Chipotle Taco Sauce Recipes
CHIPOTLE SALSA (TACO SAUCE)
Great on vegetarian black bean and corn tacos!!! I was making a recipe calling for salsa only to find NONE in the house. That being said, I combined a few different salsa recipes based upon what was in my pantry and came up with this. It totally fit the bill for us!
Provided by januarybride
Categories Sauces
Time 5m
Yield 1 3/4 cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Throw all the ingredients in a blender or food processor and turn on for about 30 seconds until you reach your desired thickness.
CHIPOTLE TACO SAUCE
Good and spicy and earthy. I Googled "Berryhill" and this popped up. Spicy as written, but could be made more mild if desired. We used this for fish and chicken tacos.
Provided by didyb
Categories Sauces
Time 4h5m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 7
Steps:
- Put all ingredients in a blender.
- Pureee until smooth.
- Let sit in fridge for 4 hours.
- Enjoy.
Nutrition Facts : Calories 40.4, Fat 3.3, SaturatedFat 0.5, Cholesterol 2.5, Sodium 73.5, Carbohydrate 3, Fiber 0.1, Sugar 0.7, Protein 0.1
CHIPOTLE TACO SAUCE
For those that like a hotter taco sauce, or those who open a can for 1 T. sauce-what do you do with the rest? I use this sauce from tacos and fajitas to a marinade for brisket, and a mop for steaks and burgers.
Provided by Diana Adcock
Categories Sauces
Time 3m
Yield 2 1/2 cups, 20 serving(s)
Number Of Ingredients 5
Steps:
- In a blender or food processor add the chipotle peppers in adobo, vinegar, sugar and tomato paste.
- Cover with lid and puree until smooth.
- With blender or food processor running add a slow stream of water until you reach the desired thickness of your perfered taco sauce.
- You may wish to use less or add more water than 1 cup.
- This keeps in the fridge for 1 month.
Nutrition Facts : Calories 5, Sodium 19.3, Carbohydrate 1.1, Fiber 0.1, Sugar 0.9, Protein 0.1
FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO
Steps:
- For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
- For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
- For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
- Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
- To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
- In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.
CHIPOTLE GROUND BEEF TACOS
I wanted something different than your typical salty powdered taco seasoned beef, so I made this based on a recipe by Rachael Ray on foodtv.com It's tasty and just as easy as using the envelope stuff!
Provided by ChipotleChick
Categories Meat
Time 20m
Yield 10-12 tacos, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large skillet to medium high. Brown the beef in the skillet for a minute, then add the garlic and onion. Once the meat is no longer pink, drain. Add the chili powder, chipotles, tomato sauce, and salt. Heat over medium until ready to serve on warm tortillas or taco shells with desired toppings.
Nutrition Facts : Calories 510.1, Fat 20.4, SaturatedFat 7.2, Cholesterol 92.1, Sodium 925, Carbohydrate 44.2, Fiber 4.1, Sugar 4.6, Protein 35.9
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