Skip to content
WhatToEat.Today
Login

Recipes with chipotle in adobo

4 recipes that use chipotle in adobo, with photos, step-by-step instructions and cook times. The quickest, Enfrijoladas, takes 30 minutes. It is most often cooked with garlic, white onion and corn tortilla.

Got a few things in the fridge? Search by everything you have

Sopa de albóndigasMeatball soup

Caldo de albóndigas is comfort food in homes across Mexico, from Sonora to Mexico City, served at Sunday lunch or whenever someone has a cold, with warm tortillas and a squeeze of lime. Soft meatballs of beef and pork mince, studded with raw rice and fresh mint, cook gently in a tomato and chipotle broth with carrots, courgette and potatoes; the rice swells inside so the meatballs stay light. This recipe contains pork. The usual mistake is boiling hard: meatballs fall apart in a rolling boil, so keep the broth at a gentle simmer. They are done when they float, feel firm and reach 71 °C in the centre. Chef's tip: wet your hands before rolling each meatball; the mince doesn't stick and the surface comes out smooth, so they hold together in the broth.

70 minMexicanSoupsGluten free
by KrazyBadal 0 views

Pastel aztecaLayered tortilla and poblano bake

Pastel azteca, also called budín azteca, is the tortilla 'lasagne' of central Mexico, a favourite for family gatherings in Mexico City and Puebla because it can be built the day before and baked when guests arrive. Layers of lightly fried corn tortillas are stacked with roasted poblano strips (rajas), sweetcorn, a cooked tomato sauce, crema and melting cheese, then baked until bubbling, set and golden. Many versions add shredded chicken; this one stays vegetarian. The usual mistake is skipping the quick fry of the tortillas: raw tortillas soak up the sauce and the bake turns to mush. Oaxaca and Chihuahua cheese are often made with animal rennet, so pick a vegetarian mozzarella or melting cheese if needed. It is ready when the edges bubble and a knife slides through the layers easily. Chef's tip: let it rest for 10 minutes before cutting so the layers firm up and slice cleanly.

75 minMexicanVegetarianGluten free
by KrazyBadal 0 views

EnfrijoladasTortillas in black bean sauce

Think of enfrijoladas as enchiladas that swap chilli sauce for beans: warm tortillas dipped in a silky black-bean purée, folded into quarters and scattered with fresh cheese and raw onion. In Oaxaca they are a breakfast and supper dish, made from yesterday's pot of beans, and the purée is perfumed with toasted avocado leaves, which taste faintly of anise. Serve two or three per person with a fried egg or a spoonful of salsa. Queso fresco is often made with animal rennet; use a vegetarian feta or paneer-style fresh cheese if that matters to you. Chef's tip: keep the bean sauce loose, like double cream; it thickens on the plate and a stiff sauce tears the tortillas.

30 minMexicanVegetarianGluten free
by KrazyBadal 0 views

Texas chili con carne

Texans call it a 'bowl of red', and at chili cook-offs from San Antonio to Terlingua the rules are firm: chunks of beef, a sauce made from dried chillies, cumin and garlic, and no beans in the pot. Beef chuck braises slowly in a brick-red purée of toasted ancho and guajillo chillies until it falls apart at a touch. Serve with chopped onion, grated cheese and crackers or cornbread. Chef's tip: toast the dried chillies only until they smell fragrant and soften, about 30 seconds per side; burnt chillies make the whole pot bitter.

210 minAmericanMeatGluten freeSpicy
by KrazyBadal 0 views

Goes well with chipotle in adobo