Chipotle Puree and Chayote Slaw
Whip up this vibrant, smoky Chipotle Puree and refreshing Chayote Slaw to elevate your tamales or any dishit's an easy, flavor-packed adventure that will impress every bite!
- Difficulty: Easy
- Servings: 4 to 6 people
- Nutritional Information per Serving (1 of 6): Calories 294, Total Fat 28 g, Saturated Fat 2 g, Carbohydrates 14 g, Dietary Fiber 4 g, Sugar 4 g, Protein 2 g, Cholesterol 0 mg, Sodium 494 mg
Chipotle Puree Ingredients
- 1/2 cup canola oil, plus more for cooking
- 1 red onion, coarsely chopped
- 2 tablespoons chipotle in adobo sauce
- Juice of 2 limes
- 1 teaspoon sugar
- 1 teaspoon minced sage
- Salt and freshly ground black pepper to taste
Chayote Slaw Ingredients
- Juice of 1 lemon
- Juice of 2 limes
- 1 tablespoon Dijon mustard
- 1/4 cup grapeseed oil (or sunflower oil)
- 3 peeled chayote, cut into julienne strips
- 1 tablespoon chopped chives
- Salt and black pepper to taste
Instructions
- Chipotle Puree: Heat a lightly oiled skillet over medium and saut the onions with your favorite seasonings until fragrant. Stir in lime juice, chipotles, sugar, and sage; cook 3-4 minutes for deep flavor. Blend on high, streaming in canola oil for silky smoothness. Taste and perfect the seasoningpure bliss awaits!
- Chayote Slaw: In a bowl, whisk lemon and lime juices with Dijon mustard. Slowly emulsify in the oil, then season boldly. Toss with julienned chayote and chives; let it marinate 10 minutes to burst with zesty crunch.
- Serving: Unwrap a steaming tamale, pile on tender short ribs, crown with slaw, and artfully drizzle chipotle puree around the plate. Watch the magic happen!
- Suggested Pairings: Rombauer Merlot, Napa Valley 1996; Domaine des Aubuisieres Vouvray 1998; or Shanghai Beer
