Chipotle Orange Guacamole Recipes

Steps:

• Mash up avocado with a fork.
• Add lime juice.
• Add all other ingredients and blend well.
• Serve with tortilla chips.

Steps:

• Season chicken with paprika and salt and pepper, to taste. Heat the extra-virgin olive oil, a couple of turns of the pan, in a Dutch oven or large high-sided skillet with a lid. Add the chicken and brown on all sides. Remove the chicken to a plate and spoon off the excess fat. Add the chorizo and brown a couple of minutes, then remove it to a plate. Stir in the carrots, onions, garlic, thyme and chipotle, and cover the pot. Reduce heat a bit, and cook for 7 to 8 minutes, stirring occasionally. Add the tomatoes and bring to a bubble, then add the chicken and the chorizo back to the pot and simmer for 7 to 8 minutes more to cook through. Cool completely and store in the refrigerator for a make-ahead meal.
• To reheat, add 1 cup of stock to the chicken in a Dutch oven and cover with a lid. Cook over medium heat, until the sauce bubbles, then gently stir and simmer uncovered for 10 minutes.
• Heat the tortillas or bread and set aside.
• Halve and gently dice the avocados into large chunks. Add them to a small bowl and douse with the lime juice. Season with salt, to taste, and lightly mash.
• Arrange the chicken in shallow bowls topped with sauce and a mound of avocado, tomatoes, parsley and onions. Serve with tortillas or bread, for mopping.

Steps:

• Cut the avocados in half lengthwise, then remove the pits and discard. Remove the flesh from its skin and place in large bowl. Add the lemon juice, lime juice, chives, chipotle in adobo and the reserved adobo juice, then season to taste with salt and pepper. Mash with a fork until mostly smooth with some chunks remaining. Taste for seasoning and serve immediately with tortilla chips.

Steps:

• In a small bowl or molcajete, combine 2 tablespoons of the minced onion, lime juice, chiles and salt.
• Smash with fork or pestle to a coarse paste.
• Cut avocados in half, remove seeds and scoop pulp into bowl or molcajete.
• Add the cilantro and mash, leaving some lumps; taste and adjust the salt if necessary.
• Sprinkle with additional cilantro and the reserved 1 tablespoon minced onion.
• Serve immediately.

Steps:

• In a medium bowl, combine the avocado, roasted garlic, tomato, chipotle peppers, lime juice, salt, and pepper. Mix together until fully incorporated.
• Serve with tortilla chips.
• Enjoy!

Steps:

• Mash together cubed avocado, lime juice, sour cream, salsa, and adobo sauce in a bowl until blended. Season with salt and pepper.

Steps:

• Mash up avocado with a fork or electric mixer.
• Add lime juice.
• Add all other ingredients and blend well.
• Serve with tortilla chips.
• Note: I think Chipotle's serves lime-flavored tortilla chips.

Steps:

• In a medium bowl, stir together all ingredients until well blended.

Steps:

• Cut open avocados and scoop all the flesh into a large bowl. Mash with a bean masher or spoon until there are no large chunks of avocado left.
• Squeeze lime juice over the avocado. Add cilantro and 1 chipotle pepper with some adobo sauce. Season with salt and pepper; mix to combine. Mix in red onion and jalapenos. Add tomato and mix gently to combine. Chill before serving garnished with remaining chipotle pepper and adobo sauce.

Steps:

• Using a sharp knife and protecting your hands with a kitchen towel, remove the pits from the avocados. Peel, then and chop avocados. In a large bowl, combine chopped avocados and lime juice. Toss until evenly coated. Add salt and mash avocado with two forks until the texture of lumpy mashed potatoes.
• Stir in onion, cilantro, and peppers. Taste, and add more salt if desired. Serve with tortilla chips.
• Serve immediately. Or to refrigerate, place in a bowl and press plastic wrap directly on top of the entire surface of the guacamole so no part is exposed to air. Serve within one day of making.