One chef described chipotles as “smoky and sweet in flavor with tobacco and chocolate tones, a Brazil nut finish, and a subtle, deep, rounded heat.”
Rehydrating Chipotles
Bring a pot of water to a boil, turn off the heat, and add the chipotles. The chipotles should absorb water and be fully hydrated between thirty and sixty minutes.
Canned Chipotles
Chipotles canned in adobo sauce are already rehydrated and are flavored by a tomato-based sauce. Depending on the recipe, the pods can be rinsed off or used with the sauce.
Using Chipotle Powder
Powdered chipotles are used just like any other chile powder. The powder, if properly stored, retains its smoky flavor and is great for use in rubs for smoked meats, in sauces, and in chili con carne. The chipotle powder is much hotter than red chile powder made with New Mexican chiles, and hotter than commercial chili powder that has other spices added. Substitute 1 teaspoon chipotle powder for each chipotle called for in the recipe.
Other Substitutions
Any smoked chile pod, sauce, paste, or powder may be substituted for any other. When substituting sauces for chipotle pods, an approximate equivalent is one tablespoon of sauce per pod. Some cookbooks recommend cayenne hot sauce mixed with liquid smoke as a substitute, but this is inferior to the real thing.
Recipe: Chipotle Paste
This paste, which keeps well in the refrigerator for a couple of weeks, is added to soups and salsas and to vinaigrette dressings to perk up the flavor of the salad. It’s also great as a marinade or basting sauce for roasts, ribs, chicken breasts, and shrimp.
- 2 cans chipotle chiles in adobo
- 2 tablespoons corn oil
- 4 cloves garlic
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon thyme
- 1 teaspoon black pepper
Combine all ingredients in a blender or food processor and puree. Transfer to a clean jar, cover, and store in the refrigerator.
Yield: About 2 cups
Heat Scale: Hot
Recipe: Chipotle Sauce
This is a table sauce served at room temperature to spice up any main dish, including meats and poultry.
- 10 dried chipotle chiles
- 4 ancho chiles
- 1/2 onion, chopped
- 10 cloves garlic
- 1 tablespoon sesame seeds
- 10 black peppercorns
- 10 cumin seeds
- 1/2 cinnamon stick
- 1 teaspoon Mexican oregano
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 4 tablespoons vegetable oil
- 1/4 cup vinegar
- 1 cup water
Directions:
- Soak the chiles in hot water until soft, about 1 hour. Remove the seeds and stems.
- In a food processor or blender, combine the chiles, onion, garlic, olive oil, sesame seeds, peppercorns, cumin seeds, cinnamon stick, Mexican oregano, and salt and process to a paste. Heat the olive oil and vegetable oil together in a saucepan and fry the paste over medium heat until it is aromatic, stirring constantly, for about 5 minutes. Add the vinegar and water, remove from the heat, and stir well.
Yield: About 2 1/2 cups
Heat Scale: Hot
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