Southwestern Cooking - Help Me out please!
Ok, so I was in the mood for something southwestern, and I assembled a bunch of typical ingredients. But those canned chipotles in adobo are kind of expensive, and I wanted to make sure I was gonna get the best use out of them. Here's the ingredients I have - should I go with some kind of country ribs with a black bean dip, chicken with sauce, or southwestern black bean egg rolls with some kind of dip? Where would the best use of the ancho be... the rolls, the chicken, the ribs, or the sauces or dips? I do want some kind of cream sauce for something. I realize this is a little vague, but could you all point me in the direction of some good recipes or combinations? Thanks.
Chipotles in Adobo
Cumin, garlic, assorted other spices
Country Style Ribs
Canned diced tomatoes
onions, peppers, corn, etc.
And I am more than willing to pick up extra ingredients if necessary - orange juice, avocado, jalapenos, etc.
Rub your ribs with lots of salt, cumin, brown sugar & paprika. Let them sit & dry brine on a rack in your fridge for a few hours. Braise in a slow oven for a few hours, then grill to crisp up with your favorite sauce.
Brown your thighs then braise with the tomatoes, chipotle w/ adobo, black beans, onions, corn & peppers. Take thighs out, shred meat, add back to sauce. Serve with corn chips or tortillas as a chili.
I'd make Chicken & Black Bean Enchiladas with the cooked thighs, canned tomatoes, diced onion and canned black beans. Spicing with the cumin and some of the Chipotles in Adobo. Then I'd top that with a mix of Lime, Sour Cream & Chipotle liquid before baking to warm them through.
Leftover Chipotles in Adobo can be frozen in a ziptop bag for later use.
I can't help with any specific recipes of the type you are looking for, but regarding the chipotles in adobe...in any recipes I've made using them usually only a small amount is required (unless cooking for a crowd) so I generally ending up using a bit and portioning out the rest and freezing it; you might want to factor that into the cost. As an ingredient I personally have often used them - a staple ingredient in my favorite black bean soup and also can make a nice southwestern-y style vinagrette for salads of black beans, corn, avocado, etc. It adds such a nice smokiness to anything without being overly hot.
Good luck experimenting! If you haven't already, you might check out the "Homesick Texan" food blog for ideas/inspirations (no personal association, just like to read it).