CAMARONES AL CHIPOTLE

Ingredients

• Mayonnaise
• Mustard
• OFCSM Chipotle seasoning base
• 1 kg of raw shrimp

Preparation Method

Mix 1.5 tablespoons of mayonnaise (without lemon), half a teaspoon of mustard, 2.5 tablespoons of Chipotle Shrimp seasoning, and 3 tablespoons of water, and set aside in a bowl. Remove the heads, peel, and clean 1 kilogram of raw shrimp. Add the shrimp to the bowl and mix well. Let it marinate for at least two hours. In a non-stick pan over medium heat, add two tablespoons of butter and the marinated shrimp. Cook until the shrimp are done. Serve as an appetizer or a main dish accompanied by white rice or spaghetti.

TACOS DE CAMARON AL CHIPOTLE

Ingredients

• 1 kg of shrimp prepared with Chipotle Shrimp seasoning
• 3 tosti tacos per person (we'll tell you how to prepare your tosti tacos below)
• Guacamole
• Fresh cheese, grated or crumbled

Preparation Method

Fill each of your tosti tacos with a bit of chipotle shrimp, then add guacamole and sprinkle crumbled or grated fresh cheese on top. Serve three shrimp tosti tacos per plate, accompanied by a lettuce and tomato salad. You can prepare tosti tacos as follows: Using a cooking brush, lightly coat both sides of the tortilla with oil. Place the tortillas on the oven racks as follows: Make sure the thin part of the tortilla is inside the tosti taco shape. Bake at 150ºC until the tortillas are toasted. Proceed to fill your tosti tacos as indicated above.

ALBÓNDIGAS AL CHIPOTLE

Ingredients

• 1 kg of ground beef
• 60 g of OFCSM Chipotle seasoning base

Preparation Method

Mix one kilogram of ground beef with one teaspoon of seasoning. Form the meatballs and place them in a saucepan. Add two and a half cups of water, the remaining seasoning, and bring the saucepan to medium heat. Let it simmer until the meatballs are fully cooked. Serve your dish with red rice.

Cheese-filled meatballs: Form small balls with the meat and place cream cheese in the center. Follow the same procedure as the previous recipe.

CARNE PICADA CON PAPAS

Ingredients

• 1 kg of beef milanesa
• 2 small potatoes
• 1 packet of Chipotle Meatball seasoning

Preparation Method

Cut the beef milanesa into 1 cm cubes. Peel the potatoes and cut them into 1 cm cubes as well. In a saucepan with a little oil, brown the beef cubes, then add the potato cubes and brown them too. Once everything is browned, add two and a half cups of water and the meatball seasoning. Cook over medium heat until it boils for 5 minutes, or until the potatoes and meat are fully cooked. Serve your stew with refried beans.

GORDITAS DE PICADILLO

Ingredients

• 1 kg of ground beef (you can use half beef and half pork)
• 2 small cooked potatoes, peeled and mashed
• 1 packet of OFCSM Chipotle Meatball seasoning base
• Open corn gorditas or sopes
• Cream
• Grated Chihuahua cheese

Preparation Method

Brown the meat in a 2-liter saucepan (if using a non-stick pan, no oil is needed). Once browned, add 2 cups of water and the entire packet of seasoning. Let it simmer on low heat for a few minutes until the chopped onion in the seasoning is fully hydrated. Add the mashed potatoes and mix well. Use this mixture to fill the gorditas (or sopes). Sprinkle grated cheese on top and add a teaspoon of cream.

CORTADILLO NORTEÑO AL CHIPOTLE

Ingredients

• 1 kg of chopped beef fillet
• 300 g of diced potatoes
• 250 g of dried chile (chile pasado)
• 60 g of Meatball seasoning
• 2 ½ cups of water

Preparation Method

In a saucepan with a little oil over high heat, brown the meat. Once browned, lower the heat slightly and add the chorizo until it is golden brown. Add the potatoes and carrots, and brown them a bit more. Add the tomatoes and brown them slightly. Add the water and seasoning, mixing everything well. Let it simmer until everything is fully cooked.

ESTOFADO DE RES AL CHIPOTLE

Ingredients

• 1 kg of beef, cut into large cubes
• 300 g of chorizo
• 300 g of potatoes, peeled and cut into large cubes
• 300 g of carrots, peeled and sliced
• 200 g of diced tomatoes
• 60 g of OFCSM Chipotle Meatball seasoning
• 4 cups of water

Preparation Method

In a saucepan with a little oil over high heat, brown the beef. Once browned, lower the heat slightly and add the chorizo until golden. Add the potatoes and carrots, and brown them a bit more. Add the tomatoes and brown them slightly. Add the water and seasoning, mixing well. Let it simmer until everything is fully cooked.

PICADILLO CON PAPAS AL CHIPOTLE

Ingredients

• 700 g of ground beef
• 1 medium potato, diced
• 1/2 packet of Chipotle Meatball seasoning
• 2 cups of water

Preparation Method

Brown the meat with a little oil. Add the potato and brown it a bit more. Add the water and seasoning, mixing well. Let it simmer until the potatoes are fully cooked. Serve hot.

SALSA CHIPOTLE DE MESA

Ingredients

• 60 g of chipotle sauce base

Preparation Method

In a small saucepan, mix the contents of the packet with two cups of water. Let it simmer over medium heat for 5 minutes, and it will be ready to enjoy over tacos, tostadas, grilled meat, quesadillas, etc.

POLLO EN SALSA ROJA

Ingredients

• 1 kg of chicken fajitas
• 4 tomatoes
• 1 packet of OFCSM Chipotle Sauce base
• 4 cups of water

Preparation Method

In a saucepan, brown the chicken fajitas in a little oil and set aside. Blend the tomatoes with the water, then add the mixture to the fajitas along with the seasoning packet. Let it simmer for 10 minutes.


Optional:
Add diced potatoes and brown them along with the meat.

DOBLADAS DE CHIPOTLE

Ingredients

• 60 g of OFCSM Chipotle sauce base
• 2 large tomatoes
• 190 g of cream cheese
• 1 cooked and shredded chicken breast
• 24 fried tortillas
• Grated cheese

Preparation Method

Blend the tomatoes and cream cheese with two cups of water. Pour the mixture into a medium saucepan over medium heat and add the packet of chipotle sauce seasoning. Let the sauce cook until it boils and thickens slightly. On each plate, place three fried tortillas filled with shredded chicken and folded in half. Once the sauce is ready, pour it over the folded tortillas and sprinkle some grated cheese on top. Serve immediately.

DIP DE REQUESON AL CHIPOTLE

Ingredients

• 250 g of ricotta cheese
• 1 ½ tablespoons of Chipotle sauce seasoning
• Jicama, cut into strips
• Cucumber, seeded and cut into strips
• Carrot, cut into strips

Preparation Method

Mix the ricotta cheese with the seasoning and let it rest for 2 hours to allow the flavors to blend. On a serving platter, arrange the vegetable strips and place the chipotle ricotta dip in the center. You can also serve it with tortilla chips.

TACOS DE REQUESON AL CHIPOTLE

Ingredients

• 250 g of ricotta cheese
• 1 ½ tablespoons of OFCSM Chipotle Sauce base (20 g)
• 12 tortillas

Preparation Method

Mix the ricotta cheese with the seasoning and let it rest to allow the flavors to blend (if prepared the night before, even better). Heat the tortillas on a griddle and fill them with the ricotta mixture. Place them back on the griddle for a while to warm the ricotta slightly.

ROLLITOS DE ESPINACA Y JAMON CON SALSA CHIPOTLE

Ingredients

• 4 eggs
• Salt and pepper to taste
• 2 tablespoons finely chopped onion
• 4 tablespoons corn kernels
• 8 spinach leaves, finely chopped
• 1 slice of ham, half a centimeter thick, diced
• 3/4 cup ricotta cheese
• 1 tablespoon chicken seasoning
• 1 packet of OFCSM Chipotle Sauce base
• 3 tablespoons cream

Preparation Method

Prepare the sauce by reducing it with 1/2 cup of water according to the package instructions. Once ready, add the cream and mix well. Set the warm sauce aside. In a pan, cook the ham, then add the onion, corn kernels, spinach, and chicken seasoning. Add the ricotta cheese and mix well. In another non-stick pan, prepare 4 small omelets (one egg each), seasoning with a little salt and pepper. Fill each omelet with the spinach mixture, roll them up, and drizzle with the creamy chipotle sauce.

SANDWICH CALIFORNIA

Ingredients

• 1 tablespoon OFCSM Chipotle Sauce base
• 1/2 cup Ranch dressing
• 2 flaxseed or multigrain artisan breads
• 4 slices of cream cheese
• 2 breaded chicken fillets
• 4 leaves of romaine lettuce
• 1/2 cup grated carrot
• 1/2 cup grated beet

Preparation Method

Mix the dressing with the chipotle sauce seasoning and serve it in two small bowls. Open the breads and first place two slices of cream cheese, one breaded chicken fillet, two lettuce leaves, half of the grated carrot, and half of the grated beet. Serve with the chipotle dressing.

SANDWICH CINCO QUESOS

Ingredients

• 1 tablespoon OFCSM Chipotle Sauce base
• 1/2 cup Ranch dressing
• 4 slices of bread
• 1 egg
• 1 teaspoon chicken seasoning
• 1/4 cup milk
• 4 strips of Oaxaca cheese
• 2 slices of Chihuahua cheese
• 2 slices of panela cheese
• 100 g cream cheese
• 4 tablespoons grated Parmesan cheese
• Margarine, as needed

Preparation Method

Mix the dressing and chipotle sauce seasoning and divide it into two small bowls. Soften the cream cheese by microwaving it for a few seconds and spread it on one side of the 4 slices of bread. Assemble two sandwiches with one slice of Chihuahua cheese, one slice of panela cheese, and two strips of Oaxaca cheese. Cover with another slice of bread. In a bowl, mix the egg, milk, and chicken seasoning. Heat a pan and melt a little margarine. Spread one side of the sandwich with the egg mixture and sprinkle one tablespoon of Parmesan cheese on top. Place it in the hot pan, with the Parmesan side facing down, and brown the cheese. Repeat the process for each side of the two sandwiches. Serve immediately with your favorite salad and the chipotle dressing.

QUESO FUNDIDO CON CHORIZO Y SALSA CHIPOTLE

Ingredients

• 150 g of chorizo
• 250 g of Menonita or Chihuahua cheese
• OFCSM Chipotle Sauce base

Preparation Method

In a little oil, brown the chorizo. In a baking dish, place the Menonita cheese in thin slices and sprinkle the browned chorizo on top. Bake at 150°C until the cheese is melted and bubbly. Enjoy in tacos with flour or corn tortillas and a little chipotle sauce. Optional: You can also melt it in the microwave or place it in clay dishes on the grill while preparing barbecue—it's an excellent side dish.