Chipotle in Adobo

[spacecanada]

Since Chipotle (the restaurant) doesn't exist on this island and my husband has eaten it multiple times on his business trip, I'm now craving some Sofritas burritos!  Alas, the recipe calls for 'chipotle in adobo'. 

Anyone know of a brand in Canada that is safe for PN/TN/sesame/dairy (and potato)?  I can call and check the potato traces.

If a safe brand exists in America, I can have my parents bring some up to me next week.

[Macabre]

You can easily make your own, but we use Penzey's chipotle and adobo. Frankly, the two share a lot of ingredients as spices.

You could just add smoked, dried Jalapeno to your adobo mix, horns decor otherwise

If a Jalapeno is too hot for you, you could always use a poblano instead. The smoked, blackened Verizon of it is called an ancho.

[spacecanada]

Keep in mind there is a severe lack of pepper options in my little community.  Mexican foods and spices are often limited to Old El Paso brand which just makes me shudder at those ingredient lists full of chemicals.

I will look for Penzey's brand today.  If you have a good recipe, feel free to link it here, as I don't know enough about Mexican cooking to pre-screen a recipe as good/authentic or not.  (Though I wonder if I could ask my neighbour, she's from Mexico...)

[Macabre]

Oh my typos. Wow. Maybe tonight I can decipher.

[nameless]

"chipotle in adobo" is usually a canned product:

http://ourbestbites.com/2011/04/how-to-work-with-canned-chipotle-peppers-in-adobo-sauce/

I use that brand in the blog post, your mileage may vary

[spacecanada]

I haven't been able to find ANY brand here...     I may have to wait until my parents go to Arizona again in October.

[nameless]

I haven't been able to find ANY brand here...     I may have to wait until my parents go to Arizona again in October.

...or the US, doesn't have to be Arizona. Regular old full size grocery stores will have it where the taco stuff is   Usually where the diced green chile peppers in a can are.

Cooking with "chipotle peppers in adobo" is different than using rehydrated chipotle --- mainly the spices and having the liquid/gravy/goodness (the adobo sauce) from the can. Just have to adjust.

I'm not sure which Chipotle copycat recipe you found, but here is one with some alternates. She seems to have put a lot of thought into it . I do like the adobo sauce that comes in those cans as a short-cut to the flavors, but it's not needed.

http://www.culinaryhill.com/chipotle-chicken/

I'm guessing at least that  you are looking for the marinade.

[rebekahc]

If you can find (or order) the dried chiles, this recipe looks like it would work: http://oldworldgardenfarms.com/2013/09/13/make-your-own-chipotle-peppers-in-adobo-sauce-fridays-recipe-of-the-week/

(I'd use tomato paste and not ketchup)

[spacecanada]

I found some tinned chipotle in adobo yesterday.  I have to wait until Monday to call them and ask about allergens, as I saw they make a Mole sauce too, albeit in a bottle not a tin.  Fingers crossed.