Chipotle And Tomatillo Sauce Recipes

BEEF BRISKET WITH CHIPOTLE TOMATILLO SAUCE

Beef Brisket with Chipotle Tomatillo Sauce image

Spicy Mexican-style beef brisket cooked in a pressure cooker. Delicious! Serve with warm corn tortillas, sliced avocado, cilantro, and black beans.

Provided by Claudia

Categories World Cuisine Recipes Latin American Mexican

Time 1h45m

Yield 6

Number Of Ingredients 10

Ingredients

2 (11 ounce) cans whole tomatillos, drained
1 (7 ounce) can chipotle peppers in adobo sauce
1 (8 ounce) can tomato sauce
1 cup water
2 teaspoons salt
1 teaspoon brown sugar
2 tablespoons olive oil
1 yellow onion, chopped
4 cloves garlic, chopped
1 (3 pound) beef brisket

Steps:

Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.

Nutrition Facts : Calories 808.7 calories, Carbohydrate 12.9 g, Cholesterol 163.5 mg, Fat 65.4 g, Fiber 5.9 g, Protein 39.6 g, SaturatedFat 24.6 g, Sodium 1592.7 mg, Sugar 4.6 g

ANA'S SPICY CHIPOTLE TOMATILLO SAUCE

Ana's Spicy Chipotle Tomatillo Sauce image

Tangy and spicy tomatillo sauce! Delicious served over tacos, quesadillas, or just with chips.

Provided by ana

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

2 fresh tomatillos, husks removed
1 clove garlic, peeled
water as needed
2 chipotle peppers in adobo sauce
1 pinch salt

Steps:

Place tomatillos and garlic in a saucepan and cover with water. Bring to a boil, reduce heat, and let simmer over medium-low heat until tomatillos are very soft and opaque, about 10 minutes.
Transfer mixture to an electric blender along with chipotle peppers. Blend with enough cooking liquid for desired consistency. Season with salt.

Nutrition Facts : Calories 4.5 calories, Carbohydrate 0.7 g, Fat 0.1 g, Fiber 0.2 g, Sodium 72.3 mg

CHIPOTLE TOMATILLO SALSA

Chipotle Tomatillo Salsa image

Spicy chipotle peppers, one of my favorite chiles, balances with tart tomatillos for a restaurant worthy salsa! Adapted from Cooking With Too Hot Tamales cookbook.

Provided by Sharon123

Categories Sauces

Time 35m

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

1 small sweet onion, chopped
2 garlic cloves, peeled
2 dried chipotle chiles
1/2 bunch fresh cilantro, leaves and stems
1/2 cup water
2 teaspoons coarse salt (to taste)
1/2-1 teaspoon sugar (to taste)
1/2 lb tomatillo, husked, washed, and roasted
1 lime, juice of

Steps:

To roast tomatillos:.
Place in shallow baking pan and place under broiler, turning occasionally, until charred and softened. To roast in a skillet, place whole fruit(husked), in a hot skillet over medium high heat and roast, turning occasionally, until quite charred all over and slightly softened.
Combine onion, garlic, chipotles, cilantro, and water in a small saucepan. Bring to a boil and simmer until the chile softens, about 5 minutes.
Transfer to a blender. Add the remaining ingredients and puree until smooth.
Store in a container in the fridge 2-3 days.

Nutrition Facts : Calories 90.2, Fat 1.7, SaturatedFat 0.2, Sodium 3111.5, Carbohydrate 19.2, Fiber 4.2, Sugar 10.2, Protein 2.5

CHIPOTLE-TOMATILLO SAUCE

Chipotle-Tomatillo Sauce image

Provided by Gina Marie Miraglia Eriquez

Categories Condiment/Spread Sauce Blender Onion Pepper Vegetable Side Vegetarian Quick & Easy Hot Pepper Vegan Tomatillo Chile Pepper Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 2 cups

Number Of Ingredients 6

Ingredients

3 dried large guajillo or New Mexico chiles (3/4 ounce total), wiped clean
3/4 pound fresh tomatillos, husked and rinsed
1/3 cup chopped white onion
1 tablespoon finely chopped chipotle in adobo, or to taste
1 large garlic clove, chopped
Salt

Steps:

Slit chiles lengthwise, then discard stems, seeds, and veins.
Heat a large heavy skillet (preferably cast-iron) over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Tear into pieces and put in a blender.
Half-fill a 2 1/2- to 3-quart saucepan with water and bring to a boil. Add tomatillos and simmer until tender, 5 to 10 minutes. Transfer with a slotted spoon to blender and add onion, chipotle in adobo, garlic, and 3/4 teaspoon salt. Blend until smooth (use caution when blending hot liquids). Transfer to a bowl and cool to room temperature.

SALSA DE TOMATILLO CON CHIPOTLE

Salsa de Tomatillo con Chipotle image

This smoky chipotle and tomatillo salsa is an excellent dip for crudités, tortilla chips, or tamales. Use more chiles for a spicier salsa.

Provided by Zarela Martinez

Categories Salsa Mexico Tomatillo Chile Pepper Condiment/Spread Vegetarian Vegan

Number Of Ingredients 6

Ingredients

½ pound fresh tomatillos, husks removed (about 6 large tomatillos)
1-2 canned chiles chipotles en adobo
½ small white onion, finely chopped
½ teaspoon dried Mexican oregano
½ teaspoon salt, or to taste
Pinch of sugar, or to taste

Steps:

Place the tomatillos in a small saucepan, cover with water, and bring to a boil. Simmer, uncovered, until they change color, about 5 minutes. Drain, reserving ½ cup of the liquid. 2. Place the chipotle chiles (with the sauce that clings to them) in a blender or food processor fitted with the steel blade with the tomatillos, reserved ½ cup liquid, white onion, and oregano. Process until smoothly puréed, about 1 minute. Taste the sauce; season with salt and a pinch or two of sugar.
Salsa be stored, tightly covered, in the refrigerator for 2 to 3 days.

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