If you have ever done adobo with any chile, you will know that this can take time. To make adobo chipotle seasoning you have to toast the chiles and clean them well.
Furthermore, you have to liquefy them with other ingredients, etc.
Chipotle is obtained by subjecting to a long process of smoking peppers of various species, mainly of the variety “Jalapeno”.
Three Different Forms of Chipotle on The Market
Dried: as a consequence of the smoking process, the peppers will be dried and can be consumed as they are.
Can be added to various dishes, both as a chipotle seasoning and during the cooking process of food. It is hardly located outside of Mexico.
“Escabeche”: rehydrated in a sort of semi-aqueous syrup, called “escabeche”, generally composed of vinegar, water, and spices.
The recipe knows many variations that include onion, carrot, cloves and other vegetables.
It also contains a calibrated amount of sugar and salt. The chipotle escabeche has a reddish color, due to the natural coloring of dried peppers, a smoky, spicy, sweet and sour taste.
Can also be used alone as a condiment. This is considered the best quality of chipotle on the market. Being a local product, it is unlikely to be found outside Mexico.
“Adobo”: always rehydrated (softened) and seasoned in a sauce more dense than escabeche but with similar ingredients and even tomato past.
Generally sold in cans, of various brands, which allow a long conservation suitable for export.
It is a good quality chipotle seasoning that can be found easily even outside Mexico.
The rehydrated chipotle: generally consumed raw. If used to cook food, it is preferable to add it towards the end of cooking so as not to weaken the taste of smoked.
Chipotle seasoning can be used on many dishes such as meat, fish, shellfish, lobster.
As well as with sausages, hamburgers, sandwiches, hot dogs, salads, potatoes cooked in various ways, beans, breading and more.
It is an ingredient for the preparation of sauces of many kinds, mixed with other elements.
Recipes with chipotle seasoning: These are widely used in the cuisine of Mexico in the preparation of many typical dishes of the area, such as fajitas, enchiladas, burritos or as an accompaniment to chicken.
They are also used to prepare Mexican sauces with a spicy touch and a smoky flavor.
The chipotles are ideal to add a smoky touch to any dish in a simple and fast way.
Nutritional Value And Health Benefits
It is important to know the properties of the food we consume to carry out a varied and balanced diet that provides all the nutrients that our body needs.
It is proven that chipotle peppers are good for the immune system.
They are a source of vitamins, proteins, and minerals, such as vitamins A and C, iron and potassium. Also, they have very few calories.
The chipotle also helps reduce the level of cholesterol in the blood. Furthermore, it contains a substance called capsaicin with medicinal properties.
Thus, the consumption of these peppers helps to prevent poor digestion, hemorrhoids, and arthritis.
The adobos are aromatic pasta at the base of a multitude of Mexican dishes: adobo marinade, soups, chili con carne, salsas, chilorio.
Try a hint in a vinaigrette or mayonnaise. And do not hesitate to prepare a good amount of adobo marinade, you can keep it in the freezer for several weeks.
- 2 chiles ancho rojo
- 3 chiles guajillo
- 1/2 c. tea cumin
- 1 C. Tea Oaxaca oregano
- 1/4 of c. tea grains black pepper
- 1/3 cup white vinegar
- 1/2 c. sea salt
- 5 cloves of garlic
1. Grill the chiles in a hot skillet. Return them often and grill until they are soft and fragrant (15 to 30 seconds)
2. Open the chiles. Remove seeds, stems and placenta.
3. Soak the chiles in very hot water. Drain after 15 minutes. Reserve water and chiles.
4. Toast cumin for a few seconds in a dry pan, then oregano and finally, pepper until the spices release their aromas.
5. Reduce powdered spices.
6. Puree, in the food processor, chiles, spices, vinegar, salt, and garlic. Add some chile water as needed to obtain a fine puree of the consistency of prepared mustard.
In ancient times, meat and fish were hard to keep. Cold temperatures made it easier to preserve food, but the weather did not often bring ideally low ideal temperatures.
So, it was necessary to use other techniques, such as adobo. The animals were usually killed during the colder months of winter and the surplus meat was to be kept until the warmer months.
This was made simpler by the use of adobo marinade containing paprika (a substance with anti-bacterial properties).
The paprika gives a red color to adobos and at the same time, capsaicin contained in the paprika.
This allows the fats to dissolve, allowing the adobo marinade to reach deeper parts of the flesh.
The adobo was originally used as a preservation method, but with time and advanced refrigeration methods, primarily it is used for seasoning food before cooking.
Traditional preparations were created, such as the adobo cazón, made from millet and from Cadiz.
Berenjenas de Almagro (eggplant of Almagro, marinated aubergine characteristic of the “Manchega” cuisine of the Spanish region of Castilla-La Mancha, and in particular the city of Almagro in the province of Ciudad Real), and lomo in adobo (beef loin or pork marinade).
How to Season The Meat?
The marinade is used since ancient times to flavor the meats, preserve them and give them other nuances of taste and texture.
The basic marinade is made with oil, vinegar, and salt, but the possibilities are endless depending on the type of meat.
To help you get the best combinations we have collected different homemade marinades to learn how to marinate different types of meat. Including different preparations for grilling and baking.
Tasty Marinade for Grilled And Baked Meats
For this, it is necessary to chop half a red pepper and half an onion in very small squares.
Three cloves of garlic are added, everything is crushed and mixed with enough oregano.
Next, add oil, water, and vinegar with the following ratio: for every two tablespoons of the spice mixture, pour three oil, one vinegar and one and a half water.
Salt is added to taste and poured over the piece of meat to put in the fridge.
After an hour, the meat is drained and skipped. The remaining mixture can be used to “paint” the meat as it is cooked.
Another spicier option can be prepared with a level teaspoon of sweet paprika, a level teaspoon of oregano, a teaspoon and a half of ground cayenne, a teaspoon of black pepper.
Furthermore, add 50 ml. of white wine, 20 ml. of vinegar, 2 cloves of chopped garlic, a small chopped onion (optional) and salt.
For its preparation, simply mix the spices in a bowl, add the white wine, vinegar, garlic and onion, and salt to taste.
It is left to rest in the fridge for about 20 minutes and after that time, it is added to the meat.
After, it is left to impregnate well for about three hours in the fridge.
Adobo Marinade of Fine Herbs for Loin or Breasts
The marinade of fine herbs is ideal for pork loin fillets, chicken breasts, and turkey fillets.
For about 8 steaks, you will need two cloves of garlic, one teaspoon of dill and one teaspoon of thyme.
In addition, add one teaspoon of parsley, one teaspoon of tarragon, two bay leaves, salt, and olive oil.
Species are mixed in a bowl and covered with olive oil. Add the two peeled and whole garlic cloves and the bay leaves.
Then, let it rest in the refrigerator for at least three hours. After that time, the steaks are placed on a tray and the mixture is poured.
Keep stirring so that the meat is well impregnated and allowed to rest in the refrigerator again for a couple of hours before cooking.
Easy Adobo Marinade for Chicken
One of the most famous marinades is the criollo or chimichurri, which is made with oregano, sweet paprika, garlic, chili pepper, bay leaves, salt, black pepper, oil, and vinegar.
To make this marinade is necessary to crush a bay leaf, chop three cloves of garlic and mix the ingredients with the following proportions: a spoonful of oregano, a teaspoon of salt, another of sweet paprika and a half teaspoon of ground chili pepper.
a spoonful of oregano, a teaspoon of salt, another of sweet paprika and a half teaspoon of ground chili pepper.
Add the crushed bay leaf and the garlic cloves well chopped. Add 100 ml of oil and 20 ml of wine vinegar and mix well.
It is necessary to let it rest for at least two hours in the fridge.
With this mixture, you can spread the chicken before cooking and during cooking.
It is also valid for veal meat and can also be served at the table, along with other sauces, so that each diner spreads to your liking.
Exotic Chicken Marinade
Marinade chops with garlic, lemon, curry, paprika, black pepper, oil, and salt.
Two cloves of garlic are crushed in a mortar and 200 ml of olive oil is added.
You see that mixture in a container to which you also add the juice of two lemons, plus curry, paprika, salt, and pepper (to taste).
The marinade is added to the chops and left to marinate for an hour. After that time, they drain and are cooked on the grill or in the oven.
Adobo for Chicken Wings
For its preparation is necessary, a teaspoon and a half of sweet paprika, a level teaspoon of cumin.
A level teaspoon of curry powder, about 30 ml of white wine, olive oil, and salt.
In a bowl, put the chicken wings and sauté. Then add the paprika, cumin, and curry.
Mix well and add the white wine and a little oil and leave the wings in the refrigerator for at least three hours.
All the meat must be left in a marinade covered in the refrigerator with a film and never at room temperature and it is important to plan the menu in advance so that there is enough time for the flavors to be absorbed.
This chipotle adobo sauce is great with burgers, sandwiches and as a dipping sauce for chicken nuggets!
The most important ingredients are chipotles in adobo sauce. These smoky-hot jalapenos give the sauce the right kick.
Ingredients For A Good 500 ml Chipotle Adobo Sauce:
• 400 ml of salad mayonnaise
• 140 ml ketchup
• 130 g of Dijon mustard
• 250 g (2-3 pieces) Chipotles in Adobo
• 1 tsp canned adobo sauce
• 12 tablespoons of lemon juice
• 2 teaspoons smoked paprika powder
All ingredients are added together in the blender. With the Chipotles you should be careful with the dosage.
Small chillies have a real fire and if you are not careful, the sauce is quickly too hot.
Therefore, it is recommended to first give a chipotle less in the blender and then to try. You can still refuel, take out sharpness, however, is not so easy.
When all the ingredients are mixed together and the chipotles are minced, you have a wonderful burger and sandwich sauce.
Ideally, let the sauce pass through the fridge overnight, because only then will it unfold its full aroma.
If you do not want to wait that long, you can also use it immediately. A burger with the creamy sauce is a poem!
The creamy Chipotle adobo sauce has a great aroma by the Chipotles and the smoked paprika powder.
The sharpness can be dosed on the basis of the added Chipotles in Adobo. Have fun imitating – it’s worth it!
A similar recipe also uses the sandwich chain Subway for their Mexican Southwest sauce.
But the smoked paprika powder is missing, the ketchup and the lemon are replaced by lime.
In any case, an ingenious sauce that you should have done absolutely!
How to Use Chipotle Pepper When Cooking?
It is one of the little secrets of Mexican cuisine and American cuisine in general.
Like all peppers, Chipotle can be used in all dishes, even a little sweetened as we will see.
In What Form Should This Pepper be Used?
You can use it whole by infusing it in a sauce or dish in sauce, you can also detail it and integrate it into your dishes or pass it through a blender to make a smoked ground chilli pepper.
In any case, beware of the seeds that contain the most spiciness, depending on your taste for spiciness, remove some or leave them.
Where to Use Chipotle?
As for the whole chilli pepper on sale here, you can use it macerated in your soups, sauces, simmered dishes. It is an excellent pepper for flavoring oils, vinegar, and vinaigrettes.
You can use it to make homemade Tabasco or BBQ sauce.
As for the detailed or ground Chipotle, you can add it absolutely anywhere.
I particularly appreciate it in vegetable and legume dishes such as green beans, dried beans, lentils or peas.
Use it to spice up and flavor your meats, whether poultry or red meats, but also your fish. Simply sprinkle it on at the end of cooking.
Reduced to powder, it spices up nachos, tacos, burritos, guacamole sauces and other Latin recipes.
Chipotle adobo sauce can be used for dips, fish rillettes, spreads, hummus, etc.
Use it to Flavor Your Potato Dishes, Rice, Pasta, Etc.
It is used very well in Spanish and Mediterranean cuisine in general, as a substitute for Vera chilli pepper: dried tomatoes, preparation of olives, fresh cheeses, tapas, cooking with olive oil, chorizo, paella, soubressade, txistorra, lomo, morcon, etc.
In terms of association, this smoked Mexican chilli pepper goes well with coriander, cardamom, yuzu or combava.
Chipotle spice powder and chipotle chilis pickled in adobo sauce are a must for Mexican cuisine.
Chipotle chilies are smoked jalapeno chilies, which give them a pleasant smoke flavor and lose water.
The consistency is similar to that of oiled tomatoes and you can also use them similarly. This typical Mexican specialty is very spicy in taste.
One of the most important elements of this kitchen is the skillful game with the taste of sharpness and smoke.
Chipotles are mature, smoked jalapenos. Because jalapenos are poorly dried due to their relatively thick pulp, they are smoked to keep them.
Made by Aztecs
Even the Aztecs knew this form of preservation by smoking. Even today, in many parts of Mexico, smelting is done in the traditional way of the Aztecs, where two holes are excavated in the ground, connected by a tunnel.
In one of the holes, a fire is kindled with the wood of the mesquite tree. In the other hole, the jalapenos are laid on a wooden frame.
The smoke then envelops the chilies through the draft of air between the tunnels, which at the same time dry and are smoked.
How is Chipotle Chiles Adobo Sauce Made?
If you let the green pods ripen longer, they turn red. And then you are ready for smoking. Because the thick pulp begins to mold in a normal drying process in the air.
By smoking, the jalapenos on the outside almost black and at the same time much sharper, than fresh chilies, because they are deprived of moisture.
Then they are either finely ground – or coarsely crumbled into flakes.
What Do Chipotles Taste Like?
Its aroma gives vegetarian food the taste of smoked bacon or grilled meat.
Therefore, chipotles taste delicious, for example, in a vegetarian spaghetti all’amatriciana variety.
Bolognese or a Carbonara get an even more intense when adding some chipotle spice powder.
In addition, not only sauces and meat can be refined with Chipotles. Even cocktails get a thrilling note by the taste of smoke.
Flavoring salt for tequile with the chipotle spice powder, it is best to use slightly moist, coarse sea salt.
How to Use Chipotles With The Dosage of Chipotles?
One should dose also carefully as Scharfessen – Chipotles lie as far as their sharpness concerns with 5,000 to 10,000.
Scoville (compared to fresh Jalapenos, which are only 1,000 Scoville on the scale).
The Chipotle spice powder is very well used in grated meats and marinades, and the whole pods crumble in pasta sauces.
For marinades and rubs stir about 1 teaspoon of the chipotle spice powder with other spices, garlic and lemon juice in olive oil.
For sauces, add the powder at the end of the cooking process.
The Famous Adobo Sauce
Anyone who has become curious about Mexican cuisine can not avoid a very typical ingredient: the adobo sauce.
Here whole chipotles are inserted into a viscous tomato and vinegar sauce.
This way the chipotle pods can be processed very well because they have already absorbed a lot of moisture and are very soft.
In Mexico, the pods are often filled and used throughout or are part of typical sauces with beans and vegetables.
The adobo sauce also provides a delicious base for an aromatic chili-con-carne.
Anyone browsing through Mexican cookbooks or searching for relevant recipes on the internet is often used with Chipotle chiles adobo sauce.
These are whole chipotle pods in the tin, placed in a thick vinegar and tomato sauce.
This is a convenient way of preparation, because the pods are soft by the moisture absorbed and can be processed well.
The sauce has absorbed much of the aroma and fire of chilies and is therefore often used in recipes as well.
How to Use Chipotle?
You get Chipotles as whole dry pods or powdered. In addition, in every supermarket in Mexico, you can buy chipotle chiles adobo sauce in a can.
Otherwise, whole chipotle pods in a specially seasoned thick vinegar and tomato sauce. More on that later.
Chipotle powder is good for seasoning sauces and for so-called rubs, spice mixtures for rubbing fish, meat (and sometimes vegetables) before grilling or roasting.
In recipes, a Chipotle pod can be replaced by a teaspoon of Chipotle powder.
Hot Tip on Making Chipotle Chiles Adobo Sauce
Make a delicious sauce in no time by mixing 1 tablespoon of adobo sauce with 8 tablespoons of good mayo, 1 tablespoon of freshly chopped coriander (Cilantro) and 2 teaspoons of chopped mashed onion.
Perfect for seafood, turkey burger and much more! And here’s how to make chipotle chiles adobo sauce yourself!
Hot sauces are handy for giving your own Mexican and Southwestern dishes the typical Chipotle smoky flavor with little effort. Especially for seasoning at the table.
Ring of Fire Chipotle & Roasted Garlic Hot Sauce – Melinda’s Chipotle
A typical representative of this hot sauce direction is Melinda’s Chipotle.
The sauce also goes well with hearty grilled meats, to spice up gravy, or just to snack on tortilla chips.
The same goes for Ring of Fire’s Chipotle & Roasted Garlic, a California gourmet sauce with habanero, smoky Chipotle and roasted garlic.
Tabasco Chipotle differs from most other sauces in that the jalapenos are smoked not via mesquite but pecan wood, giving a different flavor.
Which sauce you prefer, of course, is a matter of taste, they are actually all interesting. And of course “smoky”.
Salsa – fortunately, there are also some Salsas that benefit from the smoky Chipotle flavor.
For example, Smokey Chipotle, with fresh Jalapeno pods, tomatoes, onions, garlic and spices. Even more authentic – Xochitl Chipotle salsa.
Grind Up Dried Chipotles to Make A Chipotle Chili Powder
Whole Chipotle pods can be shredded dry with scissors or knives. If you want to grind them into powder, you must first dry the pods completely in the oven or in the dehydrator.
Anyone who plans to grind dried chilies into powder often is well advised to use a reasonably priced electric coffee grinder.
Furthermore, it should be used exclusively for this purpose (should you later grind coffee in it, it will certainly be a bit strange).
Mostly whole chipotles are used but rehydrated. Remove the stems and place the chillies in warm water for about half an hour.
As a result, the pods swell and become soft, so that they can be simply crushed with a knife, or slit, rid of seeds and fill.
By drying and smoking these chilies are quite concentrated in the taste and quite spicy – when dosing caution is called!
When chopping Chipotle pods you should wear gloves, Avoid inhaling Chipotle powder.
Dry Chipotle pods should not be bone-dry and crumbly, but have some flexibility due to some residual moisture.
As with all dried chillies (and chili powder), it is advisable to keep them airtight in a cool, dark place.
For example, in double zippered bags or in a screw-top glass in the refrigerator.