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Chipotle Cilantro Lime Rice

This easy copycat Chipotle cilantro lime rice recipe brings the bold flavors of Chipotle Mexican Grill to your kitchen without ever leaving the house! Using the same recipe the restaurant uses to make one of their most delicious items, this zesty rice …

This easy copycat Chipotle cilantro lime rice recipe brings the bold flavors of Chipotle Mexican Grill to your kitchen without ever leaving the house! Using the same recipe the restaurant uses to make one of their most delicious items, this zesty rice is just what you need to accompany your favorite Mexican dishes. Try my...

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The post Chipotle Cilantro Lime Rice appeared first on My Pure Plants.


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Cilantro Lime Rice

This Cilantro Lime Rice recipe is bright, flavorful, easy to make with just a few ingredients, and will make any meal more delicious!

The post Cilantro Lime Rice appeared first on Budget Bytes.

If you’ve ever been to Chipotle, you know how good cilantro lime rice is and just how much flavor it can add to a meal. Luckily, it’s super easy and budget-friendly to make at home, too, so you take any meal to the next level just by switching out your plain white rice for this Cilantro Lime Rice recipe. It’s bright, flavorful, savory, and absolutely delicious. This Cilantro Lime Rice recipe is so good, in fact, that sometimes I make it a meal simply by adding some black beans and cheese. Done and done!

Overhead view of cilantro lime rice in a bowl garnished with lime wedges.

What Is Cilantro Lime Rice?

Cilantro lime rice is simply white rice flavored with lime and cilantro, but we throw in a couple more tricks to make it even more delicious and crave-worthy. It’s often served as a side dish with Latin or Tex-Mex meals, adding tons of flavor and color to the plate. But, since cilantro IS the main flavor in this rice, you definitely need to be a cilantro lover to like this recipe. If cilantro isn’t your thing, try our tomato rice instead!

Ingredients for Cilantro Lime Rice

The best part about cilantro lime rice is that you only need a few ingredients and it doesn’t take much longer than cooking plain rice, making it a total win. Here’s what you’ll need to make cilantro lime rice:

  • Long Grain White Rice: You can use any long grain white rice for this recipe, conventional, jasmine, or basmati. Conventional is the most budget-friendly, but you’ll get even more flavor with jasmine or basmati. Avoid medium and short grain rices as they tend to be sticky instead of fluffy.
  • Chicken Broth: Cooking the rice in chicken broth instead of plain water adds a LOT of flavor to the rice, including a deliciously savory base. If you want to make this vegetarian, look for a vegetarian version of chicken broth rather than a regular vegetable broth, which will turn the rice a brownish color, obscuring the cilantro’s pretty green color.
  • Cilantro: This recipe is all about the cilantro! Cilantro gives the rice a really bright and fresh flavor and a beautifully vibrant green color. Fresh cilantro is a must for this recipe, not dried.
  • Lime: Fresh lime also adds a bright flavor, and the tanginess of the juice is a nice contrast to the savory chicken broth. We use both the juice and the zest for maximum lime flavor.
  • Olive Oil: A little olive oil helps coat the cooked rice to give it richness and prevent it from getting to gummy as you fold in the fresh ingredients.

How to Serve Cilantro Lime Rice

Cilantro lime rice is a great side dish to go with any Latin or Tex-Mex meal, but it’s also great as a base to bowl meals, as a flavorful filling in burritos, or you could even use it as a base for a casserole. Try serving cilantro lime rice with shrimp tacos, cheese enchiladas, burrito bowls, chicken fajitas, or some saucy black beans.

Tip: Don’t Waste the Stems!

When using fresh cilantro, don’t toss the stems! Cilantro stems are very tender and have just as much flavor as the leaves, so as long as they’re thoroughly washed and finely chopped, they can be used right alongside the leaves in recipes like this. So you don’t have to spend time meticulously pulling the leaves from the stems and you’ll have less waste, too!

Cilantro lime rice in the pot with lime wedges.
Cilantro lime rice in the pot with lime wedges.
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Cilantro Lime Rice

This Cilantro Lime Rice recipe is bright, flavorful, easy to make with just a few ingredients, and will make any meal more delicious!
Course Dinner, Side Dish
Cuisine Southwest
Total Cost $2.50 recipe / $0.42 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 (about 1 cup each)
Calories 275kcal

Ingredients

  • 2 cups long grain white rice (uncooked) $0.52
  • 3 cups chicken broth $0.32
  • 1/2 bunch fresh cilantro $0.75
  • 1 lime $0.59
  • 2 Tbsp olive oil $0.32

Instructions

  • Rinse the rice in cool water then let it drain well. Add the rice and chicken broth to a sauce pot, place a lid on top, and bring it to a full boil over high heat without removing the lid or stirring.
  • Once it reaches a full boil, turn the heat down to low, or just above low, and let the rice simmer for 15 minutes (no stirring or removing the lid). After 15 minutes, turn off the heat and let the pot rest for an additional five minutes.
  • While the rice is cooking, zest and juice the lime, and finely chop the cilantro. Add 3 tablespoons of the lime juice, ½ teaspoon of the lime zest, and 1 cup of finely chopped cilantro to a bowl with the olive oil and stir to combine.
  • Once the rice has rested off of the heat for five minutes, remove the lid and fluff with a fork. Drizzle the cilantro lime mixture over the rice, then gently fold to combine. Make sure not to stir the rice vigorously, or that can cause it to become mushy and sticky.
  • Taste the rice and adjust the lime or salt to your liking, then serve with your favorite meal.

See how we calculate recipe costs here.

Nutrition

Serving: 1Cup | Calories: 275kcal | Carbohydrates: 50g | Protein: 5g | Fat: 5g | Sodium: 440mg | Fiber: 1g

How to Make Cilantro Lime Rice – Step By Step Photos

Chicken broth being added to a pot with rinsed rice.

Start by rinsing 2 cups of uncooked long grain white rice. Let it drain well, then add it to a medium pot with 3 cups of chicken broth. Place a lid on the pot and bring the broth to a full boil over high heat. Once it reaches a full boil, immediately turn the heat down to low, or just slightly above low, to keep the broth at a gentle simmer.

Cooked and fluffed rice in the pot.

Let the rice simmer for 15 minutes without stirring or removing the lid, then turn the heat off and allow the pot to rest, without removing the lid, for an additional five minutes. Finally, remove the lid and fluff the rice with a fork.

Chopped cilantro and zested and juiced lime on a cutting board.

While the rice is cooking, zest and juice one lime. Rinse and finely chop about ½ bunch of fresh cilantro, or about one cup once chopped. Add the chopped cilantro, 3 tablespoons of the juice, and ½ teaspoon of zest to a bowl with 2 tablespoons of olive oil and stir to combine.

Cilantro lime mixture being poured into the rice.

Pour the cilantro lime mixture over the cooked rice, then gently fold it to combine. Be careful not to stir vigorously or fold too much as the more the rice is stirred the more it will become sticky. Just fold the ingredients together in a gentle motion.

Finished cilantro lime rice in a pot.

Serve the cilantro lime rice with your favorite meal and enjoy!

Close up overhead view of cilantro lime rice in the pot with lime garnishes.

The post Cilantro Lime Rice appeared first on Budget Bytes.


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Pomegranate Salsa

This fresh pomegranate salsa recipe is bursting with sweet-and-spicy flavor. It’s a fun holiday appetizer or wintertime snack. You can serve it with tortilla chips like any…

The post Pomegranate Salsa appeared first on Cookie and Kate.

pomegranate salsa

This fresh pomegranate salsa recipe is bursting with sweet-and-spicy flavor. It’s a fun holiday appetizer or wintertime snack. You can serve it with tortilla chips like any other salsa. Of course, a side of guacamole is always a good idea.

For a special Christmas salsa presentation, try it as shown here, with whipped goat cheese as a creamy base and the salsa arranged in a wreath-like shape on top. This variation goes well with sturdy crostini or crisp toasted pita. The whipped goat cheese component is included in the recipe below, and it’s so easy to whip up.

pomegranate salsa ingredients

This year, I’m bringing pomegranate salsa to my friends’ annual Christmas party! Lighter and brighter options are always welcome amongst heavy and sweet holiday fare. Let’s start the pomegranate salsa trend together.

Here in the U.S., pomegranates are typically available from the end of September through January. I hope you have the chance to make this recipe while we can.

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The Best Lemon Pie Recipe with Swiss Meringue

Inside: This classic recipe, with its flaky crust and heavenly lemon custard, is a culinary masterpiece that promises to tantalize taste buds and awaken the senses with its irresistible aroma …

The post The Best Lemon Pie Recipe with Swiss Meringue appeared first on My Latina Table.

Inside: This classic recipe, with its flaky crust and heavenly lemon custard, is a culinary masterpiece that promises to tantalize taste buds and awaken the senses with its irresistible aroma and delightful medley of textures. Embrace the art of pie-making with this simple yet elegant lemon pie recipe that is sure to become a cherished staple in your dessert repertoire.

lemon pie with meringue

 

What is a Lemon Meringue Pie?

Lemon meringue pie is a classic dessert that consists of a flaky pie crust filled with a rich, tangy lemon custard and topped with a fluffy, golden-brown meringue.

The pie is known for its perfect balance of tart and sweet flavors, creating a delightful contrast that is beloved by many.

The filling is typically made from a mixture of lemon juice, zest, eggs, sugar, and sometimes cornstarch or flour to thicken the custard.

The meringue is created by whipping egg whites and sugar together until they form stiff peaks, which are then spread over the lemon filling and baked until the meringue achieves a crisp and golden exterior.

The combination of the zesty lemon filling and the light, airy meringue creates a dessert that is both refreshing and indulgent, making it a popular choice for those with a sweet tooth and an affinity for citrus flavors.

 

How To make Lemon Pie

 

lemon pie ingredients

INGREDIENTS:

300g all-purpose wheat flour (2 cups)
60g Sugar (¼ cup)
1 stick of very cold unsalted butter
1 grade egg (this must be cold)
1 teaspoon salt

Filling:

1 ½ cups of whole milk
½ cup Cornstarch
150g Sugar (1 cup)
½ cup freshly squeezed lemon juice
Lemon zest (green part only)
4 egg yolks
1 stick of unsalted butter

SWISS MERINGUE

4 egg whites
300g Sugar (about 1 cup)

PREPARATION:

1. We begin by sifting the flour into a bowl, with the help of a strainer. (This is done to remove any lumps that the flour may have).

2. Add the teaspoon of salt and ¼ cup of sugar. We stir a little to integrate the ingredients.

3. Add the cubed butter, which must be very cold. We stir with the help of a mixer for 2 min. until the ingredients have been well integrated and the consistency of the dough is sandy. (The butter is put very cold to form a sandy paste, otherwise it will become a sticky dough).

4. We lightly beat the egg (which must also be very cold), and add it to the flour and butter mixture, continuing to beat for approximately 1 min. more or until the butter has been incorporated into the flour. If you notice that the mixture is still very dry, add a splash of water just to compact the mixture. (Do not add too much water, because the mixture will be sticky and will be very difficult to handle). The dough should have a firm consistency that, when pressed a little, compacts but does not stick to your hands).

5. When the dough is ready, we place it on plastic wrap and press it a little to flatten it as much as possible. We wrap it in plastic wrap and refrigerate it for 2 hours so that the dough rests and becomes a little hard.

6. After the resting time has passed, we take the dough out of the refrigerator, we remove the plastic wrap and we divide it into 4 pieces, we flatten it a little (without kneading) to integrate it again, just a little so that the dough does not heat up.

7. It’s time to form the base. On a flat surface or kitchen counter, sprinkle a little flour, place the dough and sprinkle flour on top, with a rolling pin we begin to stretch the dough until it is half a centimeter thick and can cover the pie pan that you have in home.

8. Once you have your dough stretched to the size of your mold (including the walls), roll it a little on the rolling pin and place it on the mold (if your mold is not Teflon, I recommend that you grease it previously). With the help of your hands, mold the dough to adapt it to the shape of your mold.

9. When the dough is well adapted to the shape of your mold, remove the excess with a knife or rolling pin, passing along the edges and pressing a little.

10. Refrigerate the mold for 15 minutes before baking so that the dough hardens a little.

11. After the time has passed, we take the mold out of the refrigerator and cover it with aluminum foil, giving the shape of the mold and adding a little legumes to it to give it a little weight and so that the dough does not shrink when it is cooked. (you can use beans, chickpeas, etc.).

12. We bake the base at 200 degrees for 15 min.

13. After 15 minutes, we take the mold out of the oven and remove the aluminum foil with the legumes that you put in it. Be careful not to burn yourself.

14. Beat the yolk of an egg and varnish the base of the pie so that it takes on a golden color when baked. We put it back in the oven and bake for 15 min. at 180 degrees.

15. After the baking time has passed, we remove the base from the oven and let it cool completely. While we prepare the filling.

Lemon Cream Filling:

Heat  the milk in the microwave or on the stove, when it is already hot we reserve a moment.

Place the cornstarch and sugar in a bowl, stir a little to integrate both ingredients.

Next add the freshly squeezed lemon juice, the lemon zest and the egg yolks, continue mixing so that all the ingredients are integrated and all the lumps are dissolved.

Without stopping mixing, add the hot milk little by little, do not stop stirring while adding the milk to prevent the egg yolks from curdling.

When you have all the ingredients well integrated, place the milk mixture on the stove over medium heat for 10 minutes. Without stopping stirring to prevent the cream from sticking to the pot, when the cream begins to thicken, cook for a few more minutes until you have a very consistent, creamy and firm mixture.

When the cream is ready, lower it from the heat and add the butter squares at room temperature, continue stirring until the butter dissolves. We transfer it to a separate bowl and cover it with plastic wrap (touching the mixture) to prevent it from forming a kind of crust and let it cool.

 

 Swiss Meringue:

In a saucepan over a double boiler, place the cup of sugar and the 4 egg whites, put the double boiler over medium heat and stir the egg whites and sugar constantly to prevent the egg whites from cooking. .

We continue stirring until all the sugar has dissolved. You will know that it is ready if you touch the mixture with your fingers and you no longer feel any grain of sugar.

When the sugar has melted well, we put the mixture in a bowl and begin to beat with a mixer for 10 minutes at medium speed. After that time and the meringue begins to whip, we increase the speed to the highest speed of your mixer. and we continue beating for 15 min. more or until the meringue takes on a firm, creamy and shiny consistency.

 We take the pie out of the refrigerator, remove the plastic wrap and remove it from the pie mold, place it on an extended plate to start decorating it.

We place the meringue in a pastry bag and a piping bag of your choice (if you don’t have one, you can use a plastic bag). We begin to form little meringue fluffs on top of the pie starting from the outside in until the entire pie is covered.

At this point you can toast the meringue tufts with a kitchen blowtorch, but if you don’t have one you can leave them as is and decorate it however you prefer.

For the lemon pie to keep very well, you must keep it refrigerated. You now have a creamy and delicious lemon pie ready, enjoy.

lemon pie with meringue
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Lemon Pie

This classic recipe, with its flaky crust and heavenly lemon custard, is a culinary masterpiece that promises to tantalize taste buds and awaken the senses with its irresistible aroma and delightful medley of textures. 
Course Dessert
Cuisine American
Prep Time 2 hours 15 minutes
Cook Time 30 minutes
Servings 8

Ingredients

Crust

  • 300 g all-purpose wheat flour 2 cups
  • 60 g Sugar ¼ cup
  • 1 stick of very cold unsalted butter
  • 1 grade egg this must be cold
  • 1 teaspoon salt
  • Filling
  • 1 ½ cups of whole milk
  • ½ cup Cornstarch
  • 150 g Sugar 1 cup
  • ½ cup freshly squeezed lemon juice
  • Lemon zest green part only
  • 4 egg yolks
  • 1 stick of unsalted butter
  • SWISS MERINGUE
  • 4 egg whites
  • 300 g Sugar about 1 cup

Instructions

  • We begin by sifting the flour into a bowl, with the help of a strainer. (This is done to remove any lumps that the flour may have).
  • Add the teaspoon of salt and ¼ cup of sugar. We stir a little to integrate the ingredients.
  • Add the cubed butter, which must be very cold. We stir with the help of a mixer for 2 min. until the ingredients have been well integrated and the consistency of the dough is sandy. (The butter is put very cold to form a sandy paste, otherwise it will become a sticky dough).
  • We lightly beat the egg (which must also be very cold), and add it to the flour and butter mixture, continuing to beat for approximately 1 min. more or until the butter has been incorporated into the flour. If you notice that the mixture is still very dry, add a splash of water just to compact the mixture. (Do not add too much water, because the mixture will be sticky and will be very difficult to handle). The dough should have a firm consistency that, when pressed a little, compacts but does not stick to your hands).
  • When the dough is ready, we place it on plastic wrap and press it a little to flatten it as much as possible. We wrap it in plastic wrap and refrigerate it for 2 hours so that the dough rests and becomes a little hard.
  • After the resting time has passed, we take the dough out of the refrigerator, we remove the plastic wrap and we divide it into 4 pieces, we flatten it a little (without kneading) to integrate it again, just a little so that the dough does not heat up.
  • It’s time to form the base. On a flat surface or kitchen counter, sprinkle a little flour, place the dough and sprinkle flour on top, with a rolling pin we begin to stretch the dough until it is half a centimeter thick and can cover the pie pan that you have in home.
  • Once you have your dough stretched to the size of your mold (including the walls), roll it a little on the rolling pin and place it on the mold (if your mold is not Teflon, I recommend that you grease it previously). With the help of your hands, mold the dough to adapt it to the shape of your mold.
  • When the dough is well adapted to the shape of your mold, remove the excess with a knife or rolling pin, passing along the edges and pressing a little.
  • Refrigerate the mold for 15 minutes before baking so that the dough hardens a little.
  • After the time has passed, we take the mold out of the refrigerator and cover it with aluminum foil, giving the shape of the mold and adding a little legumes to it to give it a little weight and so that the dough does not shrink when it is cooked. (you can use beans, chickpeas, etc.).
  • We bake the base at 200 degrees for 15 min.
  • After 15 minutes, we take the mold out of the oven and remove the aluminum foil with the legumes that you put in it. Be careful not to burn yourself.
  • Beat the yolk of an egg and varnish the base of the pie so that it takes on a golden color when baked. We put it back in the oven and bake for 15 min. at 180 degrees.
  • After the baking time has passed, we remove the base from the oven and let it cool completely. While we prepare the filling.

Lemon Cream Filling:

  • Heat the milk in the microwave or on the stove, when it is already hot we reserve a moment.
  • Place the cornstarch and sugar in a bowl, stir a little to integrate both ingredients.
  • Next add the freshly squeezed lemon juice, the lemon zest and the egg yolks, continue mixing so that all the ingredients are integrated and all the lumps are dissolved.
  • Without stopping mixing, add the hot milk little by little, do not stop stirring while adding the milk to prevent the egg yolks from curdling.
  • When you have all the ingredients well integrated, place the milk mixture on the stove over medium heat for 10 minutes. Without stopping stirring to prevent the cream from sticking to the pot, when the cream begins to thicken, cook for a few more minutes until you have a very consistent, creamy and firm mixture.
  • When the cream is ready, lower it from the heat and add the butter squares at room temperature, continue stirring until the butter dissolves. We transfer it to a separate bowl and cover it with plastic wrap (touching the mixture) to prevent it from forming a kind of crust and let it cool.

Swiss Meringue:

  • In a saucepan over a double boiler, place the cup of sugar and the 4 egg whites, put the double boiler over medium heat and stir the egg whites and sugar constantly to prevent the egg whites from cooking. .
  • We continue stirring until all the sugar has dissolved. You will know that it is ready if you touch the mixture with your fingers and you no longer feel any grain of sugar.
  • When the sugar has melted well, we put the mixture in a bowl and begin to beat with a mixer for 10 minutes at medium speed. After that time and the meringue begins to whip, we increase the speed to the highest speed of your mixer. and we continue beating for 15 min. more or until the meringue takes on a firm, creamy and shiny consistency.
  • We take the pie out of the refrigerator, remove the plastic wrap and remove it from the pie mold, place it on an extended plate to start decorating it.
  • We place the meringue in a pastry bag and a piping bag of your choice (if you don’t have one, you can use a plastic bag). We begin to form little meringue fluffs on top of the pie starting from the outside in until the entire pie is covered.
  • At this point you can toast the meringue tufts with a kitchen blowtorch, but if you don’t have one you can leave them as is and decorate it however you prefer.
  • For the lemon pie to keep very well, you must keep it refrigerated. You now have a creamy and delicious lemon pie ready, enjoy.

How do you store leftove pie?

Storing lemon meringue pie properly is crucial to maintaining its texture and flavor. Here are some guidelines on how to store lemon meringue pie:

  1. Refrigeration:
    • Due to the perishable nature of the lemon filling and meringue topping, it’s best to store a lemon meringue pie in the refrigerator.
    • Place the pie in the refrigerator as soon as it has cooled to room temperature.
  2. Covering:
    • Cover the pie loosely with plastic wrap or aluminum foil. Avoid wrapping it too tightly to prevent the delicate meringue from getting crushed.
  3. Avoid Moisture:
    • Moisture can affect the texture of the meringue, making it soft or weeping. Store the pie away from humid areas and avoid placing it near foods with strong odors in the refrigerator.
  4. Consume Promptly:
    • Lemon meringue pie is best enjoyed within a day or two of baking. The meringue may start to break down and lose its texture over time.
  5. Freezing (Optional):
    • If you need to store the pie for a more extended period, you can freeze it. However, keep in mind that meringue may not retain its original texture after freezing.
    • Freeze the pie uncovered initially until the meringue is firm, then wrap it tightly with plastic wrap or aluminum foil and place it in an airtight container.
  6. Thawing:
    • When ready to eat a frozen pie, allow it to thaw in the refrigerator. Avoid thawing at room temperature to minimize the risk of bacterial growth.

Remember that while storing lemon meringue pie, especially with meringue toppings, requires some care, consuming it fresh is the ideal way to experience the pie at its best. If you have leftover slices, consider covering the exposed edges of the meringue with plastic wrap before refrigerating to help preserve its texture.

Check out these other desserts!

 

The post The Best Lemon Pie Recipe with Swiss Meringue appeared first on My Latina Table.

Ranch Water Cocktail

Have you tried a ranch water cocktail? If not, let me introduce you! Essentially a tall tequila soda with extra lime, the ranch water is more than…

The post Ranch Water Cocktail appeared first on Cookie and Kate.

ranch water recipe

Have you tried a ranch water cocktail? If not, let me introduce you! Essentially a tall tequila soda with extra lime, the ranch water is more than the sum of its parts. If you use a great tequila and Topo Chico, it tastes quite special.

The ranch water is like a bubbly, light and totally unsweetened margarita. If even “skinny” margaritas are sometimes too sweet for you, try a ranch water instead. It’s super refreshing and perfect on a hot day. When I’m at a bar without an exciting wine list, the ranch water is my go-to drink order regardless of the season.

ranch water ingredients

Ranch waters hail from Texas, with Ranch 616 in Austin claiming to be “home to the original ranch water.” I honestly can’t recall when I first tried a ranch water—maybe it was during my month in Austin in 2015, or sometime in between. My brother lives in West Texas and I was delighted to discover that they were serving ranch waters at his wedding a few years ago.

Pre-made ranch water cocktails in cans are becoming more popular, but you can’t beat a homemade ranch water made with good tequila, bubbly Topo Chico and fresh lime. They are so easy to make. Find my recipe below!

Continue to the recipe...

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Chipotle Chicken Tacos

Change up your Taco Tuesday with these spicy and smoky Chipotle Chicken Tacos. They’re a great weeknight meal or weekly meal prep!

The post Chipotle Chicken Tacos appeared first on Budget Bytes.

Kick up your Taco Tuesday recipe game with these fiery and deeply flavorful Chipotle Chicken Tacos! This easy recipe is fast, filling, and perfect for meal prep. It’s also a breeze to scale up, and you can even make it a little heartier by serving it with sides of Tomato Rice and Quick Seasoned Black Beans. Plus, it’s only a little over a dollar per serving.  I’m telling you, this one is clutch!  

Close up overhead view of four chipotle chicken tacos on a tray with pineapple salsa.

What Are Chipotle Chicken Tacos? 

The base of this easy taco recipe is pulled chicken that’s been cooked in a fiery chipotle adobo sauce. A chipotle is a jalapeno pepper that’s smoked and dried. It has deep, earthy flavors and a bit of kick. When you buy chipotles in adobo, the adobo refers to the vinegary sauce the chiles are rehydrated in. 

While you can eat Chipotle Chicken Tacos as is, I pair them with Pineapple Salsa, which cuts beautifully through the fattiness of the chicken. Keep in mind that you can use this chicken for more than just tacos!  Mix pulled Chipotle Chicken into soups, rice, salads, and wraps. Use it as a topping for Nachos or Pizzas. There’s so much you can do with it.

Ingredients For Chipotle Chicken Tacos

Here’s what you’ll need to make Chipotle Chicken Tacos:

  • Chicken Thighs: Thighs are the cut of chicken we’re working with because they’re flavorful, fatty, and forgiving. Chicken breasts are more expensive, but they will still work here. I like to add a tablespoon of butter to the mix if I’m working with white meat to help keep it from drying out.
  • Garlic and Onion: Aromatics help scent and flavor our chicken. Substitute the garlic with ½ teaspoon of garlic powder and the onion with 1 tablespoon of onion powder or 3 tablespoons of onion flakes.
  • Bay Leaf: Adds depth to our braising broth, but feel free to skip it if you don’t have any.
  • Chipotles in Adobo: Add a spicy kick and deep smoky flavors to the sauce. If you want something with less kick, sub with our Enchilada Sauce recipe.
  • Corn tortillas: Are the base of our taco and hold everything together. Feel free to sub with flour tortillas or even pitas!
  • Pineapple Salsa: This tangy, fresh, and slightly sweet salsa pairs beautifully with the smoky and spicy flavors of the saucy chipotle chicken, as well as adding color and texture to the taco.

How To Serve Chipotle Chicken Tacos

This recipe is one of my favorites for a family-style taco night. I load the table with a platter of warm tortillas, a big bowl of pulled chipotle chicken and smaller plates loaded with garnishes like fresh cilantro, radish slices, Sour Cream, Guacamole, and Pineapple Salsa! You can also serve Pico De Gallo or Cowboy Caviar. Make this an even heftier meal with Tomato Rice and Quick Seasoned Black Beans.

How To Store Chipotle Chicken Tacos

Store pulled chicken in an airtight container for up to three days. You can freeze the chicken in an airtight container with a sheet of parchment or plastic directly on the surface of the chicken for up to 3 months. Thaw overnight in the fridge before reheating in a microwave or a pan set over medium heat until steaming.

Overhead view of chicken tacos on a platter with a bowl of meat on the side.
Close up overhead view of chipotle chicken tacos with limes on the side.
Print

Chipotle Chicken Tacos

Change up your Taco Tuesday with these spicy and smoky Chipotle Chicken Tacos. They're a great weeknight meal or weekly meal prep!
Course Dinner, Lunch, Main Course
Cuisine American, Mexican
Total Cost $8.64 recipe / $1.44 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 tacos
Calories 186kcal

Ingredients

  • 4 boneless skinless chicken thighs $4.44
  • 4 cloves garlic, divided $0.32
  • 1 yellow onion, divided $0.33
  • 1 bay leaf $0.10
  • 4 peppercorns* $0.01
  • 1 tsp salt $0.05
  • 2 Tbsp olive oil $0.16
  • 2 oz. chipotle peppers in adobo** $0.49
  • 12 5-inch corn tortillas $0.72

Pineapple Salsa (optional)

  • 2 cups chopped pineapple (fresh or frozen) $0.75
  • 1/4 red onion, chopped $0.17
  • 1 jalapeño $0.11
  • 1 lime $0.59
  • 1/4 bunch cilantro (about ¼ cup) $0.35
  • 1 tsp salt (or to taste) $0.05

Instructions

  • Add the chicken thighs, 2 cloves of garlic, 1/2 of the onion, bay leaf, peppercorns, and salt to a pan, then add water to cover (about 4 cups). Place the pan over medium heat. Cover it, and cook for 20 minutes, or until the chicken is at an internal temperature of 160°F and fork tender.
  • Remove the chicken thighs from the broth. Reserve the broth. Shred the chicken with two forks.
  • Add oil to a saucepan on medium heat. Dice the remaining ½ onion and add it to the pan. Mince the remaining 2 cloves of garlic and add to the pan. Cook for about 2 minutes, until the onions steam and the garlic is fragrant.
  • Once the onions and garlic are fragrant, chop the chipotles in their sauce and add them to the pan. Stir well to incorporate. Then add the pulled chicken and 1/4 cup of the reserved broth. Combine thoroughly and taste. For more heat, mix in more adobo sauce. For saucy pulled chicken, add a touch more of the broth and stir. Once the sauce has thickened to a velvety consistency, take the chicken off the heat.
  • To make the pineapple salsa, finely chop the pineapple, onion, jalapeño, and cilantro. Combine the chopped pineapple, onion, juice of one lime, cilantro, and salt to taste.
  • Assemble the tacos. Add 1/4 cup of pulled chicken to a corn tortilla and top with pineapple salsa. Serve these babies up and enjoy a weeknight win!

See how we calculate recipe costs here.

Notes

*If you have a pepper grinder, open it to retrieve individual peppercorns, or substitute with ⅛ tsp cracked pepper.
**This is about ⅓ of a 7oz. can.

Nutrition

Serving: 2tacos | Calories: 186kcal | Carbohydrates: 14g | Protein: 9g | Fat: 11g | Sodium: 433mg | Fiber: 2g
A taco held in a hand, lime being squeezed over top.

How to Make Chipotle Chicken Tacos – Step by Step Photos

Chicken thighs in a pan with onion and garlic, water being poured in.

Add 4 boneless skinless chicken thighs, 2 cloves garlic, 1/2 of a yellow onion, 1 bay leaf, 4 peppercorns, and 1 teaspoon salt to a pan and add water to cover (about 4 cups). Place the pan over medium heat. Cover it, and cook for 20 minutes, or until the chicken is at an internal temperature of 160°F and fork tender.

Shredded chicken in a dish, a measuring cup with broth on the side.

Remove the chicken thighs from the broth. Reserve the broth. Shred the chicken with two forks.

Onion and garlic in a skillet.

Add oil to a saucepan on medium heat. Dice the remaining half onion and add it to the pan. Mince the remaining 2 cloves of garlic and add to the pan. Cook for about 2 minutes, until the onions steam and the garlic is fragrant.

Chipotle peppers added to the skillet with onion and garlic.

Once the onions and garlic are fragrant, chop 2 ounces of chipotles in their sauce and add them to the pan. Stir well to incorporate.

Pulled chicken added to the skillet with the chipotles.

Then add the pulled chicken and 1/4 cup of the reserved broth to the skillet. Combine thoroughly and taste. For more heat, mix in more adobo sauce. For saucy pulled chicken, add a touch more of the broth and stir.

Finished chipotle chicken in the skillet.

Once the sauce has thickened to a velvety consistency, take the chicken off the heat.

Close up overhead view of chipotle chicken tacos with limes on the side.

The post Chipotle Chicken Tacos appeared first on Budget Bytes.


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Halloween Margarita

This Halloween Margarita is the best drink for the season! Whip up single cocktails or a pitcher for a spooky…

A Couple Cooks – Recipes worth repeating.

This Halloween Margarita is the best drink for the season! Whip up single cocktails or a pitcher for a spooky evening.

Halloween Margarita

Here’s a drink that screams spooky fun: the Halloween Margarita! It might look scary, but it tastes like a dream, made with a spiced apple cider syrup, fresh lime and tequila. It’s tangy and a little sweet, balancing the lime and tequila perfectly. Make it as a single drink, or whip up a pitcher for a party! The glass garnishes take it over the top, like DIY black colored sugar, blood oranges, and a few spiders (of course!).

What you need for Halloween margaritas

If you love Halloween like we do, you’ll absolutely love this drink! This Halloween margarita is ideal for parties because you can whip up single drinks to order or make a big pitcher. The flavor is perfectly spiced and nuanced, tangy sweet from the apple cider syrup balanced with the bite of the tequila. It’s absolutely worth whipping up the syrup in advance because it infuses major flavor without watering down the drink. Here are the components you’ll need for a Halloween margarita:

Apple cider syrup

Making the apple cider syrup

Apple cider syrup is essential for the flavor in this drink! Apple cider on its own waters down cocktails instead of adding flavor. Making the syrup is what infuses major flavor into the drink, while still allowing the tequila and lime to shine through. Here’s what to know about apple cider syrup:

  • It takes 30 minutes to make. Simply boil apple cider with sugar and a cinnamon stick for about 30 minutes on the stovetop, until reduced and syrupy.
  • Make a batch in advance. This is an easy component to make in advance and refrigerate until serving. It stores up to 2 weeks refrigerated.
  • Make a double batch for a pitcher. If you’re making 8 drinks, make a double batch of the syrup!
Halloween Margarita

Halloween margarita drink garnishes

The best part of a Halloween margarita? The drink garnishes! You can get creative with your own ideas, or you can use what we’ve made up here. Here’s what to know:

  • Make DIY colored sugar. Turns out, you don’t have to go out and buy drink sugar. You can make your own! Go to our DIY colored sugar tutorial and follow the instructions for the black sugar. Or, you can make different colors like orange or purple!
  • If you prefer, make a salt rim. It also tastes great with a salt rim. (In theory, you could use the same instructions as the colored sugar for salt: we just haven’t tried it! You’ll want to use flaky or kosher salt, not fine salt.)
  • Use an orange slice and festive cocktail picks. These Halloween cocktail picks (aka cupcake toppers) really set the tone! We used a blood orange slice to fasten our cocktail picks, because Halloween! But if you can’t find them, a regular orange will do.

Notes on clear ice

While it’s not required, clear ice is the final component that makes for the best Halloween Margarita! Clear ice is crystal clear ice that makes a drink look like it came from a fancy bar. You can cut it into large, organic chunks to take your cocktails to the next level.

Colored sugar

Make a Halloween margarita pitcher for a party

If you’re having a Halloween party, make a Halloween margarita pitcher! It’s easy to make 8 drinks at once and comes together quickly. See the instructions in the recipe below.

Party tip: Make sure to have all your drink rims and garnishes prepped in advance. Then you can add ice and pour in the drinks directly before serving. Avoid placing the ice in the glass beforehand, since the melting ice can cause the food coloring in the colored sugar to melt.

Halloween margaritas

More Halloween drinks

Want more ideas for spooky drinks? Here are a few Halloween cocktails we love:

Print
Halloween Margarita

Halloween Margarita


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Syrup Prep: 30 minutes
  • Cook Time: N/A
  • Total Time: 39 minute
  • Yield: 1 drink

Description

This Halloween Margarita is the best drink for the season! Whip up single cocktails or a pitcher for a spooky evening.


Ingredients

For the Halloween margarita

For the apple cider syrup (makes ¾ cup)

  • 4 cups apple cider
  • ¼ cup granulated sugar
  • 4 cinnamon sticks

Instructions

  1. Make the apple cider syrup: Place the apple cider, granulated sugar and cinnamon sticks in a saucepan. Bring to a low boil, then maintain a low boil for 30 to 35 minutes until reduced to ¾ cup. Use immediately or refrigerate until using (stores up to 2 weeks refrigerated).
  2. Prepare the glass: Cut a notch in a lime wedge, then run the lime around the rim of a glass. Dip the edge of the rim into a plate of salt or black colored sugar.
  3. Make a single drink: Place all ingredients in a cocktail shaker with 4 ice cubes and shake until cold.
  4. Serve: Strain the margarita into the glass with the salted rim. Fill the glass with clear ice. If desired, garnish with a blood orange slice and Halloween cocktail picks.
  5. For a margarita pitcher (8 servings): Place 2 cups tequila, 1 cup apple cider syrup (make 1.5 or 2 times the recipe above!) and ½ cup lime juice in a pitcher. Add 3 handfuls ice and stir until cold. Pour into the prepared glasses.

Notes

 

  • Category: Cocktail
  • Method: No Cook
  • Cuisine: Cocktails
  • Diet: Vegan

Keywords: Halloween margarita

A Couple Cooks - Recipes worth repeating.


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1-Pot Pumpkin Turkey Chili (Freezer-Friendly!)

If you don’t already keep homemade freezer meals stashed for those nights when you don’t feel like cooking, consider this your (cost-saving…thank yourself later) invitation! This 1-POT pumpkin turkey chili is a freezer meal we never go without.
N…

1-Pot Pumpkin Turkey Chili (Freezer-Friendly!)

If you don’t already keep homemade freezer meals stashed for those nights when you don’t feel like cooking, consider this your (cost-saving…thank yourself later) invitation! This 1-POT pumpkin turkey chili is a freezer meal we never go without.

Not only is it everything you want in a chili (hearty, thick, smoky, and spicy), but it’s nutrient-packed and a great way to use up almost any veggie you have around.

1-Pot Pumpkin Turkey Chili (Freezer-Friendly!) from Minimalist Baker →

Vegan Breakfast Burrito

Our aim was to create the ultimate vegan breakfast burrito. And we succeeded, as this recipe is packed with so much flavor. It boasts a juicy tofu scramble, hearty vegan sausage crumbles, crispy roasted potatoes, and a burst of freshness from the avoca…

Our aim was to create the ultimate vegan breakfast burrito. And we succeeded, as this recipe is packed with so much flavor. It boasts a juicy tofu scramble, hearty vegan sausage crumbles, crispy roasted potatoes, and a burst of freshness from the avocado tomato salsa. Looking for other easy, savory vegan breakfast options? Check out...

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The post Vegan Breakfast Burrito appeared first on My Pure Plants.

Creamy Vegan Green Chile Casserole

Nothing hits the spot quite like a casserole! Comforting, satisfying, and perfect for feeding a crowd, this vegan casserole doesn’t skimp on flavor thanks to spicy green chiles and a creamy cashew jalapeño sauce. And the star of the show? Shredded tofu…

Creamy Vegan Green Chile Casserole

Nothing hits the spot quite like a casserole! Comforting, satisfying, and perfect for feeding a crowd, this vegan casserole doesn’t skimp on flavor thanks to spicy green chiles and a creamy cashew jalapeño sauce. And the star of the show? Shredded tofu. If you haven’t met her yet, we’re pretty sure you’re going to be BFFs. 

This casserole is also surprisingly quick and easy and requires just 9 ingredients, friends.

Creamy Vegan Green Chile Casserole from Minimalist Baker →