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A subtle, sweet background flavor is essential to this spicy, Mexican-seasoned marinade. Boneless, skinless chicken breasts are delicious as well.
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My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more.
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Get Grilled Pork Tenderloin al Pastor with Avocado Crema Recipe from Food Network
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Turkey and pumpkins, both natives of Mexico, make perfect partners in these hearty enchiladas topped with chipotle-tomato sauce and cheese. This is a great way to use up leftover turkey, and a great excuse to make a turkey -- even if it isn't Thanksgiving.
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Spice up a cold winter night with a creamy, chipotle sweet potato soup topped with sour cream and cilantro.
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Tortillas spread with chipotle cream cheese are filled with black beans, salsa and diced avocado, then chilled and cut into individual bites for an easy appetizer.
cooking.nytimes.com
Some foods are memory triggers, meals that send you back to long-forgotten moments in your life The sloppy Joe sandwich is one such time machine This version is an adaptation of one developed by Chris Gesualdi, the chef at TriBakery in Manhattan
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Get Steamed Mussels in Tequila Chipotle Broth Recipe from Food Network
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Chilaquiles is a basic Mexican dish created to use up leftovers like tortillas, chiles, shredded chicken and cheese.
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Tomatoes, chipotles and cilantro are cooked in chicken broth and pureed in this soup which is garnished with cubes of avocado and freshly fried strips of corn tortillas.
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This pressure cooker vegan black bean chili recipe is a quick-cooking chili with black beans, red bell peppers, red onions, chipotle, and spices.
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Get Latin Burgers with Caramelized Onion and Jalapeno Relish and Red Pepper Mayonnaise Recipe from Food Network