Adapted from this Pati Jinich recipe :
Throw everything in the jar of a blender and let 'er rip. It should end up about the consistency of mayonnaise. If you use the pre-grated cotija it ends up thicker for whatever reason, use water or more crema to thin it out. The chipotles also have some vinegar in the adobo, so you may want to adjust the vinegar also.
- 1/2 cup crumbled queso cotija
- 2/3 cup Mexican crema
- 1/2 cup vegetable oil
- 2 teaspoons sherry vinegar
- 2 tablespoons water
- 1 clove garlic
- 1/2 teaspoon kosher or coarse sea salt or to taste
- 1 chipotle in adobo + 2 tablespoons of the adobo or to taste
Throw everything in the jar of a blender and let 'er rip. It should end up about the consistency of mayonnaise. If you use the pre-grated cotija it ends up thicker for whatever reason, use water or more crema to thin it out. The chipotles also have some vinegar in the adobo, so you may want to adjust the vinegar also.
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