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Mexican Food on Film | Chipotles en adobo

One thing I love about this time of the year is the return of Masterchef on TV. It always reminds me that I love to cook, and when we have time we like to cook Mexican food from recipes in a book by a previous Masterchef cook, Thomasina Miers. So recently we revisited an old favourite – a recipe for Chipotles en Adobo. For those who don’t know, chipotles en adobo is pretty much the essence of quite a number of Mexican dishes, and it’s a fiery combination of chipotle chillis, balsamic and white wine vinegar and herbs, cooked down and then blended into a smooth paste that you add as a basis to other recipes. You can buy the paste ready-made from a supermarket, but it simply doesn’t compare to what you can make yourself and it’s definitely worth the 2-hours it takes to cook it. As a bonus, you cook it in bulk and then store it in a kilner jar. To go with it, we cooked Spring-time tacos (a mix of a variety of mushrooms with herbs and creme fraiche), home-made tomato salsa, and then we used the chipotles en adobo to make a sweet chipotle sauce as an accompaniment. Naturally I took some photos along the way, using my Pentax 67ii and Fuji 400H. I ran out of daylight by the time we’d finished so I used an LED light to light the final shot. All film developed and scanned by me in UK Film Lab.

Professional food photographerfood photographyMexican food photographerUK Food Photographer using filmUK Food Photographer

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