Mexico's Greatest Ingredient

About a year ago I discovered chipotle chiles in adobo sauce. Ever since, my Mexican inspired cooking has improved drastically. This canned substance is a combination of Mexico's greatest chile, the jalapeno, and adobo sauce. In a nut shell, spicy meets smoky and they are an amazing duo. The jalapenos are dried and combined in a red smoky sauce called adobo. You can find this canned good in almost all grocery stores in the Hispanic section.

This past weekend I had a group of people over and decided to make a basic party meal but in a more exciting way. Chicken burritos. Its easy to make a quick stop on the prepared dried mixes aisle, grab some taco mix and call it a day. Everyone has had that overly salted chicken taco taste so I wanted to create a new flavor for everyone. Chipotle chiles in adobo served as the base for my new concoction. I blended together some basic ingredients in the recipe that follows, but many other spices could be substituted or added. Get creative with any of the following spices generally used in Mexican food: cilantro (earthy herb with citrus backbone), cumin (brings out flavor in meats), oregano (slight licorice flavor, earthy herb), chile powder (adds an extra kick). Also, feel free to venture out and become acquainted with other members of the chile and pepper family... poblanos are milder with a smokier backbone than the jalapeno, go for habaneros if you like a lot of spice, italian peppers are extremely mild and sweet.

Chicken Burritos

Sauce

2-3 minced chipotle chiles and adobo sauce

1 tbsp honey

2 tbsp lemon juice

1 tbsp lime juice

1/4 cup olive oil

3 cloves garlic minced

4-5 chicken breasts cut into 1 inch pieces

1 red onion chopped

1 corn on the cob grilled and shave off kernels

1 red pepper chopped

1 russet potato julienned into thin slices

chopped tomato

chopped fresh herbs: green onion, cilantro

Prepare sauce and whisk together. Heat 2 tbsp oil in large skillet. Brown chicken and then add onion, bell pepper, potato, and corn. Saute for a few minutes and then add sauce. Add more or less chipotle chiles depending on spice preference. Cover and simmer for about 20 minutes. Add fresh herbs and chopped tomato in last few minutes. Serve with flour tortillas, sour cream, black beans, and spanish rice.

Wine and beer pairing: Buttery chardonnay to bring out flavor in honey and citrus, Riesling to calm spiciness, or Pale Ale beer

* Annabella Chardonnay, Windisch Riesling Kabinett, Southern Tier Phin & Matts