Chipotle Oil Recipes
HOMEMADE CHIPOTLE OIL
There's nothing wrong with giving homemade holiday gifts, just as long as they're something somebody would actually want and use. Thanks to things like fruitcakes so dense they have their own gravitational fields, making edible gifts has gotten a bad name, but that's not an issue with this chipotle oil, especially if that certain someone on your gift list likes the spicy stuff!
Provided by Chef John
Time P7DT15m
Yield 32
Number Of Ingredients 2
Steps:
- Heat oil over medium heat in a saucepan until it reaches 165 degrees F (74 degrees C).
- Pour ground chipotle peppers into a heatproof bowl. Pour oil over chipotle; whisk until chipotle is dissolved. Cover bowl with aluminum foil and seal tightly. Leave for a week, stirring once per day.
- Pour chipotle oil through a fine mesh strainer into a bottle or glass container.
Nutrition Facts : Calories 120.4 calories, Fat 13.6 g, SaturatedFat 2.1 g
CHIPOTLE OIL
This is my take on Chinese hot oil. The chipotle gives it a smokey taste. It is great as a dip for bread. Great for pan frying, searing, flavoring, or anything you want to add some kick to.
Provided by CheapSteak
Categories Side Dish Sauces and Condiments Recipes
Time 4h8m
Yield 20
Number Of Ingredients 3
Steps:
- Place oil in a saucepan over medium heat. Heat oil to 250 degrees F (120 degrees C) using a candy thermometer to gauge temperature.
- Break chipotle chiles into small pieces and place into a a spice grinder; pulse to grind into 1/8-inch pieces. Stir ground chipotle chiles and red pepper flakes into the hot oil. Cook until chile oil begins to foam, 3 to 5 minutes.
- Remove chile oil from heat; cover and let sit for 4 hours to overnight. Pour chile oil through a fine mesh strainer into a sealable container.
Nutrition Facts : Calories 157.6 calories, Carbohydrate 2.7 g, Fat 16.9 g, Fiber 1.2 g, Protein 0.5 g, SaturatedFat 2.4 g, Sodium 2.2 mg, Sugar 0.4 g
15 EASY CHIPOTLE COPYCATS (+ RECIPE COLLECTION)
These copycat Chipotle recipes bring your favorite fast food into your own home! From guacamole to burritos to queso, get ready to have a fiesta!
Provided by insanelygood
Categories Copycat Recipes Recipe Roundup
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Chipotle favorite in 30 minutes or less!
Nutrition Facts :
CHIPOTLE CILANTRO LIME VINAIGRETTE
Make and share this Chipotle Cilantro Lime Vinaigrette recipe from Food.com.
Provided by PrideGirl516
Categories Salad Dressings
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients except oil in a quart container.
- With a burr mixer, slowly add oil. Extra oil may be needed depending on consistency desired.
- If a burr mixer is unavailable, you can use a blender or a robot-coup. Both have a hole on the lid, so you can still gradually add the oil.
- Salt and pepper are added only to taste.
Nutrition Facts : Calories 345.3, Fat 36.5, SaturatedFat 5, Sodium 9.1, Carbohydrate 6.1, Fiber 2.2, Sugar 3.2, Protein 0.9
CHIPOTLE AIOLI RECIPE
Chipotle Aioli is fast and easy to make. It is an excellent spicy and creamy spread for hamburgers or sandwiches. Dip fries and you'll be in food heaven.
Provided by Krissy Allori
Categories Side Dish
Time 5m
Number Of Ingredients 7
Steps:
- Place yolks, lemon juice, garlic, sugar, salt, and chipotle in food processor. Pulse to combine. Alternatively, blend with immersion blender.
- With processor or blender running, slowly pour in oil. Process until aioli forms and thickens, about a minute. Turn processor off, scrap sides, process again until combined.
- Serve immediately or store in air tight container in refrigerator until ready to use. Makes approximately one cup.
Nutrition Facts : Calories 257 kcal, Protein 1 g, Fat 28 g, SaturatedFat 22 g, Cholesterol 65 mg, Sodium 280 mg, ServingSize 1 serving
CHIPOTLE AIOLI RECIPE
Steps:
- Add mayo, chopped chipotles, lime juice, adobo sauce and garlic to a medium bowl, whisking to combine. Season to taste with salt and more adobo sauce if needed. Store aioli in fridge for up to 2 weeks.
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EASY SHORTCUT CHIPOTLE AIOLI RECIPE | JULIE BLANNER
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Estimated Reading Time 5 mins
- Turn processor on and blend until smooth aioli forms, about a minute. Turn processor off, scrape sides, process again until well combined.
CHIPOTLE OLIVE OIL - PEPPERSCALE
From pepperscale.com
Estimated Reading Time 2 mins
- In a saucepan, heat the olive oil over medium. Do not use high heat - allow the oil to heat for 4 to 5 minutes to approximately 250 degrees Fahrenheit. Do not allow it to bubble/boil.
- Using a mortar and pestle, grind the chipotle peppers into a rough chunky powder. You can also opt for a food processor if you prefer.
- Place the ground chipotle pepper into the olive oil and continue to heat the oil over medium for 4 to 5 additional minutes.
- Pour the chipotle olive oil mix into an airtight container and seal it. Let the mix sit, allowing the flavors to meld for 6 to 8 hours. Allowing it to sit overnight works well.
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- Over medium-low heat cook mixture until the peppers are soft, about 30 min. More as needed. Stir every 10 min.
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- Season with oregano and salt to taste. Stir and cook for about 2 more minutes until the veggies are slightly softened but still look bright.
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From mexicanfoodjournal.com
- Slice the tomatoes in half lengthwise, quarter the onion lengthwise, and place in a preheated pot, along with the unpeeled garlic cloves.
- Add all of your charred vegetables to the blender, along with the rest of the ingredients, except for the cooking oil.
- Cooking the salsa gives you the most flavorful, authentic taste, so don’t skip this step! Preheat a pot over medium-high heat and add the cooking oil.
CHIPOTLE CHICKEN (COPYCAT) - CULINARY HILL
From culinaryhill.com
- To the bowl of a food processor or blender, add red onion, garlic, adobo sauce, ancho chile powder, olive oil, cumin, dried oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Blend until smooth. Pour into a measuring cup and add water to reach 1 cup.
- Heat 2 tablespoons oil in a large skillet until shimmering. Add chicken to the pan and cook, turning occasionally, until the temperature reaches 165 degrees on an internal thermometer. Depending on the size of your skillet, you can cook the chicken in batches.
- Preheat over medium-high heat. Coat with 2 tablespoons oil. Grill the chicken in batches, turning occasionally until the internal temperature reaches 165 degrees on a thermometer and bits of caramelized fond have begun to cling to the outside of the chicken, 10 to 15 minutes. Add 1 - 2 tablespoons oil to your grilling surface between batches.
- Preheat oven to 400 degrees. Coat a baking dish with oil or nonstick spray and arrange chicken in a single layer. Cover with parchment paper, tucking the paper around the chicken so it is completely covered. Bake for 30 to 40 minutes, until the chicken reaches 165 degrees when tested with an internal thermometer.
CHIPOTLE CHICKEN (PERFECT COPYCAT RECIPE!) - DINNER, …
From dinnerthendessert.com
- Add all the ingredients together (save 2 tablespoons of oil) in a large ziplock bag (removing as much air as possible), mixing it well together after closing, and marinate for at least 6 hours.
- Remove from marinade and add to a medium high heat grill and cook for 5-6 minutes on each side until cooked through then chop roughly.
- Add chopped chicken and 2 tablespoons of oil to a large pan on medium high heat to crisp for 4-5 minutes, stirring occasionally.
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