Chipotle Recipe

Make the chipotle paste

In a blender or food processor, combine chipotle peppers (start with 2; add more if you want extra heat), adobo sauce, smoked paprika, ground cumin, garlic cloves, lime juice, olive oil, honey, kosher salt, black pepper and 2 tablespoons water. Process until smooth, scraping down the sides as needed. The result should be a thick, spreadable paste. Taste and adjust salt, honey or lime if needed.

Reserve sauce

Reserve about 3 tablespoons of the paste for serving as a finishing sauce. The rest will be used to marinate the protein.

Prep protein

Pat the chicken or tofu dry with paper towels. If using chicken breasts, slice them into 1/2" medallions or pound to even thickness for quick, even cooking. If using tofu, press for at least 20 minutes to remove excess water and cut into slabs.

Marinate

Place the chosen protein in a shallow dish or zip-top bag. Add the chipotle marinade (all but the reserved 3 tablespoons) and toss to coat thoroughly. Marinate in the refrigerator for at least 30 minutes and up to 4 hours. If short on time, 20 minutes will still impart good flavor.

Cook protein

Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon vegetable oil. Remove excess marinade from the protein (shake off but do not wipe clean). For chicken thighs or breasts: sear 4–5 minutes per side until deeply browned and internal temperature reaches 165°F (74°C). For tofu: sear 3–4 minutes per side until crisp and caramelized. If the pan gets too dark, lower heat to medium. During the last minute of cooking, brush cooked pieces with some of the reserved sauce to glaze.

Rest

Transfer cooked protein to a cutting board and let rest 5 minutes. Slice chicken into strips if desired.

Warm tortillas or reheat cooked rice. Assemble plates or tacos by layering tortillas with shredded lettuce (if using), sliced chipotle chicken or tofu, a drizzle of the reserved chipotle sauce, chopped cilantro, sliced red onion, and a squeeze of lime.

Alternatively, serve chipotle protein over rice with the same toppings. Garnish with extra lime wedges and additional adobo sauce if you like more heat.

Store leftover cooked protein and sauce in airtight containers in the refrigerator for up to 4 days. Freeze portions (without fresh cilantro or lettuce) for up to 2 months.