Chipotle chiles in adobo sauce are smoky, spicy, and packed with umami. That’s why you usually just need one or two to pack a punch, which leads to a can mostly full of leftovers. Here’s how to cook with those remaining chiles.
This appetizer is loaded with spicy chorizo, assorted chiles, and hearty black beans.
Avocado is an unlikely but delicious pairing for smoked whitefish, and this guacamole is a smokier, creamier spin on classic whitefish salad.
When it comes to sustainable seafood, it’s hard to go wroAt his Manhattan restaurant Cosme, chef Enrique Olvera serves mussels marinated in a tangy escabeche and piled onto crunchy tostadas with a spicy vegetable salad.
Hearty and filling, this easy chicken stew gets its signature smoky flavor from chipotles in adobo.
Skirt steak, a flavorful, juicy cut, is an excellent choice for carne asada, from Mexico’s El Bajío region. This one is marinated with lime and spices before grilling.
This recipe from cookbook author Diana Kennedy is a comforting casserole dense with thin fideo noodles bathed in chile sauce. Serve it with a salad or pickled chiles on the side.
Don’t be afraid of the yellow-green tomalley: Rodney Dunn of Agrarian Kitchen adds the muddy-looking lobster liver sauce to drawn butter for extra lobster flavor.
Onions, mushrooms, sweet corn, and chiles in adobo add hearty, smoky flavor to these vegetarian tacos.
Found in most supermarkets and Mexican grocers, canned chipotles in adobo make a smoky, fiery sauce for chicken wings. Serve them with avocado crema.
Puréed scallops and whipped egg whites lend heft and creamy texture to these crab cakes from Ocean Bleu @ Gino’s restaurant in Newport, Oregon.
Coca Cola is the secret behind perfect smoky-sweet glazed ham.
To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you.
Sweet and smoky blueberry chipotle ketchup makes a perfect addition to all manner of grilled foods; it’s great in place of barbecue sauce on chicken legs and meaty portobello mushrooms.
Slow-cooked, extra-tender beef brisket is tossed with lime, chiles, herbs, and cheese, then topped with avocado slices for an incredible taco filling.
Roasted garlic, chili peppers in adobo, and lemon juice seriously kicks up a standard mayonnaise.
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