[CH] Chipotle recipes
Judy Howle (howle@ebicom.net)
Sun, 22 Nov 1998 15:00:56 -0600
These are some chipotle recipes I have collected.
Chipotle Sauce
1 7oz can chipotles en adobo
1 cup olive oil <use the best you can afford>
4 lg. garlic cloves,peeled
1 lg. egg
1 lg. egg yolk
1/2 tsp. coarse salt <or to taste>
Puree the can of chipotles in blender/food processor.Strain the
mixture thru a sieve to remove the skins and seeds.
Heat 3 TBSP. of olive oil in a small skillet over Med. heat and
saute the whole garlic cloves 4-5 mins. til they are golden brown
and softened.
In the bowl of a food processor, place the chipotle puree,sauteed
garlics,whole egg,and egg yolk. Process to a smooth puree, slowly
adding the remaining olive oil<in a thin stream>until the sauce
becomes a little thicker than heavy cream, but not as thick as
mayonnaise.
Add salt to taste and refrigerated until ready to use.
Use as a dipping sauce with shrimps, scallops, and fish.
I'm going to make it a bit thicker, and try it as a dressing
on potato salad, and beside cold grilled chicken.
The sauce will keep 3-5 days in the fridge.
Make sure the eggs you use are VERY fresh.
>From the same cookbook:
Chipotle Polenta
3 cups chicken stock
1 TBSP butter
1 cup polenta <med. corn meal>
2-4 TBSP chipotle en adobo puree
1 tsp. salt
In a medium saucepan, bring the chicken stock to a boil,
add the butter and slowly pour in the polenta, whisking
while you pour. <This is important, as the polenta will
form lumps otherwise>
Reduce the heat to low, and whisk or stir the polenta for
2-3 mins.
Add the chipotle puree and the salt* and continue whisking
or stirring for about 10-12 mins. until the polenta is thick.
Grease or spray a cookie sheet, and spread the hot polenta on it
evenly.Let stand 20 mins.and cut into desired shapes for serving.
Preheat oven to 350F and place polenta in oven til hot.
*salt: depending on the type of broth and butter you use,
adding salt might not be necessary. Taste the polenta before
adding the salt.
I liked this recipe 'cuz it's a real make ahead one.
When i make polenta, i cut and store the pieces in the
fridge, and when i want to use/eat them, i lightly brush
with olive oil and throw 'em on the BBQ for a coupla mins.
per side.
This last one is the best <i think>:
>From the same cookbook.
Chipotle Butter
1 cup softened butter
4-5 TBSP chipotle en adobo puree
Roughly puree the butter and chipotle puree together.
Form into a roll, using wax paper, and freeze or refrigerate.
Cut discs off the roll as you need them.
Use with shellfish, fish, grilled chicken, on a baked potato,
on hot cornbread...the uses are endless!
From the cookbook Hot Spots by Dave DeWitt:
Chipotle Cream Sauce by Chef Zeke Lambert
6 shallots, peeled and roasted
1 lg carrot, peeled and diced
1-2 TBSP veg. oil
2-4 chipotles en adobo
1/4 cup white wine
3 cups heavy cream OR
use half cream and half chicken stock to equal 3 cups
Sautee the carrot in oil til tender.
Add the shallots,chipotles and wine and simmer for 1 min.
Add the cream, raise the heat, and reduce by half.
Place the mixture in a blender/food processor and puree.
Strain the sauce, season with salt and serve.
This sauce is good with most grilled meats, in or on
mashed potatos, and with grilled chicken.
If you sub chicken stock for some of the cream, then add the stock first,
reduce by half<on high heat> then add the cream, and reduce
mixture to 1 or 1 1/4 cups.
In all of these recipes,as always, the amount of chipotles would be to your
own taste or to the amount you've got left over in the l'il
can!
enjoy!
alexandra CH#69 zuppinger
puppet2@ibm.net
* Exported from MasterCook *
Chilpoltes en Adobado
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Hot And Spicy Mexican
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces chilpotle mora chiles (about 60)
3 ancho chiles -- seeds and veins
removed
4 garlic cloves -- coarsely chopped
Leaves of 2 fresh marjoram sprigs or 1/8
teaspoon dried marjoram
Leaves of 2 fresh thyme sprigs or 1/8
teaspoon dried thyme
1 Pinch cumin seeds -- crushed
1 bay leaf -- torn into small
pieces
2 tablespoons olive oil
3/4 cup mild vinegar
3/4 cup strong vinegar
1/4 cup tightly packed dark brown sugar
1 tablespoon sea salt
1.Rinse the chilpotles and drain. Pierce each one all the way through with a
sharp fork or skewer. Place in a pressure cooker with water to cover and
cook at low pressure for about 15 minutes; they should be soft but not mushy.
(Alternatively, cook the chiles with water to cover in a tightly covered
nonreactive medium saucepan over low heat for 30 to 40 minutes.)
2.Drain the chilpotles, remove the stems and wipe off any stray seeds
clinging to the outside. Set aside.
3.Meanwhile, in a medium nonreactive saucepan, cover the anchos with hot
water and simmer for 5 minutes. Drain and transfer to a blender. Add 1 cup
of water plus the garlic, marjoram, thyme, cumin seeds, bay leaf and 4 of the
cooked chilpotles and blend until almost smooth.
4.Heat the oil in a shallow nonreactive skillet. Add the blended ingredients
and fry over moderately high heat for about 3 minutes, scraping the bottom of
the pan to prevent sticking. Add the vinegars, brown sugar, salt and 1/2 cup
of water and cook for 5 minutes longer. Then add the remaining chilpotles
and cook over moderate heat, scraping the bottom of the pan from time to time
to prevent sticking, until the sauce has reduced and thickened, about 15
minutes. (MAKE AHEAD: The Chilpotles en Adobo can be refrigerated in an
airtight container for up to 1 month. Before using, place in a medium
saucepan, moisten with a little vinegar and bring to a boil. Let boil for a
few minutes.)
Makes about 6 cups
* Exported from MasterCook II *
Chalupas with Chipotle Chiles
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot Main Dishes
Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3 lb pork loin roast
1 teaspoon salt
pepper -- to taste
3 cloves garlic -- sliced
1 16 oz pkg dried pinto beans -- soaked several hrs
1 teaspoon oregano
1 teaspoon ground cumin
1 tablespoon chili powder
1 7 ounce can chopped green chiles -- drained
2 to 3 chipotle peppers -- en adobo, minced
Rub roast with salt and pepper. Cut small slits in roast; insert
garlic
slices. Place on rack in broiler pan. Broil for 15 minutes. Place
roast
in slow cooker. Rinse pinto beans; drain. Add to slow cooker. Add
oregano, cumin, chili powder, green chiles and enough water to cover.
Cook, covered, on low for 8 or 9 hours, stirring occasionally. Add
the
chipotles. Cook, uncovered, for 1 hour longer. Skim off fat; discard
bones. Serve on a bed of corn chips with shredded cheese, chopped
green
onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream.
Add a can of diced tomatoes or Rotel to leftovers and serve
over
rice. Delicious!
Diana Rattray
NOTES : I'm not sure about the title--adobado. thought it was adobo
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* Exported from MasterCook *
Chipotle Paste
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Hot & Spicy Sauces And Spice Mixtures
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can chipotle -- (7 oz)
chilies en adobo
2 tb Corn oil
3 lg Garlic cloves
2 ts Ground coriander
1 t Thyme
1 t Freshly ground black pepper
In a food processor, combine all the ingredients and process until bnlended
but still slightly chunky, about 1 minute. The paste can refrigerated,
tightly covered, for up to 3 weeks. Building Block: By blending canned
chipotle chilies in adobo with a few additional ingredients, you have a
nearly effortless recipe for a versatile, spicy seasoning paste. Uses:
Brush tha paste on beef and pork roasts, baby back ribs, chicken or
shellfish. Mix with sour cream or mayonnzise to accompany grilled meat,
poached chicken or baked potatoes. Add to a vinagrette from raw or steamed
vegetables. Stir into chicken stock along with shredded cooked chicken,
chickpeas and avocado cubes to make a zingy soup or into shrimp or lobster
stock with assorted seafood. Mix into a simple tomato sauce to go with
pasta, meatballs, saut‚ed shrimp or squid, or use as the base for a stew.
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* Exported from MasterCook *
Chipotle Salsa
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips
Hot And Spicy Mexican
Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 Dried chipotle chiles OR -- -3 c chipotle
chiles.
8 Ripe Roma tomatoes -- cored
12 Garlic cloves -- peeled
2 tb Salt
1/2 t Black pepper -- freshly ground
Combine all of the ingredients in a medium saucepan. Bring to a boil,
reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should
be reduced by one-third and the tomato skins should be falling off. Set
aside to cool.
Pour the mixture into a blender or a food processor fitted with the metal
blade. Puree until smooth and then pass through a strainer. Serve chilled
Chipotle salsa can be stored in the refrigerator up to 5 days or frozen.
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* Exported from MasterCook *
Chipotle Sauce - Hot!!
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Hot And Spicy Mexican
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 Cup Dark Corn Syrup
4 Tsp Chili Powder -- (4 to 6)
1/3 Cup Strong Coffee
1 TBS Corn Oil
1/4 Cup Catsup
2 Tsp Mustard
1/4 Cup Cider Vinegar
1/2 Tsp Salt
1/4 Cup Worcestershire Sauce
4 Canned Chipotle Peppers -- (4 to 6)
Heat thoroughly. Bring to a boil. Simmer 10 minutes. Transfer to blender
and blend thoroughly.
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* Exported from MasterCook *
Chipotle Vinaigrette
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Hot And Spicy Salads And Salad Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablesp. cider vinegar
2 tablesp. fresh lime juice
2 teas p. Dijon mustard
2 teas p. finely chopped Chipotel peppers in
Adobo sauce
1 tea p. chopped cilantro
1 tea p. Sugar
1 tablesp. olive oil
s & p to taste.
In small bowl whisk together vinegar, lime juice, mustard, chipotles,
cilantro & sugar. Gradually whisk in olive oil. Season with salt & pepper.
Not very hot but it might help use up those big cans of chipotles.
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* Exported from MasterCook *
Smoky Roasted Salsa
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Dips
Hot And Spicy Mexican
Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Garlic cloves -- peeled
1 md Onion -- quartered
3 lg Tomatoes
1 Canned chipotle chile in adobo
1/4 c Lime juice
2 tb Salad oil
1/4 c Fresh cilantro leaves -- chopped
Place a 10 to 12 inch uncoated frying pan over high heat. Add garlic,
onion, and tomatoes. Cook, turning often with tongs, until charred on all
sides (about 10 minutes). Remove from pan and let cool. Cut tomatoes in
half crosswise and discard seeds. In a blender or food processor, combine
vegetables, chipotle, lime juice, oil and cilantro; whirl to desired
consistency. Makes 3 cups.
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* Exported from MasterCook *
Chili Shrimp
Recipe By : GMIM/Chinese/JRB
Serving Size : 4 Preparation Time :1:00
Categories : Chinese Hot And Spicy
Main Dishes Seafood/Shellfish
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SEASONING SAUCE
2 tablespoons dry sherry
1 tablespoon sugar
1 teaspoon red rice wine vinegar
1 tablespoon soy sauce -- dark
1 teaspoon soy sauce -- light
2 tablespoons chicken broth
3 teaspoons chili paste
1 teaspoon cornstarch
END OF SAUCE
16 large shrimp
5 green onions -- minced
4 teaspoons ginger -- minced
4 cloves garlic -- minced
4 1/2 tablespoons oil
1 teaspoon sesame oil
Combine seasoning sauce ingredients in bowl. Stir to dissolve cornstarch.
Devein shrimp without shelling--or buy them that way
Heat wok over high heat till hot. Add 2 1/2 T oil and heat till hot, but not
smoking. Add shrimp and stir fry about 5 min till almost cooked. Remove
Heat pan over high heat, add 2t oil, and stir fry onions, ginger, garlic, 30
sec. Stir seasoning sauce, and add to wok. Stir till slightly thickened.
Add shrimp, and stir till evenly coated.
Turn off heat and add sesame oil and swirl.
Serve
NOTE--serve with rice, Smoked Bean Sprouts.
Messy, hot and wonderful!
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* Exported from MasterCook *
Chipotle Shrimp
Recipe By :Mark Miller--COYOTE CAFE COOKBOOK
Serving Size : 6 Preparation Time :0:00
Categories : Avocado Hot And Spicy
Main Dishes New Southwest
Seafood/Shellfish Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 corn tortillas -- thick and fresh
2 qt water
1 lemon -- juice only
1 tablespoon peppercorns -- crushed
1 tablespoon sea salt
54 large shrimp -- unshelled
1 cup butter -- softened
5 tablespoons chipotle pepper -- canned & pureed
4 green onion -- chopped
1 cup Ranchero Sauce (separate recipe)
1 large avocado -- sliced
Heat tortillsa and keep soft. (Nuke or steam)
Bring water to boil, add lemon jjuice, peppercorns, salt, and cook 2 min.
Add shrimp, cook till pink and done, drain cool and peel.
Prepare chipolte butter--Puree together butter, 6 shrimp and 1 1/2 T
chipoltes, and set aside at room temp.
Just before serving, toss remaining shrimp with rest of chipolte puree, and
heat in skillet.
Put three tortillas on plate, add 8 shrimp, top with butter. Sprinkle with
green onions, and serve with the Ranchero Sauce. Garnish each plate with
avocado slices.
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* Exported from MasterCook *
Roasted Tomato and Mint Salsa
Recipe By JRB
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Avocado
Hot And Spicy Mexican
Salsa Sauces
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large roma tomato
1 large head garlic -- minced
1 lime -- juice only
3 tablespoons olive oil
4 serrano pepper -- minced
OR
3 chipotle pepper -- minced
2 tablespoons cilantro -- minced
3 tablespoons mint -- minced
1 teaspoon lime zest
1 teaspoon lemon zest
pinch salt
Heat skillet over high heat, and roast tomatoes till soft and black all over,
stirring frequently
Process with garlic till roughly chopped
Cool to room temp
Add remaining ingredients, mix and let stand 30 min to blend flavors
Serve with tortilla chips
VARIATION--add some chopped avocado before serving
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NOTES : DOESN'T MAKE MUCH, AND EVERYONE LIKES--I USUALLY DOUBLE RECIPE--MAKES
ONLY ABOUT 1CUP
* Exported from MasterCook *
Tomatillo Chipotle Sauce
Recipe By : JRB
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Hot And Spicy
New Southwest Salsa
Sauces Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
25 large tomatillos -- (2 lbs)
1 head garlic -- unpeeled
1 medium onion -- chopped
3 tablespoons olive oil
1 cup cilantro -- packed
1 lime -- juice only
1 teaspoon salt
4 canned chipotle peppers in adobo sauce
2 teaspoons adobo sauce
Husk and wash tomatillos. Cook in skillet over me-hi heat for 25 min,
stirring, till soft and black all over. Roast garlic till soft, peel. Saute
inion in 1 T oil till soft.
Puree tomatillos, garlic, inion, and rest of ingredients except juice unitl
smooth. Add water if necessary.
Add lime juice and process briefly. Check seasoning, and add sugar and lime
juice if it's too hot.
Serve warm, room temp or cold with chips or see recipe for Beef or Chicken
with Tomatillo Sauce
VARIATION:
Use 4-6 dried chipoltes and 1 c water, nuke 4-8 min, and let sit for 30 min,
till soft. Seed peppers (or not for more heat), remove stems, and proceed,
using both peppers and their soaking water.
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NOTES : Martha really likes--spicy, smoky, and wonderful!
* Exported from MasterCook *
Chipotle Marinade - Hot
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Hot & Spicy Marinades
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Fresh Orange Juice
2 Tsp Oregano
1/4 Cup Fresh Lime Juice
1 Tsp Cumin
6 Canned Chipotle Chilies -- minced
2 TBS Wine Vinegar
4 Cloves Garlic
1 Tsp Salt
1 Tsp Freshly grated Orange Rind
1 Tsp Black Pepper
Combine the Orange juice and Lime juice in a small saucepan and boil until
reduced to 1/2 cup. Place juice and remaining ingredients into blender and
blend thoroughly. If marinade is to thick, thin with additional Wine
Vinegar. Marinate seafood for 2 hours, poultry for 4 to 8 hours and meat
overnight, turning a couple of times.
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* Exported from MasterCook *
Chipotle Paste
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Hot & Spicy Sauces And Spice Mixtures
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can chipotle -- (7 oz)
chilies en adobo
2 tb Corn oil
3 lg Garlic cloves
2 ts Ground coriander
1 t Thyme
1 t Freshly ground black pepper
In a food processor, combine all the ingredients and process until bnlended
but still slightly chunky, about 1 minute. The paste can refrigerated,
tightly covered, for up to 3 weeks.
Building Block: By blending canned chipotle chilies in adobo with a few
additional ingredients, you have a nearly effortless recipe for a
versatile, spicy seasoning paste.
Uses: Brush tha paste on beef and pork roasts, baby back ribs, chicken or
shellfish. Mix with sour cream or mayonnzise to accompany grilled meat,
poached chicken or baked potatoes. Add to a vinagrette from raw or steamed
vegetables. Stir into chicken stock along with shredded cooked chicken,
chickpeas and avocado cubes to make a zingy soup or into shrimp or lobster
stock with assorted seafood. Mix into a simple tomato sauce to go with
pasta, meatballs, saut‚ed shrimp or squid, or use as the base for a stew.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Smoked Chili BBQ Sauce
Recipe By : Mark Miller--GREAT CHILI BOOK
Serving Size : 1 Preparation Time :0:00
Categories : Hot And Spicy Mexican
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup rice vinegar
1 cup cider vinegar
2 teaspoons ground cloves
1 teaspoon ground allspice
2 tablespoons ground coriander
1 medium onion -- diced
1 head garlic -- roasted, chopped
1/4 cup olive oil
1 cup brown sugar
1/4 cup molasses
1 cup chipotle peppers in adobo -- pureed
1 1/2 botles ketchup
1 tablespoon worcestershire sauce
salt to taste
Mix vinegars and spices in pand and over med heat reduce by half. In large
pan, saute onion and garlic lightly in olive oil till oft. Add sugar and
molasses. Reduce slightly and add vinegar mixture, chipotles, ketchup and
wooster sauce. Cook slowly over low heat 1 hour. Season to taste with salt,
and strain through med strainer, pressing out juices of onion and garlic.
Makes 3-4 c
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Chipotle Barbeque Sauce
5-8 Canned Chipotle Chiles in Adobo Sauce
3 TBS Oil
1 Large Onion, Chopped
2 Cloves Garlic
28 OZ Ketchup
1/3 Cup Firmly Packed Brown Sugar
1/3 Cup Red Wine Vinegar
1/4 Cup Worcestershire Sauce
1/4 Cup Yellow Prepared Mustard
Finely chop chiles in sauce. Heat the oil and cook onion and garlic until
soft and clearing. Add the remaining ingredients, bring to a gently boil,
stirring constantly and then turn down and let simmer about 15 minutes.
Transfer to a blender and thoroughly blend. Season to taste with salt and
pepper.
* Exported from MasterCook Mac *
Crab Enchiladas with Chipotle Cream Sauce
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Mexican Appetizers
Hot/spicy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb Fresh wild mushrooms
-(such as Chanterelle
-Porcini and Shiitake) or
-button mushrooms
2 Unsalted butter (1 cup)
1 t Shallot, minced
1/2 c Dry vermouth
1 lb Cooked crabmeat, drained and
-picked over
Chipotle cream sauce, see
-recipe
1/4 c Snipped fresh chives
1/4 ts Freshly ground pepper
12 Blue corn or corn tortillas
Cut off any hard stems from mushrooms and discard. Thinly slice
mushrooms. Melt 1/2 cup butter in heavy large skillet over medium-low
heat. Add mushrooms and shallot and cook until tender, stirring
frequently, about 10 minutes. Add vermouth and bring to boil. Reduce
heat and simmer until almost no liquid remains in pan, stirring
occasionally, about 6 minutes.
Melt remaining 1/2 cup butter in heavy medium skillet over medium
heat. Add crab and stir until heated through. Combine with
mushrooms. Mix in 3/4 cup chipotle sauce, chives and pepper and bring
to boil, stirring constantly. (Can be prepared 1 day ahead. Cool
completely. Cover and refrigerate.) Set aside.
Preheat oven to 350F. Stack tortillas and wrap in foil. Bake until
heated through, about 10 minutes. Rewarm filling over low heat,
stirring occasionally. Place 1 tortilla on each plate. Divide filling
among tortillas. Fold tortilla up as for letter, enclosing filling.
Turn enchiladas seam side down. Spoon remaining sauce over and serve.
Makes 12 appetizer or 6 main-course servings.
Recipe from Sonora Cafe, Los Angeles, California.
Source: Bon Appetit - April, 1988
Judy "MsChile" Howle
Flavors of the South; Recipes for "heat lovers"
http://www.ebicom.net/~howle
Hot and Spicy Food Editor at Suite 101
http://www.suite101.com/topics/page.cfm/462