Made Cinco de Mayo lunch for work today....

[michael-in-phoenix]

Four whole chipotle chiles with adobo sauce, plus a whole teaspoon of ...

...ground black pepper (which can definitely add a hotness of its own) to two pounds of meat will give you a HOT end result.

I don't often cook with smoked jalapeños (chipotle chiles) because I don't care for the type of smokiness they impart, but when I have, I found the chiles AND the adobo sauce to be extremely hot -regardless of the brand.

Serve with sour cream (or crema) to cut the heat.

Michael

 

[pat-nocal]

Yes, sour cream helped, and over night the barbacoa lost a *little* of it's heat -- still not

pleasant but no longer lip-burning. I opened another can of chipotles, different brand, to compare against the Rio Luna and they were completely different in their heat levels. Wish I'd grabbed the second can from the pantry instead when making the barbacoa. Don't know where Rio Luna gets their fiery peppers but won't be purchasing that brand again.