Smoky chipotle chiles, garlic, cumin, Mexican crema, and fresh lime come together in a silky warm sauce with a gentle chile heat and bright, tangy finish. Spoon it over roasted vegetables, seafood, chicken, tacos, enchiladas, rice bowls, or stuffed peppers—or use it anywhere a rich, smoky sauce needs a fresh acidic counterpoint.

Servings: About 8
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Difficulty: Level 1 Very Easy
Cost: Level 1 Budget
Region / Ethnic Origin: Mexican-inspired

Ingredients

• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 1 chipotle chile in adobo sauce
• 1 tablespoon adobo sauce, plus more to taste
• 3/4 cup low-sodium chicken broth
• 1/2 teaspoon ground cumin
• 1 cup Mexican crema
• 1 tablespoon fresh lime juice, plus more to taste
• 1/4 teaspoon kosher salt, plus more to taste

Instructions

1. Melt the butter in a small saucepan over medium heat. Add the garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
2. Add the chipotle chile, adobo sauce, chicken broth, and cumin. Bring to a gentle simmer and cook for 4 to 5 minutes, allowing the broth to reduce slightly and the flavors to develop.
3. Carefully transfer the mixture to a blender and blend until completely smooth.
4. Return the sauce to the saucepan and reduce the heat to low. Gradually whisk in the Mexican crema until completely incorporated.
5. Cook gently for 2 to 3 minutes, stirring frequently, until hot and silky. Do not allow the sauce to boil.
6. Remove from the heat and stir in the lime juice and salt.
7. Taste and adjust with additional adobo sauce for more smoke and heat, lime juice for additional brightness, or salt as needed.
8. If the sauce is thicker than desired, whisk in chicken broth 1 tablespoon at a time until it reaches the desired consistency. Serve warm.

Cook’s Notes

Control the heat: Chipotles in adobo vary considerably in intensity. One chile produces a noticeable but balanced heat. For a milder sauce, use 1/2 chile; for more heat, add additional adobo sauce after blending.

Mexican crema is preferred: Its smooth texture and mild tang make it particularly well suited to a warm sauce. Full-fat sour cream can substitute, but thin it with a little additional chicken broth if necessary.

Keep the heat gentle: Once the crema is incorporated, avoid boiling the sauce. Gentle heat preserves its smooth texture and reduces the possibility of separation.

For an ultra-smooth restaurant finish: Pass the blended chipotle-broth mixture through a fine-mesh sieve before incorporating the crema.

Adjust the consistency to the application: Keep it slightly thicker for tacos, sandwiches, and drizzling. Add a little additional broth for a flowing plated sauce suitable for seafood, chicken, vegetables, or stuffed peppers.

Serving Suggestions

Use the sauce with Shrimp & Oaxaca Cheese–Stuffed Poblanos with Creamy Chipotle Sauce⁠, where it was originally developed as the smoky, creamy foundation beneath the roasted poblano. 

It is also excellent with grilled or roasted chicken, shrimp, fish, roasted potatoes, cauliflower, corn, tacos, burritos, enchiladas, quesadillas, and rice bowls. A small amount can also be used as a finishing sauce for eggs or breakfast tacos.

Storage and Reheating

Refrigerate in an airtight container for up to 4 days.

Reheat gently in a small saucepan over low heat, stirring frequently. If the refrigerated sauce has thickened, whisk in chicken broth 1 tablespoon at a time until the original consistency returns.

Do not bring the sauce to a hard boil when reheating.

Variations

Extra smoky: Add another 1/2 chipotle chile or an additional teaspoon of adobo sauce.

Milder: Use 1/2 chipotle chile and omit the additional tablespoon of adobo sauce.

Vegetarian: Substitute low-sodium vegetable broth for the chicken broth.

Cilantro-lime: Blend in 2 tablespoons fresh cilantro immediately before serving for a brighter, herbaceous variation