These are some chipotle recipes I have collected. Chipotle Sauce 1 7oz can chipotles en adobo 1 cup olive oil <use the best you can afford> 4 lg. garlic cloves,peeled 1 lg. egg 1 lg. egg yolk 1/2 tsp. coarse salt <or to taste> Puree the can of chipotles in blender/food processor.Strain the mixture thru a sieve to remove the skins and seeds. Heat 3 TBSP. of olive oil in a small skillet over Med. heat and saute the whole garlic cloves 4-5 mins. til they are golden brown and softened. In the bowl of a food processor, place the chipotle puree,sauteed garlics,whole egg,and egg yolk. Process to a smooth puree, slowly adding the remaining olive oil<in a thin stream>until the sauce becomes a little thicker than heavy cream, but not as thick as mayonnaise. Add salt to taste and refrigerated until ready to use. Use as a dipping sauce with shrimps, scallops, and fish. I'm going to make it a bit thicker, and try it as a dressing on potato salad, and beside cold grilled chicken. The sauce will keep 3-5 days in the fridge. Make sure the eggs you use are VERY fresh. >From the same cookbook: Chipotle Polenta 3 cups chicken stock 1 TBSP butter 1 cup polenta <med. corn meal> 2-4 TBSP chipotle en adobo puree 1 tsp. salt In a medium saucepan, bring the chicken stock to a boil, add the butter and slowly pour in the polenta, whisking while you pour. <This is important, as the polenta will form lumps otherwise> Reduce the heat to low, and whisk or stir the polenta for 2-3 mins. Add the chipotle puree and the salt* and continue whisking or stirring for about 10-12 mins. until the polenta is thick. Grease or spray a cookie sheet, and spread the hot polenta on it evenly.Let stand 20 mins.and cut into desired shapes for serving. Preheat oven to 350F and place polenta in oven til hot. *salt: depending on the type of broth and butter you use, adding salt might not be necessary. Taste the polenta before adding the salt. I liked this recipe 'cuz it's a real make ahead one. When i make polenta, i cut and store the pieces in the fridge, and when i want to use/eat them, i lightly brush with olive oil and throw 'em on the BBQ for a coupla mins. per side. This last one is the best <i think>: >From the same cookbook. Chipotle Butter 1 cup softened butter 4-5 TBSP chipotle en adobo puree Roughly puree the butter and chipotle puree together. Form into a roll, using wax paper, and freeze or refrigerate. Cut discs off the roll as you need them. Use with shellfish, fish, grilled chicken, on a baked potato, on hot cornbread...the uses are endless! From the cookbook Hot Spots by Dave DeWitt: Chipotle Cream Sauce by Chef Zeke Lambert 6 shallots, peeled and roasted 1 lg carrot, peeled and diced 1-2 TBSP veg. oil 2-4 chipotles en adobo 1/4 cup white wine 3 cups heavy cream OR use half cream and half chicken stock to equal 3 cups Sautee the carrot in oil til tender. Add the shallots,chipotles and wine and simmer for 1 min. Add the cream, raise the heat, and reduce by half. Place the mixture in a blender/food processor and puree. Strain the sauce, season with salt and serve. This sauce is good with most grilled meats, in or on mashed potatos, and with grilled chicken. If you sub chicken stock for some of the cream, then add the stock first, reduce by half<on high heat> then add the cream, and reduce mixture to 1 or 1 1/4 cups. In all of these recipes,as always, the amount of chipotles would be to your own taste or to the amount you've got left over in the l'il can! enjoy! alexandra CH#69 zuppinger puppet2@ibm.net * Exported from MasterCook * Chilpoltes en Adobado Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Hot And Spicy Mexican Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces chilpotle mora chiles (about 60) 3 ancho chiles -- seeds and veins removed 4 garlic cloves -- coarsely chopped Leaves of 2 fresh marjoram sprigs or 1/8 teaspoon dried marjoram Leaves of 2 fresh thyme sprigs or 1/8 teaspoon dried thyme 1 Pinch cumin seeds -- crushed 1 bay leaf -- torn into small pieces 2 tablespoons olive oil 3/4 cup mild vinegar 3/4 cup strong vinegar 1/4 cup tightly packed dark brown sugar 1 tablespoon sea salt 1.Rinse the chilpotles and drain. Pierce each one all the way through with a sharp fork or skewer. Place in a pressure cooker with water to cover and cook at low pressure for about 15 minutes; they should be soft but not mushy. (Alternatively, cook the chiles with water to cover in a tightly covered nonreactive medium saucepan over low heat for 30 to 40 minutes.) 2.Drain the chilpotles, remove the stems and wipe off any stray seeds clinging to the outside. Set aside. 3.Meanwhile, in a medium nonreactive saucepan, cover the anchos with hot water and simmer for 5 minutes. Drain and transfer to a blender. Add 1 cup of water plus the garlic, marjoram, thyme, cumin seeds, bay leaf and 4 of the cooked chilpotles and blend until almost smooth. 4.Heat the oil in a shallow nonreactive skillet. Add the blended ingredients and fry over moderately high heat for about 3 minutes, scraping the bottom of the pan to prevent sticking. Add the vinegars, brown sugar, salt and 1/2 cup of water and cook for 5 minutes longer. Then add the remaining chilpotles and cook over moderate heat, scraping the bottom of the pan from time to time to prevent sticking, until the sauce has reduced and thickened, about 15 minutes. (MAKE AHEAD: The Chilpotles en Adobo can be refrigerated in an airtight container for up to 1 month. Before using, place in a medium saucepan, moisten with a little vinegar and bring to a boil. Let boil for a few minutes.) Makes about 6 cups * Exported from MasterCook II * Chalupas with Chipotle Chiles Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Crockpot Main Dishes Pork & Ham Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3 lb pork loin roast 1 teaspoon salt pepper -- to taste 3 cloves garlic -- sliced 1 16 oz pkg dried pinto beans -- soaked several hrs 1 teaspoon oregano 1 teaspoon ground cumin 1 tablespoon chili powder 1 7 ounce can chopped green chiles -- drained 2 to 3 chipotle peppers -- en adobo, minced Rub roast with salt and pepper. Cut small slits in roast; insert garlic slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast in slow cooker. Rinse pinto beans; drain. Add to slow cooker. Add oregano, cumin, chili powder, green chiles and enough water to cover. Cook, covered, on low for 8 or 9 hours, stirring occasionally. Add the chipotles. Cook, uncovered, for 1 hour longer. Skim off fat; discard bones. Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream. Add a can of diced tomatoes or Rotel to leftovers and serve over rice. Delicious! Diana Rattray NOTES : I'm not sure about the title--adobado. thought it was adobo - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chipotle Paste Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Hot & Spicy Sauces And Spice Mixtures Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can chipotle -- (7 oz) chilies en adobo 2 tb Corn oil 3 lg Garlic cloves 2 ts Ground coriander 1 t Thyme 1 t Freshly ground black pepper In a food processor, combine all the ingredients and process until bnlended but still slightly chunky, about 1 minute. The paste can refrigerated, tightly covered, for up to 3 weeks. Building Block: By blending canned chipotle chilies in adobo with a few additional ingredients, you have a nearly effortless recipe for a versatile, spicy seasoning paste. Uses: Brush tha paste on beef and pork roasts, baby back ribs, chicken or shellfish. Mix with sour cream or mayonnzise to accompany grilled meat, poached chicken or baked potatoes. Add to a vinagrette from raw or steamed vegetables. Stir into chicken stock along with shredded cooked chicken, chickpeas and avocado cubes to make a zingy soup or into shrimp or lobster stock with assorted seafood. Mix into a simple tomato sauce to go with pasta, meatballs, saut‚ed shrimp or squid, or use as the base for a stew. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chipotle Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips Hot And Spicy Mexican Salsas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 30 Dried chipotle chiles OR -- -3 c chipotle chiles. 8 Ripe Roma tomatoes -- cored 12 Garlic cloves -- peeled 2 tb Salt 1/2 t Black pepper -- freshly ground Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool. Pour the mixture into a blender or a food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled Chipotle salsa can be stored in the refrigerator up to 5 days or frozen. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chipotle Sauce - Hot!! Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Hot And Spicy Mexican Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 Cup Dark Corn Syrup 4 Tsp Chili Powder -- (4 to 6) 1/3 Cup Strong Coffee 1 TBS Corn Oil 1/4 Cup Catsup 2 Tsp Mustard 1/4 Cup Cider Vinegar 1/2 Tsp Salt 1/4 Cup Worcestershire Sauce 4 Canned Chipotle Peppers -- (4 to 6) Heat thoroughly. Bring to a boil. Simmer 10 minutes. Transfer to blender and blend thoroughly. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chipotle Vinaigrette Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Hot And Spicy Salads And Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablesp. cider vinegar 2 tablesp. fresh lime juice 2 teas p. Dijon mustard 2 teas p. finely chopped Chipotel peppers in Adobo sauce 1 tea p. chopped cilantro 1 tea p. Sugar 1 tablesp. olive oil s & p to taste. In small bowl whisk together vinegar, lime juice, mustard, chipotles, cilantro & sugar. Gradually whisk in olive oil. Season with salt & pepper. Not very hot but it might help use up those big cans of chipotles. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoky Roasted Salsa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Dips Hot And Spicy Mexican Salsas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Garlic cloves -- peeled 1 md Onion -- quartered 3 lg Tomatoes 1 Canned chipotle chile in adobo 1/4 c Lime juice 2 tb Salad oil 1/4 c Fresh cilantro leaves -- chopped Place a 10 to 12 inch uncoated frying pan over high heat. Add garlic, onion, and tomatoes. Cook, turning often with tongs, until charred on all sides (about 10 minutes). Remove from pan and let cool. Cut tomatoes in half crosswise and discard seeds. In a blender or food processor, combine vegetables, chipotle, lime juice, oil and cilantro; whirl to desired consistency. Makes 3 cups. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chili Shrimp Recipe By : GMIM/Chinese/JRB Serving Size : 4 Preparation Time :1:00 Categories : Chinese Hot And Spicy Main Dishes Seafood/Shellfish Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SEASONING SAUCE 2 tablespoons dry sherry 1 tablespoon sugar 1 teaspoon red rice wine vinegar 1 tablespoon soy sauce -- dark 1 teaspoon soy sauce -- light 2 tablespoons chicken broth 3 teaspoons chili paste 1 teaspoon cornstarch END OF SAUCE 16 large shrimp 5 green onions -- minced 4 teaspoons ginger -- minced 4 cloves garlic -- minced 4 1/2 tablespoons oil 1 teaspoon sesame oil Combine seasoning sauce ingredients in bowl. Stir to dissolve cornstarch. Devein shrimp without shelling--or buy them that way Heat wok over high heat till hot. Add 2 1/2 T oil and heat till hot, but not smoking. Add shrimp and stir fry about 5 min till almost cooked. Remove Heat pan over high heat, add 2t oil, and stir fry onions, ginger, garlic, 30 sec. Stir seasoning sauce, and add to wok. Stir till slightly thickened. Add shrimp, and stir till evenly coated. Turn off heat and add sesame oil and swirl. Serve NOTE--serve with rice, Smoked Bean Sprouts. Messy, hot and wonderful! - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chipotle Shrimp Recipe By :Mark Miller--COYOTE CAFE COOKBOOK Serving Size : 6 Preparation Time :0:00 Categories : Avocado Hot And Spicy Main Dishes New Southwest Seafood/Shellfish Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 corn tortillas -- thick and fresh 2 qt water 1 lemon -- juice only 1 tablespoon peppercorns -- crushed 1 tablespoon sea salt 54 large shrimp -- unshelled 1 cup butter -- softened 5 tablespoons chipotle pepper -- canned & pureed 4 green onion -- chopped 1 cup Ranchero Sauce (separate recipe) 1 large avocado -- sliced Heat tortillsa and keep soft. (Nuke or steam) Bring water to boil, add lemon jjuice, peppercorns, salt, and cook 2 min. Add shrimp, cook till pink and done, drain cool and peel. Prepare chipolte butter--Puree together butter, 6 shrimp and 1 1/2 T chipoltes, and set aside at room temp. Just before serving, toss remaining shrimp with rest of chipolte puree, and heat in skillet. Put three tortillas on plate, add 8 shrimp, top with butter. Sprinkle with green onions, and serve with the Ranchero Sauce. Garnish each plate with avocado slices. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roasted Tomato and Mint Salsa Recipe By JRB Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Avocado Hot And Spicy Mexican Salsa Sauces Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large roma tomato 1 large head garlic -- minced 1 lime -- juice only 3 tablespoons olive oil 4 serrano pepper -- minced OR 3 chipotle pepper -- minced 2 tablespoons cilantro -- minced 3 tablespoons mint -- minced 1 teaspoon lime zest 1 teaspoon lemon zest pinch salt Heat skillet over high heat, and roast tomatoes till soft and black all over, stirring frequently Process with garlic till roughly chopped Cool to room temp Add remaining ingredients, mix and let stand 30 min to blend flavors Serve with tortilla chips VARIATION--add some chopped avocado before serving - - - - - - - - - - - - - - - - - - NOTES : DOESN'T MAKE MUCH, AND EVERYONE LIKES--I USUALLY DOUBLE RECIPE--MAKES ONLY ABOUT 1CUP * Exported from MasterCook * Tomatillo Chipotle Sauce Recipe By : JRB Serving Size : 4 Preparation Time :0:00 Categories : Appetizers Hot And Spicy New Southwest Salsa Sauces Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 25 large tomatillos -- (2 lbs) 1 head garlic -- unpeeled 1 medium onion -- chopped 3 tablespoons olive oil 1 cup cilantro -- packed 1 lime -- juice only 1 teaspoon salt 4 canned chipotle peppers in adobo sauce 2 teaspoons adobo sauce Husk and wash tomatillos. Cook in skillet over me-hi heat for 25 min, stirring, till soft and black all over. Roast garlic till soft, peel. Saute inion in 1 T oil till soft. Puree tomatillos, garlic, inion, and rest of ingredients except juice unitl smooth. Add water if necessary. Add lime juice and process briefly. Check seasoning, and add sugar and lime juice if it's too hot. Serve warm, room temp or cold with chips or see recipe for Beef or Chicken with Tomatillo Sauce VARIATION: Use 4-6 dried chipoltes and 1 c water, nuke 4-8 min, and let sit for 30 min, till soft. Seed peppers (or not for more heat), remove stems, and proceed, using both peppers and their soaking water. - - - - - - - - - - - - - - - - - - NOTES : Martha really likes--spicy, smoky, and wonderful! * Exported from MasterCook * Chipotle Marinade - Hot Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Hot & Spicy Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Fresh Orange Juice 2 Tsp Oregano 1/4 Cup Fresh Lime Juice 1 Tsp Cumin 6 Canned Chipotle Chilies -- minced 2 TBS Wine Vinegar 4 Cloves Garlic 1 Tsp Salt 1 Tsp Freshly grated Orange Rind 1 Tsp Black Pepper Combine the Orange juice and Lime juice in a small saucepan and boil until reduced to 1/2 cup. Place juice and remaining ingredients into blender and blend thoroughly. If marinade is to thick, thin with additional Wine Vinegar. Marinate seafood for 2 hours, poultry for 4 to 8 hours and meat overnight, turning a couple of times. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chipotle Paste Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Hot & Spicy Sauces And Spice Mixtures Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Can chipotle -- (7 oz) chilies en adobo 2 tb Corn oil 3 lg Garlic cloves 2 ts Ground coriander 1 t Thyme 1 t Freshly ground black pepper In a food processor, combine all the ingredients and process until bnlended but still slightly chunky, about 1 minute. The paste can refrigerated, tightly covered, for up to 3 weeks. Building Block: By blending canned chipotle chilies in adobo with a few additional ingredients, you have a nearly effortless recipe for a versatile, spicy seasoning paste. Uses: Brush tha paste on beef and pork roasts, baby back ribs, chicken or shellfish. Mix with sour cream or mayonnzise to accompany grilled meat, poached chicken or baked potatoes. Add to a vinagrette from raw or steamed vegetables. Stir into chicken stock along with shredded cooked chicken, chickpeas and avocado cubes to make a zingy soup or into shrimp or lobster stock with assorted seafood. Mix into a simple tomato sauce to go with pasta, meatballs, saut‚ed shrimp or squid, or use as the base for a stew. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Smoked Chili BBQ Sauce Recipe By : Mark Miller--GREAT CHILI BOOK Serving Size : 1 Preparation Time :0:00 Categories : Hot And Spicy Mexican Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rice vinegar 1 cup cider vinegar 2 teaspoons ground cloves 1 teaspoon ground allspice 2 tablespoons ground coriander 1 medium onion -- diced 1 head garlic -- roasted, chopped 1/4 cup olive oil 1 cup brown sugar 1/4 cup molasses 1 cup chipotle peppers in adobo -- pureed 1 1/2 botles ketchup 1 tablespoon worcestershire sauce salt to taste Mix vinegars and spices in pand and over med heat reduce by half. In large pan, saute onion and garlic lightly in olive oil till oft. Add sugar and molasses. Reduce slightly and add vinegar mixture, chipotles, ketchup and wooster sauce. Cook slowly over low heat 1 hour. Season to taste with salt, and strain through med strainer, pressing out juices of onion and garlic. Makes 3-4 c - - - - - - - - - - - - - - - - - - Chipotle Barbeque Sauce 5-8 Canned Chipotle Chiles in Adobo Sauce 3 TBS Oil 1 Large Onion, Chopped 2 Cloves Garlic 28 OZ Ketchup 1/3 Cup Firmly Packed Brown Sugar 1/3 Cup Red Wine Vinegar 1/4 Cup Worcestershire Sauce 1/4 Cup Yellow Prepared Mustard Finely chop chiles in sauce. Heat the oil and cook onion and garlic until soft and clearing. Add the remaining ingredients, bring to a gently boil, stirring constantly and then turn down and let simmer about 15 minutes. Transfer to a blender and thoroughly blend. Season to taste with salt and pepper. * Exported from MasterCook Mac * Crab Enchiladas with Chipotle Cream Sauce Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Mexican Appetizers Hot/spicy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 lb Fresh wild mushrooms -(such as Chanterelle -Porcini and Shiitake) or -button mushrooms 2 Unsalted butter (1 cup) 1 t Shallot, minced 1/2 c Dry vermouth 1 lb Cooked crabmeat, drained and -picked over Chipotle cream sauce, see -recipe 1/4 c Snipped fresh chives 1/4 ts Freshly ground pepper 12 Blue corn or corn tortillas Cut off any hard stems from mushrooms and discard. Thinly slice mushrooms. Melt 1/2 cup butter in heavy large skillet over medium-low heat. Add mushrooms and shallot and cook until tender, stirring frequently, about 10 minutes. Add vermouth and bring to boil. Reduce heat and simmer until almost no liquid remains in pan, stirring occasionally, about 6 minutes. Melt remaining 1/2 cup butter in heavy medium skillet over medium heat. Add crab and stir until heated through. Combine with mushrooms. Mix in 3/4 cup chipotle sauce, chives and pepper and bring to boil, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate.) Set aside. Preheat oven to 350F. Stack tortillas and wrap in foil. Bake until heated through, about 10 minutes. Rewarm filling over low heat, stirring occasionally. Place 1 tortilla on each plate. Divide filling among tortillas. Fold tortilla up as for letter, enclosing filling. Turn enchiladas seam side down. Spoon remaining sauce over and serve. Makes 12 appetizer or 6 main-course servings. Recipe from Sonora Cafe, Los Angeles, California. Source: Bon Appetit - April, 1988 Judy "MsChile" Howle Flavors of the South; Recipes for "heat lovers" http://www.ebicom.net/~howle Hot and Spicy Food Editor at Suite 101 http://www.suite101.com/topics/page.cfm/462