83 adobo recipes

A tender and succulent pork roast that will add a kick to your dinner! Leftovers taste great in sandwiches!

Chicken breasts topped with roasted chile-spinach pesto and Monterey Jack, wrapped in buttery phyllo dough and baked golden. Served over a garlic-basil cream sauce.

Turn leftover teriyaki pork into a quick wok dinner with ramen noodles, crisp napa cabbage and shredded carrots in a savory teriyaki broth. A smart 35-minute leftover makeover.

Poached chicken chili with white corn, great northern beans, and green chiles, served over crushed tortilla chips and Monterey Jack with a fresh tomatillo salsa verde.

Grilled beef tenderloin topped with melted Menonita cheese, Cotija, and a smoky chipotle sauce made from fire-blistered Roma tomatoes. A Mexican-inspired steak with serious heat.

Southwest black bean soup simmers dried beans with smoky ham, chipotle, and cumin, then purees half for a velvety body. Topped with creme fraiche and red bell pepper for a smoky, hearty bowl.

Pan-seared salmon with an herb crust, cumin-coriander yogurt crema and smoky chipotle salsa. Restaurant-style plated fish with bold Mexican-inspired flavors.

The ultimate burger. Stuffed with cheese inside the patty and chipotle peppers give the burgers an extra smoky spicy kick. Perfect for the grill this barbecue season.

Oysters Veracruz: Mexican-style baked oysters topped with chipotle sauce and melted quesadilla cheese. A spicy, smoky twist on classic baked oyster appetizers.

This marinade sounds like very spicy, but it actually isn't. Because after marinating, you will wipe it away, and all the delicious flavors go into the meat without leaving too much spiciness.

Soft scrambled eggs with green chiles and pepper jack cheese rolled in whole wheat tortillas, served with a smoky black bean and tomato salsa. Vegetarian breakfast in 30 minutes.

This recipe was given to me by a friend who is an ex-patriot now living in Playa del Carmen on the Yucatan Peninsula of Mexico. I serve this with yellow rice and grilled avocado halves.

This chili is a very great combination, all kinds of nutritient ingredients mix well together.

Texas-style Brazos turkey chili loaded with poblano, jalapeno, serrano, and chipotle peppers, simmered with Mexican beer and finished with grated dark chocolate. Bold, smoky, and layered with heat.

Santa Fe spicy baked black beans with chipotle puree, ancho chiles, molasses, and two vinegars in a smoky-sweet sauce. Baked for an hour until thick and saucy. Serve in warm corn tortillas.

Chipotle gives the spicy and smoky flavor, the meatless crumbles add the protein and the meaty texture. Fresh vegetables bring all the refreshing and yummy flavor together. You will enjoy every bite of these this delicious nachos!