Chipotle sauce from dried chipotle?

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Joined Sep 5, 2008
Tonight I'm searing some pork tenderloin medaillons, and sauteeing some potatoes.

I would like to try to make a chipotle sauce for the pork, but not from canned chipotle in adobo, rather from dried chipotle. I recently made such a sauce with dried guajillo and it was nice and simple (no added flavors): basically I roasted the guajillos, then soaked them in water, then mashed them through a strainer, then seasoned (salt only). That's it.

I'd like to attempt the same thing with the chipotle. Good idea? Bad idea? Any comments? My guess is I don't need to roast the chipotle first, but maybe that'll help release the flavor anyway?
 
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Joined Feb 13, 2008
Not a bad idea, but they're too intense by themselves to be anything but overwhelming.  You'll want some other things in your sauce.

BDL
 
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Joined Sep 5, 2008
I ended up putting 4 chipotle peppers in warm water, mixed it, and strained them. I added this puree (about a tablespoon) to 3 cups of chicken stock and reduced, then seasoned. However the result was so freaking spicy it wasn't useful as a sauce, so I deglazed the pan where I seared the pork medaillons with white wine, and added one tablespoon of the reduced chipotle/stock, and that was my sauce - not much sauce at all, just a dribble on each medaillon, but it was good!
 
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Joined Oct 23, 2008
Yea to me they are little too hot. You might consider next time maybe a 1 to 5 ratio of chipotle to ancho to give you the deep earthy flavor and still have some kick to it.
 
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Joined Feb 13, 2008
Mon frere,

Sorry if my response is so late.  There were "technical difficulties" I thought belong to CT but simply required a reboot.

What you created was a very concentrated salsa picante (hot sauce).  Use it to add sweet heat and smoke to other sauces.  A reduced cream sauce might do very well as would a cold creme-fraiche garnish; any of the typical American style barbecue sauces whether made with ketchup or stock; a pan reduction; etc.

BDL
 

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