Chipotle

Molasses combines with canned chipotle chilies to give the delicious salad its smoky, robust flavor. Begin preparing this well in advance so that the dried beans get the proper amount of soaking time.

This recipe is an accompaniment for Chilaquiles in Chipotle Sauce .

If you're short on time, use a roast chicken from the supermarket instead of grilling chicken breasts. Serve Mexican beers alongside and tortilla chips for extra crunch.

It takes one to two days to marinate the meat for this recipe, but it's worth it. These will be some of the best ribs you'll ever eat.

Many Americans first tasted this cold vegetable soup at the 1964 New York World’s Fair. Gazpacho came into favor partly as a vehicle for showing off blenders, the popularity of which created a boom in recipes that called for liquefying ingredients. This recipe goes the Spanish classic one better with the addition of smoky chipotle chilies.

Janet and Travis Kuhl of Cranford, New Jersey, writes: "We recently went to chef Ming Tsai's Blue Ginger restaurant in Wellesley, Massachusetts. Our entire meal was top-notch, but the shrimp cocktail was our favorite." Poured carefully side by side into a cocktail glass, tomato puree and avocado puree make a colorful dip for the lightly battered and quickly deep-fried shrimp.

Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.

A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.

Chicken thighs cooked inside parchment packets alongside onions and oranges makes for a flavorful dinner that’s almost entirely hands off.

Impart the flavors of a smoker into this fully stovetop pasta sauce with a trio of ingredients: smoked bacon, smoked paprika, and spicy chipotles in adobo.

Fast-cooking chicken thighs and convenient canned chipotle chiles come together for this streamlined version of traditional al pastor.

Once you mash avocado into raw kale, you might never eat the hearty leafy green any other way.

Plopped on a creamy tomato sauce, these peppers are a repeat-worthy one-dish dinner.

This vegetarian cauliflower taco recipe uses the smoky adobo sauce from a can of chipotle chiles to bring big flavor to the titular roasted veggies.

Torta milanesa usually features chicken or pork; this vegetarian version swaps in thin-sliced eggplant, which goes crispy on the outside and creamy on the inside.

Our genius solution for a black bean burger that’s not at all gummy: Treat it like a smash burger, griddle until crispy, and devour with lots of chipotle mayo.

The best part of this super easy vegan meal is the crispy shallots. No, it’s the tempeh that tastes like bacon bits. No, it’s the tender roasted sweet potatoes. No, no, no—it’s the smoky chipotle oil that flavors it all.

Everything you could possibly want in a tostada (and then some): shredded chicken smothered with a smoky, spicy tomato salsa, bacony refried beans, and a smattering of cilantro and cheese.

A slow-roasted, centerpiece-worthy hunk of pork that yields a week's worth of excellent leftover possibilities.