Smoked Serrano and Roasted Tomato Salsa

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 large tomatoes
1 tablespoon Chipotle Texas Red Serrano Powder, buy here
1/4 teaspoon salt

 

Instructions

Grill the tomatoes and chiles by placing them 3 to 6 inches above hot coals.  Turn them often until they are soft and the skins are charred.  Place them in a blender along with the Red Serrano Powder. Puree for about 30 seconds.  Strain the salsa and add the salt, mixing well.

Albondigas en Salsa Chipotle (Chipotle Meat Balls)

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

4 chipotle chiles in adobo, chopped fine
1 small white onion, chopped
5 medium tomatoes, chopped fine
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup finely chopped fresh cilantro
1 cup beef broth
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound ground pork
1 pound ground beef
1/2 cup bread crumbs
1/2cup milk
2 eggs
1/4 cup finely chopped onion
2 tablespoons finely chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Instructions

In a saucepan, combine the chipotles, onion, tomatoes, carrots, celery, cilantro, broth, and salt and pepper and cook, uncovered, over medium heat for 10 minutes. Reduce the heat to simmer and cook for 30 minutes.

While the sauce is cooking, combine the remaining ingredients in a bowl, mix well, and fashion into meat balls. Bake the meatballs in the oven for 20 minutes at 350 degrees F. Remove, drain, and add them to the chipotle sauce. Simmer in the sauce for 20 minutes, and serve.

Tournedos Chipotle

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

4 beef fillets, 1 to 2 inches thick
Olive oil
1 onion, chopped
3 cloves garlic, minced
2 tablespoons vegetable oil
3 canned chipotle in adobo chiles
1 medium tomato, peeled and seeds removed, chopped
1/2 teaspoon Mexican oregano
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
2 cups beef broth
1 cup dry red wine

 

Instructions

Brush the steaks with olive oil and let sit while preparing the sauce.

In a pan, saute the onion and garlic in the vegetable oil until browned. Add the chipotle, tomato, oregano, sugar, and pepper. Saute for an additional couple of minutes. Stir in the broth and wine and simmer for 20 to 30 minutes or until reduced by a half.

Remove from the heat and puree in a blender until smooth and then strain. Return to the pan and keep warm until ready for serving.

Broil or grill the steaks to desired doneness.

To serve, place some of the sauce on a plate, place the steak on the sauce and top with additional sauce.

Julio’s Salpicón

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 pounds beef brisket
 2 cloves garlic, minced
 Salt to taste
 1 cup diced white cheddar cheese
 1/2 cup chopped cilantro
 1/2 cup diced, seeded tomatoes
 1/2 cup vegetable oil
 1/2 cup wine vinegar
 4 chipotle chiles in adobo, minced
 Diced avocado for garnish

 

Instructions

In a large pot, bring the brisket to a boil in water to cover, with the garlic and salt. Reduce the heat and simmer for about 1 and ½ hours, uncovered, until the meat is tender and can be shredded. Cool the meat in the broth and then shred finely by hand. Reserve the broth to make a stew or soup.

Toss the shredded brisket with the remaining ingredients (except the avocado). Chill the mixture and allow it to marinate for a couple of hours or preferably overnight.

Line a platter with lettuce leaves, place the salpicón on the leaves, and garnish with the avocado. Serve with hot, buttered flour tortillas.

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.