This is an easy condiment that will make any Mexican style meal extra special (or sandwich, or fries etc.)
Modern and authentic Mexican food is very popular in Australia at the moment, and I notice that this style of mayonnaise is popping up on menus in things like sliders, tacos and Mexican street corn.
However, Chipotle chillies are not readily available here, and I had to go to a specialty shop to find them see this post https://teagzteagz.wordpress.com/2013/05/11/a-visit-to-casa-iberica-and-zeigote-fitzroy .
I’ve based this recipe on this one by Bobby Flay http://www.foodnetwork.com/recipes/bobby-flay/cuban-pulled-pork-tacos-with-guava-glaze-sour-orange-red-cabbage-jicama-slaw-and-chipotle-mayonnaise-recipe/index.html
For those of you who are familiar with the Nandos chain, my brother in law thinks this tastes like their ‘spicy chip dip’. However, is has a smokey kick that is unique.
2-3 whole chipotle chillies in adobo, with 1 tbs of adobo liquid
1 cup of good whole egg mayonnaise (I like best foods)
juice of a lime.
- Process chillies and adobo in food processor until smooth.
- Add mayonnaise and lime juice and process until combined.
- Place in an airtight container and refrierate.
This will last in the refrigerator for a least a few days.