Served with corn tacos, refried beans, shredded cheddar cheese, shredded lettuce and ranch dressing
The mole made a huge difference in the flavor of the sauce serve warm over chicken or other foods.
Refrigerate after opening. Keep in a cool and dry place.
Cooking instructions: Add 4 parts broth (or water) to 1 part paste. Use low heat, stirring constantly and bring to boil (above 210 degrees F). Keep the sauce in low heat for 4 minutes and serve warm over chicken or other foods
Adds a wonderful rich smoky flavor to a wide variety of barbecue sauces and chicken. Also great for frijoles churros.
You can use just the chipotles for intense smoky chile heat or just the sauce if you want a sour-sweet flavor and a slightly less fiery smoky heat.
Transfer unused chiles and sauce to an airtight container—preferably glass, as the sauce tends to stain plastic—and refrigerate for about a month. Or try freezing individual chiles in an ice cube tray and then transfer the cubes to a zip-top freezer bag. Frozen, they’ll keep for about three months.
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