Yields: 6 to 8 servings
Heat Factor: Mild to medium

Ingredients:

Directions:

Ingredients

• 1 ounce jalapeño syrup (see below)
• 2 ounces tequila
• 1 ounce passion fruit juice
• 1 ounce fresh lime juice
• Sugar and salt the rim of a cocktail glass.

Directions

• Combine all ingredients in a shaker with ice.
• Shake and strain into your favorite glass.
• Garnish with lime.

Jalapeno Syrup

You’ll need 1 to 2 tbsp green jalapeño flakes or red jalapeño chipotle flakes, 1/4 cup suger, and 1/4 cup water.

In a small pan, combine the jalapeño or chipotle flakes, sugar, and water. Boil, then reduce heat. Stir until the sugar dissolves. Strain the syrup.

Only 186 calories

]]> http://chipotletx.com/wp/2012/03/27/jalapeno-passion-margarita/feed/ 0 http://chipotletx.com/wp/2012/03/27/mexican-brownies/ http://chipotletx.com/wp/2012/03/27/mexican-brownies/#comments Tue, 27 Mar 2012 21:24:59 +0000 Chipotle Texas http://chipotletx.com/wp/?p=363 Original Source: Unknown

Yields: 9 servings

Original Source: Chili Pepper Madness (slightly adapted)

An extremely spicy spin off of a traditional Greek-style cucumber sauce using roasted peppers.

Ingredients

• A very light sprinkle of orange habanero powder (for less heat substitute 1/4 tsp of red jalapeño chipotle powder)
• 2 fresh red or green jalapeños
• 4 pimento or roasted red bell peppers
• 2 tablespoons horseradish
• 1 medium sized cucumber, diced
• Splash lemon juice

Cooking Directions

1. Preheat grill to medium heat.
2. Roast jalapeños over low flames until skins begin to blacken.
3. Remove peppers. Stem and core them all. You can leave the cores if you prefer a much hotter sauce.
4. Transfer peppers to a food processor. Add horseradish, lemon juice and cucumbers.
5. Mix until well combined.
6. Serve over your preferred meal.

NOTE: Chili Pepper Madness recommends serving this over white fish, but also suggests incorporating it into a traditional gyro meal if you like your gyros with intense-heat.

Ingredients:

Tamales have added a delicious Latin influence to many holiday tables across Texas and the Southwest.  A lasting tradition on Christmas Eve across Latin America, many folks here in Texas insist that the holiday just isn’t the same without them.

One reason tamales have become so popular over the holidays, is because many families make them together. What better place to celebrate the season of giving than sharing quality time together in the family kitchen?  Reminiscent of an assembly line at Santa’s workshop, everyone has a role, from shredding, chopping, and stirring, to smearing, folding and steaming these delicious bundles of goodness.

While you can find a variety of savory and sweet tamales at restaurants and stores across Texas this time of year, there is nothing quite like the warm feeling of making them from scratch with family and friends

We offer a variety of chile and chipotle pods, flakes and powders that will help you spice up your tamale recipe this holiday season, browse our store to find the flavor that’s right for you. And, for folks who have never made their own, here is a great recipe to start off with:

Authentic Pork Tamales

Ingredients:

5 pounds pork shoulder
1 clove garlic
1/4 to 1/2  cup Chipotle Texas Red Chile Powder
1/2 teaspoon ground oregano
1 tablespoon flour
1 teaspoons salt
1 pound dried corn husks
Maseca Corn Masa for Tamales (follow directions on package)

Directions:

Soak corn husks overnight.

Cover pork with water, add the garlic and bring to a boil, reduce heat and simmer 3 to 4 hours until fork tender. Cool slightly. Discard the garlic and save stock. Shred the meat with a fork and set aside.

Mix the chile powder, oregano, salt and flour with 2 cups of the meat stock and add to the shredded meat. Bring to a boil and simmer gently until the mixture is thick and the flavors have melded. Cool.

Prepare the masa dough, we recommend Maseca Corn Masa for tamales which can be found in most supermarkets. Just follow the directions on the package. Once the dough is soft and pliable, drain the corn husks.

Using a spatula or masa spreader, spread masa evenly over the smooth side of the corn husks, place 1 to 2 tbsp. of meat mixture in the center. Fold sides towards the center, fold end of husk and pinch the open end, you can also tie the ends with a string. Place a layer of corn husks in the bottom of the steamer. Stand the tamales upright in steamer with the folded side on the bottom. Cover with a wet cloth or more husks, add water and steam, approx. 1 1/2 to 2 hours. Drain and serve.

Enjoy!

In his book, Mark Miller describes Pipiáns as pesto-like sauces dating back to pre-Columbian times. These sauces feature chiles, ground seeds, and nuts. They can be served with appetizers, or as a sauce or garnish for grilled meats. They can also be used as a spread for sandwiches.

Ingredients

• 2 ounces whole dried ancho pods
•  2 ounces whole dried guajillo pods
•  1 quart water
•  3/4 pound Roma tomatoes
•  1/2 cup finely chopped white onion
•  2 tablespoons olive oil
•  4 ounces green unfrosted pumpkin seeds
•  6 cloves garlic, roasted and peeled
•  1 tablespoon chipotle paste (substituted for 2 chipotles in adobo sauce)
•  1/2 cup dry roasted peanuts
•  1/2 teaspoon ground all spice
•  1 teaspoon cinnamon
•  Pinch of ground cloves
•  1 teaspoon sugar
•  1 1/2 teaspoons salt
•  1 teaspoon peanut oil

Directions

Roast and rehydrate the chiles, as described below. Roast tomatoes under a broiler for about 5 minutes. You can also blacken the tomatoes in a skillet if you prefer. Sauté onion in olive oil over low heat until slightly browned.  Dry roast pumpkin seeds in a sauté pan for about 5 minutes until they have finished popping. Place in a blender  and purée together with tomatoes to form a paste.  Add the chiles, along with about 1/2 cup of chile water (if it is not bitter, otherwise use plain water), onion, garlic, chipotle paste, peanuts, spices, sugar and salt and purée further.

Add peanut oil to a high-sided pan, and heat until almost smoking. Refry sauce at a sizzle for 3 to 5 minutes, stirring continuously. Serve at room temperature.

Rehydrating Dried Chile Pods

Stem and seed chiles. Dry-roast them in a skillet or a 25o degree oven for 3 to 4 minutes. Shake pods once or twice while roasting. Be sure not to scorch the chiles as a bitter taste will result. Add the pods to a pan of water that has been heated just below the boiling point. Only use enough water to cover the chiles and press them down with a lid.  Allow the pods to steep until they are soft (approximately 15 to 20 minutes). Taste the soaking/steeping liquid, if it is bitter discard the liquid and use fresh water when the recipe calls for the soaking/steeping liquid. The chiles are now rehydrated and should be used according to the recipe.

Enjoy!

‘Tis the season of Tailgating and we have a quick and delicious recipe for you – Chipotle Shrimp Tacos. The night before the big game bring a pot of water to a boil and remove from the heat. Add about 8 ounces of our whole chipotle pods and steep for around 15 to 20 minutes. Drain and save the water. Place the rehydrated pods in a blender and pulse to form a paste. Use the water saved from the steeping process to achieve a smooth consistency. Put the paste into an airtight container and refrigerate.

Once you arrive at the stadium and have your grilling gear set up, remove your paste from the ice chest and add it to a skillet with about 2 1/2 pounds of precooked, peeled shrimp. Let simmer for about 3- 5 minutes on low heat. Serve in a flour tortilla and garnish with sour cream and cilantro. The end result is a Chipotle Shrimp Taco to die for.