Chipotles, often a key ingredient in a recipe, impart a relatively mild but earthy spiciness to many dishes in Mexican cuisine. The chilis are used to make various salsas. Chipotle can be ground and combined with other spices to make a meat marinade – adobo. Chipotle is used, typically in powdered form, as an ingredient in both homemade and commercial products, including some brands of barbecue sauce and hot sauce, as well as in some chili con carnes and stews. Usually when used commercially, the product is advertised as having chipotle in it.
Chipotles are spicy and have a distinctive smoky flavor. The flesh is thick, so the chilis are usually used in a slow-cooked dish rather than raw. It can also be lightly toasted on a dry comal or skillet, just until they are fragrant and slightly swell. When overcooked, they can be very bitter. For some traditional Mexican sauces, the toasted chilis would then be sautéed in oil or lard before being pureed. The chilis can also be soaked in warm water or stock until they become pliable and then can be added to a dish. The different forms of chipotle can be added to soups and stews, and in the braising liquid for meat. They can also accompany beans, pickled vegetable mixes, scrambled eggs or chilaquiles. They can also be stuffed and baked, and added to cake or brownies.