ancho chili powder

A quick and easy version of the Cuban Black beans! I'm sautéing up jalapeños, onions, and garlic and then simmering the beans until they are tender and topping them with cilantro and lime! So, so delicious!

Cuban Black Beans with Cilantro and Lime

red onion, diced

1-2 jalapeños, seeded + ribs removed then diced

garlic,

cans) black beans, rinsed and drained

water

salt

cumin

chipotle chili powder (optional)

cilantro

lime juice (or more!)

Heat the oil in a stockpot or dutch...

Heat the oil in a stockpot or dutch oven over medium-high heat. Sauté the onions and jalapeños for 4-5 minutes or until they turn translucent. Add the garlic and continue to cook for 30 seconds.

Add the black beans, warm water, salt, cumin,...

Add the black beans, warm water, salt, cumin, and chili powder and bring to a boil. When boiling, reduce the heat so that it simmers. Allow to cook for 10-15 minutes or until most of the water evaporates leaving a thick sort of broth. At this point, if you'd like to thicken the beans a bit more you can remove about ½ - 1 cup of beans and mash them (using a potato masher or a wooden spoon) to make a thick sort of paste but this is optional. Add the beans back into the pot and stir. Top with fresh cilantro and lime juice stir to combine.

A spatchcocked chicken, also called a butterflied chicken, cooks more quickly and evenly than a whole bird, giving you juicy white meat as well as dark meat in less than an hour. Here the chicken is marinated in a brown sugar and chile spice rub before being roasted until its skin is crisp and deeply flavored. If you aren’t up for spatchcocking your own bird, you can ask your butcher to do it for you.

Spice-Rubbed Spatchcocked Chicken

chicken, 3 1/2 to 4 pounds, patted dry

dark brown sugar

ancho or New Mexico chile powder

sweet paprika

dry mustard powder

oregano

black pepper

allspice

bay leaves, torn

Lime or lemon wedges,

Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.

In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.

Heat oven to 425 degrees. If the chicken isn’t on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150), 40 to 50 minutes.

Remove from oven, cover bird with foil and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.

This method, sometimes called butterflying, ensures a more evenly cooked chicken with crisp skin and a juicy interior.

Spatchcocked Roast Chicken

Whole ears of corn are a classic street food in Mexico, where they are either grilled or boiled, then often dressed with some combination of lime, chile, mayonnaise and grated cheese. This grilled version calls for all of the above, which get mixed together into a creamy, bracing topping, and slathered all over the hot, sweet ears. It's not strictly traditional, but it does make it easier to assemble the corn and its dressing before serving. Or place the various topping in small bowls and let guests have the fun of garnishing their own. And if you don’t have a grill, the broiler works too though watch the ears carefully so they don’t burn.

Grilled Corn With Cheese, Lime and Chile (Elotes)

corn,

mayonnaise

limes

ancho chile powder, more as needed

Fine sea salt,

Black pepper, as needed

crumbed cotija cheese (or substitute feta

Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 7 to 10 minutes.

Meanwhile, in a small bowl, mix together mayonnaise, zest of 1 lime, chile powder, salt and pepper.

Slather hot corn with mayonnaise mixture and sprinkle with cheese and cilantro. Cut limes into wedges and serve alongside corn.

This summer cookout classic gets the street-food treatment, with the addition of chile, lime, mayo and cheese.

Grilled Corn with Cheese, Lime and Chile

A super simple black bean tomato avocado salad that is LOADED with flavor! Big bonus: this salad tastes like guacamole!

Black Bean Tomato Avocado Salad

avocados (or 4 small), diced

Roma tomatoes, diced

red onion, thinly sliced

cilantro, chopped*

black beans,

olive oil

lemon juice

salt and pepp

cayenne or ancho or chipotle chili powder

Combine the avocados, tomatoes, onions, cilantro, and black...

Combine the avocados, tomatoes, onions, cilantro, and black beans in a large bowl. Drizzle the olive oil and lemon juice, season with salt and pepper and a dash of chili powder or cayenne. Toss the salad gently. Adjust seasonings to taste.

This take on the classic street food, served throughout Mexico, is encountered often in open air markets, beaches and parks in summer. The original is often made with tajín spice, a store-bought blend of ground chile, lime and salt. This preparation allows you to use any variety of mango, in states of ripeness from soft and juicy to firm, and the homemade chile-lime salt can be used for a variety of savory or sweet dishes as a garnish or topping. If using store-bought chile-lime salt, substitute the ground chile, lime zest and salt with 2 tablespoons of the seasoning.

Mango With Chile-Lime Salt

chile,

lime

fine sea salt

mangoes

In a small bowl, combine the chile powder, lime zest and salt. Use the chile-lime salt immediately or store at room temperature in an airtight container for up to 3 days.  

Sprinkle the chile-lime salt all over the mango and serve immediately, or loosely cover and refrigerate for up to 4 hours. 

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Top Tags

Cuban Black Beans with Cilantro and...

Spice-Rubbed Spatchcocked Chicken

Grilled Corn With Cheese, Lime and ...

Black Bean Tomato Avocado Salad

Mango With Chile-Lime Salt

Top 5 ancho chili powder recipes from across the web

The most viewed ancho chili powder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cuban Black Beans with Cilantro and...

Spice-Rubbed Spatchcocked Chicken

Grilled Corn With Cheese, Lime and ...

Black Bean Tomato Avocado Salad

Mango With Chile-Lime Salt

The most viewed ancho chili powder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine