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Mexican chipotle almonds: Almendras al chipotle by Karen Hursh Graber © 2012

Nuts and cocktails are a no-brainer combination, and these chipotle almonds go well with the frozen mango margaritas. There are several recipes for these, some adding powdered cocoa or even powdered dried mango, but this is closer to the Mexican original.


¾ tablespoon chipotle chile powder, or more to taste 1 ½ tablespoons sugar 1 teaspoon coarse salt 1 tablespoon neutral oil, such as canola 1 ½ cups unsalted almonds

Combine the chipotle powder, sugar and salt in a small bowl. Set aside.

Heat the oil in a large skillet, add the almonds and stir with a spatula until the almond skins begin to split. Be careful not to burn the almonds.

Turn the heat to low, add the chipotle mixture and stir until the almonds are evenly coated. Remove from heat and drain the nuts on paper towels. Allow them to cool slightly before serving. Makes 1 ½ cups.


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Published or Updated on: June 9, 2012 by Karen Hursh Graber © 2012
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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