I like mine with
chipotle chile powder as it has that slight smokiness and if you live near a Mexican market and can get your hands on some Tajin that too makes for an excellent sprinkle.
Not exact matches
To give this healthy vegetable side dish recipe a different kind of heat, try a single -
chile powder, such
as ancho or
chipotle.
If desired, sprinkle servings with
chipotle powder or stir in a teaspoon of thawed frozen red
chile puree such
as Bueno brand.
Cooking for 6 and using this
as the main (and only) course, I: - used brown rice - upped the rice to 1.5 cups - kept the beans the same (another half can would have worked
as well and I kinda wish I had done that)-2 jalapenos -
chipotle chile powder instead of regular - used 2.75 tsp salt.
As the tenderloin is cooking, add the mango, tomato, green onions, garlic, jalapeño, olive oil, lime juice, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon
chipotle chile powder, and the cilantro leaves to a bowl.
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)
I have a number of wonderful
chiles and
chile powders from the Santa Cruz
Chile and Spice company here in AZ, and I've been wanting to see how some of the smoky ones will sauce up
as a substitute for canned
chipotles in adobo.
1 1⁄2 cups dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon
chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more
as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
• 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
Smoked
Chile Powder — As metntioned, any smoked chile powder works (e.g., chipotle, smoked paprika, ser
Powder —
As metntioned, any smoked
chile powder works (e.g., chipotle, smoked paprika, ser
powder works (e.g.,
chipotle, smoked paprika, serrano).