- Using the liquid from such canned chipotles:
Huachinango con Salsa de Mango: Red Snapper with Mango Sauce
by Karen Hursh Graber
For the fish:
4 red snapper, sole or grouper filets, 6 oz. each
salt to taste
1 avocado, sliced into thin wedges
2 limes, quartered
For the sauce:
4 tablespoons butter (1/2 stick)
1 teaspoon freshly-squeezed lime juice
1 teaspoon freshly-squeezed orange juice
1 teaspoon juice from canned chipotles in adobo
1/2 cup finely diced mango, including the juice that comes out while dicing
salt to taste
Preparation:
Salt the filets and either broil or grill until just cooked through.
Melt the butter in a small saucepan, add remaining ingredients and simmer for one minute.
This can be done while the filets are cooking.
Place each filet on a plate, spread the mango sauce over the filets, and top with avocado slices and lime wedges.
Serve immediately. Serves 4.
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- Albóndigas en chipotle – Beatriz Cadena, p.210
Meatballs in chipotle sauce
Para el caldillo The broth
5 jitomates 5 tomatoes
1 diente al ajo 1 clove garlic
1 cebolla pequeña 1 small onion
1 cucharadita de jugo de los chipotles 1 tsp canned chipotle juice
3 cucharadas de aceite 3 TBSP oil
consomé en polvo al gusto chicken or beef stock powder to taste
Para las albóndigas The meatballs
½ kg. carne molida de res 1 lb ground beef
½ kg carne molida de cerdo 1 lb ground pork
½ taza de arroz cocido ½ c cooked rice
3 tomates verdes 3 tomatillos
2 huevos 2 eggs
5 hojas de yerbabuena 5 leaves mint
2 chipotles adobados 2 chipotle chiles in sauce (adobados)
2 dientes de ajo 2 cloves garlic
1 cebolla pequeña 1 small onion
1 cucharada de consomé en polvo 1 TBSP chicken or beef stock powder
Preparación:
El caldillo: Licuar los jitomates con el ajo, la cebolla, y la cucharadita de jugo de los chipotles. Colar y freír en aceite caliente. Dejar sazonar diez minutos y agregar tres tazas de agua y el consomé. Cocinar durante diez minutos. Retirar del fuego.
Las albóndigas: Licuar los tomates verdes, el ajo, la cebolla, la yerbabuena, los huevos, el consomé y los chipotles. Colocar la carne en un recipiente y agregar el arroz cocido, sal y pimienta al gusto. Incorporar la salsa licuada y mezclar todo. Formar las albóndigas de unos tres cm de diámetro y colocarlas en una olla con el caldillo de jitomate. Dejar cocer 20 minutos. Rinde ocho porciones.
Preparation:
The broth: Blend the tomatoes with the garlic, onion and chipotle juice. Strain. Fry in the oil then cook 10 min. to mix the flavors. Add 3 c. water and stock powder, and cook 10 minutes longer; remove from heat.
The meatballs: Blend the tomatillos, garlic, onion, mint, eggs, stock powder, and chiles. Put the meat in a bowl and add the rice and stock powder. Stir in the blended sauce and mix well. Shape the mixture into balls the size of a walnut and cook in the tomato broth 20 minutes. Serves eight.
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3. ARRACHERA ADOBADA para burritos o tortillas
1 chorrito de aceite A drizzle of oil
3 gramos de achiote 3 g achiote
4 dientes de ajo 4 cloves garlic
1 vaso de caldo de carne 1 c beef broth
1 kilo de carne, arrachera (cortada en trozos), Flank steak (sold here as stir-fry beef)
1 cebolla madiana 1 med. onion
2 chiles chipotles 2 chipotle chiles
3 hojas de laurel 3 bay leaves
1 pizca de sal 1 pinch salt
3 tomates de bola 3 tomatoes
1 chorrito de vinagre blanco 1 drizzle white vinegar
Cocer la carne con la mitad de las cebollas, la mitad de los dientes de ajo y salarla al gusto. Desmenuzar cuando este bien cocida. Picar en cuadros medianos el tomate y el resto de los ajos, guisarlo en una sartén y tapar a fuego lento. Cuando este bien cocido, se machacan y después se agrega la cebolla picada y salsa y el concentrado de caldo de la carne. Revolver y dejar que hierva, poner el laurel y la carne y sal al gusto. Para realizar la salsa, se pone en la licuadora el achiote, ajo, un trozo de cebolla, el vinagre, los chiles chipotles y el caldo de carne. Tapar y licuar. Se puede comer en burritos o tortillas méxicanas con lechuga y aguacate.
Cook the meat with half the onions, half the garlic, and salt to taste. Shred once well cooked. Chop tomato coarsely and the remaining garlic; sauté then cover on low heat. When well cooked, crush then add the diced onion and sauce* and the beef stock concentrate. Stir and let simmer, adding bay leaves and meat and salt to taste.
*To make the sauce, put the achiote, garlic, a bit of onion, vinegar, chipotle chiles and beef broth in a blender; cover and blend.
This can be eaten in burritos, or Mexican tortillas with lettuce and avocado.
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4. Pollo al chipotle – Chicken in chipotle sauce (uses oven, though – but others besides the chief might want to try it)
Beatriz Cadena, Cocina Mexicana, p.240.
12 piezas de pollo 12 chicken pieces
½ piloncillo 2 oz. raw brown sugar
1.5 cucharadas de consomé 1.5 TBSP chicken stock powder
4 tazas de refresco de cola 4 c. cola drink
2 dientes de ajo 2 cloves garlic
½ jícama ½ of a medium jicama
10 chipotles secos 10 dry chipotle chiles
1 cucharada hierbas de olor 1 TBSP mixed dry herbs
½ cebolla ½ onion
1 taza vinagre 1 c vinegar
½ taza aceite de oliva 1 c olive oil
Picar (chop) la jícama. Rebanar (slice) la cebolla. Freír las piezas de pollo. Tostar los chipotles, desvenarlos y hervirlos en tres tazas de agua por diez minutos. Cambiar el agua y hervir 10 minutos más. Repetir la operación otra vez. Cuando los chiles estén tiernos, escurrirlos (drain) y colocarlos en tres tazas de agua con el piloncillo, el refresco de cola, las hierbas de olor, la cebolla y el ajo picados, el vinagre, y el consomé. Hervir todo media hora, licuar y colar (strain). En un sartén calentar el aceite y freír la salsa. Colocar las piezas de pollo en un refractario (ovenproof dish), bañarlas con la salsa, agregar la jícama picada y hornear 20 minutos. Si se seca agregar mas refresco. Rinde seis porciones.
Chop the jicama and slice the onion. Fry the chicken pieces. Toast the chipotles, remove the veins and boil in 3 c water for 10 min. Change the water and boil 10 min. more. (You can presumably omit this boiling if using canned chipotles.) Repeat. When the chiles are tender, drain, and put in 3 c. water with the raw brown sugar, the cola, the herbs, onion and garlic, vinegar and broth. Boil all ½ an hour, liquefy in a blender, and strain. In a frying pan, heat oil and fry this sauce. Put the chicken pieces in an ovenproof dish (casserole), drench with sauce, add the jicama and bake 20 minutes. If it gets dry add more cola. Serves 6.
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Lamb Chili
[quote]Enjoy tender lamb slowly simmered along with a variety of chile peppers and spices in this not so common chili version. Interestingly, lamb meat in chili dates back to the 1880’s versions cooked by some of the San Antonio Chili Queens. Try substituting dark Mexican beer for the chicken stock, adding it once you’ve cooked all the spices in the pepper mixture. Let it reduce for a few minutes and continue with the recipe.
2 pounds lamb stew meat, cut into chunks (KS ground)
Salt and pepper to taste
1 tablespoon vegetable oil
1 green bell pepper, roasted, peeled, cored, seeded and chopped
1 Poblano or Anaheim pepper, roasted, peeled, seeded and chopped (optional)
1 red bell pepper, roasted, peeled, cored, seeded and chopped
1/2 medium yellow onion, chopped
1 jalapeño pepper, roasted, peeled, seeded and chopped
2 cloves garlic, finely chopped
1 tablespoon ancho chile powder
1/2 teaspoon dried oregano
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1 cup low-sodium chicken broth
1 tablespoon Worcestershire sauce
1/2 tablespoon brown sugar
1 (14.5-ounce) can crushed fire roasted tomatoes
1 (7-ounce) can chipotle sauce OR 2 tablespoons adobo sauce from a can of chipotles in adobo 1 dried bay leaf
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1/3 bunch green onions, green parts only, thinly sliced
3 tablespoons chopped cilantro
In a large bowl, season lamb all over with salt and pepper. In a large pot, heat oil over medium heat. Working in batches, add lamb and cook about 2 minutes per side, until golden brown. Transfer lamb to a large plate as done. Discard excess fat leaving only about 1 tablespoon in the pot.
Bring back to medium heat, add green bell peppers, Poblano or Anaheim pepper (if using), red bell peppers, and onions and cook over medium heat for about 5 minutes, scraping bottom from time to time to get all the browned bits of meat folded in with the vegetables. Add jalapeño and cook for another 3 minutes, stirring from time to time. Add garlic, cook for 1 minute more, then add chile powder, oregano, coriander, cumin, and salt and pepper. Let spices cook, stirring constantly, for 1 minute.
Return lamb to pot. Stir in broth, Worcestershire sauce, sugar, tomatoes, chipotle sauce, and bay leaf and raise heat and bring to a boil. Once boiling, taste sauce and adjust salt and pepper. Lower heat to a slow simmer, cover and cook for about 30 minutes. Check on the consistency of the sauce and add water 1/2 cup water at a time to reach desired thickness. Add beans and continue simmering, covered, for another 10 minutes or until beans are warmed through.
Ladle chili into bowls and garnish with green onions and chopped cilantro. [/quote]
