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Dang that looks like a lot of work for something that only keeps 3 days.
When I want to chipotle things up, I use Penzey's dried chipotle powder. I use it mostly when I make chili. I cook the cumin, ground ancho, and chipotle in a little bit of oil before I add it to a recipe.
Sounds good, except surely there is a substitute for the 1 t. Chipotle paste? That is a lot of trouble and ingredients to make 6 cups of sauce for only one teaspoon in the recipe.
Sounds good, except surely there is a substitute for the 1 t. Chipotle paste? That is a lot of trouble and ingredients to make 6 cups of sauce for only one teaspoon in the recipe.
It's Achiote paste and no, there's no substitute. It is not that hard to find. If you can find the dried chipotle your should be able to find the achiote paste. It is a Mexican product and you will need to look in the appropriate section in the market. You use what you need and keep the rest for later. It is great for marinading meats such as pork and chicken.
It's Achiote paste and no, there's no substitute. It is not that hard to find. If you can find the dried chipotle your should be able to find the achiote paste. It is a Mexican product and you will need to look in the appropriate section in the market. You use what you need and keep the rest for later. It is great for marinading meats such as pork and chicken.
I had never heard of achiote paste until I saw this recipe posted. I found it easily in the aisle with hispanic food items.
I have more trouble finding the dried chipotle peppers. My local store stocks them in the produce department, on a hanging rack, but only a few 1 ounce packages at a time. I buy all the packages on the rack when they are stocked so I will have them the next time I want to make this recipe.
It's Achiote paste and no, there's no substitute. It is not that hard to find. If you can find the dried chipotle your should be able to find the achiote paste. It is a Mexican product and you will need to look in the appropriate section in the market. You use what you need and keep the rest for later. It is great for marinading meats such as pork and chicken.
The OP recipe also calls for 1 tsp of "Chipotle Puree" which you are supposed to make yourself (recipe at bottom of post). It doesn't say how much it makes, but definitely a whole lot more than the teaspoon you need for the beans!
This is the best black bean recipe I have ever made. A favorite at our Mexican party.
Quote:
Originally Posted by gguerra
It's Achiote paste and no, there's no substitute. It is not that hard to find. If you can find the dried chipotle your should be able to find the achiote paste. It is a Mexican product and you will need to look in the appropriate section in the market. You use what you need and keep the rest for later. It is great for marinading meats such as pork and chicken.
No, I'm not talking about the achiote paste, I'm talking about making 6 cups of this stuff, only to use 1 teaspoon in the recipe. That's not happening here in my world.
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