FOR THE PORK: 2.5kg boned pork shoulder 1 onion, chopped roughly 2 sticks celery, chopped roughly 2 carrots, chopped roughly 4 cloves garlic, chopped roughly Olive oil or lard, for roasting FOR THE PINEAPPLE: 1 large slightly unripe pineapple, peeled and diced A little unrefined dark muscovado sugar S&P A little olive oil A little butter FOR THE TORTILLAS: 450g plain flour 110g lard 1 teaspoon Maldon salt 240ml warm water FOR THE tomatillo salsa: 10 large tomatillos (fresh or tinned) 1 medium onion, sliced thinly Olive oil for grilling 150g chopped dried pineapple 1/4 teaspoon salt Large pinch red chili flakes 2 chipotle chilis in adobo sauce
EXTRAS: Coriander or micro-coriander for garnish Finely-diced white onion or spring onion METHOD: First, make up the salsa.
For the adobo sauce
: Toast chiles In dry saute pan over medium
finely chopped chipotle chiles (Best found canned, in adobo sauce
, in the ethnic foods department of your local supermarket.) 1 tsp, finely chopped garlic 2 tsp.
extra-virgin olive oil 5 cloves garlic, minced 1/2 chipotle pepper in adobo sauce
(more to taste), minced 1 cup orange juice 3/4 tsp.
2 teaspoons Adobo sauce
from canned chipotle chilies or 1 small
lime juice 1/2 bar spoon of chipotle pepper in Adobo sauce
Sweet Potato Gratin Submitted by Victoria (Wicked Evil Step Morn) Gailinas 2 cups heavy cream 2 heaping tablespoon chipotle pepper puree (Use "Casa Fiesta" Chipotle peppers in Adobo Sauce
for best results) 3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick Salt and freshly ground black pepper Preheat oven to 350-375 degrees F.
2 tablespoons minced chipotle peppers in adobo sauce
CHIPOTLE CHICKEN AND SUPERSWEET CORN SKILLET (Makes 4 servings) 1 tablespoon olive oil 1 pound boneless, skinless chicken breasts, cut in 1" pieces 4 ears fresh supersweet corn, husked, cut in 2" pieces 1 medium zucchini, sliced crosswise (about 1-1 1/2 cups) 1 medium onion, halved and sliced (about 1 cup) 3 small plum tomatoes, cut lengthwise in thin wedges 1-2 chipotles from a can, or jar of chipotles in adobo sauce
, chopped, and 2 tablespoons of adobo sauce
* 1/2 teaspoon salt (optional) In large skillet, over medium-high heat, heat off.
Shrimp Tacos With Chipotle Sauce 1 teaspoon chili powder 1/2 teaspoon ground cumin 1/4 teaspoon garlic powder Salt to taste 1 tablespoon olive oil 1 pound shrimp, cleaned and deveined Juice of 1/2 of a lime 2 tablespoons chopped cilantro 8 taco shells or warmed 6-inch corn tortillas Chipotle Sauce 1/2 cup mayonnaise 1 tablespoon sour cream or buttermilk 1 or 2 minced canned chipotle chiles in adobo sauce
2 tablespoons minced cilantro Salt to taste Combine chili powder, cumin, garlic powder, salt to taste, and olive oil in a small bowl.
Buffaloaf is made with pure buffalo meat and comes in four flavors: Gourmet, with green peppercorns and a touch of smoke; Old-Fashioned, with celery, carrots, and garlic in a tangy tomato sauce; Mexican, with poblano and chipotle peppers in an adobo sauce
; and Italian, with fresh basil, garlic, and tomatoes.
Lime-marinated tuna mixed with mango salsa is divine when paired with a warm crunchy tortilla.Ingredients250g (9oz) fresh tuna, cut into small dice 125ml (4fl oz) fresh lime juice vegetable oil for deep-frying 1 packet of 8 corn tortillas, each cut into 3 large wedge pieces fresh coriander leaves For the mango salsa: 1 small fresh red chilli, seeded and chopped, or 1 chipotle pepper in adobo sauce
, finely chopped 1 small red onion, finely chopped 1 tsp freshly cracked black pepper 1 tsp tequila 1 tsp salt a small handful of fresh coriander (about 20g, chopped) 1 large, ripe mango, peeled, stoned and finely diced juice of 2 limesMethod 1.
The huachinango en adobo (red snapper in adobo sauce
) is served open faced like a butterfly, smothered in a rich adobo sauce
that succeeds in being spicy without leaving your eyes watering and mouth burning by the end of the meal.
2 large cloves garlic, peeled 1/3 cup cilantro leaves 1 seven-ounce can chipotle peppers in adobo sauce
8 ounces lowfat cream cheese 4 large sun-dried tomato tortillas 1 15-ounce can black beans, rinsed 1 small red or yellow pepper, diced 2 small plum tomatoes, diced 2 green onions, diced 1/2 cup cilantro leaves (optional) 2 cups Romaine lettuce, thinly sliced For Chipotle Cream Cheese, mince the garlic and cilantro in a food processor.
They can also be found pickled in vinegar or canned in adobo sauce