How To make Pickled Chipotles

UConn Cinnamon Chipotle Cachapas with Black Bean Avocado Salsa and Pickled Red Onion

One of our favorite vegan recipes! UConn Chef Rob Landolphi gives an overview of the steps to make Cinnamon Chipotle Cachapas with Black Bean Avocado Salsa and Pickled Red Onions. This recipe received a Gold Medal for the 2022 Best Vegan Recipe contest from the National Association of College and University Food Services (NACUFS). For a printable recipe visit dining.uconn.edu/recipes

Chipotle Pickled Cauliflower

Far from the ordinary pickle recipe, this chipotle pickled cauliflower is a unique one! Made with a bit of spice with some added adobo sauce and peppers, the cauliflower takes on a slightly sweet, crisp, and spice-filled flavor palate. This recipe takes a small amount of time to put together and in a few days, there are pickles to be had!

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INGREDIENTS

- 1 1/2 cups apple cider vinegar
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon salt
- 2 chipotle peppers, packed in adobo sauce
- 2-3 teaspoons adobo sauce (depending on your spice level)
- 3 tablespoons sugar
- 1/2 teaspoon coriander seed
- 1/2 teaspoon mustard seed
- 1/2 teaspoon peppercorns
- 1/2 teaspoon smoked paprika
- 1 head cauliflower


INSTRUCTIONS

Combine all ingredients (not including cauliflower) in a small kettle. Bring to a simmer on the stove and stir until sugar and salt are dissolved.

While pickling liquid is coming to a boil, clean and prepare cauliflower. Remove leaves and core and break or cut the heads into smaller bite-size pieces. Place in strainer and wash thoroughly. Place prepared cauliflower in 1/2 gallon sterilized jar (or any heat and refrigerator safe nonreactive container).

Pour boiling liquid over and let cool to room temperature. Cover tightly with lid and place in refrigerator. Allow to pickle for at least 2-3 days.

Beer Batter Fish Tacos with some creamy chipotle sauce, pickled onions, Guacamole and cabbage pico!

#fishtacos #tacosdepescado #casadegarcia #lent
Hey CDG Fam
I made these delicious Fish Tacos with some beer batter, topped with some purple and green cabbage Pico de Gallo! Made some chunky. Guacamole and some delicious creamy chipotle sauce! These were a HUGE hit! A must try especially for lent Fridays or anytime of the year!
Thank you so much for watching I did have a little bit of technical difficulties with my camera lighting and also I forgot to push record a couple of times but good thing I also film for shorts so I had footage on my phone. If you enjoyed this video don't forget to show me some love and a like and don't forget to hit that subscribe button so you're notified every time we upload a new video! Follow me for lots of #foodies and #Costco Everything

Ingredients -
I used
3 and 1/2 pounds Tilapia fillets
Salt and pepper

Pico De Gallo
Cut up
1 onion
4 tomatos
1 cilantro
1 Chile serrano
1 jalepenio
1 lemon
salt and pepper to taste
Cut and Mix up and split up in half

Half for the cabbage mix and half for the guacamole

Cut up about
1/4 green cabbage
1/4 purple cabbage
1 big cucumber
then mix with half of the pico above

take the other half of the pico mix and add in
4 avocados
1 more lemon
salt to taste

Pickled Red Onions-
1 large red onion
3 lemons-
Salt and pepper to taste

Chipotle sauce -
I used 3/4 can of the chipotle in adobe sauce but you can use more or less to your spiciness preference
1 and 1/2 cup of mayonnaise
3/4 cup crema Mexican
1/2 lemon juice
if you want a little more runny you can add a lil bit of water as well

Beer batter -
I used a 24 OZ bottle of Corona but you can use your beer of choice - I used most of it
1 egg
2 cups of flour
2 TBSP baking powder
1 heaping tspish onion powder
1 heaping tspish garlic powder
1 TBSP old Bay seasoning
1 tsp salt
1 tsp pepper

Tortillas - I oil the griddle just a tad to give a lil cripiness to the tortilla but not to much

These of course taste way better with Maseca Corn tortillas

Remember to cook with love so your food comes out even better, Enjoy!

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Sweet Hot Pickled Chipotle Chiles | Fresh P

Sweet Pickled Chipotle Chiles
INGREDIENTS
1/4lb/115g chipotle chilies, apx 40 moritas or 30 mecos
1/3 cup olive oil
2 white onions cut into 1/2 slices
5 cloves garlic, sliced thin
2 bay leaves
1/2 teaspoon Mexican oregano OR 1/4 teaspoon each: thyme and margoram
2 cups cider vinegar
1 1/4 cup water1 1/2 teaspoon sea salt
1 large cone piloncillo (unrefined Mexican brown sugar)

TO SERVE
Mexican oregano
Olive oil

DIRECTIONS
Rinse your chilies and drain, don’t soak, just a quick rinse will do. Pierce each chili with a fork, once on each side.

In a saucepan sauté onions and garlic just until they begin to soften, 3 minutes or so. Add in the chipotles and sauce 8 minutes longer. Add in the rest of the ingredients and simmer until the chilies just become tender, about 15 minutes. Transfer the chilies to a glass jar, cover with liquid* and store in your refrigerator for 10 days before eating. They’ll keep at least a month refrigerated.

*I like to strain off the liquid and reduce it down for 8 -10 minutes or until it has thickened slightly and just covers the top of the chiles. The liquid makes a WONDERFUL marinade for tempe, drizzled over sweet potatoes, roasted carrots or rice and grilled meat/tofu.

Serve dusted with Mexican oregano and a drizzle of olive oil. Eat them with meals, as you would pickles. HOT pickles.



ITEMS USED
12” Tongs:
Gloves 100 pack:
1.5 Qt saucepan:
Silicone Scraper:
Composite cutting board 6x8”:
My Chef’s Knife:
My favorite kitchen towels: goo.gl/XimCfl
Here’s a Talavera salsa bowl:
Stainless hotel pans:
Serving spoon:
La Parfait Terrine Jars

BOOKS ON MEXICAN CUISINE
Diane Kennedy Mexican Cooking:
Rick Bayless:
Oaxaca al Gusto: An Infinite Gastronomy:

LINKS USED
Chipotle 101: Morita and Mecos:
Pickled Chipotle Chiles:
Chile Primer:
New Mexican Red Chile Sauce:
CFBs (Campfire Burritos):
How to Make Perfect Rice:
Frijoles: Mexican Pinto Beans:
For more Fresh P:
To Subscribe to Fresh Princess:
Morita and Mecos chiles available here:
Here’s another wonderful recipe using chipotles:
Patty’s Mexican Table:

MUSIC
Half Moon Bay by iTunes Library
Jaracanda by iTunes Library

Chipotle Chicken Tacos | Jamie Oliver & Donna Hay

I had my mate Donna Hay over from down under to show me one of her brilliant new recipes from her new book ‘WeekLight’. This is her chipotle chicken taco recipe, she uses a brilliant little hack of using canned chipotle chilli’s in adobo sauce. This little shortcut means you can mix it all together and bung it in the oven, super simple and packed full of flavour. Perfect for a weeknight treat! Check out her book, this recipe is on page 24!

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Links from the video:
How to Make Pasta | Jamie & Buddy Oliver


Veggie “sausage” Roll | Jamie Oliver


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Chipotle Burrito Bowl At Home | Vegetarian Recipe

During this lockdown, make Chipotle Style Vegetarian Burrito Bowl at home

Ingredients List:

Ingredients for Rice-
- 2 cups White or Brown Boiled Rice
- 2 tablespoons Cilantro/Coriander Leaves
- 1 tablespoon Lemon Juice
- Salt (as per your taste)
- ¼ teaspoon Black Pepper

Ingredients for Beans-
- 1 cup Black or Red Boiled Beans
- Salt (as per your taste)
- ½ teaspoon Taco Seasoning (you can buy any regular taco seasoning; I prefer Old El Paso or Taco Bell’s seasoning, Amazon link
- ½ teaspoon Lemon Juice

Ingredients for Veggies-
- 1 teaspoon Vegetable or Olive Oil
- 1 cup Sliced Onions
- 1 cup Sliced Red Peppers
- 1 teaspoon Taco Seasoning
- Salt (as per your taste)
- 2 teaspoon Cilantro/Coriander Leaves
- 1 teaspoon Lemon Juice

Ingredients for Tomato & Corn Salsa-
- 1 cup Boiled Yellow Corn
- ½ cup Chopped Tomatoes
- ½ cup Chopped Onions
- 1 tablespoon Cilantro/Coriander Leaves
- ½ teaspoon Chopped Green Chilies
- 2 teaspoon Lemon Juice
- Salt (as per your taste)

Ingredients for Guacamole-
- 2 Ripe Avocados
- 1 tablespoon Cilantro/Coriander Leaves
- 2 teaspoon Lemon Juice
- Salt (as per your taste)
- ¼ teaspoon Black Pepper

Optional-
- Sour Cream (Amazon link
- Shredded Cheese (Walmart link
- Pickled Jalapenos Mild or Hot (Amazon Link
- Nacho Chips (Amazon Link

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Hi, I'm a Chicago based mom who loves to bake and cook, and a pastry chef by profession. I am super excited to share my recipes and experiences with you all through this YouTube channel. This is just one of my recipes and many more to come on this channel. I am really excited to continue to share my recipes and hope you enjoy them.

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