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What would you do with a can of chipotle in adobo?

Katie Nell Aug 9, 2006 05:38 PM

I actually cooked last night (woo hoo for me!) and I made this Southwestern Grilled Beef Salad with Corn Salsa and Chipotle Dressing, and it was awesome! http://www.epicurious.com/recipes/rec... I, of course, added a little bit extra chipotle to the dressing and added some chipotle to the salsa, and about smoked myself out with the leftovers, but it was still pretty tasty! Once again (as usual,) all I needed was about 2 tablespoons of chipotle in adobo sauce, so now I have an almost full can needing to be used up! What would you do with the leftovers?

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    emilief RE: Katie Nell Aug 9, 2006 05:42 PM

    puree it with some unsalted butter. Great on sauteed or grilled shrimp. I use the recipe from Coyote Cafe cookbook- make pancakes with cornmeal, buttermilk, fresh corn, scallions. Top with warm shrimp and chipoltle butter. Very nice dish.

    1. d
      DGresh RE: Katie Nell Aug 9, 2006 05:43 PM

      I put each chili with a dab of sauce in one bin of an ice cube tray. Freeze, unmold, wrap in plastic and save for all those other times you'll just need one.

      1. alan RE: Katie Nell Aug 9, 2006 05:43 PM

        In addition to using them in salsa, they make a tasty addition to canned refried beans. I've done a quick, microwave version by chopping an onion, mincing a clove or so of garlic, chopping a chipotle, and putting it all into a covered casserole with some oil and a bit of the adobo. Cook in the microwave until the onions are soft, stir in the beans, and heat. Not exactly authentic, but it works for a quick side or tortilla filler.

        1. g
          GG Mora RE: Katie Nell Aug 9, 2006 05:44 PM

          Make cantaloupe gazpacho: purée cantaloupe with lime juice, champagne vinegar, cilantro, chipotles, and salt. Add chopped cilantro, finely diced red onion and cucumber.

          1. Candy RE: Katie Nell Aug 9, 2006 05:46 PM

            I just put it in a covered contianer in the fridge and use as needed. It will last about a year without going off.

            3 Replies
            1. re: Candy
              farmersdaughter RE: Candy Aug 9, 2006 06:53 PM

              They freeze well too. Portion it in chunks on a wax paper lined baking sheet, freeze and then wrap separately.

              1. re: farmersdaughter
                Candy RE: farmersdaughter Aug 9, 2006 08:34 PM

                My freezer is too small to hold one more thing. The glass jar in the fridge works best for me. Believe me those things last for a long time in there.

              2. re: Candy
                Will Owen RE: Candy Aug 9, 2006 07:56 PM

                A small glass jar with a good sealing lid is the perfect container. The peppers have been smoked, and that sauce is pretty vinegary, so as long as there are no contaminants in there you'll be OK for a long time. I've found jars of it that I'd forgotten about heaven knows when, and the contents were still perfectly good.

              3. s
                sugarbuzz RE: Katie Nell Aug 9, 2006 05:47 PM

                I like to make a nice chipotle chicken salad with it. Puree it a bit & add it to your mayo base. Add some lime juice,cilantro,avocado chunks..makes a good sandwich.

                Make a spicy bbq sauce with it.

                2 Replies
                1. re: sugarbuzz
                  perk RE: sugarbuzz Apr 17, 2008 09:16 PM

                  Chipotle maoy is really good with lots of things--as a dip for artichokes, dressing for steak sandwiches...really any time you'd use mayo but want a little extra punch!

                  1. re: perk
                    roasted138 RE: perk May 21, 2008 02:53 PM

                    Wonderful recommendation perk! I love Bobby Flay's potato salad from Boy Meets Grill that has a great mayo-chipotle base.

                2. l
                  leeds RE: Katie Nell Aug 9, 2006 05:48 PM

                  We make this grilled pork loin stuffed with chipotle at home, it's easy & delicious.

                  1 Reply
                  1. re: leeds
                    coll RE: leeds May 20, 2008 05:48 PM

                    I just looked up this thread to report that this Chipotle Pork recipe is unbelievably easy and good, I will be making this in large quantities for company this summer!

                  2. c
                    cheryl_h RE: Katie Nell Aug 9, 2006 05:53 PM

                    Puree and put it on grilled chicken or skirt steak in a tortilla wrap with guacamole and shredded lettuce.

                    Chop up and add to a plain quesadilla.

                    1 Reply
                    1. re: cheryl_h
                      stevuchan RE: cheryl_h Aug 9, 2006 05:57 PM

                      Chipotle Glazed Ribs - Do this with Country Style Ribs.

                      Puree Chipotles w/ Honey and spices to make glaze. mmm pork.


                    2. yayadave RE: Katie Nell Aug 9, 2006 07:16 PM

                      Use it in chili or add it to the sauce you toss your wings in. Probably would make a nice addition to a braising liquid for pork.

                      1 Reply
                      1. re: yayadave
                        food_alice RE: yayadave Jan 31, 2010 10:26 PM

                        I send the chili idea - SO good!

                      2. Dommy RE: Katie Nell Aug 9, 2006 07:28 PM

                        Chipotle Mayo to make a Chicken Salad! YUM!!! :)


                        1. j
                          j2brady RE: Katie Nell Aug 9, 2006 07:43 PM


                          I quell my boyfriends whining for a fabulous (if I do say so myself) smoked chicken and chipotle soup or chicken chipotle corn chowder.

                          I kinda make it up as I go but basically I buy a smoked chicken make stock with thyme and garlic which become the base of the soup. Add some tomatoes, chipotles, some of the adobo, any veggies you want and some of the chicken. The rest of the chicken I save for paninnis, pizza, or another soup.

                          For the corn chowder do the same for the stock but then just make it into a corn chowder...add some chicken and some chipotle.


                          1. JonH RE: Katie Nell Aug 9, 2006 07:56 PM

                            In my opinion, this recipe is out of season, but I love it anyway.

                            Chipotle Stuffed Sweet Potatoes

                            Roast whole sweet potatoes, cool slightly, scoop out most of the filling, mix with sour cream, chipotle to taste, salt, pepper, maybe some butter, maybe some cilantro. Put back in oven to brown. Yum! I make this a lot in winter. Even had in for Thanksgiving dinner.

                            2 Replies
                            1. re: JonH
                              Old Spice RE: JonH May 21, 2008 09:07 AM

                              Chipotles and sweet potatoes were made for each other. I like to puree one or two and add to bechamel sauce in my sweet potato gratin. Or just mash them up in a baked sweet.

                              Also good with grilled corn-on-the-cob. Puree a chipotle and mix with butter and lime juice. Spread on corn.

                              1. re: Old Spice
                                NYchowcook RE: Old Spice May 21, 2008 02:47 PM

                                a variation on this theme:
                                roast sweet potatoes w/ oil, S&P in oven. 1/2 way through toss w/ chopped chipoltes. Yum! (if you do it earlier, I find the peppers burn)

                            2. TorontoJo RE: Katie Nell Aug 9, 2006 08:02 PM

                              I also love pureeing it and stirring it into some good hummous. Eat as a dip, or use it as a spread on sandwiches. Sooo yummy.

                              1. c
                                colander RE: Katie Nell Aug 9, 2006 09:19 PM

                                I like to puree leftover chipotles and adobo sauce with some tomato paste and store in the fridge. Then I can add chipotle flavor to dishes whenever I like. Great in salsa, on eggs, in pesto, and I heartily second the sweet potato suggestion above!

                                1. c
                                  Cooking in Indy RE: Katie Nell Aug 9, 2006 09:35 PM

                                  I like to puree it and add it to homemade Ranch dressing. Awesome Chipotle Ranch! If you use the Original Ranch packets, you can also make it low-fat!

                                  1. c
                                    Curmudgeon RE: Katie Nell Aug 9, 2006 10:40 PM

                                    This brisket has them coming back for more. I published it in my newsletter The Curmudgeon's Home Companion (www.curmudgeon.com) in July 2003.

                                    Barbecued Brisket sans Barbecue

                                    1 extra-large roasting bag (the biggest size they make
                                    )2 tablespoons flour
                                    10- to 11-pound (whole) beef brisket
                                    salt and pepper
                                    2 large onions, coarsely chopped
                                    4 cloves garlic, peeled and crushed
                                    2 7-ounce cans Herdez brand Salsa Ranchera
                                    1 7-ounce can chipotles in adobo (any brand will do)
                                    2 tablespoons sugar

                                    1. Preheat the oven to 350 degrees.
                                    2. Put the flour in the roasting bag. Hold the top closed and shake until the bag is coated with the flour.
                                    3. Trim any large chunks of fat off the brisket. Sprinkle it with salt and pepper and put it in the bag. Add the onions, placing some on top and some underneath.
                                    4. Pour in the salsa ranchera and the chipotles. Seal the bag and roll it around to coat the meat in the liquids.
                                    5. With a knife, put six 1⁄2-inch long slits in the top of the bag. Hold them up so that the juices don’t run out.
                                    6. Put the bagged brisket on a baking sheet and place in the oven. Bake for 33⁄4 to 4 hours.
                                    7. Remove from the oven and allow to rest for 10 minutes before serving. Even better, make the brisket in advance and allow to cool, then refrigerate overnight, still in the bag. In the morning, peel open the bag and remove the congealed fat from the surface. Pour the gravy into a roasting pan. Cut the meat into 1⁄4-inch slices and arrange on the gravy. When ready to serve, reheat in a 300-degree oven.

                                    2 Replies
                                    1. re: Curmudgeon
                                      Candice RE: Curmudgeon Aug 10, 2006 07:15 PM

                                      Hmm, brisket is next on my list of large cuts of meat to conquer (and enjoy!). There are only 2 of us at my house, if I halved went with a 5 or 6 lb brisket, how should I change the cooking time and liquid amounts? Sounds tasty. Thanks.

                                      1. re: Curmudgeon
                                        dkenworthy RE: Curmudgeon May 21, 2008 06:42 AM

                                        I wonder if this could work in a slow cooker? I can't use the oven in the summer since it makes my house too hot to live in.

                                      2. Katie Nell RE: Katie Nell Aug 10, 2006 02:53 PM

                                        Thank you for all the wonderful suggestions everyone! I feel much better knowing the can will not go to waste and that I can keep it for so long as well! Thanks again!

                                        2 Replies
                                        1. re: Katie Nell
                                          j2brady RE: Katie Nell Aug 11, 2006 01:46 AM

                                          Not sure but did any one mention just freeaing it?

                                          I often do this since I use only a third of the can each time I open one. I freeze the rest in two individual little tupperware containers.


                                          1. re: j2brady
                                            jeanmarieok RE: j2brady May 20, 2008 07:00 PM

                                            I puree the rest, and freeze in dollops on parchment in rounded tblsp. Once frozen solid, I put into a freezer bag, and pull out as I need. Comes in really handy.

                                        2. TexasToast RE: Katie Nell Aug 11, 2006 02:01 AM

                                          You could do like a (and I'm making these up as I go along so bear with me) Mexican roasted-corn Mache Choux, or some type of aioli; salsa, of course . . . and I think everything else has been said.

                                          Why not just make a cooked salsa? You know; like you'd get at the Blue Mesa Grill? Hell, there's a whole bunch of Southwestern recipes there.


                                          Then, you can bottle it and give it to people as a present.

                                          TT (P.O. Box to follow).

                                          1. wrapmastr RE: Katie Nell Apr 17, 2008 01:07 PM

                                            I know this was posted about a million years ago but I came across it while searching for a simple baked chicken recipe using Chipotles in Adobo. Alas, I still haven't found one. I do however have a great recipe for a meatloaf you might like to try. I was astounded at all the flavor in this incredibly basic recipe and wow does it make great cold sandwiches!

                                            Chipotle Meatoaf

                                            Olive oil (for the pan)
                                            1 lb 93% lean ground sirloin
                                            1 lb 80% lean ground beef
                                            1/3 cup ketchup
                                            1 egg
                                            1-1/2 tsp each kosher salt and ground black pepper
                                            3/4 cup dry bread crumbs
                                            1 Tbsp canned chipotle peppers in adobo, chopped
                                            1 clove garlic, chopped
                                            2 Tbsp shredded romano cheese

                                            Preheat oven to 375°F. Lightly oil a 9x5x3 inch loaf pan.

                                            In a bowl, combine all ingredients. Mix together lightly with your impeccably clean hands. Press mixture into the loaf pan and cover with foil. Set the loaf on a rimmed baking sheet. Bake for 45 minutes. Remove foil, and continue baking for 10 minutes, or until browned.

                                            serving suggestion: serve with salsa and polenta

                                            1 Reply
                                            1. re: wrapmastr
                                              Val RE: wrapmastr Apr 17, 2008 04:33 PM

                                              Wrap...would grilled chipotle chicken work? Here's a recipe I've been wanting to try and I will add lime juice to the marinade as one reviewer suggests because as the sauce recipe reads, I too think it needs some kind of acid...but you know, this might work in the oven, too...just throwing it out to you in case you want to also try it:


                                            2. Megiac RE: Katie Nell Apr 17, 2008 02:56 PM

                                              Send it to me! I have a flank steak sitting in my over that I was planning on marinating with a sauce that included the chipotle in adobo, and I've been unable to find it in my local grocery store (there is a Latin SUPERmarket nearby, but I have been lazy).

                                              1. dockhl RE: Katie Nell Apr 17, 2008 03:34 PM

                                                Chipotle Meatballs

                                                Adapted from "Mexican Everyday," by Rick Bayless


                                                1. j
                                                  jamtart12 RE: Katie Nell Apr 17, 2008 03:42 PM

                                                  make the beef short rib recipe from Cafe Annie's that can be found on epicurious - it is the best best best and very easy.

                                                  1. roma_girl RE: Katie Nell Apr 17, 2008 09:23 PM

                                                    I mix a bit into mashed potatoes for chipotle mashed potatoes. I usually make these with a recipe from epicurious called "Island Pork" (pork loin seared with cumin and other spices and glazed with brown sugar, garlic, and tobasco). The excess glaze from the pork is delicious spooned over the potatoes.

                                                    1. l
                                                      lgss RE: Katie Nell Apr 18, 2008 04:10 AM

                                                      Veggie Planet cookbook has a recipe for cornbread with chipotle in adobo in it. For us that's the most used recipe in that cookbook.

                                                      1. o
                                                        Oh Robin RE: Katie Nell Apr 18, 2008 10:04 AM

                                                        Nothing like a grilled turkey burger spread with chipolte mayo.


                                                        1. rabaja RE: Katie Nell May 20, 2008 06:01 PM

                                                          I like to add a little to pozole for a little kick. This works well with New Mexico red chile, and pork!

                                                          1. Veggo RE: Katie Nell May 20, 2008 06:43 PM

                                                            Funny about what to do with fifty cents worth of leftover chipotles. They will last almost as long as this 2-year old post. If you were a peripatetic bacterium with a lot of camping-out options, would you pitch your tent in a sea of chipotles? Probably not. And they don't.

                                                            1. chef chicklet RE: Katie Nell May 20, 2008 06:51 PM

                                                              I would make Chicken Tinga!!

                                                              1. thew RE: Katie Nell May 20, 2008 06:56 PM

                                                                mix with mayo and sour cream and lime juice...maybe salt or some other spices

                                                                makes a great sauce for fish tacos, various sandwiches, etc etc

                                                                1. truefoodie RE: Katie Nell May 20, 2008 07:05 PM

                                                                  I throw it in the blender with lime, olive oil and season as needed -- then rub it on a salmon and throw it on the grill. Always a huge hit! Serve with roasted aspargus for a quick and easy meal that is certain to win you rave reviews.

                                                                  1. k
                                                                    kalidaemon RE: Katie Nell May 21, 2008 02:53 PM

                                                                    Freeze the left-overs and thaw as needed to flavor chili, guacamole, and make enchilada sauce.

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