Bill Gibson
Nov 30, 1919, 12:00 AM
Post #4 of 4
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"Chiles Chipotles"
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Tricia,
Mentioned in the earlier follow-ups, "Chiles Chipotles" ""are generally"" "Chiles Jalapeños" that have been allowed to ripen. The chiles are then smoked and allowed to dry completely, or placed in an "adobo", and may be found sold by several companies canned.
As was earlier mentioned, there can be several types of "Chiles Chiopotles".
I have cooked with "Chiles Chipotles" on many occassions. "Chiles Chipotles" impart a very rustic and smoky flavor to sauces, and combine beautifully with ingredients like, tomatoes, onions, garlic, tomatillos, etc.
As was earlier mentioned, you might want to start with 1 "chile chipotle"(in your recipe) at first, as they are very hot.
I have also cooked with another Mexican smoked chile called "Chile Morita". Very much like the "Chile Chipotle".
Here's a simple little "Salsa Enchipotlado"
In a sauce pan sauté about 1/2 small chopped onion and 2 medium cloves of minced garlic in a little cooking oil. Add a 15 to 16 ounce can of a higher quality brand of crushed tomatoes. Add a pinch or two of dried oregano and 1 "Chile Chipotle". Simmer on low to medium for about 10 minutes. Season with a little salt and pepper... Shred some chicken breast meat and add to sauce....simmer for 5 minutes until shredded chicken absorbs flavors from the sauce. Taste for seasoning. Use to fill taco, taquitos, enchiladas (If enchiladas, make another recipe to pour over the filled enchiladas, serve enchiladas with a little "crema mexicana" and some shredded lettuce (lechuga) on top)........life's good, ¿No?
"Buen Provecho"
Bill Gibson
Crestline, Southern CA
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