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Chipotles; No.1 for Heat and Flavor Part 1

© Judy Howle

Chipotles are dry-smoked jalapeno chiles. They are available dry and canned in adobo sauce. The chiles have an unparalleled woody/smokey taste. They add great flavor to many dishes. They may be added to almost anything without using a specific recipe, including soups, stews, chili, barbecue sauce, salad dressings and meat marinades and sauces. Here are some recipes for you to try.

CHIPOTLE TOMATILLO SALSA

• 3 Chipotle chiles from one 7-ounce can chipotles in adobo sauce -- rinsed, patted dry
• 3 tsp. Corn oil
• 1lb Tomatillos* -- husks removed,-halved
• 1 sm Red onion -- chopped
• 1/3 c Fresh cilantro -- chopped
• 1 Tbsp. Rice vinegar
• 1/2 tsp. Dried oregano

Puree chiles in blender. Transfer to large bowl. Heat 1 teaspoon oil in heavy large skillet over high heat. Add tomatillos and cook until brown on all sides, about 7 minutes. Transfer to work surface. Add 2 teaspoons oil to skillet. Add onion and sauté until tender, about 4 minutes. Add onion to chilies. Chop tomatillos; add to chili-onion mixture. Mix in cilantro, vinegar and oregano. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature.) Makes 1-1/2 cups.

ALBONDIGAS IN SALSA CHIPOTLE
Makes about 20 meatballs

These spicy little meatballs are among my favorite hors d'oeuvres for a party. Their flavor is traditional Mexican at its best. Try serving with rice or vermicelli as a main course, or even as a soup by adding 6 cups of broth to the recipe here.

For the Meatballs

• 1 tomato, pan-roasted until blistered, deeply browned, and soft, then chopped
• 1 white onion, finely chopped
• 2 cloves garlic
• 1/2 teaspoon freshly ground canela (Mexican cinnamon)
• 1/2 teaspoon dried Mexican oregano, toasted and freshly ground
• 1/4 teaspoon black peppercorns, freshly ground
• 1/4 teaspoon allspice berries, freshly ground
• 1 tablespoon olive oil
• 2 tablespoons chopped green olives
• 2 tablespoons dried currants
• 1 tablespoon drained capers
• 8 ounces ground pork
• 8 ounces ground beef
• 1/4 cup fresh breadcrumbs
• 2 eggs
• 3/4 teaspoon salt

For the Salsa

• 4 chipotle chiles, seeded and then fried in oil until puffed
• 2 tomatillos, husked, rinsed, and pan-roasted until blistered, deeply browned, and soft
• 2 large tomatoes, pan-roasted until blistered, deeply browned, and soft
• 5 cloves garlic, pan-roasted until brown and soft, then peeled
• 1/2 teaspoon dried Mexican oregano, toasted and freshly ground
• 1 1/2 cups chicken broth
• 1 teaspoon salt

To make the meatballs, in a sauté pan over medium heat, combine the tomato, onion, garlic, canela, oregano, black pepper, allspice, olive oil, olives, currants, and capers and sauté until the onion is soft, about 8 minutes. Transfer to a bowl and let cool. Add the pork, beef, breadcrumbs, eggs, and salt to the onion mixture and knead together to mix well. Form into small meatballs about 1 inch in diameter.

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