Chipotles adobados


If you are a regular visitor of this blog, you probably have noticed that I use chipotles adobados (or chipotles in adobo sauce) a lot. But until today I have failed to write about these amazing little guys and for that I apologize. Up until I moved away from home I always gave them for granted.

Like onions and garlic, they were always there. My mom used them for many recipes and sauces, but I never gave them that much of a thought. I didn’t even know how they were made until I missed them in my diet and decided to look for them in my new home country. It wasn’t easy finding them at first, but once I knew where to get them they were back in my cooking. Oh you little devils, what would I do without you?

But what are they? Chipotles are ripe, red jalapeño peppers that have been dried and smoked. It is believed that this process was created by civilizations living in the Mexico valley before the Aztecs. They dried and smoked peppers in order to store them for long periods of time. This process is still used today to preserve peppers, but now some chipotles are canned in an red adobo sauce made with seasoned tomato broth.

The smoking process and the adobo sauce give these adobado chipotles a very unique and delicious flavor. They are hot, but just one or two give sauces, salsas, stews and anything in what they are used a lot of flavor with just the right amount of heat. Go ahead, give them a try and fall in love with this Mexican delicacy. You can find them in the Mexican/Latino section of your grocery store or online here.

Here are some of my favorite recipes that use chipotles adobados:

¡Buen provecho!

This post is my entry for Weekend Herb Blogging, an event that I always follow closely, but in which I have never participated… until today. This week the event is been hosted by Susan of The Well-Seasoned Cook.



  • Chipotles adobados are basically one of my favorite things in the world. ANY time you need to add some flavor to a dish, these do the job. And oh so well. YUM!

  • Love chipotle in any form and any dish! Great post and great site!

  • Great photo and really interesting piece. Unfortunately, they are more hard to find in France, but I pounce on them when I can!…been away skiing, so late in posting the photo in the gallery but back to normal(ish) again now!!:) Fiona

  • I can get these in Alaska, so I’ve always assumed they were available everywhere in the US – from your comments, I guess not. You’re right, they really do add a lot of flavor to so many dishes. Once I open a can, I freeze them individually on a cookie sheet and then bag them up so I can just grab one out of the freezer when I need a little spicy flavor! Great post!

  • Mmm, spicy and smoky chipotles are one of my new loves in the kitchen. Just stumbled and bookmarked this post so I can try your shrimp recipe soon.

  • I love the flavor of these. I also buy ground chipotle chili powder from Penzeys,which is easier to use in some recipes.

  • We adore chipotles and always have a can or two in the pantry. I add them to chili, salsa, and my slow cooker pulled pork. Yummy!

  • My problem is that I only need two out of the seven in a small can. How long can I store them in the fridge? Will they store longer if I move them to a glass jar and store in fridge? Should I freeze them?

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