Best Chipotle Tomatillo Sauce Recipes

BARBECUED RIBS WITH PEANUT-CHIPOTLE SAUCE AND TOMATILLO CORN SALSA

Steps:

• Combine the soy sauce, water, ginger and garlic in a medium saucepan and bring to a boil. Turn off heat and let cool. Place ribs in a large roasting dish. Cover with the marinade and let marinate in refrigerator for 24 hours.
• In a large saucepan, over medium high heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes and simmer for 15 minutes. Add the next 8 ingredients and continue cooking for 20 minutes. Puree the mixture in a food processor, pour into a bowl and whisk in the peanut butter, soy sauce, vinegar and chipotle. Preheat grill.
• Remove ribs from marinade. Grill the ribs turning and brushing with the sauce until cooked through.
• Combine all ingredients in a small bowl.

BEEF BRISKET WITH CHIPOTLE TOMATILLO SAUCE

Steps:

• Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
• Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
• Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.

ANA'S SPICY CHIPOTLE TOMATILLO SAUCE

Steps:

• Place tomatillos and garlic in a saucepan and cover with water. Bring to a boil, reduce heat, and let simmer over medium-low heat until tomatillos are very soft and opaque, about 10 minutes.
• Transfer mixture to an electric blender along with chipotle peppers. Blend with enough cooking liquid for desired consistency. Season with salt.

CHIPOTLE-TOMATILLO SAUCE

Steps:

• Slit chiles lengthwise, then discard stems, seeds, and veins.
• Heat a large heavy skillet (preferably cast-iron) over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch. Tear into pieces and put in a blender.
• Half-fill a 2 1/2- to 3-quart saucepan with water and bring to a boil. Add tomatillos and simmer until tender, 5 to 10 minutes. Transfer with a slotted spoon to blender and add onion, chipotle in adobo, garlic, and 3/4 teaspoon salt. Blend until smooth (use caution when blending hot liquids). Transfer to a bowl and cool to room temperature.

CHIPOTLE AND TOMATILLO SAUCE

Steps:

• 1. In a small saucepan, bring 1 cup of water to a boil then cook the tomatillos, uncovered, until they change color and soften, about 5 minutes. Put the tomatillos and 1/2 cup of the cooking water into a blender. Reserve. 2. In a medium skillet, heat the oil over medium heat, and cook the onion until it begins to brown, about 4 minutes. Add the garlic, oregano, and tomato. Cook until the juices reduce and the mixture is nearly dry, about 5 minutes. Transfer to the blender with the tomatillos. Add the salt. Blend smooth, then return to the skillet and heat through, about 2 minutes. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.