chipotles

With the exception of baked goods, I generally don't like my squash to be sweet, so the spice and heat from the chipotles was the perfect way to play up the savory aspects of the butternut.

Brrrrrrr........Jack Bishop and some Butternut Squash warm us up! 2007

With the exception of baked goods, I generally don't like my squash to be sweet, so the spice and heat from the chipotles was the perfect way to play up the savory aspects of the butternut.

Archive 2007-12-01 2007

For my chili, I use smoky red chiles such as chipotles and anchos; for my carne guisada I use bright green chiles such as jalapenos and serranos.

Carne guisada, Tex-Mex stew | Homesick Texan Homesick Texan 2009

For my chili, I use smoky red chiles such as chipotles and anchos; for my carne guisada I use bright green chiles such as jalapenos and serranos.

Archive 2009-01-01 Homesick Texan 2009

The mild flavor of nopales makes them ideal for combining with more strongly-flavored ingredients, such as chipotles in adobo.

Nopales in Chipotle Sauce: Nopales en Chipotle Adobado 2006

The mild flavor of nopales makes them ideal for combining with more strongly-flavored ingredients, such as chipotles in adobo.

Nopales in Chipotle Sauce: Nopales en Chipotle Adobado 2006

The mild flavor of nopales makes them ideal for combining with more strongly-flavored ingredients, such as chipotles in adobo.

Nopales in Chipotle Sauce: Nopales en Chipotle Adobado 2006

In these dishes, the chiles are usually first toasted just to the point of fragrance, then soaked to soften before being combined with other sauce ingredients Chiles en Conserva: The "smoky" flavored dried chiles, such as chipotles and moritas, lend themselves to sweet-and-hot chile conserves.

Warm Reading For Cool Nights: A Guide To Mexican Chiles Part 2: Dried Chiles 2003

In these dishes, the chiles are usually first toasted just to the point of fragrance, then soaked to soften before being combined with other sauce ingredients Chiles en Conserva: The "smoky" flavored dried chiles, such as chipotles and moritas, lend themselves to sweet-and-hot chile conserves.

Warm Reading For Cool Nights: A Guide To Mexican Chiles Part 2: Dried Chiles 2003

This is not a traditional recipe, it’s just me adding some of my favorite Mexican ingredients—fresh and smoked jalapeños aka chipotles, salsa, cumin, and oregano—to ground turkey meatballs in tomato sauce.

SARA MOULTON’S EVERYDAY FAMILY DINNERS SARA MOULTON 2010