This Mexican Chipotle Sauce takes your taco game to a whole new level! Drizzle this on your next burrito, taco or breakfast wrap, you won’t regret it.
You know those meals that you cook ALL THE TIME….? Tacos and burritos are that meal for us. Now, we’re not talking any regular taco party here.
We’ve been married for nearly ten years now, and seriously, it has taken us that long to perfect this meal (I guess that’s what you can expect when a Hungarian and a Ukrainian set out to ‘master’ Mexican cooking). But man it was worth it!
Burritos are our most requested meal when entertaining, and I love making them for so many reasons. You can easily make them vegan using a veggie ‘ground’, the components are simple and nutritious but flavourful, and everyone can put exactly what they want on their wrap or shell. It’s casual entertaining at it’s best.
I hope you love this sauce as much as we do. You can freeze any extras to use the next time you make Mexican food (should there be any leftovers). You can find the chipotle peppers in adobo sauce in the Mexican aisle in the grocery store: be sure to only use INDIVIDUAL peppers in this recipe, not cans of peppers (a few people have made this mistake so I want to be crystal clear here!). You can imagine the difference it would make…
If you’re looking for a good salsa recipe, here is our go-to. Same thing with guacamole, we add a secret ingredient that makes it a hit every time! If you’re feeling extra ambitious, make your own corn tortillas. Now, if you’re looking for a killer margarita recipe, go to my cousin Jillian’s site (that Casamigos Tequila is ridiculous).
Mexican Chipotle Sauce (vegan & gluten free)
This chipotle sauce is the perfect balance of sweet, spicy and salty to take your taco party to the next level! Add a drizzle to a burrito, taco or even a breakfast wrap.
- 1 tablespoon olive oil
- 1 large sweet onion cut into chunks
- 2 cloves garlic peeled and smashed
- 4 small tomatoes diced
- 1/2 teaspoon sea salt
- 2 individual chipotle peppers in adobo sauce
- 1 teaspoon sugar
- 1/4 cup water
In a small saucepan, heat the olive oil over medium-low heat and add the onion. Cook for approximately 10 minutes until the onion softens and turns transparent, stirring occasionally
Add the garlic and cook for an additional 3-5 minutes or until the garlic starts to soften: stir to make sure that you don't burn the garlic (trust me!).
Add the diced tomatoes, salt, chipotle peppers, sugar and water. Turn the heat to low, cover, and cook for approximately 30 minutes, stirring occasionally. The tomatoes will completely break down during this process. You may need to add a few more tablespoons of water if the sauce starts to get too thick.
Remove the sauce from the heat, and blend with an immersion blender until smooth. You may want to place it in a bowl with tall sides before completing this step to avoid burning yourself. Serve as a condiment to your favourite Mexican food and enjoy!