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21 Comments
Carley (.
May 16, 2013
Also - used the extra crema for some awesomely fast and tasty saucy chicken tacos. Saute some onions and garlic, toss in a can of diced tomatoes and cook it down a bit. Remove from heat and stir in a bunch of the chipotle crema (a cup or two to taste), then stir in shredded rotisserie chicken. Stuff into tortillas, top with shredded cabbage if desired. DONE. Loved it!
Carley (.
May 16, 2013
Yum! I made the pasta w/ kale recipe noted here - added a can of chickpeas and some garlic to round it out. Loved it! Nice change of pace for pasta. I will say - the chipotle crema was way too hot for us when prepared as written (one can of chipotles to two cups yogurt). I'm not usually overly sensitive to heat, but this just about burned the back of my throat on first taste. I recommend adjusting the ratio to go a bit heavier on the yogurt and lighter on the chipotle peppers, especially for the pasta dish where you want to use a decent amount of the crema to get the flavor. But still - a keeper!
BeckiM
April 12, 2013
This is great! We have thrown out so many cans of chipotles in adobo (minus one). We tried the kale and chipotle pasta and loved it. And the leftover chipotle cream, well I think that will go on sandwiches and eggs thus weekend!
LeBec F.
April 12, 2013
but elle. no need to go to all that trouble. freeze all in a little container; use a fork to scrape out, frozen, what you need. Also, on Chowhound discussions, some keep their puree in the frig and claim ir never goes bad.
ellemmbee
April 12, 2013
And of course, you can always puree the chipotles, put Tablespoon sized blobs on a piece of waxed paper and freeze them. Once frozen, they plop into a freezer bag for the next time you need a little something, something!
fayehess
April 9, 2013
thank you le bec fin for that advice on the differences between brands! I have only ever been able to find the La Molina and found it so strong. I will definitely keep my eye open for the San Marcos. I love it in black beans with sauteed onion, garlic, crushed fennel and coriander, a few (seeded) sauteed cherry tomatoes and a bit of butter and fresh lime added at the end.
LeBec F.
April 10, 2013
faye, it never occurred to me to put fennel and coriander in black beans; i wish you lived next door so i could taste that.
LeBec F.
April 9, 2013
lara,
Brilliant piece; thk you!love your recipes as well.
I do have some thoughts/suggestions:
Canned chipotles vary so much; I don't know which you like, but here in Boston
I use the San Marcos brand in a red white and blue can, as they have had their seeds removed and their thick adobo sauce is an excellent one. The La Molina brand, in an orange can, is awful because it has seeds, and the sauce is not complex.
Also, I find that for my taste, just mixing chipotles with crema is rather one dimensional.
My recipe includes sour cream and/or mayo, minced garlic, OJ concentrate, pureed chipotles, Salt and a touch of lemon juice.
It is a go-to condiment for us;My Love puts it on all kinds of sandwiches!
Chipotle Sour Cream:
8 ou. Sour Cream
2-3T. Hellman’s Mayo – optional
1-3 T.pureed canned Chipotles in Adobo**
1-2T. Frozen OJ concentrate
2 tsp.Fresh Lemon Juice
1 tsp. minced garlic
Kosher Salt to taste
Mix together thoroughly , starting with the smaller
amounts of chipotle and O.J.
Adjust to taste.
** frozen pureed chipotles keep well. Scrape out amount w/ fork tines as needed.
I puree the whole can of chipotles en adobo and keep it frozen in a little plastic tub w/ a tight lid. Very easy to scrape out what you need later.
I also use this chipotle cream on my Cubano, with roast pork, ham, gruyere and pickles!
Brilliant piece; thk you!love your recipes as well.
I do have some thoughts/suggestions:
Canned chipotles vary so much; I don't know which you like, but here in Boston
I use the San Marcos brand in a red white and blue can, as they have had their seeds removed and their thick adobo sauce is an excellent one. The La Molina brand, in an orange can, is awful because it has seeds, and the sauce is not complex.
Also, I find that for my taste, just mixing chipotles with crema is rather one dimensional.
My recipe includes sour cream and/or mayo, minced garlic, OJ concentrate, pureed chipotles, Salt and a touch of lemon juice.
It is a go-to condiment for us;My Love puts it on all kinds of sandwiches!
Chipotle Sour Cream:
8 ou. Sour Cream
2-3T. Hellman’s Mayo – optional
1-3 T.pureed canned Chipotles in Adobo**
1-2T. Frozen OJ concentrate
2 tsp.Fresh Lemon Juice
1 tsp. minced garlic
Kosher Salt to taste
Mix together thoroughly , starting with the smaller
amounts of chipotle and O.J.
Adjust to taste.
** frozen pureed chipotles keep well. Scrape out amount w/ fork tines as needed.
I puree the whole can of chipotles en adobo and keep it frozen in a little plastic tub w/ a tight lid. Very easy to scrape out what you need later.
I also use this chipotle cream on my Cubano, with roast pork, ham, gruyere and pickles!
ATG117
April 9, 2013
I'm not into heat and thus usually ignore chills, but this post re-peaked my curiosity. Just how hot would you say the ones inn adobo are?
RoastedBeet
April 9, 2013
Chipotles aren't that spicy, in my opinion. They have a smoky flavor. But I think you can also adjust the heat of the spread by adding more yogurt (or, like Le Beq Fin, mayo, garlic, etc.)
Lara
April 9, 2013
It will vary a little by brand... and the chiles straight from the can can be quite spicy... but they are definitely easy to temper with the yogurt... it is definitely easy and still delicious to add more yogurt if the spice is too much for you.
Lemongrass&Lime
April 8, 2013
What a perfect solution to the left over chipotle in adobo dilemma. Fantastic collection of ideas for an ingredient I often have knocking around the fridge. Thanks Lara!
LLStone
April 8, 2013
This looks great! I'm forever freezing the remains of a can of chiles in adobo, and I love the idea of making a sauce of them. I can't wait to use this sauce on all kinds of things.
AntoniaJames
April 8, 2013
Lara, this is so clever. I've sent the recipe to my son in college who loves all things chile/hot peppers, and is cooking for himself (i.e., in need of ideas, always, for quick, healthy meals). And this looks like it can be made with an immersion blender. Even better. Brava!! ;o)
Lara
April 8, 2013
Hi Antonia - yes, I actually used an immersion blender for mine... it's one of my favorite kitchen tools! Hope your son enjoys the recipes!
L
L
AntoniaJames
April 8, 2013
I'm sure he will! This is his primary source for information on techniques, ingredients, recipes, etc., other than the odd text message to/from his mother or, when desperate, phone calls. This multi-meal format is just brilliant -- ever so helpful. I (and both my sons) hope you'll post more like this! Many thanks. ;o)
RoastedBeet
April 8, 2013
Lara -- I LOVE this idea. I have a similar penchant for chipotles but also end up with much of the can wasted, even though any sauce I make with them always ends up eaten. This is such a great solution.
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