired doneness, 2 to 4 minutes per side. Rest steak 5 to 10 minutes; slice against the grain into ¼-inch slices.
  6. 6 Add steak to tortillas; top with your favorite toppings.

By Guinevere

Vegan Mexican Menudo
Dinner Mexican

Vegan Mexican Menudo

4.5

Prep
10 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Place tomatoes and ancho peppers in a pot, cover with water, and bring to a boil. Cook until tender, about 5 minutes. Let soak in the hot water for 5 minutes more.
  2. 2 Transfer tomatoes, ancho peppers, and 1/2 cup water into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Strain sauce through a sieve, discarding the solids.
  3. 3 Heat oil in a saucepan over medium heat. Crush garlic with cumin in a bowl and add to the hot pan. Cook and stir until fragrant, about 1 minute. Add mushrooms; cook and stir until soft, about 5 minutes. Pour tomato sauce over the mushrooms and season with salt. Let simmer until sauce is slightly thickened, about 5 minutes. Add vegetable broth. Bring to a boil. Reduce heat and let soup simmer until flavors meld, about 15 minutes.
  4. 4 Pour soup into individual bowls; garnish with onion and oregano. Serve with lime wedges and red pepper flakes on the side.

By Ana Martínez

Butternut Squash Tacos
Dinner Mexican

Butternut Squash Tacos

4.7

Prep
25 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet.
  3. 3 Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.
  4. 4 Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.
  5. 5 Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and red bell pepper; cook and stir until tender, 5 to 10 minutes.
  6. 6 Heat a large skillet over medium heat. Place 2 tortillas in the skillet and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.
  7. 7 Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.

By Heather

Southwest Black Bean Chicken Soup
Side Dish Mexican

Southwest Black Bean Chicken Soup

4.5

Prep
15 min
Cook
480 min
Total
495 min

Instructions

  1. 1 Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.

By Beth

Smothered Burritos
Dinner Mexican

Smothered Burritos

4.6

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green chiles in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
  3. 3 Add water, chili powder, salt, red pepper flakes, cumin, and garlic powder to beef mixture; bring to a boil. Reduce heat to medium-low and simmer. Stir in refried beans; cook until heated through, about 5 minutes.
  4. 4 Mix cream of mushroom soup and sour cream together in a bowl.
  5. 5 Fill each tortilla with beef mixture and roll tortilla around filling. Arrange burritos in the prepared baking dish; top with sour cream mixture.
  6. 6 Bake in the preheated oven for 20 minutes. Cover burritos with Cheddar-Monterey Jack cheese blend. Bake until cheese is melted, about 10 minutes more.

By BIGWHIPPLE

One-Skillet Mexican Quinoa
Dinner Mexican

One-Skillet Mexican Quinoa

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.
  2. 2 Stir black beans, tomatoes, corn, quinoa, and chicken broth into the skillet. Season with pepper flakes, chili powder, cumin, salt, and black pepper; bring to a boil.
  3. 3 Cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.
  4. 4 Add avocado, lime juice, and cilantro; stir until combined.

By The Gruntled Gourmand

Beef Tamales
Dinner Mexican

Beef Tamales

4.6

Prep
30 min
Cook
270 min
Total
300 min

Instructions

  1. 1 Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat; reduce heat, cover, and simmer until beef is tender and shreds easily, about 3 1/2 hours. Remove beef from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly; shred finely with forks.
  2. 2 Meanwhile, place corn husks in a large container and cover with warm water; soak, weighed down with an inverted plate and a heavy can, until soft and pliable, about 3 hours.
  3. 3 Toast ancho chiles in a cast iron skillet; cool, then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
  4. 4 Heat oil in a large skillet; stir in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, garlic, oregano, cumin seeds, ground cumin, red pepper flakes, vinegar, and salt. Stir shredded beef into skillet and cover. Let simmer for 45 minutes.
  5. 5 Place lard and salt in a large mixing bowl; beat with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid, a little at a time, until mixture is the consistency of soft cookie dough.
  6. 6 Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
  7. 7 Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape, adding more water if needed so the steamer does not boil dry. Serve immediately, allowing each person to unwrap their own tamales.

By jenn

Melt-in-Your-Mouth Beef Fajitas
Dinner Mexican

Melt-in-Your-Mouth Beef Fajitas

4.1

Prep
30 min
Cook
20 min
Total
650 min

Instructions

  1. 1 Flatten flank steak slightly with a meat mallet. Rub shichimi togarashi into both sides of steak, wrap the steak in plastic wrap, and refrigerate for 8 hours or overnight.
  2. 2 Combine orange juice, soy sauce, lime juice, orange zest, and lime zest together in a resealable plastic bag. Remove flank steak from plastic wrap and place the steak in the resealable plastic bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
  3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate.
  4. 4 Remove steak from marinade and pour marinade into a small bowl.
  5. 5 Cook steak on the preheated grill, basting with the marinade every 5 minutes, until it starts to firm and is seared on the outside and reddish-pink and juicy in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C).
  6. 6 Cut steak in half lengthwise and cut across the grain into thin slices.
  7. 7 Whisk cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin together in a bowl.
  8. 8 Heat oil in a large skillet over medium-high heat. Saute onion and red bell pepper in hot oil until soft, 5 to 10 minutes. Add sliced steak, chili powder mixture, and water to the skillet. Cook until sauce thickens and meat is glossy, 3 to 5 minutes.

By Chef Jeff

Carne Asada Sandwich
Lunch Mexican

Carne Asada Sandwich

5.0

Prep
40 min
Cook
20 min
Total
360 min

Instructions

  1. 1 Combine mayonnaise, sour cream, 1/2 cup cilantro, green onions, 1 1/2 tablespoon ground chipotle peppers, 1 tablespoon lime juice, garlic basil spread, 1 teaspoon cumin, salt, and black pepper in a bowl. Stir until combined. Cover and refrigerate chipotle mayonnaise for at least 1 hour.
  2. 2 Combine beef tri-tip, Anaheim chile peppers, onion, red bell pepper, green bell pepper, juice of 1 lime, olive oil, garlic, red pepper flakes, 1 teaspoon cumin, 1 teaspoon ground chipotle pepper, smoked paprika, and Mexican oregano in a large bowl; season with salt and black pepper and toss to combine. Cover and refrigerate beef mixture for at least 4 hours.
  3. 3 Preheat oven to 500 degrees F (260 degrees C).
  4. 4 Heat a large pot or Dutch oven over medium-high heat. Add beef mixture and cook, stirring constantly, until onions soften and become golden and beef browns, 15 to 20 minutes. Stir in 1 cup chopped cilantro and jalapeno peppers.
  5. 5 Spread each hoagie bun with 2 tablespoons chipotle mayonnaise. Spoon beef mixture into buns and top each sandwich with 2 ounces Asiago cheese.
  6. 6 Place sandwiches on a baking sheet and bake in the preheated oven until cheese is melted and bread is toasted and warm, about 5 minutes. Divide fresh avocado, cherry tomatoes, and 1/2 cup cilantro over the 4 sandwiches.

By Allrecipes

Garlic Basil Spread
Appetizer

Garlic Basil Spread

3.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine basil leaves, garlic, and red pepper flakes in a food processor or blender. Pulse 3 to 4 times. Slowly pour in canola oil and olive oil and blend until thick and creamy, about 30 seconds. Add additional oil if needed to make the spread smoother.

By Allrecipes

Firehouse BBQ Sauce

Firehouse BBQ Sauce

3.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For convenience, refrigerate leftover sauce in the clean ketchup bottle.

By LAURAL840

Cheese Crackers
Appetizer

Cheese Crackers

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Combine flour, salt, and red pepper flakes in a large bowl; add Cheddar cheese and toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well-blended.
  3. 3 Roll dough into 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork.
  4. 4 Bake in the preheated oven until light and crispy, about 30 minutes.

By Domestic Chef

Bacon Caramel
Dessert

Bacon Caramel

1.0

Prep
10 min
Cook
25 min
Total
102 min

Instructions

  1. 1 Combine water and sugar in a small saucepan over medium heat to make simple syrup. Bring to a boil and cook until sugar is dissolved, about 5 minutes. Remove from heat and cool slightly, 7 to 10 minutes.
  2. 2 Combine simple syrup, bacon fat, molasses, and red pepper flakes in a small saucepan. Bring to a gentle boil, stirring frequently, until a thick syrup forms, 10 to 15 minutes. Pour syrup into a freezer-safe container.
  3. 3 Freeze until syrup sets, 1 to 2 hours. Slice into individual caramels and wrap in waxed paper.

By Amy Turner

Uncle Earl's NC BBQ Sauce
American

Uncle Earl's NC BBQ Sauce

4.1

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 In a large saucepan or soup pot, stir together the ketchup, cider vinegar, sugar, butter, red pepper flakes and hot sauce. Cook over medium heat until the butter is melted and the sauce is heated through. Use right away, or store in the refrigerator for up to a month.

By CarolinaDarlin

Korean Kimchi
Korean

Korean Kimchi

4.4

Prep
20 min
Cook
Total
3080 min

Instructions

  1. 1 Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.
  2. 2 Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
  3. 3 Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.

By Christina P

Brilliant Sauteed Broccoli
Dinner

Brilliant Sauteed Broccoli

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
  2. 2 In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
  3. 3 Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.

By Aaron Geiger

Quick Balsamic-Glazed Salmon
Dinner

Quick Balsamic-Glazed Salmon

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Season salmon with salt and pepper on both sides. Heat olive oil in a skillet over medium heat. Cook salmon skin-side down for 2 minutes; flip and cook for 2 minutes more. Whisk balsamic vinegar and honey together; pour over salmon. Continue cooking over low heat until flesh flakes easily with a fork, 5 to 6 minutes. Sprinkle red pepper flakes on top before serving.

By FastCheapDiet

Drunken Flat Iron Steak
Dinner American

Drunken Flat Iron Steak

3.3

Prep
5 min
Cook
10 min
Total
375 min

Instructions

  1. 1 Place steak into a large resealable bag or shallow dish. Pour in the dry vermouth and sweet vermouth and stir to coat the steak. Seal or cover and refrigerate for 6 hours to marinate.
  2. 2 Heat the oil in a large skillet over medium heat. Remove steak from the bag and discard the marinade. Season the steak on both sides with red pepper flakes. Fry for 3 to 4 minutes per side for medium-rare, or to your desired degree of doneness. Let rest for a few minutes before serving.

By Cocina JNOTS

Keto Zuppa Toscana
Dinner

Keto Zuppa Toscana

5.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Heat a Dutch oven over medium-high heat. Add sausage and red pepper flakes; cook until crumbly, browned, and no longer pink, about 10 minutes. Drain excess grease and transfer sausage to a bowl.
  2. 2 Reduce heat to medium and cook bacon in the same pot until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings in the pot. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour in chicken broth; bring to a boil. Add cauliflower and boil until fork-tender, about 20 minutes.
  3. 3 Reduce heat to medium. Stir in heavy cream and the cooked sausage; heat through. Mix spinach into the soup just before serving.

By vtoshach