Alma Bax 
One of the favorite things to do at work when you have an extra minute is whip out your phone and start browsing the internet. Today, we decided to do the same thing. We were browsing the internet looking for a good Chipotle recipe, and we decided to look up Chipotle nutrition. We wanted to know what all of the ingredients in Chipotle were. We also wanted to know if there was anything in particular that made a food Chipotle friendly. We were surprised to discover that there really isn’t much information online about this. There are some Chipotle recipes, but they are not nearly as informative as we wanted them to be. We are going to be doing a series of posts on the Chipotle ingredients and Chipotle nutrition,
This site features two compilations of Chipotle-inspired recipes from popular sites like Food Network and Recipe.com. The recipe books are unique in that they are the only ones that contain both nutritional information and recipe instructions. The food geek community has dubbed this the “Chipotle Cookbook,” and has taken it as a point of pride.
Chipotle is a great place to go for a quick, healthy meal, but the fact that they use genetically modified (GMO) corn in a lot of their dishes can be a lot of trouble for some people. Chipotle is a burrito place that claims to be a fast food restaurant that uses only non-GMO ingredients. It’s not much, but it’s a start.. Read more about chipotle recipe vegetarian and let us know what you think.
A Quick Look
Many people are unaware that chipotle pepper is not a particular kind of pepper. Rather, chipotle is just a smoked and dried jalapeo pepper with a distinct charred, spicy, and somewhat fruity taste. The Aztecs of Mexico were the first to prepare jalapeos in this manner; smoking the peppers enabled them to be kept for extended periods of time. Chipotle is still a popular spice in Mexican cooking, and it’s used in a variety of dishes such as salsa, meat marinades, and soups. Chipotle peppers are classified as “medium” spiciness, meaning they’re somewhat hotter than a serrano pepper but not as hot as tabasco sauce. To put it another way, it’s just spicy enough to make you sweat but not so much that it makes you weep.
Overview
Chipotle, which is derived from the Aztec word for “smoked chili,” is a smoked jalapeo pepper.
The Aztecs, a pre-Columbian tribe from central Mexico, discovered that jalapeo peppers could be preserved by smoking them. Another common technique of preservation, sun-drying, was not suitable for the jalapeo, which rotted before it was completely dried.
Jalapeos may be green, red, purple, or brown, but the morita jalapeo, an eggplant-colored pepper, is abundant in Chihuahua, the area of Mexico where most chipotle peppers are grown. Chipotle may also be prepared using red jalapeos that have reached maturity.
The process of smoking takes a few days. To guarantee equal smoking, jalapeo peppers are put on metal grills in smoking chambers or gas dryers and shuffled about every couple of hours. The final chipotle peppers will be shriveled and blackened, with rich tastes of smoke and spice, as well as a touch of fruitiness, after this procedure.
Chipotle is a significant component in many traditional Mexican dishes, and is probably best known for its usage in adobo, a pork marinade. It’s also the name of a famous Mexican chain restaurant where you may or may not have to pay extra for guacamole on your burrito, depending on where you are in the globe.
Identification
Chipotle may be purchased as dried whole peppers or as a powder.
The hue of dried whole chipotle chiles is purplish-red, and they resemble shriveled up peppers (which they are). They’re typically a few inches long, with the stems still attached (which should be removed before eating).
The color of powdered chipotle is a dark brick red.
The whole dried peppers have a more potent smoky, spicy, and somewhat sweet taste than the powdered peppers. Flavors are best maintained when stored intact, as they are with most spices.
Chipotle peppers are classified as “medium” spiciness, meaning they are somewhat hotter than a Serrano pepper but not as hot as Tabasco sauce.
Nutritional Information
Chipotle does not provide a major source of nutrients in the quantities commonly eaten. It should mainly be used to provide a punch of flavor.
Chipotle, on the other hand, is high in carotenoids, which are vitamin A-like chemicals, in relation to its weight. It also includes capsaicin, a phytochemical that may aid in the reduction of inflammation in the body.
Selection
Chipotle powder may be obtained in glass jars, sachets, or loose in bulk bins as whole dried peppers packed in bags, or as a powder in glass jars, sachets, or loose in bulk bins.
Shop in shops with a large turnover, regardless of how you decide to buy it. Spices that have been sitting on the shelf for a long time lose their taste and strength. As previously said, whole dried peppers provide the best taste and have a longer shelf life.
Fresh chipotle, whole or powdered, should have a deliciously smoky and spicy fragrance as well as a rich, warm red hue. Before snapping, fresh whole chipotle peppers will bend slightly. It’s possible that they’re ancient if they’re extremely fragile.
Chipotles may also be available as spice mixes or in cans or jars with sauce (typically adobo) or oil. In these instances, check the ingredients list to verify that only high-quality, whole-food products are used, with no preservatives or dyes.
Storage
Chipotle, whole or powdered, should be kept at room temperature in a covered container away from heat and light, such as a closed cabinet or drawer away from the oven.
Chipotle, like other spices, will lose strength over time, which takes approximately six to eight months for powder and a year for entire peppers.
Preparation
Powdered chipotle may be used straight from the jar, in salsas or guacamole, over fried eggs, or rubbed on chicken, pork, or white fish. It’s also good in stews and cooked beans.
Before utilizing whole dried chipotle chiles, they must be prepared.
Boil some water and throw it into a big mixing bowl to rehydrate dried chipotles so they can be diced and incorporated into recipes. Place the chipotles in the bowl, making sure they are well submerged, and set aside for 20 minutes. Drain the water and pat the chipotles dry at this stage. Remove the rough stems and slice up the softened peppers to use in salsas, marinades, soups, and other recipes.
MEXICAN CHIPOTLE CHICKEN SOUP RECIPE
This chunky chicken soup is laced with strong flavor and fire thanks to smoked and spicy chipotle chiles. For added freshness, add a sprinkling of cilantro and a squeeze of lime. Chicken soup goes from humble to show-stopper in the kitchen.
Ingredients
4 whole olive oil soaked dried chipotle peppers cumin seeds, 3 tbsp 2 tsp chicken thighs or breasts, boneless and skinless 2 lbs onion, chopped 1 big garlic clove, coarsely minced 1 large celery stalk, split lengthwise, then sliced 3 big kernels of corn 1 tbsp oregano 1 tablespoon broth de poulet de poulet de poulet de poulet de poulet de poulet de pou 2 liters cilantro, chopped limes for seasoning season to taste with salt and pepper
Directions
Time to Prepare: 10 minutes Time to prepare: 80 minutes Approximately 6–8 servings
In a bowl, place 4 whole dried chipotle chiles. Fill the basin halfway with boiling water and let aside for 20-30 minutes.
In a big saucepan over medium high heat, pour in the olive oil. Heat until a drop of water sizzles as it comes into contact with the pan, then add the cumin seeds and chicken.
Cook the chicken pieces on one side until browned, approximately 5-7 minutes, then turn and cook the other side for another 5 minutes.
Cook, stirring occasionally, until the onions and garlic are tender, aromatic, and transparent, approximately 10 minutes. Cook for another 5 minutes after adding the celery, carrots, and corn niblets. Then, whisk in the oregano and broth, and bring the soup to a low boil.
Return to your chipotle peppers that have been soaking in boiling water for 20-30 minutes in the meanwhile. Drain the water, then cut the peppers’ coarse stems off. After that, cut them in half lengthwise and drain the seeds out. Add the peppers to the soup once they have been minced.
Cover the saucepan with a lid and continue to cook the soup for another 60 minutes or more, or until the chicken is easily broken apart with a spoon.
Allow the soup to cool before seasoning with salt to taste. Serve with a squeeze of fresh lime and a handful of fresh chopped cilantro on top of each dish. If the soup is too hot for you, add a dollop of plain yogurt to help chill it down.
Book of Free Recipes
Every month, the Encyclopedia of Food grows as we include new delicacies and stunning food photography. Simply click this link to keep up with the latest news. Following that, we’ll give you a complimentary copy of our recipe book. We’ll also notify you when we introduce new and tasty items to the site.
For a free copy of the Encyclopedia of Food recipe book, go here.
Foods That Are Related
Want to make your own Chipotle bowl from scratch? If you’re a vegetarian or vegan and you find yourself craving the unique, smokey, and spicy flavors of Chipotle, you may be in luck. You can make your own Chipotle bowl (or burrito bowl, if that’s your thing) at home—and better yet, it’s low cost. You can make a Chipotle bowl at home for around $7.. Read more about chipotle chicken recipe easy and let us know what you think.
Frequently Asked Questions
What ingredients are in Chipotle?
The ingredients in Chipotle are a combination of rice, beans, tomato sauce, and various spices.
Does Chipotle use chicken thigh or breast?
Chipotle does not use chicken breast, but they do use chicken thighs.
Does Chipotle use Chipotle peppers?
Yes, Chipotle uses Chipotle peppers in their food.
Related Tags
This article broadly covered the following related topics:
- chipotle pepper recipes
- dried chipotle pepper salsa recipe
- chipotle menu
- chipotle hours
- chipotle nutrition
About Author
Ben Austin