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Recipes with chipotle - 11 recipes

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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)

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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)

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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)

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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
4.5/5 (26 Votes)

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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)

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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
4.5/5 (15 Votes)

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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)

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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)

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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)

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