Chipotle: Add 1/4 teaspoon
ancho chipotle powder and one teaspoon lime juice to the blender in step one.
Not exact matches
I couldn't find canned
chipotle chiles at the store I went to (and I live in TX... weird), so I sub «ed
ancho chile
powder instead (2 tsp, roughly).
To give this healthy vegetable side dish recipe a different kind of heat, try a single - chile
powder, such as
ancho or
chipotle.
3 oz dried
ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned
chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili
powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with
chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
I didn't have
chipotle chiles so I used additional dried spices -
ancho chile
powder, cumin, and dried cilantro since I didn't have coriander.
This time I read through the reviews and pre-roasted the squash tossed with some olive oil
ancho and
chipotle chili
powders and a fresh chopped jalapeno.
Remove the pan from the heat and immediately season the peanuts with the
chipotle and
ancho powder.
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast
chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons
ancho chile
powder 2 tablespoons hot or mild New Mexico chile
powder 2 teaspoons
chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso
powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
Add to the blender: the
ancho chile
powder (if using), the
chipotle pepper, the ground cinnamon, the ground hazelnuts, ground spices and sesame seeds, and 2 cups of the chicken broth.
It's stupendously hard to find fancy chili
powders like
ancho and
chipotle in Canberra (Australia, really), but I'm thinking smoked paprika could work well?
Ingredients: 2 each dried New Mexico chili pods 3 each dried chili de arbol pods 3 each dried
ancho chili pods 1 each dried
chipotle pepper 1 tablespoon coriander seeds (whole) 1 tablespoon cumin seeds (whole) 1 tablespoon dried oregano 1 tablespoon garlic
powder 1 teaspoon smoked paprika
WATER, DRIED
ANCHO CHILIES, SOYBEAN OIL (TBHQ AND CITRIC ACID ADDED TO PROTECT FLAVOR), TOMATO PASTE, 2 % OR LESS OF SALT, LIME JUICE CONCENTRATE,
CHIPOTLE POWDER, SPICES, GARLIC
POWDER, SUGAR, XANTHAN GUM, CITRIC ACID, POTASSIUM SORBATE (A PRESERVATIVE).
1 tablespoon olive oil, divided 1 pound lean ground beef (90 %), preferably local and / or grass - fed 1 medium onion, diced 2 garlic cloves, minced 1 tablespoon chili
powder 1 1/2 teaspoons
ancho or
chipotle chili
powder 1 1/2 teaspoons ground cumin pinch of cinnamon 2 tablespoons tomato paste 1 1/2 cups chicken stock or water 1 14.5 ounce can diced tomatoes 2 cans (15 ounces each) pinto beans, drained 1/2 bunch kale, stems removed and leaves chopped salt and pepper, to taste Optional toppings: sour cream, sharp cheddar cheese, green onions, avocado, cilantro, crushed tortilla chips or cornbread
Add
ancho chile
powder,
chipotle chile
powder, turmeric, black pepper, cinnamon, and ground seeds and stir to coat onion.
Patty - Style Habanero Chorizo 3.5 - 4 pounds diced boneless pork shoulder 1 - 3 finely chopped or minced habanero peppers (stems and guts removed; keep seeds for extra heat) 2 1/2 tablespoons sea salt 2 tablespoons
ancho chile
powder 1 tablespoon paprika or hot paprika 1 tablespoon cayenne pepper or
chipotle powder (preferred) 1 tablespoon minced garlic 1 teaspoon freshly ground black pepper 1 tablespoon chopped fresh oregano 1 teaspoon of cumin 3 tablespoons chilled tequila 3 tablespoons chilled red wine vinegar
• 1 pound lean flank steak • 2 teaspoons ground chile, such as
ancho or New Mexican Chimayo • 1 teaspoon ground cumin • 1 teaspoon ground coriander • 1 teaspoon garlic
powder • 1 cup
chipotle - based salsa, divided • Vegetable cooking spray • 6 to 8 green or Mexican bulb onions • 4 to 6 flour tortillas
Add the
chipotle, pumpkin seeds,
ancho chile
powder, cinnamon, and salt.