Caldo Tlalpeño (Tlalpan Soup)

Dave DeWitt Leave a Comment

This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

3 cups chicken stock
1 quart water
1 cup corn cut from the cob
2 carrots, peeled and sliced
2 summer squash, sliced
1/2 cup green beans
1 white onion, sliced
4 cloves garlic, chopped fine
1/2 cup tomato paste
3 chipotle chiles in adobo, chopped
4 boneless chicken breasts, cooked and shredded
4 sprigs cilantro, chopped
Salt and freshly ground black pepper to taste
Crispy tortilla strips for garnish
1 avocado, peeled and sliced for garnish

Instructions

In a large pan, combine the stock, water, corn, carrots, squash, green beans, onion, garlic, tomato paste, and chipotles and simmer, uncovered, over medium-low heat for 1/2 hour

Add the chicken and cilantro and simmer, uncovered, over medium-low heat for 1 hour. Add salt and pepper to taste.

Serve with tortilla strips and avocado slices in soup bowls.

Pasta de Chipotle (Chipotle Paste)

Dave DeWitt Recipes Leave a Comment

This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

2 cans chipotle chiles in adobo sauce (or one cup chipotles rehydrated in wine vinegar)

2 tablespoons vegetable oil

4 cloves garlic

1 teaspoon Mexican oregano

1/2 teaspoon ground cumin

1/2  teaspoon ground thyme

1/2 teaspoon freshly ground black pepper

  

Instructions

Combine all ingredients in a blender or food processor and puree. Transfer to a clean jar, cover, and store in the refrigerator.

Smoky Chipotle Pesto

Dave DeWitt Recipes Leave a Comment

This recipe is part of a five-part series devoted to chipotles—those many varieties of smoked chiles. You can go here to start reading about (and cooking with) chipotles of all kinds.

Ingredients

1 can chipotle chiles in adobo (or 1/2 cup chipotles rehydrated in wine vinegar)
1/4 cup tomato paste
8 cloves garlic
2 tablespoons cider vinegar or lime juice
1 cup grated Parmesan or romano cheese
1 cup pumpkin seeds (pepitas) or piñon nuts, toasted
1 cup canola oil

Instructions

Combine the chipotles, garlic, and vinegar in a food processor and puree. Add the cheese and pumpkin seeds. With the processor running, drizzle in the oil until the desired consistency is reached (you may not need all the oil).

Chipotle-Tomatillo Sauce

Dave DeWitt Recipes Leave a Comment

This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

1 onion, chopped
4 cloves garlic, chopped
2 tablespoon vegetable oil
1 pound tomatillos, halved
1 medium tomato, chopped
1/2 cup chicken broth
1/2 teaspoon Mexican oregano
3 canned chipotle chiles in adobo
1 teaspoon vinegar
Salt to taste

 

Instructions

In a skillet, saute the onions and garlic in the oil until soft and slightly browned.

In a food processor or blender, combine all the ingredients except the salt and puree. Transfer the puree to a skillet and simmer for 20 minutes to thicken slightly. Salt to taste.

Salsa de Chipotle (Chipotle Chile Sauce)

Dave DeWitt Recipes Leave a Comment

This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

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

 

Instructions

In a bowl, soak the chiles in hot water until soft, about 4 hours. Remove the seeds and stems.

In a food processor or blender, combine the chiles, onion, garlic, olive oil, sesame seeds, peppercorns, cumin seeds, cinnamon stick, Mexican oregano, and salt and process to a paste.

Heat the olive oil and vegetable oil together in a saucepan and fry the paste over medium heat until it is aromatic, stirring constantly for about 5 minutes. Add the vinegar and water, remove from the heat, and stir well.