New to Chipotle - recipes please
October 25, 2015 3:32 AM Subscribe
Hi,
I have bought a little tin of these and I want to make the most of them. They seem delicious.
What are your favourite ways to use them? I have googled and the google-consensus is they are good for anything, which seems a bit broad. Can I combine them with avocado for amazing smokey Guacamole? I have access to inexpensive, plentiful, good quality, year-round Avocadoes. What else? They seem like they would be good on toasted bread to me. I have access to pretty much anything.
Chipotle is new to Australia.
What are your favourite ways to use them? I have googled and the google-consensus is they are good for anything, which seems a bit broad. Can I combine them with avocado for amazing smokey Guacamole? I have access to inexpensive, plentiful, good quality, year-round Avocadoes. What else? They seem like they would be good on toasted bread to me. I have access to pretty much anything.
Chipotle is new to Australia.
Here's our Household Salsa:
Take 5-6 large tomatoes - even watery supermarket tomatoes will do. Quarter them.
Peel and quarter an onion.
Peel and smash 3-4 garlic cloves.
Toss them all in a drizzle of olive oil; roast at high heat (around 200 degrees C) until tomatoes are collapsed and blistered and the onions are soft and a little blackened in places.
Throw them into a food processor with a roughly chopped bunch of coriander, 2-3 chipotle peppers with their sauce, and the juice of a lime.
Pulse to combine.
Eat with everything.
Where are you in Australia? If you're in Melbourne Casa Iberica in Fitzroy sells a wide range of dried chillies, so you could make Kenji Lopez Alt's extraordinary chilli. He purees a combination of rehydrated dried chillies and tinned chipotles to create a chilli paste, rather than using chilli powder, and the flavours are just incredible.
I also make this vegan chipotle mac and cheese pretty often. If you're not vegan you could just add finely chopped chipotle to you regular mac and cheese recipe.
posted by nerdfish at 5:00 AM on October 25, 2015 [3 favorites]
Take 5-6 large tomatoes - even watery supermarket tomatoes will do. Quarter them.
Peel and quarter an onion.
Peel and smash 3-4 garlic cloves.
Toss them all in a drizzle of olive oil; roast at high heat (around 200 degrees C) until tomatoes are collapsed and blistered and the onions are soft and a little blackened in places.
Throw them into a food processor with a roughly chopped bunch of coriander, 2-3 chipotle peppers with their sauce, and the juice of a lime.
Pulse to combine.
Eat with everything.
Where are you in Australia? If you're in Melbourne Casa Iberica in Fitzroy sells a wide range of dried chillies, so you could make Kenji Lopez Alt's extraordinary chilli. He purees a combination of rehydrated dried chillies and tinned chipotles to create a chilli paste, rather than using chilli powder, and the flavours are just incredible.
I also make this vegan chipotle mac and cheese pretty often. If you're not vegan you could just add finely chopped chipotle to you regular mac and cheese recipe.
posted by nerdfish at 5:00 AM on October 25, 2015 [3 favorites]
You can add either the chopped peppers or the adobo sauce or both to mayonnaise, hummus, scrambled eggs, beans, chicken soup, and beef stew.
The only caveat would be to start small. You can always add more heat. You can't un-add it.
A tip for leftover chipotles: They keep in the fridge a good long while, but you can also place the chipotles and adobo sauce in a zip-top bag, flatten it, and stick it in the freezer. You can then break/chop off as much as you need and then pop the bag back in the freezer.
posted by veggieboy at 5:31 AM on October 25, 2015 [2 favorites]
The only caveat would be to start small. You can always add more heat. You can't un-add it.
A tip for leftover chipotles: They keep in the fridge a good long while, but you can also place the chipotles and adobo sauce in a zip-top bag, flatten it, and stick it in the freezer. You can then break/chop off as much as you need and then pop the bag back in the freezer.
posted by veggieboy at 5:31 AM on October 25, 2015 [2 favorites]
We put them in enchilada sauce or any other thin sauce for a hot and smoky kick (puree and then strain out the seeds).
Definitely chili, or on their own with beans.
Chipotle-mayonnaise or chipotle-aioli is a great condiment for a lot of things. We primarily use it for fish tacos in our house. I haven't made chipotle-butter yet but it seems like it would work.
Caution: One chipotle goes a long way. Add a bit and taste before adding more.
posted by muddgirl at 5:32 AM on October 25, 2015 [1 favorite]
Definitely chili, or on their own with beans.
Chipotle-mayonnaise or chipotle-aioli is a great condiment for a lot of things. We primarily use it for fish tacos in our house. I haven't made chipotle-butter yet but it seems like it would work.
Caution: One chipotle goes a long way. Add a bit and taste before adding more.
posted by muddgirl at 5:32 AM on October 25, 2015 [1 favorite]
agreeing with others that you want to be judicious with the use and start with less and add more once youre sure you need it.
chipotle mayo makes a killer pulled/shredded chicken sandwich (it could be a chicken salad but we like it hot): combine mayo, a little brown sugar, a pinch of cumin, and a chipotle pepper in a food processor and pulse until smooth - add in half a bunch of cilantro (you may call it coriander? the green leafy stuff that is not parsley). toss the hot shredded chicken with the chipotle mayo sauce and slap it on a roll with a little more chopped cilantro and sliced up green onions.
also amazing in mashed sweet potatoes - though im not sure how widely available those are in aus.
posted by Exceptional_Hubris at 5:38 AM on October 25, 2015 [1 favorite]
chipotle mayo makes a killer pulled/shredded chicken sandwich (it could be a chicken salad but we like it hot): combine mayo, a little brown sugar, a pinch of cumin, and a chipotle pepper in a food processor and pulse until smooth - add in half a bunch of cilantro (you may call it coriander? the green leafy stuff that is not parsley). toss the hot shredded chicken with the chipotle mayo sauce and slap it on a roll with a little more chopped cilantro and sliced up green onions.
also amazing in mashed sweet potatoes - though im not sure how widely available those are in aus.
posted by Exceptional_Hubris at 5:38 AM on October 25, 2015 [1 favorite]
I just had a grilled cheese sandwich at a fancy sandwich place that was aged cheddar, avocado, and chipotle peppers. Super delicious. They'll definitely work in your guac.
posted by Fig at 6:03 AM on October 25, 2015 [1 favorite]
posted by Fig at 6:03 AM on October 25, 2015 [1 favorite]
Best answer: I love chipotles and I try to always have a can of them in the house. Agree with the above that they can last for a long time in the fridge, but once you open a can, transfer them to a baggie or closed container, because otherwise they will dry out.
Anyway, here are some of the things I like to do with them (all of these but the last two involve chopping the peppers up, FYI):
- Mix some of the adobo sauce and a pepper with some mayo and a squeeze of lime for a great dipping sauce or sandwich spread.
- Sautee a diced onion and bell pepper. Once the onion is translucent, add a pinch of Goya Sauzon if you can get it where you live (if not, just add a pinch of salt) and some adobo sauce and chopped-up pepper. Add a can or two of black beans and cook on medium-low until they have thickened somewhat. Eat with rice, or use a stick blender to turn it into bean soup (you may need to add some broth if it's too thick). Yum.
- Add a chopped-up pepper to scrambled eggs.
- Mix the adobo sauce with barbecue sauce and use to cover chicken pieces or ribs.
- Tuck a pepper under a chicken breast in a baking pan. Spread a bit of adobo sauce on top of the breast and then cover with salsa (mild unless you like things three-alarm spicy). Bake at 350 for 20 minutes, or until the chicken is done.
- Throw a (pre-browned) pork shoulder, half a can of whole chilis and adobo sauce, and some sort of soda (coke, root beer, Dr Pepper, not sure what they sell in Australia) into a slow cooker or Dutch oven. For the slow cooker, you'll want to do it on low for 8 hours. For the dutch oven, you'll cook it in the oven - this is the recipe I use (has a few other ingredients too). Either is great. I like the dutch oven version better because the sauce cooks down, but the slow cooker obviously requires less attention.
posted by lunasol at 6:50 AM on October 25, 2015
Anyway, here are some of the things I like to do with them (all of these but the last two involve chopping the peppers up, FYI):
- Mix some of the adobo sauce and a pepper with some mayo and a squeeze of lime for a great dipping sauce or sandwich spread.
- Sautee a diced onion and bell pepper. Once the onion is translucent, add a pinch of Goya Sauzon if you can get it where you live (if not, just add a pinch of salt) and some adobo sauce and chopped-up pepper. Add a can or two of black beans and cook on medium-low until they have thickened somewhat. Eat with rice, or use a stick blender to turn it into bean soup (you may need to add some broth if it's too thick). Yum.
- Add a chopped-up pepper to scrambled eggs.
- Mix the adobo sauce with barbecue sauce and use to cover chicken pieces or ribs.
- Tuck a pepper under a chicken breast in a baking pan. Spread a bit of adobo sauce on top of the breast and then cover with salsa (mild unless you like things three-alarm spicy). Bake at 350 for 20 minutes, or until the chicken is done.
- Throw a (pre-browned) pork shoulder, half a can of whole chilis and adobo sauce, and some sort of soda (coke, root beer, Dr Pepper, not sure what they sell in Australia) into a slow cooker or Dutch oven. For the slow cooker, you'll want to do it on low for 8 hours. For the dutch oven, you'll cook it in the oven - this is the recipe I use (has a few other ingredients too). Either is great. I like the dutch oven version better because the sauce cooks down, but the slow cooker obviously requires less attention.
posted by lunasol at 6:50 AM on October 25, 2015
Everything You Can Do With a Can of Chipotles in Adobo
posted by rossination at 6:51 AM on October 25, 2015 [2 favorites]
posted by rossination at 6:51 AM on October 25, 2015 [2 favorites]
Oh, and how could I forget chicken enchiladas?!
Use any recipe for enchiladas, but for the sauce, blend a salsa with the adobo sauce and peppers (if you are a purist, you can make your sauce from scratch, but I've found this works pretty well for me.
posted by lunasol at 6:51 AM on October 25, 2015
Use any recipe for enchiladas, but for the sauce, blend a salsa with the adobo sauce and peppers (if you are a purist, you can make your sauce from scratch, but I've found this works pretty well for me.
posted by lunasol at 6:51 AM on October 25, 2015
I like these chipotle meatballs. I used ground turkey, rather than ground pork.
posted by ArbitraryAndCapricious at 7:03 AM on October 25, 2015
posted by ArbitraryAndCapricious at 7:03 AM on October 25, 2015
I recently made barbacoa using this recipe calling for chipotle chiles, and it was both easy and delicious.
posted by DingoMutt at 7:54 AM on October 25, 2015
posted by DingoMutt at 7:54 AM on October 25, 2015
I put it into my black bean soup and into salsa. Also this sweet potato recipe is sooo good.
posted by geegollygosh at 7:56 AM on October 25, 2015 [1 favorite]
posted by geegollygosh at 7:56 AM on October 25, 2015 [1 favorite]
I was introduced to chipotles in adobo sauce via this broccoli recipe from Once Upon a Chef. We make it once a week, at least. So good.
posted by DrGail at 10:27 AM on October 25, 2015 [1 favorite]
posted by DrGail at 10:27 AM on October 25, 2015 [1 favorite]
Ooooh I love using these. My favorite thing to make right now is a variation of a Mexican recipe using Pork and Purslane (a wild green also called Verdolagas). You can definitely make it without verdolagas, just substitute any green like spinach, arugula, kale etc.
1 can chipotle
1 med to large onion
3-6 cloves garlic
2 tbs tomato paste
salt
4 boneless pork chops
8 tomatillos (tomatoes, fresh or canned, would also work in a pinch)
1 bunch cilantro, with 1/4 of the bunch set aside for garnish
2 limes (juice and zest)
1 large bunch greens (purslane, spinach, arugula, kale, chard), washed and chopped a bit
The day before:
In the food processor, blitz up the onion, 3 cloves garlic, tomato paste and 1/2 to a full can of chipotles with liquid, plus about 2 tsp salt. A full can of chipotles yields a pretty spicy dish, so if you want to keep the heat more manageable, use more like half a can. Cut the pork chops into 1-2 inch chunks and coat with the onion/adobo paste. Let marinate overnight.
The day of:
Heat some oil (I usually use coconut, vegetable oil would also be fine) in a large skillet. Take the coated pork and fry until a bit browned, but it doesn't need to be cooked all the way through. Remove pork from skillet and set aside. Discard the remaining onion/adobo paste. While the pork is frying, in a blender or food processor, blitz the tomatillos, 3/4 of the cilantro bunch, remaining 3 cloves garlic and juice from 1 lime into a pureee. Deglaze the hot pork pan with the tomatillo mixture and reduce for about 5 minutes. Add the pork back in and simmer until the pork is fully cooked, about 10 minutes. Before serving, add the greens and allow them to wilt. Add juice and zest from one more lime. Serve with some chopped cilantro on top and lime wedges.
posted by permiechickie at 12:20 PM on October 25, 2015 [2 favorites]
1 can chipotle
1 med to large onion
3-6 cloves garlic
2 tbs tomato paste
salt
4 boneless pork chops
8 tomatillos (tomatoes, fresh or canned, would also work in a pinch)
1 bunch cilantro, with 1/4 of the bunch set aside for garnish
2 limes (juice and zest)
1 large bunch greens (purslane, spinach, arugula, kale, chard), washed and chopped a bit
The day before:
In the food processor, blitz up the onion, 3 cloves garlic, tomato paste and 1/2 to a full can of chipotles with liquid, plus about 2 tsp salt. A full can of chipotles yields a pretty spicy dish, so if you want to keep the heat more manageable, use more like half a can. Cut the pork chops into 1-2 inch chunks and coat with the onion/adobo paste. Let marinate overnight.
The day of:
Heat some oil (I usually use coconut, vegetable oil would also be fine) in a large skillet. Take the coated pork and fry until a bit browned, but it doesn't need to be cooked all the way through. Remove pork from skillet and set aside. Discard the remaining onion/adobo paste. While the pork is frying, in a blender or food processor, blitz the tomatillos, 3/4 of the cilantro bunch, remaining 3 cloves garlic and juice from 1 lime into a pureee. Deglaze the hot pork pan with the tomatillo mixture and reduce for about 5 minutes. Add the pork back in and simmer until the pork is fully cooked, about 10 minutes. Before serving, add the greens and allow them to wilt. Add juice and zest from one more lime. Serve with some chopped cilantro on top and lime wedges.
posted by permiechickie at 12:20 PM on October 25, 2015 [2 favorites]
Yes you could put them in guac (I would go slowly, because of heat but also liquid), and it would be fucking delicious.
posted by easter queen at 1:17 PM on October 25, 2015
posted by easter queen at 1:17 PM on October 25, 2015
Best answer: Add one to your favorite split pea soup recipe in place of salt pork for a vegetarian smoky flavor.
posted by Johnny Wallflower at 5:45 PM on October 25, 2015 [1 favorite]
posted by Johnny Wallflower at 5:45 PM on October 25, 2015 [1 favorite]
I love using them in guacamole - definitely give it a try. Start small, add more.
Heck, even avocado + chipotle is pretty darn delicious.
Also, for quantities you can't use right away - agree with the advice above that they freeze really well. When I crack open a can of chipotles, I portion out the adobo and chiles into small baggies and freeze them for use in the quantities I want later - I like things spicy, but I find a whole small can goes a long way.
posted by mandolin conspiracy at 9:59 PM on October 25, 2015 [1 favorite]
Heck, even avocado + chipotle is pretty darn delicious.
Also, for quantities you can't use right away - agree with the advice above that they freeze really well. When I crack open a can of chipotles, I portion out the adobo and chiles into small baggies and freeze them for use in the quantities I want later - I like things spicy, but I find a whole small can goes a long way.
posted by mandolin conspiracy at 9:59 PM on October 25, 2015 [1 favorite]
Response by poster: Yum, thanks for the ideas and suggestions everyone. I'm going to put these on my standing shopping list.
posted by esto-again at 1:05 AM on October 26, 2015
posted by esto-again at 1:05 AM on October 26, 2015
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posted by neushoorn at 3:49 AM on October 25, 2015