Chipotle

Portobello mushrooms add hearty flavor to these creamy vegetarian enchiladas.

This cozy chili is packed with Italian sausage, butternut squash, tomatoes and beans. It’s given a smoky twist with ground chipotle pepper and it perfect for a cool fall night! Created by Jess of Flying on Jess Fuel.

This delicious and flavorful slow cooker chili comes together very easily. It only takes about 10 minutes to prep the dish, and you let the slow cooker do the rest of the work for you. This chili is one of my favorite things to eat after a long day's work! Created by Lisa Lin of Healthy Nibbles and Bits.

The secret to these ribs is the stunning glaze—these have great depth of flavor with a beautiful hit of sweetness and spice. Marinate them overnight for best results!

When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but not so much as to overshadow the balancing act created by the other ingredients—toasty garlic, onions, and ketchup, plus a kiss of brown sugar and cinnamon.

Spicy Mexican chorizo adds richness to tinga, a tomatoey shredded-chicken tostada topping.

This delicious omega-3, brain-boosting salmon burger is the tastiest way to have it all. Made from simple canned salmon (nothing fancy!), this is a budget-friendly way to enjoy all of the nutritional benefits salmon has to offer. The Creamy Chive Sauce is like a more-delicious version of tartar sauce—and pairs perfectly with any type of fish.

The classic slow-cooked cut is moving into the fast lane, grilled and paired with a mole that's ready in a flash

Any fairly thin cut of beef will work with this marinade; try flank or New York strip.

Barbecue purists may claim that pulled pork has to be smoked in a pit to be the real thing, and we won't quibble with that. But this recipe, prepared right in your kitchen (on the counter, no less), is one deliciously simple variation on the theme.

At Rioja, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.

Anytime you put crispy potatoes in a warm tortilla, it's a win.

These pineapple and pork tacos are the original fusion food—a cross between Middle Eastern shawarma and the guajillo-rubbed grilled pork served by Mexican street vendors. The pork needs to marinate four hours.

The chipotle butter is also great for topping fish fillets or melting over pasta.

Even if you're not an oyster person, you'll love this buttery, broiled approach.

Like some sort of drug dealer, Joe (aka the big boss) has been known to keep a small plastic bag of this addictive Mexican spice rub in his glove box. And indeed, it's never a bad thing to have on hand. Although the recipe has a few steps to it, it's well worth the effort. At the restaurant, we use it to season everything from corn on the cob to chicken to our Spring booty taco. When cooking with it, just beware that it's quite salty. Also, it keeps for a long time, which means that you may want to make a double batch.

Everyone has his or her favorite Tacolicious taco, but this is mine, hands down. These short ribs cooked slowly with guajillos break down into the perfect braised meat: rich, a tad spicy, and appropriately messy—a true sign of greatness. You can ask your butcher to bone the ribs for you, or you can just cook them with the bone in and then bone them before shredding the meat. You'll need 5 pounds of bone-in short ribs to yield the required 3 pounds of meat. This dish can be on the spicy side, so if you're really sensitive to heat, cut back a little on the chiles.

This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée.

Cans of chipotle peppers in adobo sauce are available in the Mexican food section of most grocery stores. You'll need to puree some for this recipe.