Chipotle Adobo Views

Gourmet Food

So watch out, things might get a little bit spicy around here at some point! I'm ready! I did find chipotles en adobo at my market. Well, not mine, I was shopping while my mom went to the dentist. I've been too lazy to make my own, plus the quality of the dried chiles where I shop has been iffy at best. I assume yours came in a package. I'll have to check for that.

I actually cooked last night (woo hoo for me!) and I made this Southwestern Grilled Beef Salad with Corn Salsa and Chipotle Dressing, and it was awesome I, of course, added a little bit extra chipotle to the dressing and added some chipotle to the salsa, and about smoked myself out with the leftovers, but it was still pretty tasty! Once again (as usual,) all I needed was about 2 tablespoons of chipotle in adobo sauce, so now I have an almost full can needing to be used up! What would you do with the leftovers?

In addition to using them in salsa, they make a tasty addition to canned refried beans. I've done a quick, microwave version by chopping an onion, mincing a clove or so of garlic, chopping a chipotle, and putting it all into a covered casserole with some oil and a bit of the adobo. Cook in the microwave until the onions are soft, stir in the beans, and heat. Not exactly authentic, but it works for a quick side or tortilla filler.

1 extra-large roasting bag (the biggest size they make)2 tablespoons flour10- to 11-pound (whole) beef brisket salt and pepper2 large onions, coarsely chopped4 cloves garlic, peeled and crushed2 7-ounce cans Herdez brand Salsa Ranchera1 7-ounce can chipotles in adobo (any brand will do)2 tablespoons sugar