I love Adobo Sauce. I'd eat it straight with a spoon if it didn't burn a hole through my tongue. Even though I buy the small cans of chipotles in adobo, I never use them all and I hate throwing the leftovers away. So here's a recipe designed to go together to reduce chipotle waste. If you have any leftover chipotles and adobo sauce, use them in this black bean soup!
Spicy Chipotle Steaks
6 cloves minced garlic
2 tsp. ground cumin
1 tsp. oregano
4 chipotles chilies in Adobo Sauce, minced
2 tsp. salt
2 tbsp. lime juice
1/4 tsp. black pepper
6 tbsp. olive oil
4 steaks, such as NY strip
Mix together the garlic through the olive oil and pour into a gallon sized plastic ziplock bag. Add the steaks and marinate for at least an hour . Remove the steaks from the bag and grill, about 5 minutes per side depending on how thick they are and how you like them. Discard leftover marinade. Serve steaks immediately with the Chipotle Mashed Sweet Potatoes.
Chipotle Mashed Sweet Potatoes
2 large sweet potatoes
1/4 cup chicken or vegetable broth
1 tbsp. dairy free, soy free margarine
2 tbsp. Adobo Sauce, or to taste
Peel and cut the potatoes into 8 pieces. Steam about 10 minutes, or until soft. Drain any water from the potatoes. Add the chicken broth and the margarine and mash well with a potato masher. Stir in the Adobo Sauce to taste. Serve alongside the steaks.