Recipe courtesy of Zarela Martinez
Episode: The Latin Beat
Save Recipe Print
Yield:
4 servings as a main dish; mor
Level:
Easy

Ingredients

Directions

Heat a griddle or cast-iron skillet over high heat until a drop of water sizzles on contact. Roast the tomatoes, turning several times, until blackened on all sides. Let sit until cool enough to touch. Working over a bowl to catch any juices, peel off the black skin. Seed the tomatoes, chop the flesh roughly, and set aside. In a blender or food processor fitted with the steel blade, puree the chipotle chiles and the sauce that clings to them with the water or stock. Set aside. In a large skillet, heat the oil over high heat until very hot but not quite smoking. Add the garlic and onion and cook, stirring, 2 to 3 minutes. Add the tomatoes, cumin, nutmeg, and pureed chipotles and cook, stirring, another 3 minutes. Reduce the heat to medium; add the shredded meat, and simmer, uncovered, until most of the liquid has evaporated, about 10 minutes. Season with salt and pepper and serve at once.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Get the Recipe

Chicken Ramen Noodle Casserole

This creamy casserole is low maintenance and packed with flavor.

IDEAS YOU'LL LOVE

Arroz con Pollo (Rice with Chicken)

Recipe courtesy of Nancy Fuller

Pollo Asado

Recipe courtesy of Ree Drummond

Arroz con Pollo

Recipe courtesy of Melissa d'Arabian

Chocolate Pots de Creme

Recipe courtesy of Food Network Kitchen

Pico de Gallo

Recipe courtesy of Ree Drummond

Chocolate Pots de Creme

Recipe courtesy of Valerie Gordon

Beef Soup (Caldo de Res)

Recipe courtesy of Marcela Valladolid

Hashed Browns

Recipe courtesy of Ina Garten

Browse Reviews By Keyword