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Recipes with chipotle chiles in adobo

5 recipes that use chipotle chiles in adobo, with photos, step-by-step instructions and cook times. The quickest, Fideo seco, takes 35 minutes. It is most often cooked with garlic, tomato and white onion.

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Pollo encacahuatadoChicken in peanut sauce

In Veracruz and the towns of central Mexico, encacahuatado is a fiesta-day dish of chicken in a thick, rust-coloured sauce of roasted peanuts, tomato and smoky chipotle. It tastes nutty, gently sweet and warm rather than hot, and is served with white rice and tortillas. Peanuts are the heart of the sauce, so this dish is not suitable for anyone with a peanut allergy. Chef's tip: the sauce thickens a lot as it stands, so keep a cup of warm stock nearby to loosen it before serving.

60 minMexicanChickenGluten free
by KrazyBadal 0 views

Tacos árabesSpit-roast pork tacos

Lebanese and Iraqi immigrants who settled in Puebla in the early twentieth century brought the shawarma spit, and Puebla answered with tacos árabes: thin slices of pork marinated in lime, vinegar, herbs and cumin, roasted on a vertical spit and wrapped in soft pan árabe, a thick pitta-like flatbread. This home version stacks the pork on a skewer in the oven. It is served with a smoky chipotle salsa and lime. Chef's tip: marinate the pork overnight in the fridge for the most tender, tangy result.

135 minMexicanMeat
by KrazyBadal 0 views

Fideo secoDry chipotle vermicelli

A 'dry soup' sounds like a contradiction, but in Central Mexico sopa seca is the pasta or rice course that follows the brothy soup at the comida corrida. Short vermicelli is fried until nut-brown, then simmered in a smoky chipotle and tomato purée until every drop is absorbed. It's served heaped with crema, crumbled cheese and slices of avocado. Cotija and queso fresco are normally made with animal rennet, so use a vegetarian crumbly cheese. Chef's tip: fry the noodles until they're the colour of a hazelnut; pale noodles taste flat.

35 minMexicanPasta & Noodles
by KrazyBadal 0 views

Caldo tlalpeñoChipotle chicken and chickpea soup

Tlalpan, on the southern edge of Mexico City, was once the last stop for travellers heading to Cuernavaca, and its roadside inns fed them this chicken soup. Chipotle gives the broth a brick-red, smoky warmth, and chickpeas, carrots and green beans make it a meal. It goes to the table with cubes of avocado, mild cheese and lime. Chef's tip: add the chipotle a little at a time and taste; the heat builds as the soup simmers.

80 minMexicanSoupsGluten freeSpicy
by KrazyBadal 0 views

Pescado zarandeadoGrilled marinated whole fish

On the beaches of Nayarit, from San Blas to the island of Mexcaltitán, cooks clamp butterflied snapper in a hinged grill basket and shake it over mangrove charcoal; 'zarandear' means to shake. The flesh is brushed with a paste of guajillo and chipotle chiles, citrus and a little mayonnaise, which chars at the edges while the fish stays moist. Bring it to the table whole and let everyone pull off pieces into tortillas with lime, red onion and cucumber. You can ask the fishmonger to take the head off. Chef's tip: oil the grill basket well, or the skin sticks.

50 minMexicanFishGluten free
by KrazyBadal 0 views

Goes well with chipotle chiles in adobo