In the 1990s, the chipotle was king. It was the Sriracha of its day. But over the years, the smoky pepper was somewhat abandoned for cooler, hipper, spicier foods. It might not be the pepper of the moment anymore, but chipotle is still worthy of some attention. Here, ten recipes to make you feel like you’re back in 1995, when you just couldn’t get enough chipotle.
Here, chef Jenn Louis braises chicken thighs and poaches eggs in a smoky tomato sauce reminiscent of Mexican tinga.
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Instead of pairing soybeans with the usual Asian flavors, this recipe calls for chipotle chiles (they add smoky flavor) and cumin.