chipotle pepper

Chipotle peppers are basically ripened jalapeño chiles that have been smoked and dried. They can be ground and used in many Mexican and Tex Mex cooking and are typically sold in a rich, smokey flavored adobo sauce.

How to Make Dried Chipotle Chiles

jalapeños

Set smoker temperature to 200°F.

For the wood chips or pellets, pecan is the traditional Mexican wood, but I also like to use a mild, fruity wood like apple or cherry. Hickory or oak work well too if you don't have the others. We will be smoking for 3 hours, so plan accordingly.

Wash and dry the jalapeños. Make a slit with a paring knife from stem to tip along the side of each chile pepper. Place in a single layer on a wire rack (or racks) that will fit the inside of your smoker.

Smoke the jalapeños for 3 hours. Remove from smoker (and if not storing in adobo sauce) you will need to dry these completely, see below step.

Using a dehydrator works best, but 6-10 hours in an oven set at it&#039;s lowest temperature, or 200°F, will do (See Note 1). Store in an airtight container or grind for chipotle powder.

Making chipotle peppers is a great way to preserve their flavor and intensity for later use. It&#039;s a simple process that can be done in your oven or microwave.

How To Make Chipotle Pepper

jalapenos

Start with fresh, ripe chipotle peppers. Wash them thoroughly and pat them dry using a clean tea towel or kitchen paper.

Cut the peppers in half lengthwise and remove the seeds and stem.

Place the peppers on a baking sheet and roast them in a preheated oven at 200 degrees Fahrenheit for about 10 minutes.

Remove the peppers from the oven and let them cool. Once they're cool enough to handle, place them in a food dehydrator.

Set the dehydrator to 125 degrees Fahrenheit and let it run until the peppers are completely dried out, which will take about 12 hours.

Once the peppers are fully dried, store them in an airtight container in a cool, dark place. They&#39;ll keep for up to 6 months.

Tender and juicy Sous Vide Carne Asada is marinated and slow cooked in a sous vide water bath before being grilled, thinly sliced and served!

Sous Vide Carne Asada

skirt steak

garlic (minced)

orange juice

chipotle pepper in adobo sauce

lime juice

salt

soy sauce

black pepper

cumin seeds

brown sugar

olive oil

corn or flour tortillas

cilantro (for serving)

Diced red onion (for serving)

Mexican crema (for serving)

Salsa (for serving)

Limes (for serving)

Combine all the ingredients together and pour over the beef. Let marinate in the fridge overnight.

Heat a sous vide water bath to 131F degrees.

Remove the beef from the marinade and pat dry with paper towels.

Place the beef in a vacuum seal bag and cook for 4 hours in the sous vide water bath.

When done cooking, remove from the bag and pat dry.

Heat a grill or a skillet over high heat.

Sear the beef for 30-45 seconds a side, until browned, then remove and set aside.

Slice and serve on tortillas with Mexican crema, cilantro, limes, avocado, salsa, etc.

You can also serve it in burritos or burrito bowls, by itself with a side of rice or on top of a salad.

Made this a few weeks ago and loved it. Steak turned e out amazing. I’m making it again this week. I was wondering if anyone has tried leaving it in the marinade while they Sous vide it.

While not the traditional way to make carne asada, the grill at the end made it pretty close. The meat was so tender, I don't think I'll ever cook it another way!

OMG this was amazing! It was super easy. I was concerned the meat would be tough, but it was so tender.

Chipotle Bourbon BBQ Sauce

ketchup

bourbon

chipotle pepper (from chipotle pepper in adobo sauce)

onion

unsalted butter

cider vinegar

balsamic vinegar

honey

dark brown sugar

adobo sauce (from chipotle pepper in adobo sauce)

celery salt

In a medium-sized soup pot (or high-sided sauce pan) over medium heat, melt the butter then add the yellow onion. Cook the onion until soft and translucent (approximately 5 minutes).

Add the minced garlic and continue to cook for 1 minute.

Add the ketchup, bourbon, chipotle pepper, adobo sauce, cider vinegar, balsamic vinegar, honey, and dark brown sugar. Lower the heat to low and stir to combine.

Allow the sauce to simmer for 30 to 40 minutes over low heat.

Using an immersion blender, process the sauce until smooth.

Add the celery salt and black pepper. Stir to combine.

Remove from the heat and allow the sauce to cool to room temperature.

Use immediately or transfer into an airtight container and chill the sauce in the refrigerator for up to a week (the sauce will gain in spiciness during this time).

Chipotle Maple Syrup

maple syrup

butter (melted)

Add all ingredients to a blender and blend until smooth. Or place all ingredients in a large bowl and use a hand blender to blend until smooth.

Top 5 chipotle pepper recipes from across the web

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Top Tags

How to Make Dried Chipotle Chiles

How To Make Chipotle Pepper

Sous Vide Carne Asada

Chipotle Bourbon BBQ Sauce

Chipotle Maple Syrup

Top 5 chipotle pepper recipes from across the web

The most viewed chipotle pepper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Dried Chipotle Chiles

How To Make Chipotle Pepper

Sous Vide Carne Asada

Chipotle Bourbon BBQ Sauce

Chipotle Maple Syrup

The most viewed chipotle pepper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine