Mexican & smoky· VG · GF · DF

Chipotle Adobo

Name: Chipotle Adobo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 30g dried chipotle chillies; 2 (20g) dried ancho chillies; 1 (150g) onion; 6 cloves (30g) garlic; 150g passata; 120ml cider vinegar; 30g dark brown sugar; 4g cumin, dried oregano, 3 cloves; 4g salt; 200ml water; 20ml rapeseed oil

Smoky chipotles and fruity ancho chillies simmered with vinegar, garlic, spices and a little brown sugar into a rich adobo paste.

makes 19 cubes, about 11p each

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BatchJoy

batchjoy.com/sauces/chipotle-adobo/

Illustration of a bowl of Chipotle Adobo

Time: 40 min15 min prep · 25 min cook
Makes: 19 cubes
Cost per cubePer cube: 11p
Calories per cubeCalories: 31 kcal
A serving: 1 cube
Spice: 3 of 5

You’ll need

Batch size

cubes

30gdried chipotle chillies
2 (20g)dried ancho chillies
1 (150g)onion
6 cloves (30g)garlic
150gpassata
120mlcider vinegar
30gdark brown sugar
4gcumin, dried oregano, 3 cloves
4gsalt
200mlwater
20mlrapeseed oil

Allergens: Sulphites. Check the labels on stock cubes, sauces and pastes, as brands vary.

Use it for

Chipotle chicken tacos: 2 cubes per 500g · 2 cubes; Smoky chilli con carne boost · 1 cube; Chipotle mayo: 1 thawed cube in 3 tbsp mayo · 1 cube

Method

Step 1: Stem and deseed the chillies, then toast them in a dry pan for 20 seconds a side until fragrant.
Step 2: Simmer the chillies in the water for 10 minutes until soft.
Step 3: Meanwhile soften the onion and garlic in the oil for 6 minutes.
Step 4: Blend the chillies and their water with the onion, garlic, passata, vinegar, sugar, spices and salt, then simmer for 10 minutes until thick and glossy.
Step 5: Cool, spoon into 30ml trays and freeze.

Nutrition (estimated)
	kcal	protein	carbs	fat	fibre	salt
Per cube	31	0.6g	4.2g	1.3g	0.9g	0.26g

Cook’s notes

Thaw for 20 minutes for marinades, or drop straight into a stew.
It's strong: one cube flavours a whole dish for two.
Tinned chipotles in adobo, blitzed, are a quick swap.

Use it for

Chipotle chicken tacos: 2 cubes per 500g · 2 cubes
Smoky chilli con carne boost · 1 cube
Chipotle mayo: 1 thawed cube in 3 tbsp mayo · 1 cube

Freeze, reheat and serve

Freeze: Cool it within two hours, freeze it in 30ml ice-cube trays, then bag and label the cubes. It keeps for 4 months.
Use from frozen: Thaw for 20 minutes for marinades, or drop straight into a stew. Never refreeze thawed cubes.
A portion: 1 cube is a serving: about 31 kcal.

Chipotle Adobo questions

Where can I find dried chipotle and ancho chillies?

Look in the world-food aisle of larger supermarkets, or buy them online from Mexican food shops. They keep for months in an airtight jar.

Why toast the chillies first?

A short toast wakes up their oils and deepens the smoky, fruity flavour. Keep it brief, as burnt chillies make the whole paste bitter.

Can I use it as a marinade?

Thaw a cube and mix it with a little oil and lime juice, then rub it over mushrooms, cauliflower or tofu before roasting. It's strong, so a thin coating is enough.