CHIPOTLE BEEF TOSTADAS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, half of the minced onion, 1 teaspoon salt and the chipotle chile powder; cook, stirring and breaking up the meat with a wooden spoon, until the meat is browned and the onion is tender, about 7 minutes.
- Add the tomatoes, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes.
- Meanwhile, toss the coleslaw mix, lime juice, and salt and pepper to taste in a bowl.
- Divide the tostadas among plates and spoon the beef mixture on top. Top with the cheese, slaw and the remaining minced onion. Serve with lime wedges.
Nutrition Facts : Calories 805, Fat 54 grams, SaturatedFat 19 grams, Cholesterol 115 milligrams, Sodium 1297 milligrams, Carbohydrate 47 grams, Fiber 11 grams, Protein 35 grams
CHIPOTLE GROUND BEEF TACOS
I wanted something different than your typical salty powdered taco seasoned beef, so I made this based on a recipe by Rachael Ray on foodtv.com It's tasty and just as easy as using the envelope stuff!
Provided by ChipotleChick
Categories Meat
Time 20m
Yield 10-12 tacos, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large skillet to medium high. Brown the beef in the skillet for a minute, then add the garlic and onion. Once the meat is no longer pink, drain. Add the chili powder, chipotles, tomato sauce, and salt. Heat over medium until ready to serve on warm tortillas or taco shells with desired toppings.
Nutrition Facts : Calories 510.1, Fat 20.4, SaturatedFat 7.2, Cholesterol 92.1, Sodium 925, Carbohydrate 44.2, Fiber 4.1, Sugar 4.6, Protein 35.9
THE BEST GROUND BEEF TACOS ON THE PLANET.
OK, I MIGHT be a bit over confident in the title... but my family doesn't think so! This takes just a little bit of work and some time to simmer and will (IMHO) make you completely incapable of ever using a taco seasoning packet again. Try not to use dried onion or garlic as it really does make a huge difference in the end product. You may need to play with the amounts of the chile powder and crushed red pepper depending on how hot you like your taco meat. This recipe is reasonably mild, but YMMV Finally, try to get some high quality chile powder made with a blend including ancho and chipotle chiles. Most bulk "chile powder" out there has salt, garlic and "other spices" in it and is not even CLOSE to as good as the "real" thing! I hope you enjoy these as much as my family does!
Provided by LostOne
Categories Meat
Time 55m
Yield 2 lbs, 6-10 serving(s)
Number Of Ingredients 13
Steps:
- in a large skillet, cook the diced onion for about 3-4 minutes on medium heat, just until they start to go translucent.
- Add the ground beef and cook until it is nearly, but not quite, all browned.
- Add the minced garlic and continue cooking until the ground beef is completely browned through.
- Add all the remaining ingredients, including enough water to ensure the spices get evenly distributed throughout the mixture, but not so much that it's going to take forever to cook off.
- Simmer until the tomatoes are cooked through and the mixture is dry enough to put in a taco shell. - How dry that is, is completely up to you and your taste!
CHIPOTLE BARBACOA
This is as close to a certain big chain's barbacoa meat I have ever made! It is full of intense flavors such as garlic, cayenne, and sweet, smoky chipotle. Make sure you scale down the cayenne and serrano if you can't handle heat because this recipe is packin' lots of it! Serve on corn or flour tortillas garnished with cilantro and topped with lime cilantro rice (from this website), black beans, pico de gallo, guacamole, cheese, lettuce, and sour cream.
Provided by Dani_Dizzle
Categories World Cuisine Recipes Latin American Mexican
Time 6h26m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker.
- Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
- Stir chicken broth, onion, and bay leaves into the slow cooker.
- Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 7.3 g, Cholesterol 71 mg, Fat 14.1 g, Fiber 1.5 g, Protein 21.6 g, SaturatedFat 4.2 g, Sodium 448.9 mg, Sugar 2.7 g
BASIC CHIPOTLE CHICKEN TACOS
This is very basic. My husband isn't a fan of veggies in things, so if you add onions and peppers even better! It can get very spicy so this isn't a dish for bland food lovers - even the 'mild' ways to cook it have a bite.
Provided by Omi Longmire
Categories World Cuisine Recipes Latin American Mexican
Time 1h35m
Yield 6
Number Of Ingredients 5
Steps:
- Place chicken in a resealable plastic bag; add chipotle peppers in adobo sauce and 1/2 of the beer. Squeeze out excess air and seal the bag. Marinate in the refrigerator, at least 1 hour.
- Heat olive oil in a skillet over medium-high heat; pour chicken and marinade into the hot oil. Cook and stir, adding the remaining beer, until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Shred chicken in the skillet using 2 forks and serve in corn tortillas.
Nutrition Facts : Calories 392.1 calories, Carbohydrate 25.2 g, Cholesterol 117.2 mg, Fat 8.7 g, Fiber 4 g, Protein 47 g, SaturatedFat 1.8 g, Sodium 265.5 mg, Sugar 0.4 g
CHIPOTLE CHICKPEA TACOS RECIPE BY TASTY
Here's what you need: olive oil, chickpeas, low sodium soy sauce, chipotle chili powder, garlic powder, tortilla
Provided by Rachel Gaewski
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Add the olive oil to a pan over medium heat. Once the oil begins to shimmer, add the chickpeas and cook until slightly golden, stirring occasionally.
- Add soy sauce, chipotle chili powder, and garlic powder to the chickpeas and sauté for 3-4 more minutes, until golden brown.
- Serve on warm tortillas with desired taco toppings.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 58 grams, Fat 12 grams, Fiber 17 grams, Protein 20 grams, Sugar 10 grams
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