Homemade Chipotle Mayo Food

CHIPOTLE MAYONNAISE

Steps:

• Add all ingredients to a food processor and puree. Season with salt and pepper to taste.

CHIPOTLE MAYO RECIPE

Steps:

• Add all of the ingredients to a food processor or blender.
• Process until smooth.
• Taste and adjust to your personal preferences. Serve and enjoy.

HOMEMADE CHIPOTLE MAYONNAISE

Steps:

• Add the egg in na wide mouth Mason jar. Be careful not to brake the egg yolk.
• Carefully add the remaining ingredients to the jar.
• Insert the immersion blender and place the blade over the egg yolk.
• Turn it on the highest setting and do not move it for at least five seconds.
• Then slowly move the blender up until emulsion forms. Then up and down until the rest of the oil incorporates.
• Store in a sealed container or closed jar for no more than a week.

HOMEMADE CHIPOTLE PASTE

Steps:

• Dry roast the chillies for a couple of minutes on medium heat, being careful not to let them burn. They might puff up slightly. Cut the stalk end off and shake the seeds out, if you like.
• When they are cool enough to handle, cut the chillies with scissors and soak in hot water for about 20 minutes.
• Drain the chillies and give them a quick rinse, discarding the seeds if you like.
• Place everything in a chopper and blend to a fine paste, with just enough water to make into a paste.
• You can stop here, this is a delicious chipotle paste, as it is. If so, store in a small sterilised jar in the fridge and it will last a couple of weeks.Or you can go on and do that final step, cooking it for 5 minutes, and adding a little balsamic vinegar. This deepens the flavour.

CHIPOTLE MAYO

Steps:

• Combine ingredients and mix well (I used an immersion blender).
• Store in an airtight container in the fridge.
• Enjoy!

CHIPOTLE MAYO (MEXICAN SECRET SAUCE)

Steps:

• If making with Mayo or Veganaise, place all ingredients in a small bowl. Be conservative with the chipotle ( you can always add more). Whisk until smooth with a fork or tiny whisk. ( See notes below if making with silken tofu.)
• Taste, adjust heat and spices, adding more spices if you like. ( I usually add more salt and chili powder to taste.)
• Store in a small jar in the fridge, or in a squirt bottle for easy use.
• Keeps up to 2 weeks.

CHIPOTLE MAYO

Steps:

• Remove 2 chiles from tin of chipotles in adobo sauce and finely chop; letting some adobo sauce cling to chiles is recommended.
• In a bowl, whisk together chiles with oregano, mayo and sour cream.
• Cover and refrigerate until chilled, about 1 hour; this lets flavours blend.

CHIPOTLE MAYONNAISE (SIMPLE)

Steps:

• Stir all ingredients together and refrigerate. The flavors will develop after several hours.

CHIPOTLE MAYO

Steps:

• If you want a less spicy sauce, cut open the chipotle peppers and scrape out the seeds and discard. I rarely do this and just leave them in but it's up to you.
• Add all of the ingredients to a blender or food processor and blend until creamy and only a few lumps remain.
• Taste and season with additional salt and pepper as desired. If you want it even spicier, you can also add in more of the adobo sauce.
• Serve and enjoy! I love this on tacos and nachos! Store in an airtight container in the fridge for up to 3 weeks.

CHIPOTLE LIME MAYONNAISE

Steps:

• Combine and mix ingredients in a medium size bowl. Use immediately or cover and refrigerate.

CHIPOTLE MAYONNAISE

Steps:

• Place all ingredients into bowl of food processor. Process until smooth and well blended. Keep refrigerated.

KATIE'S CHIPOTLE MAYO

Steps:

• In a small bowl, mix together the mayonnaise, lime juice and chipotle until completely combined.

CHIPOTLE MAYO

Steps:

• In a food processor, combine the mayonnaise, chipotle chilies, and adobo sauce. Pulse until smooth and well blended.

CHIPOTLE MAYONNAISE

Steps:

• Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.

HOMEMADE CHIPOTLE BURRITO

Steps:

• Rinse beans and place in a large saucepan. Cover with water 2 inches higher than beans and soak overnight. Drain beans in a colander and rinse. Return to saucepan or stock pot. Add water and bring to a boil. Add oil, cumin and cilantro to pan with black beans. Cook over low heat, stirring occasionally, until beans are fully cooked and flavors have combined, about 90 minutes. Remove from heat. Find and remove bay leaf and drain excess water. Set aside to serve. In a 2-quart heavy saucepan, heat oil over low heat, stirring occasionally until melted. Add rice and lime juice to pot. Cook until rice is almost translucent. Add water and salt to pot and bring to a hard boil. Once water boils, cover and reduce heat to low. Simmer and cook undisturbed until rice is tender and water is fully absorbed, about 15-20 minutes. Turn off the heat and leave pot covered for 30 minutes to allow rice to steam. Do not remove cover or stir rice. Transfer rice to a medium bowl and fluff with a fork. In a small bowl or ramekin, mix lime juice and salt together. Pour over rice and stir to combine. Add cilantro to rice and stir to combine. Chop vegetables and oregano and toss together in a small bowl. Heat oil in a medium skillet over medium-high until simmering. Sauté vegetables until fragrant and starting to brown on edges slightly, about 5 minutes. Remove from heat and reserve in bowl. Core and seed tomatoes. Dice into small pieces and place in a medium bowl. Mince jalapeño and onion. Add to bowl with tomatoes. Add juices, cilantro, and salt to bowl with tomato mixture. Stir to combine. Cook corn in a small saucepan. Drain and reserve in a medium bowl. Mince poblano chilies and cook in now-empty sauce pan over medium-high heat until fragrant, about 3 minutes. Remove from heat and add to bowl with corn. Mince poblano chilies, jalapeño, and onion. Add to bowl with corn. Add juices, cilantro, and salt to bowl with corn mixture. Stir to combine. Using a knife, cut avocados in half and remove pits. Using spoon, scoop out green flesh into a medium sized non-reactive bowl. Using a potato masher (or a fork), mash the avacados. Add chopped onion, lime juice, salt, and pepper. Mix with a spatula until well combined. Chop tomato. If serving immediately, mix in with guacamole. Otherwise, store tomatoes in an air tight container and mix into guacamole right before serving. Place sour cream in a small bowl for serving on burritos. Shredded cheese and mix together in a medium bowl. Wash several pieces of fresh romaine lettuce. Dry each leaf. Roll each left up tightly. Using a sharp knife, cut rolled up leaf into 1/4-inch pieces, creating long, thin strands of shredded lettuce. Reserve in a bowl. Top tortilla with your favorite mix of homemade Chipotle-style toppings. To roll, fold in sides of tortilla over rice, fold tortilla edge closest to you over toppings, and pull tortilla edge farthest from you down, tightening wrap as you go. It takes some practice, so have a fork handy for the first few burritos while you get the hang of it.

HOMEMADE CHIPOTLE MAYO

Steps:

• If using a canned chipotle pepper, chop it finely.
• In a small bowl, combine the mayonnaise and chipotle chile (or ground chile). Stir well and refrigerate until ready to use.
• Use the mayonnaise as a spread for sandwiches and burgers.