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Mexican chipotles in adobo sauce, or canned smoked jalapeños in a vinegar-based sauce, add spice and an appealing flavor to all kinds of dishes. It's very spicy, so a little goes a long way, Chowhounds say. You can remove the peppers, mince them, and use them on their own, or add the adobo as well.
Some hounds purée the can of chiles and sauce together to make them easy to use in combination, and they store the blend in the refrigerator where it will keep a long time. "I like to purée the stuff, then put it through a sieve. I like the resulting smoothness," says wyogal. But the pulp left in the sieve doesn't go to waste, and wyogal instead reserves it to flavor oil. "That oil is great to use to drizzle over refried beans, or to use when making a Mexican (my version, probably not even close to authentic) rice: put it in the pan, add onion, peppers, pre-cooked rice, sauté," wyogal says.
To cut the spiciness, scubadoo97 blends a couple cans with a block of guava paste. The resulting mixture can be added to everything from stews to tuna salad.
Hounds had numerous recommendations to spice up your cooking with canned chipotles. This Puebla Chicken and Potato Stew, which includes chipotles en adobo, "is quite amazing," says BananaBirkLarsen. Other favorites include marinating shrimp or fish in a spoonful of the chopped chiles before sautéing in butter, mashing them with adobo and blending into butter to make a flavorful compound, using them to spike mayo, and adding them to eggs.
There was a time not too long ago when nobody had ever even heard of chipotles. And then for some inexplicable reason chipotle became the hot new fusion ingredient (no pun intended): there was chipotle mayonnaise, chipotle vinaigrette reductions, etc. Soon there was even a national chain of restaurants named after this smoked jalapeño that up until a few years ago nobody even knew how to...+READ
There was a time not too long ago when nobody had ever even heard of chipotles. And then for some inexplicable reason chipotle became the hot new fusion ingredient (no pun intended): there was chipotle mayonnaise, chipotle vinaigrette reductions, etc. Soon there was even a national chain of restaurants named after this smoked jalapeño that up until a few years ago nobody even knew how to pronounce.
If you're as cynical as I am about foodie fads, you might be tempted to exclaim "enough with the damned chipotles already!!!" But here's the thing: Those little 8 ounce cans of chipotles en adobo have more intense and exquisite flavor in them than 8 ounces of anything else I can possibly imagine. Long before chipotles hit the foodie limelight, I always kept a couple of cans of the chipotles en adobo in the pantry in case of emergency. A couple of judicious tablespoons can add an instant WOW!!! factor to many preparations.
Tthe easiest way to use these whole chipotles en adobo is to just puree them in the food processor for a couple of seconds. Make sure to include all of that yummy adobo sauce from the can. If you want to reduce the heat a bit slice the peppers open and scrape out the seeds before pureeing. Just try not to lose too much of the good stuff in the process.
Buen provecho.-COLLAPSE
I have used Chipoltes in Adobo for years, chopping them, and adding the sauce - but to my pleasure San Marcos is now making a 'Chipolte Sauce' same ingredients, etc., but the peppers are pureed and not whole! I used some yesterday in my 'Colorado Chili' recipe and was quite pleased with it. Used about 3 tablespoons. I'll have to look for the McCormick - that chicken sounds good!
I've never been a huge fan of chipotles in adobo, but what I do love is McCormick's "Chipotle Chile Pepper!"
I am not sure how long they have been making it, but I found it about a year ago, and as it is a powder, I end up using it a lot.
BTW, for a fantastic roast chicken, with tasty crispy skin, sprinkle chipotle chile all over, then rub in with bacon grease (!), roast in 415-450 oven.
I don't remember where I got the recipe, but everyone loves my Porkburgers.
1 lb ground pork,2 chipotles in adobo minced, 2 tsp addobo sauce from the can, 2+ minced garlic cloves, salt and pepper. mix and make 3-4 burgers. Grill about 4-5 minutes on a side. Serve with lime mayo and slices of avocado on good toasted buns. Excellent food.