A hearty bean and chicken stew flavored with chorizo and chipotle chilies. It takes a little time for the flavors to come together, but the process is easy and the results are worth the wait.
'Chipotle' on Serious Eats
Chipotles in adobo are one of those pantry staples that I always have around the house, but it never would have crossed my mind to make them myself. I definitely wouldn't have thought to ferment them.This recipe from Mastering Fermentation does just that.
A mere few minutes of work and minimal ingredients can turn a rather ho-hum bottled barbecue sauce into serious eats.
Shrimp maintain their juicy integrity even under an avalanche of toppings—no batter required. Plus I could cook them in a chipotle and tomato mixture, so the salsa was built right in.
Light and summery, this halibut is served with lime-laced onion relish, grilled limes and grilled avocados and asparagus, which are drizzled with smoky chipotle vinaigrette.
Combining cocoa, sweet ancho, spicy, smoky chipotle and toasty, fried almonds results in an earthy, slightly sweet flavor palette. This salsa is a bit on the thick side, which makes it perfect as a chip dip, or to slather onto tacos or quesadillas.
This chicken chili packs a three pepper alarm: smokey chipotle, jalapeno, and cayenne. Plus it's on the table in under 30 minutes.
A chipotle and orange reduction creates a potent sauce that adds a heavy sweet, smoky, and spicy to a juicy grilled pork loin.
When it comes to game-day snacks, there are few people I know that'll turn down chips and cheese dip (I'm pretty sure all of these folks are vegan anyhow). Even my friends who scoff at the concept of queso are known to sneak bites of the gooey stuff when they think no one is looking. It's not too hard to make either snack from scratch, but homemade versions are rarely more exciting than Tostitos. Enter Cynthia Nims's new cookbook Salty Snacks. She elevates chips and queso just enough to turn heads, while still keeping the dish oozy and comforting.
If you thought you couldn't justify taco night for just two people, try this version that has all of the flavor, none of the labor.
This crazy tender barbacoa with oxtails and a blend of fruity chilies puts the fast food version to shame.
Toasted pepitas and orange zest make for a crunchy and aromatic variation of guacamole; if you're looking for something bolder, and with spice, this is the guac for you.
[Photograph: Max Falkowitz] Canned chipotles in adobo sauce bring sweet smoke, earthiness, and plenty of heat to vinegar- and chorizo-spiked beans. I'm partial to bola roja beans, which are firm, meaty, and handle stewing nearly forever, but any red bean...
Standard bottled ketchup reaches new, unsung heights with hot, smoky, earthy chipotles and vinegary-spicy adobo.
Fillets of tender, flaky mahi mahi are marinated in buttermilk spiked with chipotles and adobo. Fried up with a cornmeal crust, they come out hot and crisp and ready for anything, from po' boys to fish tacos.
I love this smoky, spicy, chunk guacamole, especially with warm black beans on corn tortillas.
Smoky, tangy, fall-of-the-bone ribs right from your oven. Completely winter-proof, spicy, and delicious.
This slaw is hot as it looks: with both fresh jalapeños and smoky chipotles. Wrapped in warm corn tortillas, piled high on fish sandwiches, or just on the side, this dish makes plain old cole slaw seem pretty pathetic.
Crunchy fish, crisp slaw, and a touch of sour heat from the salsa verde. These have serious West Coast fish taco cred and make for ideal spring and summer eating.
If you don't already have a ready-made container of chipotle purée in your fridge, here's reason number 148 on why you should. Just 1 1/2 tablespoons of chipotle purée adds a smoky heat to this easy stovetop mac and cheese recipe.