chipotles in adobo

[Think No.13686388]

sup co/ck/s. what can I make with half a can of pic related that isn't chili? any suggestion appreciated
>inb4 put in in your peehole

[Anonymous No.13686408]

Ol' Faithful.

[Anonymous No.13686409]

https://www.mexicanplease.com/7-easy-recipes-can-make-using-chipotles-adobo/

Some good inspiration there. Chipotles go great with almost any meat (although they might be a bit overpowering in seafood/fish.) I like to throw some in with a pork shoulder.

[Think No.13686425]

>>13686408
that's basically chili but it's a thought.
>>13686409
dat bean dip looks interesting. I do have a shitload of red beans on the simmer

[Anonymous No.13686472]

>>13686388
barbacoa

[Anonymous No.13686477]

>>13686388
In all seriousness, they make a fantastic addition to tuna or chicken salad. No shit.

[Anonymous No.13686493]

Blend it up with water and onions, pressure cook a gnarly piece of meat in the sauce.

[Anonymous No.13686521]

>>13686388
Chicken Tinga

[Anonymous No.13686522]

>>13686388
Chicken tinga

[Anonymous No.13686548]

>>13686522
>>13686521
Kiss

[Think No.13686560]

>>13686477
that would be a metric shitload of chicken or tuna salad tho
>>13686521
>>13686522
wtf is chicken tinga

[Anonymous No.13686574]

>>13686560
Fry onions (feather cut) and garlic, add allspice, pepper and bay leaves, diced tomatoes and blend a can of chipotles, simmer and add shredded chicken

[Think No.13686739]

>>13686574
so that's chili also

[Anonymous No.13686750]

>>13686739
it's literally not, it's a marinated chicken that you can put on tacos/tostadas, you're supposed to remove the chicken after it's fully cooked, cook down the sauce to a thick consistency, top the chicken with it, and then put it on something

[Anonymous No.13686779]

>>13686739
Lol, no
Tinga is dryer, I forgot to mention that you must let the tomato juices evaporate until it makes a moist dish that won’t release a bunch of liquid once served.

Chili is more like an adobo

>>13686750
Everyone I know adds already cooked chicken, I suppose that cooking the chicken in the tomato juice would be better.

[Think No.13686809]

>>13686779
kay so how much chicken for a 1/2half can of picrel?

[Anonymous No.13686815]

>>13686388
remember brad and babish ruined an entire recipe of ribs by using canned chipotles that had expired two years earlier and spoiled?

[Anonymous No.13686827]

>>13686809
Like 5 breasts (or the same weight in thighs)

[Anonymous No.13686830]

>>13686809
two chicken breasts
follow this recipe:
https://www.bonappetit.com/recipe/chicken-tinga-tostadas

[Anonymous No.13686856]

>>13686388
I enjoy blackening shrimp then tossing it in the sauce and chiles.

[Anonymous No.13686873]

>>13686408
You could just braise the ingredients in a lasagna pan for about 4 hrs at 275F, perhaps add some honey, liquid smoke, and red wine. Then rip with a pair of forks.

[Anonymous No.13686903]

>>13686388
Spicy mac'n'cheese. Kraft mac, saute garlic and Adobo in butter, put peas in boiling water, when water reboils take peas out and cook pasta, drain pasta, add peas and packet and garlic/adobo butter, wa la.

[Anonymous No.13687942]

>>13686388
I use it in steak marinades.

[Anonymous No.13687977]

>>13686388
My chipotle shrimp “ceviche.” This stuff is literal crack it’s so good. Eat it with tortillas chips, tostadas, or saltine crackers. Pairs well with margaritas


1.5 pounds frozen cooked shrimp
1 cup cubed avocado
1/3 cup finely chopped jicama
1/3 cup finely chopped red bell pepper
1/3 cup lime juice
1/4 cup finely chopped red onion
1/4 cup orange juice
3 tablespoons chopped cilantro
3 tablespoons finely chopped canned chipotle in adobo sauce
1/2 teaspoon sugar
1/2 teaspoon salt

Boil shrimp, combine all ingredients, and cover and let sit in the fridge for 4 hours

You’re welcome

[Anonymous No.13688416]

make BBQ sauce with it

[Anonymous No.13689252]

>>13687977
>jicama
I just got a boner.

[Anonymous No.13689356]

>>13686388
Take it all out of the can, chop it all up, being careful to remove stems because sometimes those are in there then rub it all over a chicken. That comes out great.
I think that it would great with pork chops as well but havent tried it yet.

[Anonymous No.13689362]

>>13689252
Moner Boner?

[Anonymous No.13689468]

>>13689252

[Anonymous No.13689905]

>>13686388
Used a bunch in simmered lentils this week. Onion, garlic, chipotles, maybe a habanero, carrots, tomato paste, maybe ginger, some cumin, lentils, then finish with parsley and green onions. Pretty damn good, cheap, and filling.

[Anonymous No.13689921]

No love for a bay leaf or basil?

[Anonymous No.13689944]

>>13686873
That sounds even worse than the carnitas recipe.

[Anonymous No.13689966]

>>13689944
He should have had his mom forked so as not to have been born then spared us all of his bullshit.

[Anonymous No.13689987]

>>13686388
It won't take care of the whole can, but try some mashed sweet potatoes. When they're boiled, seasoned with salt and pepper, and mashed, stir in a couple of minced chipotles with about 1tbsp of the liquid, as well as 2-3 finely minced green onions. Sweet, spicy, savority, that shit is amazing. Add some butter or a little grated cheese if you like it richer.

[Anonymous No.13690115]

>>13686388

Whatever you want, I fried some sausage and tossed the shits in.

Or bake a chicken with the peppers on to, and mix the chili juice with the drippings to use as a base for rice.

Or cut it with ketchup/ranch to make a spicy sauce for dipping

[Anonymous No.13690123]

>>13686388

put a little in your chicken soup bowl

[Anonymous No.13690486]

>>13686425
>that's basically chili
?????????????????

[Anonymous No.13690647]

>>13686388
For next time you buy some. Go to the dollar store and get an ice cube tray. Put chipotles in food processor or blender and puree. Spoon into ice tray and freeze. Once frozen bag it up and you now have them to use anytime.

[Anonymous No.13690694]

>>13686388
>sup co/ck/s. what can I make with half a can of pic related that isn't chili? any suggestion appreciated
It's 50c worth of remaining chilies and sauce. I usually just throw into the garbage, seriously.
They're pretty heavy on the smoke. I only ever want 1-2 of the chilies inside.
Toss it into a freezer ziploc and freeze it for another day's recipe, or puree into a can of while tomatoes, with some sauteed onions, and make enchilada sauce or use the sauce to do a crock pot pourover simmer sauce for a boston butt roast. Shred and enjoy in tacos, burritos, tamales, etc.
Enchiladas also freeze well as a lasagna casserole, all tortillas are well protected from freezer burn by the sauced layers.

[Anonymous No.13690769]

>>13690647
What are you goofy? Those cans are pretty small so just use them. It doesn't require a freezer.

[Anonymous No.13690775]

>>13690694
Some of these people think of it like they're freezing gold bars or something when it's just a bit of chipotle w/adobo. They're plain goofy.

[Anonymous No.13690788]

>>13686408
That's not Carnitas, at best it's Pork "Tinga". Cumin and Coriander aren't Mexican either, unless the dish is supposed to be Cuban or Spanish.

[Anonymous No.13690790]

>>13690694
I gave u r mum some sauced layers last night

[Anonymous No.13690797]

>>13686388
Just make a salsa with them you stupid gringo. Or you could make a chicken chipotle-tomato stew look up "Pollo Enchipotlado. "

[Anonymous No.13690800]

>>13690694
Chipotle enchiladas. ¬_¬
Fucking disgusting.

[Anonymous No.13691154]

>>13690775
Uh, okay Bezos, those things are like 99 cents each.