Embasa Chipotle Peppers In Adobo Sauce, 26 Ounces, 12 Per Case

Quick flavor boost: Chop a pepper and stir into salsa, rice, or beans for smoky heat.
Marinade base: Blend the peppers with adobo sauce to coat chicken, pork, or fish before grilling.
Sauce foundation: Puree whole peppers and sauce into enchilada sauce, mole, or chili for depth and warmth.
Sandwich spread: Finely mince peppers and mix into mayo or crema for a spicy sandwich or taco spread.

Who Would Benefit

• Home cooks who want authentic Mexican smoky-heat flavor without roasting fresh chiles from scratch
• Restaurant and food-service kitchens looking for a consistent, ready-to-use chipotle ingredient in bulk
• Meal-prep cooks who batch-cook chili, tacos, or marinated meats and need reliable heat on hand
• Anyone who keeps pantry staples for quick weeknight dinners

Product Highlights

• 26-ounce cans deliver a generous supply of smoky chipotle peppers packed in tangy adobo sauce
• Peppers are sourced from Embasa’s trusted growing regions for consistent flavor and heat level
• Ready to use straight from the can, no roasting, toasting, or rehydrating required
• Sell by case of 12 cans for cost savings and pantry convenience
• Versatile ingredient for salsas, marinades, enchilada sauce, mole, chili, and more

Yummy Recipes

Smoky Chipotle Chicken Tacos

Ingredients:

• 2 boneless skinless chicken breasts, about 1 pound total
• 2 Embasa chipotle peppers in adobo sauce, chopped
• 1 tablespoon adobo sauce from the can
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 8 small corn tortillas
• Fresh cilantro, diced onion, and lime wedges for serving

Instructions:

1. In a small bowl, combine the chopped chipotle peppers, 1 tablespoon adobo sauce, olive oil, lime juice, garlic powder, and cumin to make the marinade.
2. Place the chicken breasts in a resealable bag or dish and pour the marinade over them. Let sit for at least 30 minutes, up to 4 hours in the refrigerator.
3. Heat a skillet or grill over medium-high heat. Cook the chicken for 6 to 7 minutes per side, until the internal temperature reaches 165°F.
4. Remove the chicken from the heat and let it rest for 5 minutes, then slice into thin strips.
5. Warm the tortillas, fill with the chipotle chicken, and top with cilantro, diced onion, and a squeeze of fresh lime.

Time: 30 minutes prep, 15 minutes cook, 5 minutes rest. Safe internal temperature for chicken: 165°F.

Chipotle Enchilada Sauce From Scratch

Ingredients:

• 4 Embasa chipotle peppers in adobo sauce
• 2 tablespoons adobo sauce from the can
• 1 cup chicken or vegetable broth
• 1/2 cup water
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• Salt to taste

Instructions:

1. Place the chipotle peppers, 2 tablespoons adobo sauce, broth, water, garlic, cumin, onion powder, and smoked paprika into a blender.
2. Blend on high until completely smooth, about 1 to 2 minutes.
3. Pour the sauce into a saucepan and bring to a gentle simmer over medium-low heat. Cook for 5 to 7 minutes, stirring occasionally, to thicken slightly.
4. Taste and add salt if needed. Use immediately or store in the refrigerator for up to 5 days.

Time: 10 minutes prep, 7 minutes cook.

Slow-Cooker Chipotle Chili

Ingredients:

• 2 pounds ground beef or turkey
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 Embasa chipotle peppers in adobo sauce, finely chopped
• 2 tablespoons adobo sauce from the can
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (28 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 2 cups beef or chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Brown the ground meat with the onion and garlic in a large skillet over medium heat, about 8 minutes. Drain excess fat.
2. Transfer the meat mixture to the slow cooker. Add the chopped chipotle peppers, adobo sauce, both types of beans, crushed tomatoes, tomato paste, broth, cumin, oregano, salt, and pepper.
3. Stir to combine. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
4. Taste and adjust seasoning before serving with rice, cornbread, or tortilla chips.

Time: 15 minutes prep, 6 to 8 hours slow cook (low) or 3 to 4 hours (high).