(In order to be authentic, Pimenton de la Vera must be marked with that phrase, or simply its abbreviation: D.O.) If you want a spicier rub you can also add a little bit of
ground chipotle chile powder
Ingredients 1 8 - ounce can reduced - sodium tomato sauce 1 4 - ounce can chopped green chiles, drained 3 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp sweet paprika 2 Tbsp tomato paste 1 Tbsp Worcestershire sauce 2 tsp dry mustard 1 tsp
ground chipotle chile powder 1 tsp Kosher salt (only use 1/2 if using regular table salt) 1/4 cup brown sugar 3 cloves garlic, minced 2 pounds boneless, skinless chicken breasts 1 small onion, roughly chopped
Not exact matches
You can also sub 1 teaspoon
ground cumin plus 1 teaspoon
chipotle chile powder.
For the patties: 2 lbs
ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1
chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango
chipotle bacon: 1/4 cup adobo sauce from canned
chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green
chile queso: 16 ounces white American cheese, cubed 1 small can green
chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic
powder 1/2 tsp onion
powder Preheat grill to medium heat.
2 tablespoons extra-virgin olive oil 3 tablespoons hot pimentón or substitute New Mexico
chile powder and
chipotle chile powder in equal proportions 2 tablespoons chopped fresh flat - leaf parsley Salt and freshly
ground black pepper 4 tuna steaks, 1 - inch thick 1 cup chopped red onion 6 cloves garlic, minced 2 medium tomatoes, chopped 2 red bell peppers, roasted, peeled, stems and seeds removed, and chopped 1/2 cup minced green olives Garnish: Flat - leaf parsley
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
3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1 white onion, halved and thinly sliced 1 tablespoon chili
powder 2 teaspoons
ground coriander 2 teaspoons
ground cumin 1/4 cup apple cider vinegar 1-1/2 cups water 1 - 14.5 ounce can whole peeled tomatoes with their juices 2 whole canned
chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses 8 - 10 corn tortillas for serving Pickled red onions for serving, recipe follows
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.
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly
ground black pepper to taste 2 teaspoon
chipotle hot sauce (see note) 1 teaspoon
chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
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)
1/2 cup water 1/4 cup diced yellow onion 3 garlic cloves, pressed or minced 1/2 teaspoon seeded and diced jalapeno pepper 1 (15 - ounce) can pinto beans, drained and rinsed well, or 1 1/2 cups cooked 1 teaspoon chili
powder 3/4 teaspoon
ground cumin 1/4 teaspoon sea salt, or to taste 1/8 teaspoon freshly
ground black pepper 1/8 teaspoon
chipotle chile powder (optional) 1 teaspoon wheat - free tamari or other soy sauce (optional) 1 tablespoon finely chopped fresh cilantro
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)
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.
Add salt, chili
powder,
chipotle chile,
chile sauce and
ground turkey.
This Turkish
chile is rather mild in heat, so I combined it with
ground chipotle chili
powder to add more spice.
This recipe calls for roasting and
grinding dried
chiles, but if you want to skip the first two steps, substitute
chipotle chili
powder.
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon
ground black pepper Pinch of cayenne pepper 1/4 teaspoon
chipotle chile powder, or 1/2 teaspoon chili
powder (optional) 1 tablespoon coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
Add ancho
chile powder,
chipotle chile powder, turmeric, black pepper, cinnamon, and
ground seeds and stir to coat onion.
That's good news for Kerslake who uses
ground chipotles, cayenne, and
chile powder in his personal and competition rubs.
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
Chimayó Rub 2 tablespoons New Mexico
ground red
chile, Chimayó preferred 1 tablespoon sugar 1 tablespoon
ground cinnamon 2 teaspoons
ground coriander 1 teaspoon
ground cumin 1 teaspoon salt 1/4 teaspoon
ground thyme Chipotle Potatoes 2 large baking potatoes 2 to 3 tablespoons milk 1 tablespoon
chipotles in adobo, chopped 1/4 teaspoon garlic
powder Chopped chives for garnish Salt and freshly
ground black pepper to taste The Steaks Olive oil 4 New York Strip steaks
• elk brisket • 2 tablespoons red
chile powder • 1 teaspoon
chipotle powder • 1/8 teaspoon
ground cloves • 1/8 teaspoon
ground allspice • 1/2 teaspoon
ground canela or cinnamon • 1 tablespoon brown sugar • 2 tablespoons cocoa
powder • 2 cloves garlic, minced • 1/4 cup vegetable oil • 1 (3 - 5 pound) elk shoulder roast • Salt and freshly
ground black pepper • 6 cups low - sodium beef stock
• 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
Stir
ground beef, egg, chopped red onion, minced garlic, corn kernels, cilantro, and
chipotle chile powder together in a large bowl; form into 4 equal - size patties.