• 2 quarts water • 1 tablespoon salt • 3 cups black beans, cleaned and soaked overnight • 1/2 stalk celery, chopped with leaves • 3 large
dried chipotle chiles, approximately 3 ounces • 3 cups dry red wine • 1 teaspoon freshly ground nutmeg • 1 teaspoon freshly ground cinnamon • 1/2 teaspoon ground ginger • 1 tablespoon finely ground white pepper • 2 tablespoons Mexican leaf oregano • 1/2 cup chopped fresh parsley • 1 tablespoon Worcestershire sauce • 1 medium onion, chopped coarsely • 3 tablespoons chopped garlic • 1 cup domestic mushrooms, chopped • 1/4 cup extra virgin olive oil • 1/4 cup peanut oil • 1/3 cup tomato puree • 2 1/2 tablespoons red wine vinegar • 3/4 cup raw honey • Lime wedges for garnish • Coarsely chopped cilantro for garnish
• 3
dried chipotle chiles (or more, to taste) • 1 cup boiling water • 1 1/2 tablespoons vegetable oil • 1 medium onion, chopped fine • 2 cloves garlic, minced • 2 red bell peppers, quartered, seeds removed • 2 onions, sliced thickly • 3 tomatoes, cut in half • 2 cups ketchup • 1/4 cup Worcestershire sauce • 1/4 cup red wine vinegar • 1/4 cup brown sugar
When I first made this recipe I used
dried chipotle chiles which made it spicier and provided more flavor.
10
dried chipotle chiles 4 mulato chiles, or substitute anchos 1/2 onion, chopped 10 cloves garlic 1 tablespoon sesame seeds 10 black peppercorns 10 cumin seeds 1/2 cinnamon stick 1 teaspoon Mexican oregano 1/2 teaspoon salt 2 tablespoons olive oil 1/4 cup tablespoon vegetable oil 1/4 cup vinegar 1 cup water
A tasty way to reconstitute
dried chipotle chiles is to place them in a bowl and cover them with cider vinegar.
Smoky Chile Marinade 4
dried chipotle chiles 1 cup hot water 8 cloves garlic 1/2 cup chopped onion 1⁄3 cup olive oil 1/2 cup dry red wine 2 tablespoons red wine vinegar 2 teaspoons Dijon - style mustard 2 teaspoons brown sugar 2 teaspoons ground chile de arbol or other ground hot chiles 1 teaspoon Worcestershire sauce The Venison 4 venison steaks or substitute beef steaks, 1 inch thick
2 Tablespoons cooking oil 1 large onion, roughly chopped 1 Tablespoon minced garlic 1
dried chipotle chile (optional) 1 Tablespoon ground cumin 1 Tablespoon fresh oregano (1 teaspoon dried) Salt and freshly ground pepper 1 large potato, peeled and roughly chopped 1 cup corn kernels (fresh or frozen) 1 cup cooked black beans 3 tomatillos, husked and cut into chunks 1 medium tomato, cored and roughly chopped 1 medium or 2 small zucchini, roughly chopped 6 cups vegetable stock or water 1/4 cup or more chopped fresh cilantro leaves 1/2 jalapeno pepper, seeded and cut into rings (optional)
Not exact matches
4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3
chipotle chiles in adobo sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green
chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups cooked, shredded crab 1/2 cup minced onion 1 teaspoon
dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
A specialized
dried chile that has become quite popular in chilis is the
chipotle, a smoke -
dried red jalapeño that adds a distinctive, smoky flavor.
I did toss in a little cumin and used
chipotle en adobo since I didn't want to make a run to the store for the
dried chiles.
Scrape the mixture into a blender or food processor along with the cooked plantains, cashews, almonds, raisins, sesame seeds, peanuts, bread, drained
chipotles and other
chiles, cinnamon, cumin seeds, and
dried oregano.
HS: Hi Jason - I think I'd go with a based of all
dried chiles BUT, stirring in a bit of chopped canned
chipotle or the adobo sauce might add a nice finishing flavor.
-- I made them a little bit spicy with
dried chile peppers, garlic and onions, fresh rosemary and thyme, and a
chipotle infused olive oil (I love 7 Barrels brand!)
I did substitute the guajillo
chiles with what I had on hand —
dried ancho and
chipotle peppers, and topped it with queso fresco.
This main variety is also called
chile ahumado (smoked
chile);
chile meco (blackish - red
chile; meco is close to seco, meaning
dry); the double terms
chipotle meco and
chipotle típico, and just típico.
8 cloves garlic, unpeeled 2
chipotle chiles, seeds and stems removed 2 ancho
chiles, seeds and stems removed 1 onion, cut into eighths 3 tomatoes, peeled and cut into quarters 3 tablespoons oil 3 cups water or Traditional European Fish Stock 8
dried shrimp 1/4 cup epazote 2 pounds fresh shrimp, shelled and deveined
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
2 - 3
dried smoked
chiles (I used smoked serranos) but I suspect
dried chipotles or even one or two
chipotles from the can (in adobo sauce) would work nicely
5 ears of corn in husks 5 tablespoons diced morels (or other wild mushrooms, rehydrated if
dried) 1/4 cup olive oil 2 poblano
chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2 tablespoons minced cilantro 1 tablespoon minced
chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon freshly squuezed lime juice Salt to taste
I didn't have
chipotle chiles so I used additional
dried spices - ancho
chile powder, cumin, and
dried cilantro since I didn't have coriander.
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced
chipotle chiles in adobo sauce or 1 tsp
dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
I had to substitute
dried chipotle peppers for the ancho
chiles, but it was still delicious.
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon
dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green
chiles, preferably Hatch 1
chipotle pepper (from canned
chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon
chipotle hot sauce (see note) 1 teaspoon
chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon
dried oregano 1/2 teaspoon
dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
1 3/4 cups
dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast
chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho
chile powder 2 tablespoons hot or mild New Mexico
chile powder 2 teaspoons
chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons
dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
1 1⁄2 cups
dried black beans, rinsed and picked over (* see note below for quick version) 1 - inch piece of kombu 2 cups chopped yellow onion 1 teaspoon
chipotle chile powder 3 bay leaves 2 teaspoons salt Pinch of freshly ground pepper 1 1⁄2 cups brown rice 3 cups water 1 tablespoon extra-virgin olive oil (plus more as needed) 1 cup raw pumpkin seeds 1 tablespoon smoked paprika 6 to 8 burger rolls 1 red onion, thinly sliced (optional) Avocado slices, for serving (optional)
I didn't have
dried ancho
chiles so I used
chipotle.
When ripened and smoke -
dried, the
chile transforms into
chipotle peppers, which can be canned in adobo sauce or left
dried and pulverized to a powder.
I made jam with
dried mission figs that is not too sweet, and with smoky
chipotle chiles which makes it a little spicy, not to mention perfect on toast with a runny egg.
1 pound
dried Goat's Eye beans (or substitute another bean such as Great Northern, Jacob's Cattle, Yellow Indian Woman or Yellow Eye) 2 small
dried pasilla
chiles (or substitute ancho
chiles) 2 tablespoons olive or organic canola oil 1 large yellow onion, diced 2 cloves garlic, minced 2
chipotle chiles in adobo sauce, finely chopped 4 to 6 fresh ripe plum tomatoes, peeled and chopped — about 1 cup (or substitute 1 cup canned tomatoes, well chopped) 1 tablespoon Dijon mustard 1/4 cup dark brown sugar 1/4 cup molasses 1/4 cup cider vinegar 3 shakes Tabasco sauce 1/2 teaspoon salt, more to taste
Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes, with juices 1 16 oz can diced tomatoes, with juices 1 4 oz can diced green
chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2
chipotle peppers in adobo sauce, diced 1 tsp
dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red pepper flakes 1 tsp chili powder 1 tsp oregano Salt and pepper to taste Sour cream (or Greek yogurt!)
1 to 2 ounces whole,
dried chilis, 6 to 8 pods (guajillo, New Mexico, cascabel, ancho,
chipotle are nice; add a
chile de arbol for heat - I used 2 guajillos, 2 anchos, and 1
chipotle)
I used anchovy paste and
dried New Mexico red
chiles and
chipotle chiles.
Ingredients 1 8 - ounce can reduced - sodium tomato sauce 1 4 - ounce can chopped green
chiles, drained 3 Tbsp cider vinegar 2 Tbsp honey 1 Tbsp sweet paprika 2 Tbsp tomato paste 1 Tbsp Worcestershire sauce 2 tsp
dry mustard 1 tsp ground
chipotle chile powder 1 tsp Kosher salt (only use 1/2 if using regular table salt) 1/4 cup brown sugar 3 cloves garlic, minced 2 pounds boneless, skinless chicken breasts 1 small onion, roughly chopped
This recipe calls for roasting and grinding
dried chiles, but if you want to skip the first two steps, substitute
chipotle chili powder.
This long - running stand will bowl you over with its selection of
dried chiles:
chipotle, serrano, costeño, guajillo, ancho, árbol, puya, and seemingly a thousand others.
My favorite
chile - infused oil is made with the intensely warm and smoky
dried chipotle.
1 large
chipotle chile en adobo (more or less depending on your spice level) you can used
dried, toasted + soaked anchos here too
1 tablespoon extra virgin olive oil 1 large yellow onion, chopped 1 yellow bell pepper, diced 4 garlic cloved, minced 2 (15 ounce) cans black beans, rinsed and drained 2 cups low - sodium vegetable broth 2 (14.5 ounce) cans diced tomatoes with
chiles, including juices 1 tablespoon
chipotle chile in adobo sauce, minced 2 teaspoons chili powder 1/2 teaspoon
dried oregano salt and / or pepper, to taste
CHIPOTLE PEPPERS A chipotle pepper is a red Jalapeño chile, ripened, dried, and smoked through a special
CHIPOTLE PEPPERS A
chipotle pepper is a red Jalapeño chile, ripened, dried, and smoked through a special
chipotle pepper is a red Jalapeño
chile, ripened,
dried, and smoked through a special process.
black beans: 3 smashed whole garlic cloves, 1 chopped onion, 1
dried chile of choice or canned
chipotle pepper en adobo, and 1 big fresh sprig of oregano or epazote or 1 teaspoon
dried mexican oregano.
CHIPOTLE PEPPERS A chipotle pepper is a red Jalapeno chile, ripened, dried, and smoked through a special
CHIPOTLE PEPPERS A
chipotle pepper is a red Jalapeno chile, ripened, dried, and smoked through a special
chipotle pepper is a red Jalapeno
chile, ripened,
dried, and smoked through a special process.
1/3 cup sugar 1/2 cup water 2 cups refrigerated pomegranate juice (such as Pom) 2 cups low - salt chicken broth 4 large
dried New Mexican
chiles, stemmed, seeded, torn into 1 - inch pieces 1 1/2 teaspoons adobo sauce from canned
chipotle chiles in adobo * 1 1/2 teaspoons balsamic vinegar 1/8 teaspoon ground cumin (not toasted) Coarse kosher salt
Eight
dried ancho or
chipotle chiles Oil for cooking One cup diced yellow onion (about one medium onion) Six cloves garlic, peeled and diced 2 cups chicken stock 1/2 cup white vinegar 12 cups water 3/4 cup orange juice 2 tablespoons tomato paste 1 tablespoon
dried oregano 1 teaspoon freshly ground smoked black pepper 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon coarse kosher salt 1/4 cup vinegar 1/4 cup lemon juice
24
dried chile peppers, such as
chipotle, guajillo, ancho, etc. 2 cups hot water 3 pounds ripe plum tomatoes 2 large mild to medium - hot green
chiles, such as Anaheims (or bell peppers, if you prefer) 2 small onions 1 head garlic, broken into cloves but not peeled 2 tsp white sugar 1 tsp salt 1 cup white vinegar
4 beef fillets, 1 to 2 inches thick Olive oil 1 onion, chopped 3 cloves garlic, minced 2 tablespoons vegetable oil 3 canned
chipotle in adobo
chiles 1 medium tomato, peeled and seeds removed, chopped 1/2 teaspoon Mexican oregano 1/2 teaspoon sugar 1/2 teaspoon freshly ground black pepper 2 cups beef broth 1 cup
dry red wine
For the Soup 10 cups water 16 ounces
dried black beans 2 bay leaves 1 handful of cilantro stems, tied together with kitchen twine 4 cloves of garlic, roughly chopped 2 stalks of celery, chopped 1 large onion, chopped 2 medium carrots, chopped 1
chipotle chile in adobo, chopped, plus 1 tablespoon of the adobo sauce 1 teaspoon ground cumin 1/2 teaspoon coriander salt and pepper to taste