Best Costillitas Al Chipotle Recipes

COSTILLITAS AL CHIPOTLE

Steps:

• Calienta el horno a 350ºF.
• Licúa los primeros 4 ingredientes hasta obtener una mezcla homogénea.
• Pon la harina en una fuente poco profunda. Reboza las costillas en la harina, volteándolas para cubrir parejamente sus dos lados. Sacude ligeramente el exceso de harina; cocínalas en tandas en una olla pesada refractaria tipo "Dutch oven" o en una sartén profunda refractaria, 5 min. o hasta que estén parejamente doradas, volteándolas después de 3 min. de cocción.
• Vuelve a poner todas las costillas en la olla. Añade la salsa; hazla hervir. Sácalas del fuego y tápalas.
• Hornea las costillas 1-1/2 hora o hasta que estén blandas. Quita la grasa que flota en la salsa y deséchala. Espolvorea las costillas con el cilantro. Sírvelas con arroz.

CHIPOTLE-GLAZED PORK RIBS COSTILLAS DE CERDO AL CHIPOTLE

Steps:

• For chipotle glaze, heat oil in a saucepan over medium heat, add onion and stir occasionally until slightly caramelised (7-10 minutes). Add garlic and a pinch of salt and sauté until tender (5-6 minutes). Add remaining ingredients (except coriander), reduce heat to low and stir occasionally until sauce thickens (50 minutes-1 hour). Remove from heat, stir through coriander, cool completely, then process in a food processor until smooth and set aside.
• Combine stock, garlic, cinnamon, star anise and cumin seeds in a large saucepan and bring to the simmer over low heat, add ribs and simmer until meat is very tender (1½-2 hours). Remove ribs from stock, cool completely, then cut into pieces and set aside.
• Combine masa flour and cumin in a bowl, season to taste and set aside.
• Meanwhile, heat butter and oil in a large frying pan over low heat, add pickling onions, cover and cook, stirring occasionally, until golden and tender (20-25 minutes). Deglaze pan with Pedro Ximénez, shaking to combine, season to taste and set aside.
• Preheat oil to 180C in a deep saucepan or deep-fryer. Dust ribs in flour mixture, shake off excess, and deep-fry in batches until golden (2-3 minutes; be careful as hot oil will spit).
• Heat glaze in a saucepan over low heat, add ribs, toss to combine. Serve hot, scattered with coriander, with pickling onions to the side.

CHIPOTLE CHICKEN FAJITAS

Steps:

• Place chicken in a bowl, add chipotle, and salt and toss until meat is well coated. Set aside.
• Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. When it smokes, add half of chicken and cook until golden brown on both sides, about 1 to 2 minutes per side. Remove to a plate and, return pan to stove, add 1 more teaspoon of the oil, and repeat with second batch.
• Add remaining 1 teaspoon of the oil, add onion and garlic and cook until golden and soft, about 2 minutes. Add peppers and cook until softened and golden brown, about 3 to 5 minutes.
• Return chicken and any accumulated juices to pan, add broth and cook until sauce is slightly reduced, chicken is cooked through, and peppers are soft, about 5 to 7 minutes. Stir in oregano, taste, and adjust seasoning, as necessary. Serve immediately over steamed rice or potatoes.

COLORFUL CHIPOTLE ROASTED CORN SALSA

Steps:

• Line a baking/cookie sheet with foil and coat with cooking-spray. Roast the corn at 375 degrees for 30 minutes or until it just begins to brown.
• Roast the sweet or Poblano peppers at 375 degrees for 45 minutes, then de-stem, de-seed, skin, and slice them.
• Combine all ingredients in a bowl, mix, cover with plastic wrap.
• Refrigerate the mixture for 1 hour.
• Add lime juice, mix, replace plastic wrap.

COSTILLITAS EN NARANJA (MEXICAN RIBS IN ORANGE & CHILI SAUCE)

Steps:

• Heat fat (oil) in a 5 quart Dutch Oven.
• Add ribs in a single layer to brown on all sides 15-20 Minutes.
• If necessary remove browned ribs and brown remainder ribs.
• Remove ribs and discard all but 2 tbsp Fat.
• Add onions, saute until soft, 4 minutes.
• Process tomatoes and garlic in food processor or blender until smooth.
• Add chilies, cinnamon and cloves to the onions cook& stir for a few seconds.
• Add Tomatoe, cook 5 minutes or until bubbling.
• Add orange juice, wine orange rind, salt and sugar (if using) cook until bubbling.
• Lower heat, add ribs,Cover and simmer until the ribs are very tender, about 1 1/2 hours.
• Remove ribs to serving platter, keep warm.
• Skim& discard the fat.
• Stir in the vinegar.
• Spoon Sauce over the ribs.
• Garnish with Orange slices and cilantro.