In bowl of boiling water, soak pecans, covered, at least 30 minutes, or overnight in room temperature water for softer texture. 

Drain pecans. In food processor, pulse pecans to meat-like crumbles. Do not overprocess to pecan butter. 

Finely chop onions, garlic and guajillo peppers. 

In skillet over medium-high heat, heat oil and saute onions until transparent, 2-3 minutes. Add garlic and cook 1 minute. Sprinkle with salt and pepper, to taste, and stir to combine. 

Add chipotle peppers in adobo and cook 1 minute. Add crumbled pecans and stir well to combine. 

Remove from heat and serve on tortillas. 

Serve with cilantro, onion, lime and pineapple. 

Prep time: 35 minutes | Cook time: 10 minutes | Servings: 4-6 


  • Water 
  • 2 pounds chopped pecans 
  • 1 cup onion 
  • 8 cloves garlic, minced 
  • 8 dried guajillo peppers 
  • 2 tablespoons oil 
  • Salt, to taste 
  • Pepper, to taste 
  • 7 ounces (1 can) chipotle peppers in adobo 

Toppings and Garnishes: 

  • Flour or corn tortillas (6 inches each) 
  • Cilantro 
  • Diced onion 
  • Lime 
  • Pineapple 

By Family Features