• 1 lb. ground beef
  • 1 small onion, chopped
  • 1 medium red or green bell pepper, chopped
  • 1 clove garlic, finely chopped
  • 1/2 tsp. ground chipotle chile pepper
  • 1 tub Knorr® Homestyle Stock – Beef
  • 1 can (28 oz.) crushed tomatoes
  • 1 can (15.5 oz.) black beans, rinsed and drained


  • Cook ground beef, onion, red pepper and garlic in 4-quart saucepan, stirring occasionally, until beef is browned and vegetables are tender.
  • Stir in Knorr® Homestyle Stock – Beef and chipotle chile pepper until Stock is melted.
  • Stir in tomatoes and beans. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until heated through, about 15 minutes. Serve, if desired, with shredded cheddar cheese, sour cream and/or chopped cilantro.

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  • 1 teaspoon plus 1 cup butter (2 sticks)
  • 1 tablespoon plus 1 cup all-purpose flour
  • 4 ounces unsweetened chocolate, roughly chopped
  • 1 1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground chipotle chile pepper
  • 4 eggs
  • 1 cup chopped Mexican chocolate or semisweet chocolate morsels


Preheat the oven to 325 degrees F.

Grease and flour an 11 by 7-inch baking pan or dish with 1 teaspoon of the butter and 1 tablespoon of the flour. Heat the remaining butter and the unsweetened chocolate in a saucepan over low heat, stirring constantly, until melted. In a medium bowl, stir together remaining flour, sugar, cinnamon, and ground chipotle. Add sugar mixture to melted chocolate mixture, stirring to combine. Add eggs, mixing until smooth. Stir in chopped chocolate or chocolate morsels.

Pour mixture into the prepared baking pan or dish. Bake until the center is set, 35 to 40 minutes. Cool completely and then cut into small squares.


This traditional slow-roasted pork dish from Mexico’s Yucatan Peninsula is usually wrapped in softened banana leaves as it cooks. This streamed version is made in the slow cooker. Although, you absolutely can warp the pork and spice mixture first in banana leaves, before adding to the slow cooker, if you have them available.


1 medium onion, chopped

1/2 cup chicken stock

1/3 cup frozen orange juice concentrate, thawed

5 garlic cloves, chopped

1 chipotle pepper in adobo sauce, plus 1 teaspoon sauce

2 tablespoons apple cider vinegar

1 tablespoon annatto powder or paste

1 tablespoon tomato paste

1 1/2 teaspoon salt

1 teaspoon dried Mexican oregano

1/2 teaspoon ground coriander

1/4 teaspoon black pepper

1/4 teaspoon ground cinnamon

1/8 teaspoon ground clove

1 boneless pork butt (about 4 lbs.)

1 handful cilantro chopped

1 red onion, sliced

lime wedges  and tortillas for serving



In a blender or food processor, purée onion, chicken stock, orange juice concentrate, garlic, chipotle pepper with sauce, vinegar, annato powder or paste, tomato paste, salt, oregano, coriander, black pepper, cinnamon, clove, and black pepper until smooth.

Place the pork butt in the slow cooker. Pour the seasoning mixture over the pork. Cover and cook high until the pork is tender and shreds easily with a fork, about 8 hours.

Serve topped with cilantro and red onion slices with warm tortillas. Garnish with lime wedges. Refrigerate any leftovers.

Makes 6 to 8 servings.

Cochinita Tacos with flour tortillas (You also can use corn tortillas)


1 can (7 oz.) chipotle peppers in adobo sauce

1/4 canola oil

1/4 cup fresh lime juice

3 cloves garlic

1/2 teaspoon salt

1 large handful cilantro

2 lb. shrimp peeled and deveined


Blend peppers, oil, lime juice, garlic, and salt in a blender until smooth. Add cilantro and blend until combined. Pour marinade into a resealable plastic bag. Marinate shrimps overnight. Put shrimps in skewers and grill.  Enjoy them with a cup of your favorite beans.

Makes 4 to 6 servings.