Chile-Braised Short Ribs

 

Ingredients

4 SERVINGS

2½

lb. 2"-thick cross-cut bone-in short ribs (flanken style), cut into 2x2" pieces

Kosher salt

2

dried guajillo or ancho chiles, seeds removed

1

large onion, sliced into ½"-thick rounds

5

garlic cloves, unpeeled

1

tsp. crushed red pepper flakes

1

tsp. ground coriander

1

tsp. ground cumin

½

tsp. ground cinnamon

3

Tbsp. vegetable oil, divided

2

Tbsp. tomato paste

½

acorn squash (about 1 lb.), seeds removed, sliced lengthwise into 1"-thick wedges

Plain whole-milk Greek yogurt, cilantro sprigs, and lime wedges (for serving)

Preparation

Step 1

Season ribs with salt. Let sit at room temperature 1 hour, or chill, uncovered, up to 12 hours. If chilling, let sit at room temperature 1 hour before cooking.

Step 2

Meanwhile, place chiles and 5 cups hot water in a blender and let sit while you prep onion and garlic.

Step 3

Heat broiler. Broil onion and garlic on a rimmed baking sheet, undisturbed, until charred on top (don’t worry if they get super dark), 8–10 minutes.

Step 4

Pop garlic out of their skins and place garlic, onion, red pepper flakes, coriander, cumin, and cinnamon in blender with chiles. Blend until smooth but still speckled with chiles; season purée lightly with salt. Set aside.

Step 5

Heat 2 Tbsp. oil in a medium heavy pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed, until browned all over, 10–12 minutes per batch. Transfer to a plate.

Step 6

Carefully pour off oil and wipe out pot. Pour remaining 1 Tbsp. oil into pot and place back over medium-high heat. Add tomato paste and cook, stirring often, until tomato paste begins to separate and stick to pot, about 3 minutes. Stir in chile purée. Return ribs to pot and bring liquid to a simmer. Partially cover pot and cook, reducing heat to low to maintain a very gentle simmer, turning ribs occasionally, and skimming any excess fat from surface, until meat is very tender, 3–3½ hours. (Make sure there's a gap between lid and pot so liquid can reduce.)

Step 7

Add squash to pot and push down so it’s mostly submerged. Bring to a simmer and cook, uncovered, until squash is tender and liquid is thickened, 18–20 minutes. If squash and meat become tender but liquid isn't thickened, transfer squash and meat to a plate and continue to cook until liquid has reached the desired saucy consistency.

Step 8

Serve ribs and squash, topped with yogurt and cilantro, with lime wedges.

Creamy Chipotle Chicken Thighs

 

Ingredients

Ingredient Checklist

• 2 tablespoons canola or avocado oil, divided
• 1 pound boneless, skinless chicken thighs, trimmed
• ½ teaspoon salt, divided
• 1 large yellow onion, thinly sliced
• ½ cup unsalted chicken broth
• ½ cup chipotle salsa (see Tip)
• ¼ cup reduced-fat sour cream
• Chopped fresh cilantro for garnish

Directions

Instructions Checklist

• Step 1

  Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and sprinkle with 1/4 teaspoon salt. Cook, flipping once, until golden brown on both sides, about 5 minutes. Transfer to a plate.

• Step 2

  Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring often, until the onion is lightly browned and starting to soften, about 2 minutes. Add broth and cook, scraping up any browned bits, for 1 minute.

• Step 3

  Whisk salsa, sour cream and the remaining 1/4 teaspoon salt in a small bowl. Add the mixture to the pan, along with the chicken and any accumulated juices. Reduce heat to medium, cover and cook, flipping the chicken occasionally, until it is cooked through and the sauce has thickened slightly, 5 to 7 minutes more. Garnish with cilantro, if desired.

Tips

Tip: Chipotle salsa adds smokiness to this recipe. If you can't find it, stir 1 Tbsp. chopped chipotle in adobo or 1 tsp. ground chipotle chile into your favorite tomato salsa.

Coconut Milk Braised Chicken

 

Ingredients

2 SERVINGS

1

cup unsweetened coconut milk

1

Tbsp. Thai curry paste

1

lemongrass stalk, tough outer layer removed, lightly crushed

1

1" piece ginger, peeled, smashed

4

garlic cloves, peeled, smashed

2

chicken legs (thigh and drumstick; about 1½ lb. total)

Kosher salt

Toasted unsweetened coconut flakes, cilantro leaves with tender stems, cooked rice, and lime wedges (for serving)

Preparation

Step 1

Place a rack in top third of oven; preheat to 400°. Stir coconut milk and curry paste in a 2-qt. baking dish to combine (or, use a medium skillet if that’s what you’ve got). Add lemongrass, ginger, and garlic. Season chicken with salt (hold back a bit since curry pastes often have a lot of salt). Place in baking dish and spoon some liquid over. Bake, occasionally spooning liquid over, until chicken is browned, tender, and cooked throughout (the joint should be reasonably easy to flex), 60–75 minutes.

Step 2

Divide chicken between plates. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.

Chorizo & Potato Empanadas

 

Ingredients

Ingredient Checklist

• 1 cup diced yellow potato 
• ¼ cup water
• 1 tablespoon avocado or canola oil
• ½ cup diced white onion
• ½ cup diced tomato
• ½ cup sliced scallions
• ¼ cup finely chopped fresh cilantro
• 1 clove garlic, chopped
• 8 ounces Mexican-style chorizo, casings removed
• 1 tablespoon red-wine vinegar
• ¾ teaspoon salt
• 2 7-ounce refrigerated pie crusts
• Cooking spray
• Hot sauce or salsa for serving

Directions

Instructions Checklist

• Step 1

  Preheat oven to 400 degrees F.

• Step 2

  Heat a large skillet over medium heat. Add potato and water. Cover and cook until the water is evaporated and the potato begins to soften, 3 to 4 minutes. Add onion and oil and cook, stirring occasionally, until soft, about 2 minutes. Add tomato and scallions; cook until soft, about 3 minutes. Add cilantro and garlic; cook, stirring, until fragrant, about 30 seconds.

• Step 3

  Push the vegetables to the sides and add chorizo to the center of the pan. Cook, crumbling with a wooden spoon, until brown, about 3 minutes. Stir the vegetables and chorizo together, and add vinegar and salt. Cook, stirring, until the liquid has evaporated, about 1 minute.

• Step 4

  Roll each pie crust into a 12-inch circle on a lightly floured surface. Cut out eight 5-inch circles and roll each one out to a 6-inch circle. Mound about 1/4 cup of the filling onto the center of each circle. Fold the dough in half and crimp or pleat the edges. Place on a large rimmed baking sheet and coat both sides of each empanada with cooking spray.

• Step 5

  Bake the empanadas, flipping once halfway, until golden brown, about 20 minutes. Serve with hot sauce or salsa for dipping, if desired.