Chipotle Puree And Chayote Slaw Recipes

CHAYOTE SLAW WITH AVOCADO AND CILANTRO DRESSING

Steps:

• In a large bowl, toss together the chayote, cabbage, carrots, jicama, scallions, cumin, coriander and 2 teaspoons salt. Let the flavors combine while you make the dressing for the slaw.
• To a food processor, add the crema, orange juice, cilantro, lime juice, agave, hot sauce, garlic, avocado and jalapeno. Process until completely smooth; season with salt. Refrigerate in an airtight container until ready to serve; the dressing can be made 1 day in advance.
• When ready to serve, toss the dressing with the vegetables. Garnish with the reserved scallions and serve immediately.

HOW TO MAKE CHIPOTLE PURÉE & CHIPOTLE MAYO -

Steps:

• To make chipotle purée... Add a whole can of chipotle in adobo sauce in the jar of a blender and process until smooth. The next step is to measure 1 tablespoons and place it on a baking sheet. Transfer to the freezer until hard then put the frozen tablespoons in a re-sealable plastic bag and keep in the freezer. When needed, take a frozen tablespoon of chipotle in adobo sauce (or more as needed), place in a bowl and let sit until it becomes soft enough to mix. Proceed with your recipe.
• To make chipotle mayo... Add a tablespoon at a time of mayo (not Miracle Whip) to the puréed chipotle in adobo sauce until it suits your taste. Voilà! You've got yourself chipotle mayo anytime you want -- Enjoy!

CHIPOTLE PUREE

Steps:

• Combine all the ingredients in a saucepan over high heat.
• Bring to the boil, decrease heat to medium low and simmer for 30-45 minutes.
• Remove from the heat and cool completely.
• Puree the mixture in a blender until smooh.
• Store in an airtight container for up to 3 days.
• If you can buy cans of chipotles en adobo (chiles marinated in a saucy paste of vinegar and spices) you can just puree that as a substitute.

CHIPOTLE COLESLAW

Steps:

• Combine red cabbage, cabbage, carrot, mayonnaise, sour cream, chipotle chiles, adobo sauce, cilantro, lime juice, salt, and pepper in a bowl and mix thoroughly. Let sit for at least 1 hour before serving.

SHRIMP AND SWEET POTATO CAKES WITH CHAYOTE SLAW AND CHIPOTLE SAUCE

Steps:

• Preheat oven to 350°F. Pierce potatoes all over with fork. Place on baking sheet. Toss garlic with 1 tablespoon oil in small bowl. Enclose garlic in foil; place on baking sheet with potatoes. Bake until potatoes and garlic are tender, about 30 minutes for garlic and 1 hour 15 minutes for potatoes. Cool garlic and potatoes slightly. Remove peel from garlic. Remove skins from potatoes. Combine potatoes and garlic in bowl. Mash until smooth.
• Add shrimp, cilantro, panko, chili, onion and 1 1/2 teaspoons Latin Spice Mix. Stir to blend well. Season with salt. Form mixture into six 3-inch-diameter patties.
• Preheat oven to 375°F. Lightly coat cakes in flour. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Cook cakes in batches until brown, adding more oil if necessary, about 2 minutes per side. Place on baking sheet. Bake until heated through, about 5 minutes.
• Spoon Chayote Slaw in center of plates. Place 1 cake on each plate. Spoon Chipotle Tartar Sauce atop cakes; serve.
• *Available in Asian markets and in the Asian foods section of some supermarkets.
• **A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.

CHAYOTE SLAW WITH CUMIN AND LIME

Steps:

• In a small bowl, add the mayonnaise, buttermilk, 1 teaspoon of the salt, the agave, cumin, lime juice, zest and 4 to 5 turns pepper.
• Whisk to combine and set aside. In a medium bowl, add the chayote and the remaining 1 teaspoon salt, then toss to mix and place on a paper-towel-lined baking sheet for 10 minutes.
• In a large bowl, add the drained chayote, carrots, onions, bell peppers and scallions. Pour the dressing over the vegetables and mix to combine. Serve immediately or cover and refrigerate until ready to use.

CHIPOTLE SLAW

Steps:

• Combine the shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, black pepper, cayenne, salt and chipotles and adobo sauce. Add more milk if you like the dressing a little thinner.
• Pour the dressing over the cabbage and toss to combine. Just before serving, toss in the cilantro. You can mix the slaw up to 2 hours before serving.

CHAYOTE SLAW

Steps:

• Char chili and bell peppers over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and cut chili and peppers into matchstick-size strips.
• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chayote and sauté; just until crisp-tender, about 1 minute. Cool completely. Combine Sherry wine vinegar and 2 teaspoons Latin Spice Mix in medium bowl. Gradually whisk in 1/2 cup olive oil. Mix in fresh cilantro. Season vinaigrette to taste with salt and pepper.
• Combine chayote, chili and peppers in bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate.)
• *A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.
• **A squash-like, pear-shaped fruit similar in flavor to cucumber and often prepared like squash; available at Latin American markets and some supermarkets.

CUCUMBER AND CHAYOTE SLAW

Steps:

• In a large bowl, whisk together the oil, juice, sugar, chipotle puree, mustard, salt, and pepper. Add the remaining ingredients, tossing well to combine. Refrigerate, covered, a minimum of 1 hour, or overnight. Serve chilled.