Chipotles in adobo are smoked jalapeños in seasoned tomato sauce sold in cans available at most grocery stores. When you make this, it looks like it won’t work with such a small amount in the food processor, but once the oil is added it will come together. Most important is that you add the oil very slowly, just a few drops at first. If too much goes in at once, the sauce will separate into a gloppy mess and you’ll have to start all over again. This smoky aïoli is well worth the effort: The heavenly VeraCruz Corn (page 151) depends on it. And drizzle it over the Flautas (page 93) in place of the tomatillo-avocado sauce.
Recipe information
Yield
makes about 1/2 cup
Ingredients
Preparation
Step 1
In the work bowl of a food processor, place the egg yolk, mustard, lemon juice, and garlic. Process until blended. With the food processor running, add the oil just a few drops at a time. When the mixture begins to resemble mayonnaise (this will take a while because you’re adding the oil so slowly), pour in the remaining oil in a very fine, slow stream.
Step 2
If making the aïoli to be drizzled over VeraCruz corn or a salad, thin it if necessary by adding water 1 tablespoon at a time until it is pourable. If using as a condiment to be spread or dolloped, it may not need any thinning.
Step 3
Add the chipotle and process until well blended. Add several pinches of salt to taste. Use at once or store in a tightly covered container in the refrigerator for 2 to 3 days.
from aunt elsa’s kitchen
Step 4
It’s unusual to use a full can of chipotle in adobo in a single recipe, but leaving them in the can in the fridge for too long can impart an unpleasant metallic taste. To store the chipotles in adobo, place one or two chipotles and a spoonful of sauce in a snack-size zip-top bag and store in the freezer. This makes it easy to pull out only as much as you need, when you need it.
