Chipotle Beef Sandwiches Recipes

DROWNED BEEF SANDWICH WITH CHIPOTLE SAUCE (TORTA AHOGADA)

Steps:

• Combine chipotle cooking sauce, beef broth, and 1/4 cup chopped cilantro in a saucepan; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for 10 minutes.
• Heat oil in a skillet over medium-high heat; saute onion until softened, about 5 minutes. Stir garlic into onion and cook for 1 minute. Add roast beef and 1/4 cup chipotle sauce mixture and cook, stirring constantly, until heated through, about 2 minutes.
• Ladle remaining chipotle sauce mixture into 4 bowls for dipping. Spoon roast beef mixture onto the bottom half of each bun, top with a cilantro sprig, and place the top on each bun. Dip sandwiches into sauce.

CHIPOTLE ROAST BEEF SANDWICHES

Steps:

• Place bread, cut side up, on a baking sheet. Broil 3-4 in. from the heat for 2-3 minutes or until toasted., Meanwhile, in a small bowl, combine the mayonnaise, chipotle pepper, garlic, lime juice, pepper and salt; spread over cut sides of bread. Sprinkle bottom half with blue cheese. Layer with roast beef, onion, tomato and lettuce; replace top. Cut into four sandwiches.

CHIPOTLE BEEF SANDWICHES

Steps:

• Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. Combine the salsa, beer and soup mix. Pour over top. Cover and cook on low for 7-8 hours or until meat is tender., Remove roast. Shred meat with 2 forks and return to the slow cooker; heat through. Using a slotted spoon, spoon shredded meat onto rolls.

CHIPOTLE-HABANERO PORK BBQ SANDWICH

Steps:

• For the dry rub: Mix together the sugar, chili powder, salt, cumin, paprika, garlic powder, onion powder, black pepper, seafood seasoning and cayenne until thoroughly combined.
• Give the pork a healthy rubbing of the dry rub. Refrigerate and let sit for 24 hours.
• Prepare a smoker with hickory chunks to 225 degrees F. Smoke the pork until it reaches an internal temperature of 190 degrees F, about 1 hour 15 minutes per pound.
• For the bbq sauce: Saute the garlic and onions until soft in a large saucepan. Stir in the chili powder and saute until toasted and fragrant, about 1 minute. Add the molasses, beef stock, mustard, vinegar, Worcestershire, steak sauce, salt, black pepper, hot sauce, lemon juice, chipotles and habanero and simmer for 30 to 45 minutes. Remove the habanero, transfer to a food processor or blender and puree.
• For the citrus dressing: Whisk together the vinegar, sugar, juice, honey and white pepper, and add celery seed and salt to taste.
• When the pork is ready, pull it by hand into small chunks and mix in a bowl with the bbq sauce.
• Put the carrots and cabbage into a large bowl. Slowly add the dressing and hand toss until the slaw is coated but not saturated. Reserve remaining dressing for future use.
• Scoop about 1 cup of the pork mixture onto each roll and top with about 1/4 cup of the purple slaw.

CHIPOTLE BEEF SANDWICHES

Steps:

• Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. Combine the salsa, beer and soup mix. Pour over top. Cover and cook on low for 7-8 hours or until meat is tender. Remove roast. Shred meat with two forks and return to the slow cooker; heat through. Using a slotted spoon, spoon shredded meat onto rolls.

CHIPOTLE BEEF SANDWICH

Steps:

• Spread bread slices with aioli; fill with all remaining ingredients except butter.
• Spread outside of sandwich with butter.
• Cook in skillet on medium heat 3 min. on each side or until cheese is melted and sandwich is golden brown on both sides.

CHIPOTLE BRISKET SANDWICH ON A CHEDDAR BISCUIT

Steps:

• For the brisket: Preheat the oven to 275 degrees F.
• Lay the sliced onions in the bottom of a roasting pan. Place the brisket on top of the onions and season with salt and pepper. Top with the garlic cloves and ale. Cover tightly with foil and roast until tender, 5 to 6 hours. Loosen the cover and let cool to room temperature.
• Heat the vegetable oil in a large saute pan over medium heat. Add the jalapeno and diced onion and cook until tender, 8 to 10 minutes. Add the pureed chipotle peppers and cook until warmed through, about 2 minutes. Remove from the heat and let cool to room temperature.
• Remove any excess fat from the cooled brisket with a spatula. Slice the brisket across the grain into 1 1/2-inch-thick pieces and gently pull the meat apart by hand. Place the meat in a large bowl and season with the granulated garlic, paprika, 1 teaspoon pepper and 2 teaspoons salt. Add the cooked onion and jalapeno mixture and toss gently to combine.
• For the biscuits: Increase the oven temperature to 375 degrees F and line a baking sheet with parchment paper.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the 2 sticks of cold butter until the mixture is crumbly, being careful not to overmix. Add the Cheddar. Add the buttermilk a little at a time, just until the mixture is combined and moist. Turn the mixture out onto a lightly floured surface. Gently roll or press the dough into a 1-inch-thick rectangle. Cut the dough into 4-by-4-inch squares or use a large biscuit cutter, place on the baking sheet and brush with the melted butter. Bake until golden brown, about 45 minutes. Brush with additional melted butter while the biscuits are still warm. Set aside.
• For the chipotle sauce: Combine the guacamole, mayonnaise, chipotle peppers and lemon juice in a medium bowl and mix well. Season with salt, cover and refrigerate.
• To serve: Heat the butter in a large saute pan over medium heat. Add the onions and cook, stirring occasionally, until deep golden brown, about 20 minutes.
• Preheat the oven to 350 degrees F.
• Loosely wrap the biscuits in foil and place in the oven until warm. For each sandwich, place 6 to 8 ounces of the brisket mixture in a small saute pan. Heat until very warm, stirring so the brisket does not brown. Turn off the heat and top with 1 slice of Cheddar and some caramelized onions. Cover the pan until the cheese melts. Cut the warm biscuit in half lengthwise and fill with the brisket mixture. Top with the desired amount of chipotle sauce and serve.

CHIPOTLE ROAST FOR TACOS & SANDWICHES

Steps:

• Place chuck roast in large crock pot and sprinkle with the salt and pepper, chili powder and cumin.
• Add the remaining ingredients and simmer on high for 5 hours or on low for 7-8 hours.
• Shred the meat with a fork and simmer on high for additional 10-15 minutes.
• Serve in enchiladas, tacos or on crusty rolls with the juice for dipping.

WINTER GREENS WITH CHIPOTLE BROTH

Steps:

• Combine vegetable broth, onion, garlic, chipotle pepper, adobo sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large skillet. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until onion is soft and translucent, about 5 minutes.
• Stir in kale. Cook, covered tightly and stirring occasionally, until just tender, 8 to 10 minutes. Season with more salt, black pepper, and crushed red pepper to taste.

CHIPOTLE CHICKEN SANDWICH

Steps:

• Heat olive oil in a large skillet over medium heat and pan-fry chicken breasts until browned and no longer pink inside, about 10 minutes per side.
• Sprinkle chicken breasts with red wine vinegar, lime juice, sugar, salt, black pepper, 1 chopped green onion, garlic, and oregano; pan-fry until green onion is soft, an additional 5 minutes per side. Transfer chicken breasts to a plate and keep warm.
• Place light mayonnaise and chipotle pepper into a blender and blend until smooth. Transfer to a bowl and stir in 1 1/2 tablespoon of chopped green onion and sweet pickle relish.
• Toast sourdough bread slices.
• Layer 4 bread slices each with 1/4 cup of lettuce, a chicken breast, and 1 mozzarella cheese slice. Spread remaining slices with chipotle mayonnaise and place on top to make sandwiches. Serve while still warm.