Everyone’s tried the usual guacamole dip, but not everyone has experienced it smoky-style, as in this recipe. Traditionally, it is served with tortilla chips, but other chips work equally well, including plantain chips.
Guacamole with Chipotles
Serve within 3 hours of making.
- 2 ripe Haas Avocados, peeled and pitted
- 1 small white onion, minced
- 1 medium tomato, minced
- 1 tablespoon lime or lemon juice
- 2 chipotle chiles in adobo sauce, minced
- Salt to taste
Combine all ingredients in a bowl and mix well. Cover and serve chilled.
Serves: 4
Heat Scale: Medium
Tournedos Chipotle
Here is the preferred way to prepare steaks in Puerto Vallarta, Mexico.
- 4 beef fillets, 1 to 2 inches thick
- Olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil
- 3 canned chipotle in adobo chiles
- 1 medium tomato, peeled and seeds removed, chopped
- 1/2 teaspoon oregano
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 2 cups beef broth
- 1 cup dry red wine
Directions:
- Brush the steaks with olive oil and let sit while preparing the sauce.
- Saute the onion and garlic in the vegetable oil in a skillet until browned. Add the chipotle, tomato, oregano, sugar, and pepper. Saute for an additional couple of minutes. Stir in the broth and wine and simmer for 20 to 30 minutes or until reduced by a half.
- Remove from the heat and puree in a blender until smooth and then strain. Return to the pan and keep warm until ready for serving.
- Broil or grill the steaks to desired doneness.
To serve: place some of the sauce on a plate, place the steak on the sauce and top with additional sauce.
Serves: 4
Heat Scale: Hot
Chiptotle Chicken Breasts
Here’s a no-brainer recipe that tastes like it’s a lot more complicated than it is. Fish fillets may also be prepared in this manner.
- 1/4 cup vegetable oil
- 1 white onion, chopped fine
- 4 boneless chicken breasts
- 2 cans chipotles en adobo, pureed in a blender
- 2 cups sour cream
- 1 cup mixed grated Monterey jack and cheddar cheese
- 1/4 cup chopped fresh cilantro
- 2 cups refried beans
Directions:
- Heat the oil in a skillet and saute the onions until tender, about 5 minutes. Add the chicken breasts and fry on both sides until they are golden brown, about 7 minutes a side.
- In a separate pan, combine the pureed chipotles and sour cream and cook over low heat, stirring occasionally, for 5 minutes.
- Place each chicken breast on a plate, add the chipotle sauce over each, and top with the cheese mixture. Place each dish in the oven and heat until the cheese melts. Remove from the oven, garnish with the cilantro, and serve with heated refried beans.
Serves: 4
Heat Scale: Medium
Jumbo Shrimp with Smoked Cocktail Sauce
This recipe is extremely easy to make, and it’s a twist on the usual shrimp cocktail. The sauce is also great with steamed oysters and clams.
- 48 jumbo shrimp, cooked, and chilled
- 1 jar commercial cocktail sauce
- 1/2 can chipotles en adobo, pureed in a blender
Arrange the shrimp attractively on a platter. In a bowl, combine the cocktail sauce and the pureed chipotles. Guests dip the shrimp in the newly energized cocktail sauce.
Serves: 8
Heat Scale: Medium
To search for more chipotle recipes, go here.
Dave DeWitt - Dave is known as "The Pope of Peppers" because he has published more than 35 books on the topics of chile peppers and fiery foods. He is ...
