chipotle peppers – The Pajama Chef

SRC: Crockpot Barbacoa

October 18, 2015December 14, 2015 Sarah

Try this easy crockpot barbacoa for your next taco night! It sure tastes great. 🙂

It was a little surprising that I picked this recipe for this month’s edition of the Secret Recipe Club. Sure, I love Mexican food. That shouldn’t be a surprise to anyone who has ever met me. The surprising part is that I don’t think I’ve ever had barbacoa, except in one or two bite tastes from my husband’s Chipotle burrito. What can I say? Pork or chicken or even–GASP–vegetarian > beef almost allll of the time in my life. But when I was selecting a recipe to make this month from Sashi’s blog, Get off the Couch and Cook, I was feeling like pulling my crockpot out of hibernation. Sashi has tons of other great recipes on her blog, but I must have been in a savory mood when perusing her blog because everything I seriously considered making was a dinner recipe! Hoisin Pulled Pork, Bean and Potato Tacos, Slow Cooked Pulled Pork… they all sounded amazing, as did the barbacoa. And honestly, I planned to make Sashi’s pulled pork, but the grocery store foiled me! There was nary a big hunk ‘o pork in sight, so beef it was. 🙂

I have to admit, that when reading SRC posts I don’t always click over to the original recipe but if you have a sense of humor, you should definitely read Sashi’s barbacoa post. It is hilarious! Especially the part about how she likes her meat… err, men. 😉 I think Sashi and I would get along well, especially since her husband sounds a lot like mine–he even contributes to her blog, OTT style, and his nickname on the blog is Mr. Onion-Hater! Ben hates onions too, though I think his tolerance of them is a wee bit higher. She doesn’t live all that far away, relatively, as I’m in Nashville and she’s in the Atlanta area. Fun times!

But anyway, back to the beef! This crockpot barbacoa isn’t exactly authentic since it’s cooked indoors in the crockpot [hence the name] instead of over an open fire, but it sure is easy and tasty! The only changes I made to Sashi’s original recipe was to reduce the amount of spice with the chipotle peppers in adobo sauce. I used two to her four, and that was plenty spicy for me. No burn but enough heat. This was a great meal to make on a lazy Saturday to enjoy during a football game. True to Chipotle, I served our barbacoa in soft tortillas with cilantro lime rice, guac, and loads of toppings. I know this will be a repeat meal at our house, and we’ll be devouring the leftovers for dayyys! Hope you try this out too! 🙂

one year ago: Pumpkin Bagels
two years ago: Pumpkin Spice Chocolate Chip Cake with Nutella Frosting
three years ago: Chicken Enchiladas with Green Chili Sour Cream Sauce
four years ago: Pumpkin Brownies
five years ago: Cran-Tan-Oat Scones

Crockpot Barbacoa

Servings: 8
Time: 8 hours
Print

from Get off the Couch and Cook

Ingredients:

3-4 pound beef chuck roast
1 cup chicken broth
1/4 cup lime juice [about 2 limes]
1/4 cup apple cider vinegar
2-4 chipotle peppers in adobo sauce, minced
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon ground cumin
1/2 teaspoon ground cloves
freshly ground black pepper
tortillas, for serving
rice, for serving [stir in some lime juice, chopped cilantro, butter, and a little garlic after the rice is cooked for a cilantro lime rice knockoff]
lettuce, tomatoes, guacamole/avocados, shredded cheese, sour cream, etc. for topping as desired

Directions:

Place the beef chuck roast in the bottom of a large crockpot. Pour chicken broth, lime juice, and apple cider vinegar over beef. Spread chipotle peppers and garlic on beef, then sprinkle with oregano, cumin, cloves, and freshly ground black pepper. Use the back of a spoon to rub seasoning into meat, then cover and cook for 6-8 hours on low or 3-4 hours on high.

When beef is fully cooked, remove from crockpot and place on a large rimmed baking sheet or dish. Trim fat as necessary, then shred with two forks. Return meat back to crockpot and stir to redistribute the juices.

Serve barbacoa in tortillas with rice and other desired toppings. Enjoy!

Be sure to check out other recipes from the SRC this week here:

Appetizers, Main Dishes, Recipes, Salads

#HotSummerEats: Cherry Chipotle Chicken Salad with Cherry Lime Salsa

June 3, 2015June 2, 2015 Sarah

Inspired by your favorite summer drink, this tangy sweet ‘n savory Cherry Lime Salsa is phenomenal with tortilla chips or atop a crunchy chicken salad. Salads in summer just taste better. Fresh ingredients, lots of textures, veggies, fruit… what’s not to love? This is a new favorite!

Cherry Limeade is the quintessential summer drink, isn’t it? Whether you have a Sonic nearby or not, it just sounds like summer! Cherries, limes, sugar… mmm. This fantastic summer salad/salsa combo is inspired by the refreshing beverage and I’m sure you’re going to love it! Before I tell you all about it, can I let you in on a little secret? I don’t think I’ve ever had a whole Cherry Limeade of my own! Seriously. I think I just steal sips from Ben’s. 🙂 But that’s okay, this salsa MORE than makes up for it. The salsa is incredibly simple–only three ingredients. Cherries, a lime, and some Cherry Chipotle Not Ketchup. “No’chup” as Ben calls it is fantastic. I’ve been able to try a few flavors, and this one is amazing. It’s sweet and smoky with a hint of spice. Thanks, Erika, for your sponsorship! The salsa is sweet, smoky, and tangy all at once. I was sampling it with tortilla chips when I had a flashback to this BBQ chicken salad I made every other week last summer and decided to shake it up with some cherry chipotle flavors.

The combination of crisp romaine, crunchy corn, and sweet tomatoes is awesome on its own. But add in that Cherry Lime Salsa and some chicken tossed in more of the Cherry Chipotle Not Ketchup and you have a masterpiece! Admittedly, this salad is simple but it is very tasty and looks fancy to impress your friends and family. You can purchase Not Ketchup online or in select stores in CA, MI, and a few other states, but in a pinch I think you could get some of the same flavors with cherry jam and chipotle peppers. [Not Ketchup is awesome and I’d purchase it on my own for sure but I always like to give people options, ya know?!] This salad is full of all things delicious and I’m excited to eat the leftovers for lunch today!

By the way, making this salsa was made a zillion times easier with the help of a cherry pitter. I received one as part of #HotSummerEats from Casabella and it’s quite easy to use. I highly recommend it and can’t wait to use it to make my first cherry pie later this summer. Thanks for the gift! 🙂 You can win one and some great other prizes as part of #HotSummerEats this week. Go here for the giveaway! Good luck!

one year ago: Dark Chocolate Double Coconut Macaroons
two years ago: Blueberry Burgers

Cherry Chipotle Chicken Salad with Cherry Lime Salsa

Servings: 4
Time: 15 minutes
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Ingredients:

for salsa

1/2 pound cherries [approximately 1 1/2 cups]
1 lime, zested and juiced
3-4 tablespoons Cherry Chipotle Not Ketchup

for salad

2 cups cooked, shredded chicken
3/4 cup Cherry Chipotle Not Ketchup
1 medium head romaine lettuce, torn
1 cup corn [frozen or sliced off the cob]
1 cup cherry tomatoes, sliced
crushed tortilla chips, for topping

Directions:

Wash and pit cherries, then slice into quarters and place in a bowl. Stir in zest and juice from 1 lime, then add 3 tablespoons Cherry Chipotle Not Ketchup. Taste and add another tablespoon or so if desired. Set aside while preparing salad.

In a small bowl, stir together cooked, shredded chicken and Cherry Chipotle Not Ketchup. Heat on the stove or in the microwave until warm. Divide lettuce, corn, and tomatoes between four plates or large bowls. Top with chicken, cherry lime salsa, and crushed tortilla chips. Enjoy!

For more delicious #HotSummerEats recipes, check out the link below!

Disclaimer: Thank you to Not Ketchup and Casabella for providing samples and product to use for#HotSummerEats recipes without additional compensation. I was not asked to provide positive feedback. All opinions are my own. Please check Not Ketchup out on Facebook, Twitter, Instagram, Google+, and Pinterest for more information on their products. You can also find Casabella on Twitter and Facebook to learn more.

Chicken, Main Dishes, Recipes

Mystery Dish: Spicy Chicken, Spinach, and Corn Enchiladas

February 28, 2014February 27, 2014 Sarah

This month for Mystery Dish, Christine from I Dig Pinterest and I Did it Too was the head honcho. She gave us the following ingredients to work with: fresh mushrooms, pork, spinach, cream cheese, pineapple, butterscotch chips, macadamia nuts, Sriracha, Ritz crackers, and tortillas. When I first saw the list, I had dreams of a fabulous dessert. But things just didn’t work out due to family and work things… so dinner it was! But shhhh! Don’t tell these enchiladas they were a second choice because they’d be oh so sad. They were SO tasty and SO spicy and SO worth it.

The two ingredients I used from Christine’s list were spinach and tortillas. I thought about also using Sriracha in the spicy enchilada sauce, but after a quick test taste, I realized there was no way I’d be able to handle the heat if I added that. 🙂 So two ingredients it was! Obviously tortillas are an essential part of enchiladas–but spinach? Sounds a little weird. But I’m never one to shy away from adding veggies where they are unexpected. The combination of chicken, spinach, and corn made for a delightful enchilada filling, and when we had a little leftover, I saved it for quesadillas later in the week. Also an excellent choice for this filling! If a super spicy sauce isn’t your thing, feel free to buy some or try my [old old old] recipe for a classic enchilada sauce.

We loved how flavorful, fast, and unique these enchiladas were, and I bet you will too! Be sure to check out some of the other creations made by my Mystery Dish pals. 🙂

one year ago: Italian Sausage and Red Rice
two years ago: Sausage, Apple, and Egg Casserole
three years ago: Roasted Vegetable Lasagna

Spicy Chicken, Spinach, and Corn Enchiladas
click to print

Ingredients:

4 ounces tomato paste
1 cup tomato juice or water
1/2 cup onion, roughly chopped
1/4 cup green pepper, roughly chopped
1 clove garlic
1-2 chipotle peppers in adobe sauce
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
6 ounces cooked chicken, shredded
2 handful spinach, torn
1 cup corn
1/2 cup salsa
8 flour tortillas
1 cup white cheddar cheese [pepperjack or a Mexican blend would also be good]

Directions:

Preheat oven to 350 degrees.

In a food processor, combine tomato paste, tomato juice, onion, green pepper, garlic, chipotle peppers, chili powder, cumin, and oregano. Process until smooth. Spread 1/3 of the enchilada sauce in the bottom of a 9×13 baking dish.

In a bowl, stir together chicken, spinach, corn, and salsa. Divide mixture between the tortillas, then place seam side down in the baking dish. Top with remaining enchilada sauce and the cheese.

Bake for 25-30 minutes or until cheese is melted and bubbly.

Time: 45 minutes [15 minutes active].

Yield: 4 servings.

1. Grilled Pineapple with Nutella and Macadamia Nuts by Joyful Healthy Eats
2. Hummingbird Cake by Baking a Moment
3. Three-Cheese Spinach Squares by The Well Floured Kitchen
4. Easy Pesto Pita Bread Pizzas by Yummy Healthy Easy
5. Minty Pea Prosciutto Toast by Chez CateyLou
6. Pina Colada Cheesecake by Blahnik Baker
7. Chocolate Banana Cheesecake Chimichangas by Culinary Couture
8. Pork with Pineapple Fried Rice by I Want Crazy
9. Tropical Green Smoothie by The Dessert Chronicles
10. Spicy Chicken, Spinach and Corn Enchiladas by The Pajama Chef
11. Pineapple Drop Cookies by I Dig Pinterest

Chorizo, Main Dishes, Pasta, Recipes

Sweet Potato Chorizo Chile Mac

January 6, 2014February 24, 2017 Sarah

I’ve been making this Sweet Potato Chorizo Chile Mac for well over a year now since Joanne posted it, and have no idea why I haven’t blogged about it yet. It is AMAZING! It’s no secret that I like baked pasta, cheese, and Southwestern/Mexican food, and this dish fits the bill for all three of those categories. Saaaweeeet!

Or more accurately, sweet ‘n spicy. This version of chile mac features a hearty sweet potato sauce, some spicy chorizo sausage, and just enough cheese to be yummy but not too indulgent/unhealthy. I mean, I love a super cheesy dish as much as the next girl, but there are other flavors I like too… and this dish brings it! If you have all the ingredients at your disposal and are currently snowed/iced/frozen in, then I highly suggest you make this today! If not, then by the end of the week, stat!

I’ve been trying to figure out what my favorite part of the dish is, and the sad answer is… I don’t know! The spicy meat pairs so well with the smooth sweet potato sauce that neither is overwhelming. Ben isn’t a huge sweet potato guy but this is one dish he really can get into. For the most part, I followed Joanne’s original recipe, but of course I had to add my own little twist, my own little departure from regular ‘ole chili mac… and that is to toss everything in the oven for just a bit, to create some crunchy noodles and a nice layer of melted cheese. By jove, I’ve got it! The crunchy noodles are my favorite part. Crunchy, cheesy, spicy, sweet potato covered noodles, that is! Enjoy! 🙂

one year ago: Chicken Tinga Tacos
two years ago: Crock Pot Cran-Apple Sauce
three years ago: Chicken & Wild Rice Soup

Sweet Potato Chorizo Chile Mac

Servings: 8
Time: 40 minutes
Print

from Joanne via Marcus Samuelsson

Ingredients:

2 large sweet potatoes [approximately 2 pounds]
1 cup skim milk
1-2 tablespoons chopped chipotle chiles in adobo sauce
freshly ground black pepper
4-6 ounces shredded cheese [sharp Cheddar cheese or Monterey Jack], divided
8 ounces small whole wheat pasta [shells or macaroni]
8 ounces chorizo
1/4 cup chopped green onions, divided
1/4 cup chopped cilantro, divided
sour cream, for serving

Directions:

Preheat oven to 350 degrees. Grease a 9×13 casserole dish with nonstick spray.

Scrub sweet potatoes and pierce all over with a fork. Place in a microwave safe bowl and microwave for 10-12 minutes, or until cooked through.

While sweet potatoes cook, prepare pasta according to package directions.

When cooked sweet potatoes are cool enough to handle, peel and place in a large bowl. Add milk, chipotle chiles, and a generous amount of pepper. Mash and stir in half of the cheese, then add pasta to sweet potato mixture.

Heat a small skillet over medium heat, then add chorizo and cook 4-5 minutes until brown, stirring to crumble. Add to bowl with sweet potatoes and pasta. Stir together along with half of the green onions and cilantro, then transfer to prepared baking dish. Top with remaining cheese.

Bake for 10-12 minutes or until cheese is golden brown and bubbly. Top with green onions and cilantro and serve with sour cream [if desired].

Notes: preparation time can be reduced for this dish if you bake the sweet potatoes ahead of time.

Potatoes, Recipes, Sides

Chipotle-Cilantro Mashed Potatoes

November 20, 2013November 22, 2013 Sarah

Thanks for coming back for another edition of Thanksgiving week! On Monday I shared my recipe for Pumpkin Cloverleaf Rolls. On Tuesday, it was Mixed Vegetables Mornay [my fave side ever!!]. And today, it’s mashed potatoes.

I know, I know. Mashed potatoes are super classic… and you probably don’t even need a recipe to make them. BUT hear me out! These mashed potatoes are something extra special, because they’ve got a Southwestern flair to them! Chipotle peppers and cilantro are an awesome flavor combo, so why not add ’em to mashed potatoes??!

I seriously couldn’t get enough of these potatoes. And I’m not a mashed potatoes girl. I prefer baked potatoes or fries, anything really besides mashed potatoes. These potatoes are different though. They’re interesting and spicy, but not hot or anything out of control. I thought about adding some cheddar cheese–and I’m sure that would be awesome, but before you add a bunch of cheese… just try ’em! The cilantro adds SO much flavor. I know these mashed potatoes are far from traditional but you should definitely give them a try! Feel free to add more butter or use cream instead of milk if you like, but since I was making these for two, I decided to be a little less liberal with the indulgent stuff. And truthfully, I think these potatoes were creamy and flavorful enough without tons of cream and butter. They’re amazing, and I think I’ll go have a bowl now! Be sure to come back tomorrow for some turkey, and Friday for pear crisp! Yum yum and YUM!

two years ago: KC’s Dilled Carrots
three years ago: Layered Taco Dip

Chipotle-Cilantro Mashed Potatoes [flavor combo idea adapted from Food Network Magazine, November 2011]
click to print

Ingredients:

2 pounds potatoes [Yukon Gold or Russet]
1 tablespoon Kosher salt
1/4-1/2 cup butter
1 cup milk
1-2 tablespoons chipotle pepper in adobe sauce, minced
1/4 cup cilantro, minced [loosely packed]
Kosher salt + freshly ground black pepper, to taste

Directions:

Wash and dry potatoes, then cut into quarters and place in a pan. Cover with cold water by an inch or two, then add 1 tablespoon Kosher salt. Bring to a boil and then reduce to medium-low heat. Cook, uncovered, until tender, about 30 minutes. Drain potatoes and let sit until cool enough to handle. Peel potatoes and transfer to a bowl.

Add butter and milk, then mash with a fork or potato masher. Stir in chipotle pepper and cilantro, then season to taste with salt and pepper.

Time: 60 minutes.
Yield: 8 servings.