leftover chipotle in adobo sauce?
I needed only about 1 tsp of the adobo sauce...and one and a half peppers. How to preserve the rest of the can ? I put it in a tupperware and , crossing fingers, might make fish tacos this weekend (recipes welcome). Barring that, though, how long should the leftovers keep in the tupperware in the fridge? thanks.
I freeze mine. Works fine, keeps a good long time. When I want to use some, I just cut off a piece from the frozen chunk with a sharp knife.
Here is the recipe I use for baja-style fish tacos. It's based on one developed by Cook's Illustrated (to mimic the battered and fried fish tacos served at Rubio's Baja Grill, a fish taco fast food chain, based in San Diego) that I've improved upon.
2/3 cup plain yogurt
juice of 1/2 lime, plus 1 lime cut into wedges
1 or 2 canned chipotle chiles, minced to a paste plus 1 T adobo sauce
4 cups vegetable oil
1 cup unbleached all purpose flour
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1 cup beer (use a light lager)
1 1/2 pounds sturdy white fish fillets (tilapia, cod, halibut or haddock), cut into 4"x1" pieces
12 small corn tortillas
1/2 small cabbage, cored and shredded fine
2 T chopped cilantro
4 T rice wine vinegar
salsa (I make pico de gallo -- chopped tomatoes, red onion, cilantro and serrano or jalapeno chile with a splash of lime juice and salt)
diced or thinly sliced onion
Whisk together flour, cumin, cayenne and 1 tsp salt in a large bowl. Whisk in beer until batter is completely smooth. Put in fridge for 15 to 30 minutes while preparing the other ingredients.
Adjust oven rack to middle position and heat to 200. Mix yogurt, lime juice, chipotle and salt to taste in a small bowl; set aside. Mix cabbage, chopped cilantro, rice vinegar and salt to taste in another bowl; set aside.
Meanwhile, heat oil in large dutch oven or heavy bottomed saucepan over medium heat until oil registers 350 degrees. Remove batter from fridge. Add half of fish to batter and stir to coat. Cover a wire cooling rack with several layers of paper towels and set it over a rimmed baking sheet. Using tongs, fry until golden brown, 4 to 5 minutes. Transfer fish to paper towel lined rack and set baking sheet in oven to keep fish warm. Repeat process with remaining fish. While fish cooks, toaste the tortillas over a gas flame on the stove (or you can wrap them all in paper towels and microwave them, or in foil and heat in the oven). For assembly, smear each tortilla with the yogurt sauce and top with cabbage mixture and one piece fish. Pass onion, guacamole salsa and lime wedges at the table. Serves 4.
you are my hero. Now, all we need to do is bring in a successful haul during our surffishing this weekend (or, purchase wisely at the fish market...). On the Jersey shore, we are benefitting from a large population of mexican workers...so much so that in my town, we hve a new little mexican grocery - guaranteed fresh corn tortillas too!
May I ask, what part of the shore? I'm from Eatontown, Monmouth County...tho' live in FL now...my brothers still surf fish in Long Branch. A little Mexican grocery store/food stand down here sells delicious barbacoa, but oddly enough, most of the "Mexican restaurants" along the main roads here are chains and therefore not the "real deal" like we used to enjoy when we lived in Denver. The smallest little shanty restaurants there served the best Mexican foods.
i'm on LBI - the southern end, in beach haven. the mexican grocery is nearly in the center of town - called Oaxacasomethingsomething.
there is a place up the island - near the causeway called Lex Mex...but me thinks its run by gringos. and a newer place called tiki Taco - again , another gringo place.
It does amaze me that some of the mexican families haven't whipped up a sweet tacqueria at the shore...at the very least, we have the grocery.
if you decide to freeze it... I spoon out portions on parchment, freeze it, then throw them in a bag... that gives me the portions I want whenever I need. Others put the portions in ice-cube trays. Any method works just fine.