Magazine article Sunset

There Are Ways to Use Chipotle Chilies without an Explosion

Magazine article Sunset

There Are Ways to Use Chipotle Chilies without an Explosion

Article excerpt

A chipotle chili is not a variety of chili. It's a mature red jalapeno that is smoked as it dries, acquiring a pungent flavor and aroma that can be detected despite its assertive heat.

How can you put this exceptional flavor to use without an explosion?

Here are three moderating ways. First, bake with beef short ribs. The ribs' sturdy, well-larded nature tallies the heat, and the chilies' smoky flavor permeates the meat. Try minced canned chipotles alone, or blend with mayonnaise, as a sauce with bite to go with fish, shellfish, meat, poultry, or hard-cooked eggs. Simmer a lone chipotle in chicken soup, then add fresh lime juice to smooth the hot edge.

Chipotles are most widely available canned in a sauce (7-oz. size). The sauce, usually called adobo, is made with vinegar and spices. The chilies are also sold dried; you're most apt to find these in Mexican markets, particularly in Southern California. Dried chipotles keep indefinitely. If you use the canned ones, transfer the unused chilies and sauce to a small jar and refrigerate up to a week, or freeze to store longer. You can thaw and refreeze chilies until all are used. When cooking chipotles in liquid, the dried and canned forms can be used interchangeably.

Beef Short Ribs with Chipotle Chilies

4 lean beef short ribs (about 4 lb.

total), cracked

1 large onion, chopped

2 dried chipotle chilies, or 2 canned

chipotle chilies in sauce

2 1/2 cups regular-strength beef or

chicken broth

1 canned chipotle chili and 1 or 2

teaspoons of the sauce, minced together (optional)

About 3 cups hot, cooked rice

Salt In a deep 4- to 5-quart pan, arrange ribs and onion, tucking the 2 dried or canned chilies among the ribs. Add 1 cup broth and cover pan tightly with a lid or foil.

Bake ribs in a 4000 oven until meat is tender enough to pull from bones, about 3 1/2 hours. Uncover and bake until meat is brown, about 15 minutes. With a slotted spoon, put ribs and onions on a platter; keep warm. …

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