Keyingredient.com uses cookies so that we can provide you with the best user experience and to deliver advertising messages that are tailored to your interests. By continuing to browse the site, you are agreeing to our use of cookies. To manage your cookies on this site, click here. OK
Menu Enter a recipe name, ingredient, keyword...

Recipes with chipotle - 11 recipes

Google Ads

Top rated Chipotle recipes

By

Trim tenderloins of fat and silver skin as much as possible

  • 2 lbs pork tenderloin (2 small tenderloins)
  • 1 cup lime juice, about 8 juicy limes
  • zest from 2 limes
  • 1/2 cup honey
  • 1 tbsp kosher salt
  • 1 tsp garlic powder
  • 2 chipotle chiles in adobo sauce, chopped
  • 1 tbsp adobo sauce (from canned chilies)
  • peanut oil, or other high temperature oil
  • cilantro
4.6/5 (39 Votes)

By

If the way to a man’s heart is through his stomach, then this meat-and-potatoes meal is a direct flight to true l

  • FOR THE POTATOES, BOIL:
  • Makes: 2 servings
  • Total time: about 1 hour
  • 1 lb. Yukon gold potatoes, peeled, quartered
  • 1 ⁄3 cup low-fat buttermilk
  • 2 Tbsp. scallions, thinly sliced
  • 1 Tbsp. unsalted butter
  • 2 tsp. chipotle chiles in adobo sauce, minced
  • Salt to taste
  • FOR THE STEAKS, COMBINE:
  • 2 tsp. brown sugar
  • 1 tsp. kosher salt
  • 1 tsp. paprika
  • 1 ⁄2 tsp. chili powder
  • 1 ⁄2 tsp. black pepper
  • 4 beef tenderloin filets (2 oz. each)
  • FOR THE SPINACH, HEAT:
  • 1 Tbsp. olive oil
  • 1 ⁄2 cup grape tomatoes
  • 8 cups spinach leaves
5/5 (1 Votes)

By

Perfect for your next fiesta! These steak tacos are a delicious alternative to traditional ground beef or chicken t...

  • Steak:
  • 1 2 lb–2-1/2 lb flank steak
  • 2 cloves of garlic
  • 2/3 cup fresh cilantro leaves
  • Juice of 2 limes
  • 1/4 cup olive oil
  • 1/2 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 1 jalapeño, seeded and quartered
  • 1 tsp chili powder
  • Chipotle Slaw:
  • 1 cup sour cream
  • 2 Tbsp milk
  • 2 tsp chipotle pepper in adobo (or more, to taste), chopped
  • 1/2 Tbsp white vinegar
  • 6 cups shredded cabbage
  • Avocado Salsa:
  • 3 avocados, diced
  • 1/3 cup red onion, minced
  • Juice of 4 limes
  • 1/2 of a large jalapeño, seeded and minced
  • 1 tsp garlic, minced
  • 1/3 fresh cilantro leaves, chopped
  • 2 Tbsp extra virgin olive oil
  • 1 plum tomato, seeded and diced
  • 1/2 tsp kosher salt
  • 1/8 tsp ground black pepper
  • You will also need:
  • 1 (10-12) package of 8-inch soft taco shells
4.5/5 (36 Votes)

By

Recipe adapted from Lois Ellen Frank

  • 2 pounds shrimp, shells and tails removed
  • 1/2 cup, plus 1 tablespoon olive oil, divided
  • 8 garlic cloves, thinly sliced
  • 1 tablespoon chipotle chile powder or chipotle seasoning
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon freshly chopped chives
  • 2 cups (about 1 pound) frozen or fresh ripe mango
  • 2 tablespoons honey
  • 1 teaspoon fresh lime juice
  • Pinch kosher salt
4.4/5 (27 Votes)

By

Love Chipotle's Barbacoa? Try this copycat recipe!

  • 1/3 cup apple cider vinegar
  • 3 tablespoon lime juice
  • 3 - 4 chipotle chiles in adobo
  • 4 teaspoon minced garlic cloves
  • 4 teaspoon. cumin
  • 2 teaspoon oregano
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 2 tablespoon vegetable oil
  • 4 - 5 pounds chuck roast
  • 3/4 cup chicken broth
  • 3 bay leaves
4.7/5 (12 Votes)

By

Prepare the chicken: Put the mangoes, cilantro, chipotles, adobo sauce, vinegar, garlic, lemon juice, canola oil, 1...

  • For the chicken:
  • 3 mangoes, peeled, pitted and chopped
  • 1 1/4 cups loosely packed fresh cilantro, not chopped, stems and all
  • 3 chipotle chile peppers in adobo sauce, plus 1 tablespoon sauce from the can
  • 3 tablespoons rice vinegar (not seasoned)
  • 4 cloves garlic
  • 3 tablespoons fresh lemon juice
  • 1 1/2 tablespoons canola oil, plus more for the grill
  • Kosher salt and freshly cracked pepper
  • 12 pieces skin-on, bone-in mixed chicken thighs and drumsticks (about 5 pounds)
  • For the chimichurri:
  • 1 1/2 cups fresh cilantro leaves
  • 1/2 cup fresh flat-leaf parsley leaves
  • 2 scallions, white parts only, roughly chopped
  • 3 cloves garlic, minced
  • 1 cup grapeseed oil
  • 1 teaspoon agave syrup
  • 1/4 cup fresh lime juice
  • Kosher salt and freshly cracked pepper
4.4/5 (17 Votes)

By

Hearty red quinoa instead of taco meat, arugula instead of watery lettuce, and a healthy serving of avocado and tom...

  • Tortilla strips from 1 tortilla:
  • Charred corn & poblano
  • 1 poblano pepper
  • 1 ear of corn, kernels sliced off the cob (about 1/2 cup)
  • Cherry tomato pico
  • 1/4 cup sliced tomatoes (cherry)
  • 1/2 lime (1 to 2 tablespoons)
  • 1/4 cup sliced scallions, white and green, 2 to 3
  • A few pinches salt
  • Chipotle lime dressing
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice (about 1 lime)
  • 1 teaspoon ancho chili powder
  • 1 teaspoon chipotle chili powder
  • 1 tablespoon agave syrup
  • Salt and pepper, to taste
  • Other salad components
  • 1 cup cooked red quinoa
  • 2 cups arugula
  • 1/2 cup cubed tofu (or meat or cheese of your choice)
  • 1/2 cup cilantro
  • 1/2 sliced avocado
4.3/5 (24 Votes)

By

Brown chicken; remove. Make sauce and add chicken back to finish cooking

  • 4 4 4 chicken breasts
  • olive oil
  • S&P
  • 1/2 1/2 1/2 c chicken stock
  • 1/4 1/4 1/4 c cherry preserves
  • 2 2 2 t chipotle in adobe
  • 1 1 1 clove garlic, minced
  • 1/2 1/2 1/2 t cumin
  • S&P
4.4/5 (9 Votes)

By

6-8 servings

  • For the quick pickled onions and jalapenos:
  • 3/4 cup apple cider vinegar
  • 1 1/4 cup water
  • 1 small red onion, thinly sliced
  • 1 jalapeno, sliced
  • 1 1/2 tablespoons sugar
  • 2 teaspoons kosher salt
  • For the chipotle cream:
  • 2 teaspoons chipotle peppers in adobo, finely minced
  • 1/2 cup sour cream
  • 1 teaspoon lime juice
  • For the carnitas:
  • 1 (4-5 lb) lean boneless pork roast, trimmed of excess fat and cut into 3" chunks
  • 1 tablespoon oil
  • 12 oz beer
  • 1 large white onion, diced
  • 5 cloves garlic, minced
  • 1 chipotle in adobo, from can, chopped, plus 1 teaspoon sauce
  • 2 1/2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 1/2 teaspoons Kosher salt
  • 1 teaspoon black pepper
  • For the tacos:
  • 12-16 corn tortillas, toasted
  • Cotija cheese, for topping
  • Cilantro, for topping
4.4/5 (5 Votes)

By

From Shape Magazine Oct. 2014 From chef Ivy Stark, author of Dos Caminos Tacos

  • Tacos:
  • 2 1/4 pounds mixed wild mushrooms, cleaned and trimmed
  • 5 tbsp. olive oil
  • Fine sea salt
  • Freshly ground black pepper
  • 2 cups Chipotle Salsa or jarred salsa
  • 1 small bunch kale (8 oz.), stems removed and cut into thin slices
  • 8 corn tortillas, warmed
  • 1/2 cup crumbled cheese (goat in picture), seasoned with black pepper
  • Chipotle Salsa:
  • 1 large white onion, quartered
  • 2 tbsp. plus 1 tsp. olive oil
  • 4 cloves garlic
  • 1 28-oz. can peeled tomatoes
  • 2 chipotle peppers in adobo (canned)
  • 1 bay leaf
  • 1 tsp. toasted ground cumin
  • 1 tsp. dried epazote or dried basil
  • 1 tsp. dried Mexican oregano or regular dried oregano
  • 1 tsp. ground Ceylon or cinnamon
  • 1/2 tsp. freshly ground black pepper
  • 1/8 tsp. ground allspice
  • Fine sea salt
4.3/5 (7 Votes)

chipotle recipe collections

More Chipotle recipes

Any burning questions? Our chefs answer!

Chipotle Chicken Thighs with Chunky Guacamole Grilled or Pan Roasted Pork Tenderloin in Honey Lime Chipotle Marinade