Not exact matches
Combine the mayonnaise, sour cream, chopped chipotle
pepper,
adobo sauce and garlic in a small bowl and
season to taste
with black
pepper.
Rub the
adobo on the inside and outside of each half and
season of each
with salt and
pepper.
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and
seasoned with salt and
pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in
adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes
with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
I stuck
with the celery and red onions which you'll traditionally find in a tuna salad, but to get those Caribbean flavors I added some diced mangoes, sweet bell
peppers,
adobo chipotle
pepper, habanero, and jerk
seasoning.
Once it cools slightly, we chop or shred the tofu into tiny pieces, and return it to the pan along
with a a vibrant sauce made from chipotle
peppers in
adobo sauce, chargrilled fresh poblano
pepper (you can substitute another
pepper if needed / desired), tomato, garlic, onion, and
seasonings.
Seasoned with adobo, tumeric and red
pepper flakes.
Puree the oil, lime juice and zest, chipotle chilies,
adobo sauce, cumin and garlic in a blender or food processor until smooth, place the salmon on foil on a baking sheet, pat dry,
season with salt and
pepper, spread on the chipotle mixture and bake in a preheated 400F / 200C oven (or barbecue) until just cooked, about 10 - 15 minutes.