I had never used chilies in adobo sauce, and don’t think I ever would again to me it was a strange sweet with an underlying smokey taste. I would use maybe habenero or something for some kick and flavor rather than the chili in adobo. I also thought the chili was too soupy so I had to add a little flour to thicken it up.
With that being said, it wasn’t the worst dish I’ve ever had. In fact, paired with some corn chips, a little cheese and sour cream garnish my husband and I had two bowls. However in the end, my husband asked that I never make this dish again that he was much happier waiting several hours while it cooked in the Crockpot than this quick dish. I ended up throwing the rest of the pot out.
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1 comment:
Anne,
Don't let this recipe scare you from using chipotle chilies in adobo sauce. It is a great addition to all sorts of recipes. Give it another try in another recipe before you write it off. The way I use it the most is to mix some of the sauce from the can with mayo then you instantly have a yummy spicy mayo to spread on sandwiches, or mix it with some sour cream and lime juice to pour over fish or shrimp tacos. :)
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