headoverheels
s'il vous plaît
Member since 6/07 42079 total posts
Name:
LB
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Re: chipotles in adobo sauce?
Posted by iBCraZ131
I usually blend the remainder of the can in the food processor and then put it in a resealable freezer safe ziploc bag and keep it in the freezer. Then if I need some for a recipe, I just cut off whatever I need. It lasts a long time that way.
I do this, but I drop it in teaspoons on a baking sheet covered in wax paper, put that in the freezer, then bag them when they are frozen. That way it's easier to pull them out of the bag and they defrost very quickly.
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Momma2Be
Mommy of an angel
Member since 10/09 5911 total posts
Name:
Dina
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chipotles in adobo sauce?
I use them in the following two recipes, both of which I love.
Chili:
1 tablespoon olive oil
1 small white onion chopped
3 cloves garlic
1 lb lean beef
2 chipotle chilis and a teaspoon of adobo sauce
1 1/2 tbsp tomato paste
1 can pink or kidney beans, rinsed
1 can fire roasted chopped tomatoes (I like muir glen brand)
1/2 bottle beer
1 teeny pinch cinnamon
1 tablespoon chili powder
1/2 teaspoon spanish paprika
1 Green pepper, chopped
heat olive oil in dutch oven over medium-high heat- sautee pepper, onions & garlic for 5 minutes until translucent-season with salt & pepper.
Add tomato paste, chipotle chilies, and spices and cook over medium heat 2-3 minutes until spices darken.
Add beef and cook until no longer pink- about 5 minutes.
Add rest of ingredients (beans, beer, tomatoes) and simmer for 20 minutes.
Chipotle Portobello Burgers:
Marinade:
* 3 to 4 canned chipotle chiles with adobo sauce
* 3 cloves garlic, finely minced
* 1 small onion, chopped (about 1/2 cup)
* 2 tablespoons balsamic vinegar, or more to taste)
* 1/2 cup vegetable oil
* Coarse salt and freshly ground black pepper to taste
Burgers:
* 4 portobello mushroom caps, wiped clean with a dampened paper towel
* 1 large sweet onion, cut crosswise into slices, then skewered
* 1/4 cup salted butter, melted
* 4 individual ciabatta rolls, or other rustic roll, sliced in half
* 4 slices pepper Jack cheese
* 2 ripe avocadoes, pitted and sliced
1. For the Marinade:
In a food processor, combine the chipotles, garlic, onion, vinegar, oil, salt and pepper. Blend until smooth.
2. Place the mushroom caps in a single layer in a nonreactive baking dish, gill-side up, and pour the marinade over them. Cover and refrigerate, for 30 minutes to 1 hour.
3. Set your grill pan or grill for medium-high heat.
4. Remove the mushrooms from the marinade, reserving the marinade. Brush the onion slices with melted butter. Place the portobellos (gill-side down) and the onion slices on the grill. Grill for about 3 minutes, then turn with tongs. Spoon some of the reserved marinade on the gill-side of the mushrooms and continue to grill until tender and sizzling. Remove from the grill, and set aside.
5. Brush melted butter over the cut sides of the ciabatta rolls and grill, cut sides down, for 1 to 2 minutes, or until they are golden brown.
6. For each sandwich, place a mushroom on the bottom half of the bun, and top with a slice of pepper Jack cheese, onion and several slices of avocado.
Message edited 12/8/2012 2:27:06 PM.
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