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

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

          1. 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

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

              1. re: farmersdaughter

                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

                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. 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

                  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

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

                2. We make this grilled pork loin stuffed with chipotle at home, it's easy & delicious.
                  http://www.epicurious.com/recipes/rec...

                  1 Reply
                  1. re: leeds

                    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. 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

                      Chipotle Glazed Ribs - Do this with Country Style Ribs.

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

                      Cheers.

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

                        --Dommy!

                        1. Hello,

                          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.

                          Jenna

                          1. 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

                              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

                                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. 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. 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. 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. 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

                                      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

                                        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. 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

                                          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.

                                          Jenna

                                          1. re: j2brady

                                            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. 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.

                                          http://www.bluemesagrill.com/fire_roa...

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

                                          TT (P.O. Box to follow).

                                          1. 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

                                              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:

                                              http://www.epicurious.com/recipes/foo...

                                            2. 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. Chipotle Meatballs

                                                Adapted from "Mexican Everyday," by Rick Bayless

                                                http://www.nytimes.com/2006/02/08/din...

                                                1. 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. 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. 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. Nothing like a grilled turkey burger spread with chipolte mayo.

                                                        CHIPPA-TUP-LAY!!!

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

                                                          1. 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. I would make Chicken Tinga!!

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