Best 5 Baja Chipotle Cream Sauce Recipes

Immerse yourself in the tantalizing fusion of smoky chipotle peppers and creamy richness with ourbaja chipotle cream sauce recipe. This delectable sauce, inspired by the vibrant flavors of Baja California, promises an unforgettable culinary experience. Whether you're seeking a tantalizing accompaniment to your favorite tacos or a flavorful dip for your nachos, our easy-to-follow recipe will guide you through the process of creating a sauce that will elevate any dish to new heights.

Let's cook with our recipes!

BAJA SAUCE

Baja Sauce image

This is a tasty white sauce to use on Mexican dishes.

Provided by TEXASDOLL714

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 3h25m

Yield 8

Number Of Ingredients 8

Ingredients

¼ red bell pepper, seeded and chopped
1 jalapeno pepper, sliced
2 tablespoons diced onion
1 cup mayonnaise
1 tablespoon vinegar
¼ teaspoon cracked black pepper
¼ teaspoon garlic powder
¼ teaspoon cumin

Steps:

Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.

Nutrition Facts : Calories 200.9 calories, Carbohydrate 1.6 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 3.3 g, Sodium 156.6 mg, Sugar 0.6 g

CHIPOTLE CREAM SAUCE

Chipotle Cream Sauce image

The first time I tasted chipotle cream sauce was at the Cheesecake Factory restaurant, and I fell in love with it. Here's an easy and quick version to make at home! :)

Provided by Julesong

Categories Sauces

Time 10m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter
2 tablespoons minced shallots
2 cloves garlic, minced
1/4 cup chicken broth
3 tablespoons dry white wine
1 cup sour cream, at room temperature (microwave for 30 seconds)
1 chipotle chile in adobo, pureed
salt
white pepper, to taste

Steps:

Melt the butter in a skillet over medium-high heat and sauté the shallot and garlic for 2 to 3 minutes; add the broth and wine and sauté another 3 minutes.
Reduce heat to medium-low and whisk in the sour cream, then the pureed chipotle.
Simmer for a couple of minutes to heat through and season to taste with salt and white pepper.
Serve over chicken and/or pasta; makes about 2 servings.
For an interesting twist, substitute vodka for the wine.

Nutrition Facts : Calories 382.3, Fat 35.8, SaturatedFat 22.4, Cholesterol 81.1, Sodium 240.9, Carbohydrate 8.3, Fiber 0.1, Sugar 0.5, Protein 4.8

BAJA CHIPOTLE CREAM SAUCE

Baja Chipotle Cream Sauce image

The Ultimate chipotle sauce for chicken or fish tacos. This sauce recipe is requested by everybody that has tried it. Now you too, have the ultimate Baja Chipotle Cream Sauce. Please enjoy!

Provided by The Firehouse Cook

Categories Mexican

Time 1h5m

Yield 25 serving(s)

Number Of Ingredients 5

Ingredients

1 cup mayonnaise (Best Foods)
1/4 cup whole milk
1/4 cup fresh squeezed lemon juice
1 teaspoon garlic salt
4 chipotle peppers (rinsed, seeds removed)

Steps:

Deseed and devein the chipotle peppers. Make sure you rinse the adobo sauce off the chipotle peppers.
In a blender add all ingredients and blend for one minute.
Pour into no reactive bowl and chill in the refrigerator for 1 hour.
Serve over fish tacos, chicken tacos, hamburgers, or as a condiment for a great meal.

Nutrition Facts : Calories 39, Fat 3.2, SaturatedFat 0.5, Cholesterol 2.7, Sodium 67.9, Carbohydrate 2.6, Sugar 0.8, Protein 0.2

BAJA FISH TACOS WITH CHIPOTLE CREAM

Baja Fish Tacos With Chipotle Cream image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 lbs. halibut, snapper or cod cut into 2x1 inch pieces
1 box tempura batter
1 1/2 cups club soda
2 cups shredded Napa cabbage
1/2 cup thinly sliced red onion
8 corn tortillas
fresh cilantro sprigs
2 limes, cut into wedges
salt and pepper to taste
salt and pepper to taste
peanut oil for frying
1 cup sour cream
1 minced chipotle with its sauce, or to taste
salt and pepper to taste
salt and pepper to taste

Steps:

FISH TACOS: Heat peanut oil to 350F in a large dutch oven or deep fryer. In a 9" x13" glass dish, combine club soda and tempura batter mix. Season fish with salt and pepper. Coat pieces of fish in batter and carefully drop them into the hot oil to cook.
Fry for about 3 minutes until golden brown. Drain on paper towels. Warm tortillas in the microwave or in a dry skillet over medium heat. Pile some fried fish on each corn tortilla and top with chipotle cream, red onion, cabbage and cilantro sprigs. Squeeze on some fresh lime juice and enjoy.
CHIPOTLE CREAM: Combine ingredients in a small mixing bowl with a spoon or rubber spatula until combined, adding more or less chipotle according to your taste.

BAJA AVOCADO TACOS WITH CHIPOTLE CREMA & PICKLED SLAW

Baja avocado tacos with chipotle crema & pickled slaw image

A veggie take on a Californian Baja fish taco, with crispy battered avocado with a spicy crema. You could also use fish or other veg, like asparagus

Provided by Rosie Birkett

Categories Dinner, Main course, Supper

Time 45m

Yield 2 as a dinner, or 4 as a light lunch

Number Of Ingredients 20

Ingredients

125g self-raising flour
1 garlic clove , grated
1 lime , zested
½ tsp white pepper
1 tsp ground cumin
200ml chilled pale ale or lager
2 ripe, firm avocados , peeled and quartered
4 corn tortilla
4 tbsp coconut oil
4 radishes , finely sliced
½ white or hispi cabbage , sliced
½ red onion , sliced
handful coriander leaves, plus extra to serve
3 tbsp cider vinegar
1 tsp caster sugar or honey
½ tsp chipotle paste
small garlic clove , sliced
½ tsp smoked paprika
½ lime , juiced
4 tbsp soured cream

Steps:

First, make the batter. Mix the flour, garlic, lime zest, white pepper, cumin and a pinch of salt in a large bowl. Whisk in the beer until you have a smooth batter, then set aside until needed.
For the slaw, combine the radishes, cabbage, red onion and coriander in a bowl. Whisk the vinegar, sugar or honey and a pinch of salt in another bowl. Pour over the veg, toss thoroughly and set aside.
To make the crema, put all the ingredients in a blender or mini chopper and blitz until smooth.
Heat the coconut oil in a saucepan with high sides. Drop in some batter after a few mins - if it sizzles and turns golden brown quickly, the oil is ready. Dip the avocado slices in the batter, shake off the excess and fry, one or two at a time for 30 secs or until lightly golden and crispy. Remove from the oil, drain on kitchen paper and season with salt.
Warm the tortillas on both sides for 1-2 mins in a griddle or non-stick frying pan, then divide the slaw between them. Top with the avocado, drizzle over the crema and garnish with coriander leaves.

Nutrition Facts : Calories 574 calories, Fat 34 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 10 grams protein, Sodium 1.1 milligram of sodium

Tips:

For the best flavor, use fresh, ripe avocados.
Be sure to use a blender or food processor to get a smooth sauce.
If you don't have any chipotle peppers in adobo sauce, you can use 1 teaspoon of chipotle powder.
Add more or less salt and pepper to taste.
Serve the sauce immediately or store it in the refrigerator for up to 3 days.

Conclusion:

This Baja Chipotle Cream Sauce is the perfect way to add a little extra flavor to your favorite Mexican dishes. It's easy to make and can be used as a dipping sauce, a marinade, or a dressing. So next time you're looking for a way to spice up your meal, give this sauce a try!