Chipotle Tartar Sauce Recipes

CRACKLING FISH TACOS WITH CHIPOTLE TARTAR SAUCE

Steps:

• Combine all the tartar sauce ingredients in a small bowl, using salt to taste. Cover and refrigerate until ready to use.
• Rinse the fish under cold water and pat dry with paper towels. Cut into 1-inch pieces and put in a bowl with the Worcestershire sauce, garlic, salt and pepper. Turn the fish to coat. Cover with plastic wrap and refrigerate for 20 minutes or up to 4 hours.
• Place the flour in a shallow dish and toss the fish pieces in it, a few at a time, until evenly coated. Heat the oil in a large pot over medium-high heat. (To see if it's hot enough, place a small piece of bread in the oil; it should sizzle immediately.) Carefully add a few pieces of fish at a time, shaking off excess flour before placing them in the oil. Fry until golden brown, 4 to 6 minutes; transfer to a paper-towel-lined plate.
• Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 20 seconds on each side. Place on a plate and cover with a kitchen towel; repeat with the remaining tortillas.
• Spread a dollop of the chipotle tartar sauce on a warmed tortilla. Add a few pieces of cucumber and top with 3 or 4 pieces of fish, a few arugula and cilantro leaves and a little orange zest. Serve with lime wedges and more tartar sauce on the side.

BAJA FISH SANDWICH WITH CHIPOTLE TARTAR SAUCE

Steps:

• Mix flour with salt and pepper. Dredge fillets in flour, coating the entire fillet well. Shake off excess flour. Heat skillet over medium heat and add vegetable oil. When oil is shimmering, place fillets in pan and sauté 8-9 minutes per inch of thickness, turning halfway through cooking time. Do not over-cook. While fillets are cooking, cut bolillos or rolls in half, brush with olive oil and toast in a hot skillet, cut side down, until golden. Spread each half of bolillo generously with Chipotle Tartar Sauce. Place fish fillet on one half of bolillo, add lettuce and tomato, and top with remaining half of bolillo.

CRISPY SCALLOPS WITH CHIPOTLE TARTAR SAUCE

Steps:

• Mix chipotle tartar sauce ingredients in a small bowl. let stand while cooking scallops.
• Gently pat scallops dry between layers of paper towels. put scallops, cornmeal, salt, and paprika in a plastic food bag; shake to coat.
• Heat oil in large non-stick skillet over medium high heat.
• Add scallops in one layer and cook 3 minutes, carefully turning once with tongs, until golden on the outside and just opaque at centers.
• Serve with sauce.

CHIPOTLE TARTAR SAUCE

Steps:

• Mix all ingredients in medium bowl to blend. Season to taste with salt.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

CHIPOTLE TARTAR SAUCE

Steps:

• In a blender or food processor, whirl 1 1/2 to 2 tbsp. canned chipotle chiles, 1 cup mayonnaise, and 1/4 cup each sweet pickle relish and chopped white onion until smooth.

CHIPOTLE TARTAR SAUCE

Steps:

• In a small bowl, combine garlic, chiles, mayonnaise, scallions, and lime juice; season with salt. Cover with plastic wrap, and refrigerate until ready to use.

TURKEY BURGERS WITH CHIPOTLE-CHILI TARTAR SAUCE

Steps:

• Whisk first 6 ingredients in small bowl. Season with salt and pepper. (Sauce can be made 2 days ahead. Cover and chill.)
• Prepare barbecue (medium heat). Form ground turkey into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Grill burgers until cooked through, about 5 minutes per side. Grill buns until just toasted. Spread 1 tablespoon sauce on bottom half of each bun. Top each with 1 burger, then 1 more tablespoon sauce. Top each with 1 onion slice, 2 tomato slices, then 1/2 bunch arugula. Cover with bun tops. Serve, passing remaining chipotle tartar sauce separately.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

CHICHARRONES FISH TACOS WITH CHIPOTLE TARTAR SAUCE

Steps:

• Tartar Sauce:.
• Combine all of the sauce ingredients in a bowl and mix well. Adjust the salt to taste. Cover with plastic wrap and refrigerate until ready to use.
• Tacos:.
• Rinse the fish under cold running water and pat dry with paper towels. Cut the fish into 1 inch cubes and put in a large bowl. Add the Worcestershire sauce, garlic, salt and pepper and turn the fish carefully to coat. Cover with plastic wrap and refrigerate at least 20 minutes or up to 4 hours.
• Put the flour on a plaate and toss the fish pieces in it a few at a time, until they are all evenly coated.
• Heat the vegetable oil in a large pot over medium-high heat to 375 degrees F. Carefully add a few pieces of the fish at a time, shaking off any excess flour before placing them into the oil. Fry until the fish pieces are golden brown all over, about 4-6 minutes. Then transfer them to a paper towel lined plate to drain.
• Meanwhile, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10-15 seconds. Flip the tortilla and warm until it is pliant and heated through, another 10-20 seconds. Place on a plate and cover with a towel to keep them warm. Repeat with the remaining tortillas.
• Spread a dollop of the chipotle tartar sauce onto a warmed tortilla. Add a few strips of cucumber and top with 3 or 4 pieces of fish. Cover with a few arugula leaves and cilantro leaves and a sprinkling of the orange zest. Serve with more chipotle tartar sauce and the lime wedges on the side. Enjoy!

CHIPOTLE TARTAR SAUCE

Steps:

• Put the mayonnaise, pickles, capers, vinegar, mustard, chipotle and some salt and pepper in a food processor and process until smooth. Reserve for serving.