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There are ways to use chipotle chilies without an explosion.

A chipotle chili is not a variety of chili. It's a mature red jalapeno that is smoked as it dries, acquiring a pungent flavor and aroma that can be detected despite its assertive heat.

How can you put this exceptional flavor to use without an explosion?

Here are three moderating ways. First, bake with beef short ribs. The ribs' sturdy, well-larded nature tallies the heat, and the chilies' smoky flavor permeates the meat. Try minced canned chipotles alone, or blend with mayonnaise, as a sauce with bite to go with fish, shellfish, meat, poultry, or hard-cooked eggs. Simmer a lone chipotle in chicken soup, then add fresh lime juice to smooth the hot edge.

Chipotles are most widely available canned in a sauce (7-oz. size). The sauce, usually called adobo, is made with vinegar and spices. The chilies are also sold dried; you're most apt to find these in Mexican markets, particularly in Southern California. Dried chipotles keep indefinitely. If you use the canned ones, transfer the unused chilies and sauce to a small jar and refrigerate up to a week, or freeze to store longer. You can thaw and refreeze chilies until all are used. When cooking chipotles in liquid, the dried and canned forms can be used interchangeably.

Beef Short Ribs with Chipotle Chilies

4 lean beef short ribs (about 4 lb.

total), cracked

1 large onion, chopped

2 dried chipotle chilies, or 2 canned

chipotle chilies in sauce

2 1/2 cups regular-strength beef or

chicken broth

1 canned chipotle chili and 1 or 2

teaspoons of the sauce, minced together (optional)

About 3 cups hot, cooked rice

Salt In a deep 4- to 5-quart pan, arrange ribs and onion, tucking the 2 dried or canned chilies among the ribs. Add 1 cup broth and cover pan tightly with a lid or foil.

Bake ribs in a 4000 oven until meat is tender enough to pull from bones, about 3 1/2 hours. Uncover and bake until meat is brown, about 15 minutes. With a slotted spoon, put ribs and onions on a platter; keep warm. To pan, add remaining broth. With spoon, smash chilies and scrape browned bits from pan bottom. Skim and discard fat. Heat juices to boiling; pour into a bowl. Serve ribs with juice, minced chipotles, rice, and salt to taste. Serves 4. Per serving : 572 cal. ; 43 g protein;43 g carbo. ; 24 g fat; 114 mg chol.; 106 mg sodium.

Chipotle Chili Mayonnaise

Cold, cooked shrimp, hard-cooked quail eggs, and purchased pates are enlivened by a touch of this mayonnaise. The same foods are also good with the canned chipotles, minced and mixed with some of the chilies' sauce.

1 canned chipotle chili in sauce and 1

teaspoon of the sauce

1/2 cup mayonnaise

Mince chili with sauce; mix with mayonnaise. Put into a small bowl. Serve as a dip. Makes about 1/2 cup.

Per tablespoon: 99 cal; 0.2 g protein; 0.5g carbo.; 11 g fat; 8.1 mg chol.; 94 mg sodium.

Chicken and Rice Soup with Chipotle Chilies

6 chicken thighs (about 11/2 lb.)

6 cups regular-strength chicken broth

1 dried chipotle chili, or 1 canned

chipotle chili in sauce

1 small onion, diced

1 cup long-grainwhiterice

2 large carrots, peeled and thinly


Lime wedges


In a 4- to 5-quart pan, combine chicken, broth, chili, and onion. Over high heat, bring to a boil. Reduce heat, cover, and simmer until meat is no longer pink at bone (cut to test), about 25 minutes,

Lift chicken from pan and let cool. Stir rice and carrots into soup; cover and simmer until rice is tender to bite, about 20 minutes. Meanwhile, pull off and discard skin and bones from cool chicken. Tear meat into shreds. When rice is cooked, return chicken to soup. If desired, remove chili. Add lime juice and salt to taste to each portion. Makes 4 to 6 servings.

Per serving: 239 cal.; 18 g protein; 31 g carbo.; 4.4 g fat; 54 mg chol.; 123 mg sodium.
COPYRIGHT 1988 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1988 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Nov 1, 1988
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