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:
- Entomatado de pollo
- Camarones al mojo de ajo
- Spicy sweet potato soup
- Pastel Azteca
- Fried Quesadillas
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.