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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.
Then add more. I can't see where a single tsp of the chipotle paste would make that much of a difference anyway. I'm not knocking the chipotle paste recipe, I think it's wonderful, it's just that I can't see 1 tsp making that much of a difference in a full pot of beans. BTW - I cook with bold flavors (Moroccan, Indian, Thai, Mexican, etc), so I'm no stranger to aggressive seasoning.
Last edited by Dirt Grinder; 12-01-2016 at 05:09 PM..
Reason: Changed 'I' to '1'
Chipotle Puree
(approx. reduced down from a Restaurant recipe)
* 1 cup water
* 2/3 oz. dried chipotle pepper, stem removed
* 1/4 tablespoons achiote paste
* 1/5 cup tomato paste
* 1/5 cup firmly packed brown sugar
* 2 2/3 red wine vinegar
* dash salt
* 2 2/3 cup olive oil
Follow same directions as original.
edit: I do what Dirt Grinder does, I use more, as I also like strong flavor.
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.
Another way of getting just a little chipotle is to buy a can of chipotles (smoked jalapeño peppers) in adobo. Drain the liquid, puree what you need.
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.
I use much more than a teaspoon.
The recipe mentions that you can freeze it for up to six months. Just put the extra into ice cube trays, freeze, and use a cube or two whenever you need them. Very easy and you don't even have to thaw the cubes.
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.
There are other options
1. Use the canned Chipotle
2. Cut the recipe in half or in forths
4. Make the whole recipe and keep it as a condiment. It sounds like it would be really good on tacos or a variety of other foods. I love all kinds of sauces and use them on everything.
They sell a Chipotle sauce which I really like but for some reason my supermarket quit carrying it. It was really tasty on all kinds of things. The can looks similar to the canned chipotles but it was already a very nice sauce. Amazon has it but you may want to look for it in your local store. It used to be like a $1.50 at the store, so Amazon's price is way out of bounds. I may just make a request for it at my supermarket.
Chipotle Puree
(approx. reduced down from a Restaurant recipe)
* 1 cup water
* 2/3 oz. dried chipotle pepper, stem removed
* 1/4 tablespoons achiote paste
* 1/5 cup tomato paste
* 1/5 cup firmly packed brown sugar
* 2 2/3 red wine vinegar
* dash salt
* 2 2/3 cup olive oil
Follow same directions as original.
edit: I do what Dirt Grinder does, I use more, as I also like strong flavor.
Another use for the Chipotle Purée it is fantastic in deviled eggs.
Here's how I made them:
12 eggs, boiled
1/3 c. mayo
1 1/2 tbsp. mustard
1 1/2 tsp chipotle purée (or more)
kosher salt
Chili powder, for dusting
Sliced scallions, for garnish
My family likes things hot, spicy, and flavorful so I use more than 1 1/2 tsp.
These have a nice appearance and are very attractive to serve.
I just purchased several pounds of heirloom beans for some cooking experiments: Ayocote Negro, Ayocote Morado, and Rio Zape. The Ayocote beans are huge compared to traditional black turtle beans, so I'm excited about trying them in some traditional bean dishes. I first tasted the delicious Ayocote Negro at Minero in Ponce City Market (Atlanta).
ETA - Oops, I meant to ask if anyone else has experience with any of these beans?
Last edited by Dirt Grinder; 02-05-2018 at 04:54 PM..
I just purchased several pounds of heirloom beans for some cooking experiments: Ayocote Negro, Ayocote Morado, and Rio Zape. The Ayocote beans are huge compared to traditional black turtle beans, so I'm excited about trying them in some traditional bean dishes. I first tasted the delicious Ayocote Negro at Minero in Ponce City Market (Atlanta).
ETA - Oops, I meant to ask if anyone else has experience with any of these beans?
I haven’t tried these particular beans but I love beans, especially unique ones. I will put these on my list to try.
Especially I love big beans. I was in Italy recently and had pasta dishes that had some huge white beans as one of the ingredients. They were delicious! I’ve been searching for those huge white beans ever since.
One of the best things I ever did was ban canned beans from my kitchen. Dry beans are so much better, even if someone never goes beyond dry pinto, black beans, kidney, and other common beans. There is a whole world of unique beans out there to explore and experiment with.
I haven’t tried these particular beans but I love beans, especially unique ones. I will put these on my list to try.
Especially I love big beans. I was in Italy recently and had pasta dishes that had some huge white beans as one of the ingredients. They were delicious! I’ve been searching for those huge white beans ever since.
One of the best things I ever did was ban canned beans from my kitchen. Dry beans are so much better, even if someone never goes beyond dry pinto, black beans, kidney, and other common beans. There is a whole world of unique beans out there to explore and experiment with.
I cooked the Ayocote Negro beans last week and they were very tasty. I soaked them overnight, and the next morning the beans were HUGE. My wife and child even commented on the immense size of these things. I cooked them on the stove with onion, garlic, and smoked jowl for about 4 hours. The bean broth was rich and creamy, and the beans retained their texture without turning mushy. I would describe the flavor of these beans as almost "meaty" (there's one of those food jargon words everyone hates ).
...I was in Italy recently and had pasta dishes that had some huge white beans as one of the ingredients. They were delicious! I’ve been searching for those huge white beans ever since...
Probably either lupini beans or gigante beans. You can order either of those beans through Walmart or another online store.
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