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Chipotle A Delight for Your Taste Buds

by | Jan 5, 2016 | Food + Drink, The Buzz

All this recent talk about Chipotle restaurants had me thinking about the great taste of chipotle peppers. Take away my lime juice, olive oil, my spices, the peppers as my usual marinade.
 
   Take everything, in fact you can have it all the whole kitchen and caboodle, but please don’t take away my chipotles in adobo.
 
   Why would I give away the whole kitchen? The answer is easy, because these little flavor bombs can do it all; it’s easier to think of cooking applications where chipotles in adobo don’t fit in rather than the other way around. How many ingredients are equally at home in sauces, glazes, marinades, braises, soups, sandwiches, beans, and then some? We’re talking top-level pantry stuff here, olive oil and vinegar territory.
 

chipoltechicken

 
   Some of you may have tried them but you just don’t know it. If you’ve never tried them, here’s a quick primer. Chipotles in adobo are smoked and dried jalapeños rehydrated and canned in a sweet and tangy purée of tomato, vinegar, garlic, and some other spices, for a ruddy sauce that packs wicked heat but with plenty of balance and body. They’re complex enough to use as a solo seasoning but friendly enough to play well with others—more chilies, fresh herbs, honey, vinegar, dairy, you name it.
 
   If you like chili, simply adding this to your pot adds a magical flavor that will have your guests asking to pack them a doggy bag. They also add incredible depth to braises like barbacoa and chicken tinga, both of which are ready taco fodder.
 
   My favorite way to prepare meats for tacos, burritos, empanadas or even tamales is to marinate the meats in chipotle sauce for at least an hour. I usually soak my meats overnight for full flavor.
 
   You can make your own sauce with relatively few ingredients, but it’s best to buy it already prepared. A can costs just a few dollars and will keep for quite some time. I usually open a can and freeze the remaining amounts in small zip lock bags. When frozen, the sauce stays full-flavor for up to a year.
 
   If your ready to give it a go, simply head over to your local supermarket or Latin grocery store and look for “Chipotle Peppers in Adobo Sauce” on the label. It can be found of the international or Hispanic isles in most stores. Do yourself a favor, buy a couple of cans as your sure to use it again and again.
 
This stuff is so good that I eat it straight from the can. If you mix it with mayo or sour cream for a smoky cream to drizzle over burritos, tacos, tortas or even soups.
 
   Oh and if your a vegan, chipotle sauce adds flavor to most beans.
 
   Do you love to grill? Tired of the usual BBQ sauce? How about BBQ pork ribs marinated with chipotle sauce? Simply add some orange juice and a little brown sugar along with the sauce to make an amazing flavor that creates a smoky intensity that plays with your palate.
 
So what else can you do with these smoky-sweet blobs?
 
How about…
 
Sandwiches and Tacos
 
Braises and Chili
 
Soup and Beans
 
Sauces and Condiments
 
Marinade and Glazes

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    By: Megan Biller

    Megan Biller is a mother, wife, and an award winning international educator and author. Mrs. Biller has spoken to audiences from suburban pre-schoolers, to inner city children, to military officers at the Pentagon. A winner of Hofstra University’s Faculty Fellowship for teaching award. Megan Biller is an effective presenter who favors participatory techniques. Megan has been working with children since she was a teen–as a clown, story-teller, singer, puppeteer, and caregiver.

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