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Adobo (Mexican)

Chipotle peppers in adobo question, also one about corn tortillas

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Chipotle peppers in adobo question, also one about corn tortillas

Clarissa | Jan 7, 2004 11:57 AM

I'm making this baked dish that calls for flour tortillas. I'm thinking of substituting corn tortillas (because I love them) and am wondering if they must be lightly fried first? I know you can just roll up vegetables in flour tortillas, but won't corn tortillas, if left unfried, just fall apart in the sauce?

The recipe calls for canned diced mild green chilies. I have a can of chipotle peppers in adobo sauce and am thinking of using them instead. Are they spicy? I checked the scoville heat units and they're obviously spicier than some and milder than others, but I'm not familiar with the "canned in adobo" variety. Would that be a decent substitution?

Any help would be appreciated.

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