Tuesday, February 28, 2012

Chipotle sauce for tacos

I prepare chipotle sauce at work as a low fat alternative to sour cream. It compliments tacos or taco salad nicely. Although I love sour cream, chipotle sauce has become my sauce of choice for taco salad.

When I first prepared the sauce at the beginning of February, I combined one-part low fat sour cream to two parts low fat plain yogurt. While the residents enjoyed the sauce, I felt the yogurt overpowered the sour cream. Low fat mayonnaise filled in today, mainly because I didn't buy sour cream.

The result was a smooth, slightly thick sauce. It's smooth feel compliments the spiciness if the taco flavorings. It had the right amount of heat from the chipotle chiles, and a distinct, yet subtle smokey flavor.


16 ounces low fat plain yogurt
16 ounces low fat mayonnaise or sour cream
3-5 chipotle chiles in adobo sauce, minced
8 green onions, chopped
1/4 cup chopped cilantro
3 cloves garlic, minced
1/2 teaspoon ground cumin
Salt and pepper, to taste

Mix ingredients until combined. Adjust seasoning and chill. If desired, scoop into 2-ounce portion cup with scant #24 disher. Makes 25 (1-1/3 fluid ounce) servings.

1 comment:

  1. This sounds wonderful. Going to have to try it the next time I make tacos. I love Chipotle and I love Mexican, so what could be better.

    I also love to mix 1 chopped Chipotle pepper and 1 tablespoon of Adobe Sauce from the same can in a small amount of low-fat mayonnaise to serve with Crab Cakes. :

    Olio by Marilyn