2 pounds Yukon Gold potatoes, unpeeled, cut into ¾-inch chunks
Salt and pepper
¼ cup finely chopped dill pickles, plus 3 tablespoons brine
1 tablespoon yellow mustard
¾ cup mayonnaise
½ cup finely chopped red onion
1 celery rib, minced
2 tablespoons distilled white vinegar
½ teaspoon celery seeds
4 thinly sliced scallions
¼ cup chopped fresh cilantro
1 tablespoon minced canned chipotle chile in adobo sauce plus an additional teaspoon of adobo sauce
1 minced garlic clove
1 teaspoon lime juice
Take the potatoes and 1 teaspoon of salt and it to a large saucepan, covering the potatoes by at least an inch with cold water. Turn the heat up to high and once the water’s boiling, turn the heat down to medium-low and let the potatoes simmer for 10 to 15 minutes or until they’re tender.
Drain the potatoes in a colander, making sure to remove as much water as possible. Take a small bowl out and mix together the mustard and 2 tablespoons of pickle brine. Spread the potatoes out on a rimmed baking sheet. Drizzle the mustard mixture over the potatoes, carefully tossing the potatoes until they’re completely coated in the mixture. Place the potato mixture in the fridge for 15 minutes or until they’ve cooled down a little.
Add the following ingredients to a large mixing bowl, stirring to combine: mayonnaise, onion, celery, vinegar, celery seeds, pickles, remaining pickle brine, ½ teaspoon salt, ¼ teaspoon pepper, scallions, chopped cilantro, minced chipotle chile in adobo sauce, adobo sauce, minced garlic and lime juice. Add the potato mixture to the bowl, tossing to ensure the potatoes get completely coated in the sauce. Cover the bowl and refrigerate for 30 minutes or until the potato salad is thoroughly chilled.
This is a spicy potato salad ! You can definitely taste the chipotle and adobo sauce. While you do taste the chipotle and adobo sauce first, there’s a lot of other flavors in this and each bite can introduce you to one of those other flavors in this dish. It’s also really nice to have a crunch from some of the other ingredients to contrast against the tender potatoes.
We got this recipe from Cook’s Illustrated.
We weren’t paid in any form to promote Cook’s Illustrated.
½ tsp. pepper (we used freshly ground black pepper)
2 canned chipotle chile peppers in adobe sauce, finely chopped (since the peppers were so small we used 4 of them)
1 (16 oz.) pkg. shredded coleslaw mix
1 carrot, shredded
½ cup minced fresh cilantro
Take a large mixing bowl out and mix the first 9 ingredients together in it until combined. Add in the remaining ingredients, stirring until all components are coated in the dressing. Serve the slaw right away or cover and let chill for at least 1 hour.
This is one of our favorite coleslaw recipes ! It’s got an awesome blend of heat and acidity and it’s just a great, fresh tasting dish. There’s also plenty of crunch from the coleslaw mix. You can eat this right away but it’s better in our opinion when it’s chilled. We hope you’ll try this dish and love it as much as we did.
3 Tbsp. minced canned chipotle chiles in adobo sauce
2 Tbsp. vegetable oil
6 garlic cloves, minced
1 jalapeño chile, stemmed, seeded, and minced (we left the seeds in)
1 Tbsp. tomato paste
1 Tbsp. ground cumin
1 (15-oz.) can tomato sauce
2 tsp. packed light brown sugar
½ tsp. liquid smoke (we used mesquite)
1 (3-lb.) boneless beef chuck-eye roast, trimmed and halved
Salt and pepper (we used Kosher salt and freshly ground black pepper)
12-18 (6-inch) corn tortillas, warmed
Toppings (optional): sour cream, chopped onion, chopped cilantro, thinly sliced radishes and/or lime wedges (we tried it with radish slices, radish slices and pico de gallo, and tried a few tacos that only had avocado slices as a topping)
Take a large microwavable container and add the onions, chili powder, chipotle, oil, garlic, jalapeño, tomato paste and cumin to it (the directions don’t say to but we mixed everything together once it was all in the container). Microwave for 5 minutes, stirring occasionally or until the onions have softened*. Once the onions have softened, place the mixture into the bottom of a 5 ½- to 7-quart slow cooker. Season the beef with salt and pepper (we did so on both sides) and put it in the slow cooker afterwards.
Put the lid on the slow cooker and let it cook until the beef is tender, either 9 to 10 hours on LOW or 6 to 7 hours on high (we cooked ours on low heat).
Once the beef is tender, take it out of the slow cooker and put it in a large container, letting it cool a little. Using two forks, shred the beef into bite-size pieces, tossing out any excess fat pieces (we did try a piece of fat before throwing the rest away and it was so tender, it melted like butter in your mouth). Skim any excess fat from the surface of the sauce left in the slow cooker (we didn’t do that).
Stir 1 cup of the sauce in with the beef, adding in more if the beef starts to look dried out (honestly we just added our shredded beef back into the slow cooker with all of the sauce, stirring to combine). Season with salt and pepper if you think it needs it (we didn’t think it needed any more salt and pepper). Serve with the warmed tortillas and leftover sauce (and the optional toppings if you’re using any of them).
*After 7 minutes in the microwave, our onions were still crunchy but we decided to move on.
The chili powder flavor really comes through in this dish. The beef and onions were so tender by the end of the cook time. You really can’t go wrong with any of the toppings. The various toppings we tried all worked harmoniously together flavor-wise with the beef and most of the toppings added some nice contrasting textures to the dish.
We got this recipe from America’s Test Kitchen.
We weren’t paid in any form to promote America’s Test Kitchen.
1 (1-oz.) envelope Ranch dressing mix (we used Hidden Valley)
1 ½ cups light sour cream (we used regular sour cream)
2 tsp. finely chopped canned chipotle peppers in adobo sauce
1 tsp. adobo sauce from can
Potato chips, assorted vegetables (we used Ruffles original chips)
Take a bowl or container out and mix the first 4 ingredients together in it. Cover the bowl and let it sit in the refrigerator for 30 minutes. Serve with the chips and/or vegetables.
We thought this was a good-tasting dish. While this is tasty we didn’t taste the chipotle nearly as much as we wanted to, so we’ll definitely increase the chipotles next time. We’re curious to see if the flavors get stronger after sitting in the fridge for a couple of days.
We found this recipe in a Southern Living magazine.
We weren’t paid in any form to promote Hidden Valley, Ruffles or Southern Living.
2 ½ to 3 pounds boneless pork country-style ribs (we used 3 pounds)
1 (12-oz.) bottle barbecue sauce (we used most of a 19 oz. bottle of Jack Daniel’s Honey Smokehouse BBQ Sauce)
2 canned chipotle chiles in adobo sauce, finely chopped (we used 3)
2 Tbsp. cornstarch
2 Tbsp. cold water
Take a 4-to-5 quart slow cooker out and place the ribs in it (we used a round 4 ½ qt. slow cooker). Take a medium-sized bowl out* and mix together in it the barbecue sauce and the chipotle chiles in adobo sauce, pouring the mixture over the ribs afterwards.
Put the lid on and set the heat to LOW, allowing the ribs to cook for 10 to 12 hours** or you can set the heat to HIGH and let it cook for 5 to 6 hours.
Take the ribs out of the slow cooker, placing them on a serving plate and covering them afterwards (to help keep them warm), keeping the cooking liquid in the slow cooker.
If you’ve been using the LOW heat setting, turn it up to high. Mix the cornstarch and water together in a small bowl before adding it to the slow cooker, stirring to combine it with the cooking juices. Put the lid back on the slow cooker and let the mixture cook for an additional 15 minutes or until the sauce has thickened. Take the lid off afterwards and serve the sauce with the ribs. (We actually forgot to do this step completely but everything still turned out delicious !)
*We just spread the chopped chipotles over the ribs, followed by the barbecue sauce.
**We cooked ours on LOW heat and by the 11 hour mark, the ribs were falling apart.
Supposed to make 8 servings.
We know this isn’t the most appetizing looking but trust us, this is delicious !
Recipe source unknown.
We weren’t paid in any form to promote Jack Daniel’s Barbecue Sauce.