Chipotle

Mexican chorizo has a flavor all its own. It is not only easy to make, but its ingredients are also commonly found in your local supermarket. Unlike its Spanish cousin, this chorizo is not cured or smoked. And because most Mexican recipes call for the chorizo to be removed from its casing, stuffing it is not necessary. Just measure out the chorizo into small portions before storing, and it is ready whenever you are.

This is an incredibly satisfying stew that gets better as it ages, so think about making extra to keep as leftovers. The smoky chipotles add a depth of flavor along with a spicy heat. To tame the heat, you can reduce the number of chipotles or serve the stew with Mexican crema.

Meatballs are the ultimate comfort food. And while these are satisfyingly delicious, they also pack a spicy punch. The chipotles add an unexpected smoky heat to the tomato sauce, which only gets better with time. So make them in advance for a no-stress meal, and make sure to make extra so you can have some for leftovers.

The most difficult part of making these ribs is waiting for them to be ready. And the best part is that they practically make themselves. It is said that ribs should be cooked low and slow, and this recipe does just that. Cumin, oregano, and chipotle chiles slowly infuse into the meat of these ribs for 3 hours before they are glazed with honey and adobo. A winning combination!

The shrimp in this recipe are cooked in a manner that is referred to as enchilado, or in a chile sauce. While the shrimp go well served atop crisp fresh lettuce and a crunchy tortilla, they can also be served over a bed of white rice with extra sauce drizzled on top. Either way, you will find the shrimp to be as versatile as they are delicious.

When it’s so cold that even Bobby won’t cook out on the grill, we turn to this recipe. Broiling tuna (one of Bobby’s favorite fish) is a perfect way to sear the outside while keeping it nice and rare inside, and the superfast salsa is full of bright, spicy flavor. We started making our own salsas a few years ago and haven’t looked back.

Chipotles in adobo are smoked jalapeños in seasoned tomato sauce sold in cans available at most grocery stores. When you make this, it looks like it won’t work with such a small amount in the food processor, but once the oil is added it will come together. Most important is that you add the oil very slowly, just a few drops at first. If too much goes in at once, the sauce will separate into a gloppy mess and you’ll have to start all over again. This smoky aïoli is well worth the effort: The heavenly VeraCruz Corn (page 151) depends on it. And drizzle it over the Flautas (page 93) in place of the tomatillo-avocado sauce.

Canned chipotle peppers add smoky, spicy heat.

Flavored butter can make plain food instantly interesting by enlivening it with the flavors of fresh herbs, ginger, citrus, chiles, or roasted garlic. Keep some in the freezer to use in cooking or at the table. Give an instant flavor boost to plain steamed vegetables, broiled or grilled fish, eggs, grains, pasta, corn on the cob, or mashed potatoes. Slather it on fresh bread, rolls, or biscuits.

Here’s a potato salad with a spicy twist. It’s perfect for a picnic on a hot day or for supper on a chilly evening.

This is one of the fastest yet most delectable fish preparations. Flounder is a delicate fish, so you need to use care (a wide spatula helps) when turning it to cook on the second side.

This thick, flavorful Southwestern soup comes together easily using pantry items.

Fast, easy, warm, and inviting, this dish will quickly become a favorite part of your simple supper repertoire.

You can make the sauce with other fruit spreads, such as peach, apricot, or strawberry. Make extra sauce—it will keep in the refrigerator for several weeks.

There must be as many recipes for chili as there are cooks. This one has the surprising addition of lentils and the smoky spiciness of chipotles.

Inspired by a Southwestern Native American dish, this is a sunny, colorful stew of roasted vegetables in a hot and smoky mole-type sauce.