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
- 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)
- Diced onion
By Family Features