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Another Easy Use for Chipotle Paste

pot_roast_gravyYesterday evening Mary Jane and I  didn’t feel like cooking, which is really odd, so we decided to eat leftovers from the freezer.  We decided on pot roast with garlic potatoes and other veggies.  MJ had cooked the roast in a slow cooker, and it was the same as unshredded machaca.  But I knew it would be too bland for me.  I could have put some New Mexican green chile on it, but I always do that.  Then I spotted the MexiChefs chipotle paste in our refrigerator and thought, why not make a chipotle gravy to top everything? So here’s how I did it, in less than five minutes.

1 1/2 cups beef stock
1 tablespoon chipotle paste
1/4 teaspoon garlic powder
1 tablespoon flour mixed into 1/4 cup water (no lumps allowed!)

In a small pan I heated the stock, paste, and garlic powder.  When it boiled, I turned down the heat and added the flour/water mixture, stirring well.  It thickened almost immediately, and I served it over the thinly sliced roast.

Imagine how much time I saved with the paste.  It would have taken me hours to smoke the chipotles!  (Heh, heh.)

chipotle_paste Buy the paste here.

MexGrocer has several different chile pastes, too.

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For more spicy and delicious recipes, click the image!

AboutDave Dewitt

Dave is known in the media as "The Pope of Peppers" because of the 36 books he's written on chile peppers and spicy food around the world. He's also co-producer of the National Fiery Foods & Barbecue Show and editor and publisher of the Fiery Foods & Barbecue SuperSite at www.fiery-foods.com. His latest book, with chile breeder Dr. Paul Bosland, is The Complete Chile Pepper Book.

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