Best Chipotle Aioli Recipes

CHIPOTLE AIOLI (SPICY)

Steps:

• Mix mayonnaise, lime juice, chipotle peppers, garlic, and salt together in a bowl. Place in refrigerator until chilled, at least 30 minutes.

BAJA FISH TACOS WITH CHIPOTLE AIOLI ROJO SALSA

Steps:

• For the cabbage slaw: Add the cabbage to a mixing bowl and season with salt. Toss with your hands and gently massage the cabbage to tenderize. Add the cilantro and juice from the lime.
• For the smoky chipotle aioli: Combine the mayonnaise, chipotle and agave in a small bowl. Taste and adjust the seasoning as needed.
• For the Baja fish tacos: Carefully cut the halibut into 12 even-sized pieces (each about 4 inches long). Combine the cornstarch, chili powder and 3/4 cup flour in a large bowl and sprinkle with salt and pepper. Using a whisk, create a well in the center and slowly pour in the beer as you stir. Slowly incorporate the dry ingredients into the beer, forming a smooth batter.
• Heat 3 inches oil in a heavy pot to 350 degrees F. Line a tray with paper towels.
• Season the remaining 1/4 cup flour in a shallow dish with salt and pepper. Lightly dredge each piece of fish in it, shaking off any excess. Dip into the batter, then place in the hot oil. Cook, turning occasionally, until golden brown, 3 to 4 minutes. Drain on the paper towels and season with salt. Keep warm.
• To assemble, place a large nonstick pan over medium heat. Place the tortillas in the pan 2 at a time and lightly drizzle with oil. Sprinkle with the Parmesan and cook until golden and the Parmesan is crispy and stuck to the tortilla, 30 to 40 seconds on each side.
• To make each taco, smear a little chipotle aioli on the bottom of each tortilla. Top with some drained slaw, a piece of crispy fish and some Rojo Salsa. Serve with Tortilla Chips.
• Remove the stems and seeds from the dried chiles, then tear them into large pieces. Toast the chiles in a large saute pan over medium-high heat until they start to change color, about 2 minutes. Remove from the heat and add hot water to just cover the chiles (about 2 cups). Place back on medium-low heat and simmer until soft and tender, 13 to 15 minutes. Remove from the heat and set aside to cool.
• Preheat the broiler.
• Place the tomatoes, garlic, jalapeno and onions on a baking tray, then broil until everything is charred well, turning once, 7 to 8 minutes. Transfer to a blender along with the chiles and their cooking liquid and pulse until smooth but still with a little texture. Taste and adjust the seasoning. Set aside until ready to serve.
• Break down the salt into finer pieces in a mortar and pestle (so it sticks to the chips better).
• Heat 5 to 6 inches oil to 350 degrees F in a heavy pot.
• Stack up the tortillas and cut into 6 even pieces. Working in batches, sprinkle into the hot oil and cook, stirring so they don't stick together, until puffed and golden, 2 to 3 minutes. Drain and place on a rack over a tray. Season with salt immediately. Serve warm with salsa.

CHIPOTLE AïOLI

Steps:

• Whisk mayonnaise with chives, garlic, lime juice, and chipotle chile powder or chipotle hot sauce to taste. Season with salt and pepper; chill until ready to serve.

FISH TACOS WITH CHIPOTLE AIOLI

Steps:

• In a small bowl, toss the first six ingredients. In another bowl, mix aioli ingredients; refrigerate until assembly., Brush fish with oil; sprinkle with taco seasoning. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill fish, covered, over medium-high heat or broil 4 in. from heat 6-8 minutes on each side or until fish just begins to flake easily with a fork. Remove fish from grill, cover loosely with foil to keep warm., Place tortillas on grill. Grill, 5-10 seconds or until lightly browned, turning occasionally. , To assemble, flake fish into pieces. Spread half of the aioli over tortillas. Top with fish, black bean mixture, coleslaw, cheese and jalapeno. Serve with lime and remaining aioli.

CHIPOTLE AIOLI

Steps:

• Put all ingredients in a blender and blend until smooth.
• Transfer to a bowl or squeeze bottle, and refrigerate until needed.

SOUTHWESTERN BEEF BURGER WITH CHIPOTLE AIOLI

Steps:

• To Make the Chipotle Aioli: Add all the ingredients to a food processor and puree. Season to taste with salt and pepper.
• To Make the Burgers: Heat grill.
• Combine all burger ingredients in a mixing bowl and mix well. Form into four patties. Grill both sides, top each with slice of cheese and transfer to grilled buns.
• Dress burgers with sliced red onions, jalapenos, lettuce, pickles, bacon and Chipotle Aioli, as desired.

FRIED POTATOES WITH TOMATO-CHIPOTLE SAUCE AND AïOLI

Steps:

• Make the sauce:
• Grind fennel seeds in spice mill or mortar and pestle; set aside. Heat oil in a large skillet over medium. Add onion, season with salt, and cook, stirring often, until golden and soft, 8-10 minutes. Add chiles, garlic, coriander, and reserved fennel and cook, stirring, 1 minute. Add tomatoes, crushing with your hands as you go, and juices; reduce heat and gently simmer, stirring occasionally at first and more frequently as sauce thickens, until sauce is thickened and jammy, 50-60 minutes. Let cool; discard chiles. Pulse sauce in a food processor to a coarse purée.
• Make the potatoes and assemble:
• While tomato sauce is cooking, rinse potatoes in a colander under cold water until water runs clear. Transfer to a large pot and pour in cold water to cover by 1". Season with salt and bring to a gentle simmer; cook until potatoes are just tender, 20-25 minutes. Drain and transfer potatoes to a kitchen towel-lined rimmed baking sheet. Chill (uncovered) until cold, about 1 hour.
• Meanwhile, whisk egg yolk, garlic, and vinegar in a small bowl to combine. Whisking constantly, gradually drizzle in grapeseed oil and continue to whisk until aioli is thickened and emulsified. Season with salt; stir in 1 tsp. water.
• Fit a large pot with thermometer and pour in vegetable oil to measure 3". Heat over medium-high until thermometer registers 325°F. Working in batches, fry potatoes until skins begin to slightly bubble around edges but do not brown, about 2 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain.
• Reheat oil until thermometer registers 375°F. Working in batches, refry potatoes until golden brown and very crisp, about 3 minutes per batch. Transfer to fresh paper towels to drain.
• Toss potatoes, paprika, and cumin in a large bowl; season with salt. Serve potatoes with tomato sauce and aioli.
• Do Ahead
• Tomato sauce can be made 4 days ahead; cover and chill. Bring to room temperature before serving.
• Potatoes can be blanched 1 day ahead. Let cool; cover and chill.

SKIRT STEAK WITH MUSHROOMS AND CHIPOTLE AïOLI

Steps:

• Make aioli:
• Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Make steak:
• Whisk first 6 ingredients to blend in 13x9x2-inch glass baking dish. Add steaks to marinade; turn to coat. Cover and refrigerate at least 8 hours.
• Make salad:
• Combine onions, lemon juice and coarse salt in medium bowl. Let stand 1 hour, tossing occasionally.
• Prepare barbecue (medium-high heat). Remove steaks from marinade. Sprinkle with salt and pepper. Grill about 3 minutes per side for medium-rare. Transfer steaks to work surface.
• Melt butter in heavy large skillet over medium-high heat. Add shallot and mushrooms; sauté until well browned, about 7 minutes. Add vinegar to skillet and bring to boil, scraping up browned bits. Remove from heat; mix in oil. Season mushroom mixture to taste with salt and pepper.
• Combine lettuces, onions and mushroom mixture in large bowl; toss. Divide lettuce mixture among 6 plates. Thinly slice steaks across grain; arrange atop lettuce mixture. Drizzle some of aioli over salads. Pass remaining aioli separately.

FRIED FISH TACO WITH CHIPOTLE AIOLI SAUCE

Steps:

• 1. CHIPOTLE AIOLI SAUCE: Combine together in mini blender or use hand blender; set aside.
• 2. FISH: Combine flour, chili powder, cayenne pepper, and salt and pepper in a pan. Pour buttermilk in another pan. Combine panko, all-purpose seasoning and salt in another pan. Deep fry at 375 until browned nicely.
• 3. SLAW: Combine cabbage, carrots and onion. Mix mayo, lime juice and pepper together. Add mayo mixture to cabbage mixture. Be careful and don't add too much, you don't want it runny but just enough to slightly moisten the slaw.
• 4. TACO: Spread Aioli sauce on warmed tortillas, top with fried fish (can break into pieces), cover with slaw and top with diced tomatoes; salt and pepper if desired.

POMMES FRITES WITH CHIPOTLE AIOLI

Steps:

• Heat oil in deep-fryer to 375 degrees F.
• Fry potatoes until golden brown, and drain on paper toweling. Season with salt while they are still glistening. Drizzle with truffle oil and sprinkle cheese on top.
• Whisk together mayonnaise and Chipotle Chile Powder. Season with salt, if needed. Serve potatoes with chipotle aioli as a dipping sauce.

CHIPOTLE-LIME AIOLI

Steps:

• In a bowl, combine mayonnaise, chipotle puree, water, lime juice, garlic, cilantro and salt.

SMOKY CHIPOTLE AIOLI

Steps:

• Whisk all ingredients in a bowl until well combined.
• Store in an airtight container in the the refrigerator for up to a week.

JALAPENO CHEDDAR CHICKEN BURGERS WITH CHIPOTLE BARBECUE AIOLI

Steps:

• To make the burgers, you'll need ground chicken breast. And, sure you could also make this recipe with regular ground chicken, ground turkey, or ground beef. It's up to you!
• Chop the candied jalapenos. Add them to a bowl. Add the ground chicken breast as well as the spices.
• With clean hands, toss the ground chicken gently until everything is mixed in. Don't over mix.
• Form three burgers of equal size. You could make them into quarter pound burgers and make 4, but they'd be pretty small. If you're serving more than 2-3 people, I recommend buying extra ground chicken and upping the spices accordingly.
• Combine the mayo, barbecue sauce, and chipotle in adobo to make the aioli.
• Light the grill and let it get as hot as possible. Spray the grill with cooking spray.
• Add the burgers. Cook for 5 minutes on high. Spray the burgers with cooking spray directly before flipping. Cook for another 5 minutes.
• Because uncooked chicken is not a good idea, I use an instant meat thermometer before adding the cheese. This ensures that the center is cooked sufficiently.
• Add the cheese and cook for 1 more minute. Toast the buns and remove the burgers from the grill.
• Smash an avocado with some salt.
• Slice a tomato.
• Place some avocado on the bottom bun. Add a slice of tomato. Add the burger. Add some chipotle barbecue aioli and more candied jalapenos.

SHRIMP LUMPIA WITH CHIPOTLE AIOLI

Steps:

• On 12 of the shrimp, remove all but the tail, then butterfly, devein, and set aside.
• For the shrimp filling: Peel the remaining shrimp, devein and mince into a paste. Mix with ginger, chives, chipotle sauce, salt, and pepper. Adjust seasoning after sauteeing a small amount of the mixture and tasting.
• For the glue paste: Mix together the flour and water to form a paste. Cut the spring roll wrappers on the diagonal to create 2 triangles. Take a teaspoon of the shrimp filling and lay it into the cut of a butterflied shrimp. Repeat with the remaining shrimp and filling. Place the shrimp on the base edge of a spring roll triangle with the tail sticking out and the apex to the top. Roll the shrimp to 2/3 along the base, then fold over the top of the triangle to enclose the shrimp. Roll to the ends and secure with the glue. Refrigerate for at least 2 hours and up to 2 days.
• For the aioli: Preheat the oven to 250 degrees F.
• Roast the garlic and olive oil in a small pan for 45 minutes, or until soft. Remove from heat, cool and mash. Add mayonnaise, sour cream, lemon juice, garlic chives, chipotle sauce, and salt. Refrigerate until ready to use.
• Heat oil to 365 degrees F.
• Fry shrimp for 3 minutes, or until brown. Remove from oil and drain on a paper towel lined plate. Let cool for a few minutes. Serve with aioli sauce.

BACON-PEPPER TOTCHOS WITH CHIPOTLE AIOLI

Steps:

• Heat oven to 425ºF.
• Bake TATER TOTS as directed on package.
• Sprinkle with cheese, bacon and onions; bake 3 to 4 min. or until cheese is melted.
• Top with remaining ingredients.

SLOW COOKER CARNE ASADA STEAK TACOS RECIPE (WITH CHIPOTLE AIOLI SAUCE)

Steps:

• Spray slow cooker with non-stick cooking spray.
• Place sliced steak in the bottom.
• Pour salsa, diced tomatoes, cumin, and chili powder on top.
• Stir, until all seasonings are thoroughly mixed in. Cook on low for 6-8 hours or high for 3-4 hours.
• While the meat is cooking, put all ingredients for the aioli in a blender and blend until smooth.
• When meat is done, scoop meat onto tortillas, top with your favorite taco toppings, and drizzle with chipotle aioli.

SUNNYSIDE BURGER WITH CHIPOTLE AIOLI

Steps:

• Whisk mayonnaise, 1 large garlic clove, chipotle powder, and pinch of salt together in a small bowl; cover and refrigerate.
• Place ground beef, 1 egg, seasoned bread crumbs, 2 garlic cloves, coriander, black pepper, and 1/4 teaspoon salt in a bowl; mix with your hands until just combined. Shape beef mixture into 4 patties.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook patties on preheated grill until browned on one side, about 6 minutes. Flip patties; continue grilling until no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer burgers to a plate; top each burger with a slice of Cheddar cheese and cover plate tightly with foil.
• Heat a nonstick skillet over medium heat; spray with cooking spray. Crack remaining eggs into skillet and immediately reduce the heat to low; season eggs with salt and pepper. Cook eggs until whites are set, about 2 minutes; add 1 tablespoon water to skillet, cover, and cook 1 to 2 minutes more.
• Spread about 1 tablespoon chipotle aioli on bottom of each hamburger bun; top each bun with 1 lettuce leaf, 1 onion slice, 1 tomato slice, and 1 burger. Add one egg to top of each burger; place top of hamburger bun over egg.

CHILLI, GARLIC & OREGANO SPATCHCOCK CHICKEN WITH CHIPOTLE AïOLI

Steps:

• To spatchcock the chicken, set the bird on your worktop, breast-side down, legs towards you. Using good kitchen scissors, cut through the flesh and bone along both sides of the backbone. Remove the backbone and keep it for stock (freeze until you've gathered three or four). Open the chicken, turn it over, then flatten it by pressing hard on the breastbone with the heel of your hand. You'll feel it breaking and flattening under your hand. Remove any big globules of fat and neaten any ragged bits of skin. Now you have a spatchcocked bird.
• Using a pestle and mortar, pound the garlic to a purée with some sea salt flakes. Add the chilli, oregano, extra virgin olive oil and some pepper. Put the chicken in a dish or roasting tin that will fit in your fridge. Gently loosen the skin of the breast, pushing your fingers in between the skin and the flesh. Work your way under the skin, over the legs too, and spoon some of the garlic and herb mixture in under the skin, then spread it all over the chicken, on both sides. Cover with cling film and put in the fridge for a few hours.
• Mix the egg yolk, mustard and crushed garlic together in a bowl. Using electric beaters or a whisk, start gradually adding the oils in little drops. Make sure that each drop has been incorporated before you add the next. If your mixture splits, just start again with a new egg yolk, and gradually add the curdled mixture to it. Add the chipotle paste, lemon juice to taste and seasoning. Cover and keep in the fridge for up to 4 hrs.
• Heat oven to 180C/160C fan/gas 4. Lay the chicken in a roasting tin, breast-side up. Season all over and roast for 1 hr, basting a few times during cooking. To check that the chicken is cooked properly, pierce the bird between the leg and the body - the juices should run clear. Cut into serving pieces and serve with the chipotle aïoli. Roasted sweet potato wedges and a green salad are brilliant on the side. Any leftover aïoli will keep covered in the fridge for two days.