Time 3h25m Yield 8 Number Of Ingredients 8 Steps:
Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.
Time 10m Yield 2 serving(s) Number Of Ingredients 9 Steps:
Melt the butter in a skillet over medium-high heat and sauté the shallot and garlic for 2 to 3 minutes; add the broth and wine and sauté another 3 minutes. Reduce heat to medium-low and whisk in the sour cream, then the pureed chipotle. Simmer for a couple of minutes to heat through and season to taste with salt and white pepper. Serve over chicken and/or pasta; makes about 2 servings. For an interesting twist, substitute vodka for the wine.
Time 1h5m Yield 25 serving(s) Number Of Ingredients 5 Steps:
Deseed and devein the chipotle peppers. Make sure you rinse the adobo sauce off the chipotle peppers. In a blender add all ingredients and blend for one minute. Pour into no reactive bowl and chill in the refrigerator for 1 hour. Serve over fish tacos, chicken tacos, hamburgers, or as a condiment for a great meal.
Yield 8 servings Number Of Ingredients 15 Steps:
FISH TACOS: Heat peanut oil to 350F in a large dutch oven or deep fryer. In a 9" x13" glass dish, combine club soda and tempura batter mix. Season fish with salt and pepper. Coat pieces of fish in batter and carefully drop them into the hot oil to cook. Fry for about 3 minutes until golden brown. Drain on paper towels. Warm tortillas in the microwave or in a dry skillet over medium heat. Pile some fried fish on each corn tortilla and top with chipotle cream, red onion, cabbage and cilantro sprigs. Squeeze on some fresh lime juice and enjoy. CHIPOTLE CREAM: Combine ingredients in a small mixing bowl with a spoon or rubber spatula until combined, adding more or less chipotle according to your taste.
More about “baja chipotle cream sauce recipes”
Time 45m Yield 2 as a dinner, or 4 as a light lunch Number Of Ingredients 20 Steps:
First, make the batter. Mix the flour, garlic, lime zest, white pepper, cumin and a pinch of salt in a large bowl. Whisk in the beer until you have a smooth batter, then set aside until needed. For the slaw, combine the radishes, cabbage, red onion and coriander in a bowl. Whisk the vinegar, sugar or honey and a pinch of salt in another bowl. Pour over the veg, toss thoroughly and set aside. To make the crema, put all the ingredients in a blender or mini chopper and blitz until smooth. Heat the coconut oil in a saucepan with high sides. Drop in some batter after a few mins - if it sizzles and turns golden brown quickly, the oil is ready. Dip the avocado slices in the batter, shake off the excess and fry, one or two at a time for 30 secs or until lightly golden and crispy. Remove from the oil, drain on kitchen paper and season with salt. Warm the tortillas on both sides for 1-2 mins in a griddle or non-stick frying pan, then divide the slaw between them. Top with the avocado, drizzle over the crema and garnish with coriander leaves.
