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chipotle chili pepper ×
Mojo de Ajo
Latin American

Mojo de Ajo

4.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Place the chipotles in a bowl and cover with very hot water. Allow to soak for 3 minutes; drain. Remove the stems and seeds from the peppers and discard. Cut the peppers into thin strips.
  2. 2 Heat the oil in a large skillet over low heat. Cook the garlic in the oil until golden brown, 4 to 5 minutes. Stir in the peppers and the lime juice; simmer 5 minutes; season with the salt. Transfer the mixture to a bowl and allow to cool. Store in the refrigerator in an airtight container.

By Bill Echols

Chipotle BBQ Chicken Tinga Tacos
Dinner

Chipotle BBQ Chicken Tinga Tacos

3.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Put chicken, 1/2 of the onion, and 6 garlic cloves in a pot. Add water to cover and bring to a boil. Lower heat and simmer until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  2. 2 Remove chicken from the pot. Discard garlic and cooking water. Shred chicken when cool enough to handle.
  3. 3 Combine ketchup, beer, vinegar, jalapeno pepper, brown sugar, ground chili pepper, mustard, cumin, paprika, and salt in a bowl for sauce.
  4. 4 Melt butter in a large saucepan over medium heat. Add remaining onion and minced garlic; cook until onion has softened and turned translucent, about 5 minutes. Pour sauce over the chicken and stir until well mixed and heated through, 2 to 3 minutes.
  5. 5 Serve chicken mixture in tortillas.

By Brian McGrath

Everything Pork Dry Rub

Everything Pork Dry Rub

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix paprika, sugar, salt, garlic powder, black pepper, chili powder, cayenne pepper, onion powder, ground chipotle, cumin, and mustard powder together in a bowl. Store in an airtight container or keep in the freezer in a resealable plastic bag.

By Jamie

Chipotle Chili Dogs
Dinner American

Chipotle Chili Dogs

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cook ground chuck, 1 diced onion, chipotles, and garlic in a medium saucepan over medium heat until beef is browned and crumbly, about 5 minutes. Drain grease from pan.
  3. 3 Stir tomato sauce and chili powder into beef mixture; bring to a boil. Reduce heat to low; simmer, stirring occasionally, 15 minutes.
  4. 4 Meanwhile, bring a saucepan of water to a boil. Add hot dogs; cook until plump and heated through, 4 to 6 minutes, or according to package directions.
  5. 5 Butter hot dog buns and toast in a toaster oven, about 2 minutes.
  6. 6 Place hot dogs in buns; spoon chili over top. Top with Cheddar cheese and 2 tablespoons diced onions.

By bdweld

Authentic Mexican Torta - Tortas Ahogadas
Dinner Mexican

Authentic Mexican Torta - Tortas Ahogadas

4.1

Prep
40 min
Cook
150 min
Total
190 min

Instructions

  1. 1 Preheat an oven to 475 degrees F (245 degrees C).
  2. 2 Mix the 16 cloves of minced garlic, 2 tablespoons of minced oregano, 2 teaspoons of salt, and pepper in a bowl. Rub garlic mixture over the pork butt, and place pork in a shallow roasting pan.
  3. 3 Roast in the preheated oven for 20 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Continue roasting until pork is tender and no longer pink in the center, about 2 hours and 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 20 minutes before rough chopping or shredding it. Reserve pan drippings.
  4. 4 Place the chipotle peppers in a bowl, and cover with hot water. Allow peppers to soak until softened, about 3 minutes; drain. Set aside. Heat the vegetable oil in a skillet over medium heat. Stir in 8 cloves of minced garlic and the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the Roma tomatoes, 1 cup of water, chipotle chili peppers, 5 teaspoons of oregano, sugar, and salt to taste. Add the reserved pan drippings. Simmer, uncovered, over low heat for 15 to 20 minutes, stirring frequently.
  5. 5 Pour the chipotle sauce into a blender, filling the pitcher no more than halfway full. 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 sauce moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the sauce right in the skillet. Strain the sauce through a sieve.
  6. 6 To serve: Hollow out the bottom half of each bolillo to make a shallow bowl for the chopped pork. Scoop about 2 tablespoons of the chipotle sauce over the bottom of each roll, then arrange the chopped pork over the sauce. Top each sandwich with a couple slices of pickled jalapeno, followed by the top half of the roll. Pour about 1/4 cup of additional chipotle sauce over the entire sandwich.

By DeAnna N

Blackened Tilapia Fish Tacos
Dinner American

Blackened Tilapia Fish Tacos

4.3

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Place cabbage and red onion in large bowl with cilantro. Mix sour cream, 1/2 the lime juice, honey, chipotle pepper, cayenne pepper, kosher salt, and freshly ground black pepper together in a separate bowl. Pour dressing over the cabbage mixture. Let marinate, 30 minutes to overnight.
  2. 2 Combine avocados, jalapeno pepper, minced onion, and sriracha sauce in a bowl. Season with salt and pepper; mash to make the guacamole.
  3. 3 Combine the remaining lime juice, brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile in another bowl. Sprinkle evenly over tilapia fillets.
  4. 4 Heat oil in a large cast iron skillet over medium-high heat. Add tilapia; cook until fish flakes easily with a fork, about 3 minutes per side. Serve fish topped with slaw and guacamole.

By Jenn

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