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MAKE THE CHIPOTLE CREMA: Combine the sour cream, chipotle chile, lime juice, ½ tsp salt, and the cumin in a food processor or blender and purée until well combined and smooth.
Next, pile on your favorite toppings, including cilantro-lime rice, black or pinto beans, fresh salsas, guacamole, cheese and sour cream. What makes Chipotle really shine is its customization, and ...
Stir the sour cream and chile pepper in a small bowl. Heat the oil in a 6-quart sauce pot over medium heat. Add the onion and cook for 4 minutes. Add the garlic and cook for 30 seconds. Stir the ...
Set the oven or toaster oven to broil (alternatively, you can preheat the oven to 500°F) and preheat. If you’re using the oven broiler, position the rack 8 inches from the heat source.
Sour cream and yogurt are sometimes used in addition to, or as a substitute for, buttermilk and mayonnaise. Ranch has been the best-selling salad dressing in the United States since 1992, when it overtook Italian dressing. [2] It is also popular in the United States and Canada as a dip, and as a flavoring for potato chips and other foods.
2. In a blender, combine the orange juice with the chipotle, adobo, garlic and 1 tablespoon of the olive oil and puree until smooth. Pour the marinade over the steak and let stand for 10 minutes. 3. Meanwhile, in another medium bowl, gently mix the avocados with the corn, red onion, jalapeño, lime juice and the remaining 1 tablespoon of olive oil.
Sour cream is sold with an expiration date stamped on the container, though whether this is a "sell by", a "best by" or "use by" date varies with local regulation. Refrigerated, unopened sour cream can last for 1–2 weeks beyond its sell by date. Once it has been opened, refrigerated sour cream generally lasts for 7–10 days. [5]
Soak dry chilies in water overnight or until soft. Discard water. Remove seeds. Add all ingredients except meat in food processor. Puree until smooth.