Product attributes
Vegetarian
Vegan
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Product Information
Deep, smoky and seriously addictive. Our OG Chipotle Paste is made in Southern Mexico with chipotle and a secret blend of rare chillies, slow-smoked for knockout flavour. Blended with caramelised onions, balsamic vinegar and a dash of dark agave, it’s rich, smoky and spicy - the paste that brings big flavour to everything it touches. Stir into Chilli Con Carne, rub onto steak before cooking, blend with sour cream for a smoky taco topping.
Features
Chilli rating - 3, hot, 20 servings per jar, Made in Mexico for authentic flavour, Great Taste Award 2013
Further description
Discover over 250 Mexican recipes, tips and more on www.luchito.com
Country of origin
Mexico
Nutritional data
| Typical Values | Per 5g serving | Per 100g |
|---|---|---|
| Energy (kJ) | 65kJ | 1301kJ |
| Energy (kcal) | 16kcal | 311kcal |
| Total Fat | 1.0g | 20.3g |
| (of which saturates) | 0.1g | 1.9g |
| Carbohydrates | 1.6g | 31.1g |
| (of which sugars) | 1.0g | 20.3g |
| Protein | 0.2g | 3.8g |
| Salt | 0.14g | 2.7g |
| Servings per pack: 20 | ||
| Serving size: 5g |
Storage
Once opened keep refrigerated and use within 6 weeks.
For best before date see side of lid or base of jar.
Preparation and Usage
Serving suggestions: Stir into chilli con carne, spread onto fajitas, rub into steak, marinate chicken, cook slow 'n' low with pork, spice up huevos rancheros, or simply blend with sour cream.
Package type
Jar
Other Information
Full Product Name:
Chipotle Chilli Paste
Storage:
For best before date see base of jar. Once opened keep refrigerated and use within 6 weeks.
Usage:
20 Servings
Chipotle Chilli Paste
Storage:
For best before date see base of jar. Once opened keep refrigerated and use within 6 weeks.
Usage:
20 Servings
Ingredients
Blend of Mexican Chillies (of which Chipotle 7%), Safflower Oil, Onions, Dark Agave Nectar, Balsamic Vinegar, Garlic, Spirit Vinegar, Salt, Spices
Dietary Information
Suitable for Vegans
Brand
Gran Luchito
Brand details
¡Hola! We are Gran Luchito.
The champions of real Mexican flavour.
From tacos to tortillas, salsas to sauces and seasonings, our award-winning products deliver authentic Mexican mouthfuls, straight to your table. Made with real ingredients and time- honoured recipes, we make it easy to create knockout flavours and discover the real Mexico, at home.
The champions of real Mexican flavour.
From tacos to tortillas, salsas to sauces and seasonings, our award-winning products deliver authentic Mexican mouthfuls, straight to your table. Made with real ingredients and time- honoured recipes, we make it easy to create knockout flavours and discover the real Mexico, at home.
Manufacturer
Gran Luchito,
Lytchett House,
13 Freeland Park,
Wareham Road,
Poole,
Dorset,
BH16 6FA,
UK.
Gran Luchito,
1020,
Unit 1A Heatherview Park,
Athlone Road,
Longford,
N39 KD82,
Ireland.
Lytchett House,
13 Freeland Park,
Wareham Road,
Poole,
Dorset,
BH16 6FA,
UK.
Gran Luchito,
1020,
Unit 1A Heatherview Park,
Athlone Road,
Longford,
N39 KD82,
Ireland.
Country of Packing
United Kingdom
Return to Address
Gran Luchito
Lytchett House
13 Freeland Park, Wareham Road
Poole, Dorset, BH16 6FA
+44 (0) 203 2911 951
www.luchito.com
hola@luchito.com
Lytchett House
13 Freeland Park, Wareham Road
Poole, Dorset, BH16 6FA
+44 (0) 203 2911 951
www.luchito.com
hola@luchito.com
Recipes
Recipe Name: Easy Chilli con Carne
Introduction:
Nothing beats a warming and comforting bowl of chilli con carne on a winter’s day, and if we had to choose one dish to make with Gran Luchito Chipotle Paste it would have to be chilli con carne! A dollop of Chipotle Paste adds a smoky depth of flavour that works perfectly and makes it taste like you’ve been simmering the chilli for ages.
If you’re short on time, then our Chilli Con Carne Cooking Sauce is a great shortcut to delicious chilli. But give this recipe a go, you will be happy you did!
Instructions:
1. Heat up the olive oil in a frying pan over high heat. Once hot enough, brown the minced beef. Don’t be afraid to give it some real colour here as this will only bring more flavour into the chilli.
2. Reduce the heat and add the onion, garlic and Chipotle Paste. Stir well and cook for about 10 mins until the onions are soft and brown.
3. Add the red peppers, tomato paste, oregano, black pepper, cumin, cinnamon, salt and coriander stalks. Stir well, turn the heat up to high and cook for another 5 mins. This will get the spices going.
4. Add the chopped tomatoes and beef stock and stir well. Bring to a boil, and then cover with a lid and simmer on low heat for 30 minutes at least.
5. After an hour, add the Cantina Beans (with juices) and stir into the chilli. Simmer on low heat for a further 10 minutes. Taste and adjust the seasoning if necessary, then remove from the heat once it's ready.
6. Serve your chilli hot in a bowl with steamed white rice, dollops of creme fraiche, and the remains of the freshly chopped coriander on top. Enjoy!
Ingredients:
For The Chilli:
● 1 tablespoon olive oil
● 500g minced beef
● 1 large white onion, finely diced
● 3 garlic cloves, minced
● 2 tablespoons Gran Luchito Chipotle Paste
● 1 red pepper, diced
● 1 tablespoon tomato paste
● 1 tablespoon oregano
● 1 teaspoon black pepper, ground
● 2 teaspoons cumin powder
● 1 teaspoon ground cinnamon
● 1 teaspoon salt
● A handful of coriander, separate stalks and leaves (chopped finely)
● 2 x 400g (tinned) chopped tomatoes
● 200ml beef stock
● 1 pack Gran Luchito Cantina Beans
To Serve:
● 300g / 2 cups steamed white rice
● 250ml / 1 cup sour cream or creme fraiche
Recipe Name: Vegan Tacos
Introduction:
These vegan tacos with roasted cauliflower tacos pack huge flavour with minimal effort. A quick chipotle–tahini blend brings smoky heat and nutty richness, coating the cauliflower before it roasts into tender, lightly charred bites. While it’s in the oven, whip up a simple guacamole, warm the Refried Beans and heat your Soft Taco Wraps - everything comes together fast.
Layer it all up: refried beans, roasted cauliflower, fresh guac, a spoonful of vegan crème fraîche and a hit of Tomatillo Salsa. Bright, smoky, creamy and crunchy - these tacos are plant-powered, full of character and seriously satisfying.
Instructions:
1. Add to a food processor the tahini paste, Chipotle Paste, garlic cloves, lemon, black peppercorns and salt. Whizz it all up until the ingredients are mixed into a thick paste and then set aside.
2. Remove the outer leaves of your cauliflower and cut them into small florets (bite size), place them in a large bowl and add the chipotle tahini mixture. With your hands rub all the florets with the paste.
3. Preheat the oven to 180˚C (360˚F). Arrange cauliflower on a lined baking tray, drizzle with olive oil, sprinkle a pinch of salt, and bake for 25 minutes until the edges develop a light char.
4. In the meantime prepare a quick guacamole, add the flesh of your avocado bowl, the lime juice, and extra virgin olive oil and season with a pinch of salt and black pepper, mash your avocado roughly with a fork, taste and reserve.
5. In a small pan add your Refried Beans and heat them. At the same time warm up the Soft Taco Wraps over a hot pan. You can keep them warm by wrapping them in a tea towel.
6. Put your tacos together by first adding a smear of refried beans into your warm soft tacos, then add a generous amount of roasted Cauliflower on top, add a bit of guacamole, a spoonful of creme fraiche and perhaps a spoonful of Tomatillo Salsa too!
Ingredients:
● ½ cup white tahini paste
● 1 teaspoon Gran Luchito Chipotle Paste
● 3 garlic cloves
● 1 teaspoon black peppercorns
● Juice of ½ a lemon
● 1 teaspoon salt
● 1 large cauliflower
● 3 tablespoons extra virgin olive oil
● 2 ripe avocados
● Juice of 1 lime
● Sea salt and freshly ground black pepper
● 1 pack of Gran Luchito Refried Beans
● 8 Gran Luchito Soft Taco Wraps
To serve:
● 1 cup of vegan creme fraiche
● 1 jar Gran Luchito Tomatillo Salsa
● 1 handful of coriander, roughly chopped
Introduction:
Nothing beats a warming and comforting bowl of chilli con carne on a winter’s day, and if we had to choose one dish to make with Gran Luchito Chipotle Paste it would have to be chilli con carne! A dollop of Chipotle Paste adds a smoky depth of flavour that works perfectly and makes it taste like you’ve been simmering the chilli for ages.
If you’re short on time, then our Chilli Con Carne Cooking Sauce is a great shortcut to delicious chilli. But give this recipe a go, you will be happy you did!
Instructions:
1. Heat up the olive oil in a frying pan over high heat. Once hot enough, brown the minced beef. Don’t be afraid to give it some real colour here as this will only bring more flavour into the chilli.
2. Reduce the heat and add the onion, garlic and Chipotle Paste. Stir well and cook for about 10 mins until the onions are soft and brown.
3. Add the red peppers, tomato paste, oregano, black pepper, cumin, cinnamon, salt and coriander stalks. Stir well, turn the heat up to high and cook for another 5 mins. This will get the spices going.
4. Add the chopped tomatoes and beef stock and stir well. Bring to a boil, and then cover with a lid and simmer on low heat for 30 minutes at least.
5. After an hour, add the Cantina Beans (with juices) and stir into the chilli. Simmer on low heat for a further 10 minutes. Taste and adjust the seasoning if necessary, then remove from the heat once it's ready.
6. Serve your chilli hot in a bowl with steamed white rice, dollops of creme fraiche, and the remains of the freshly chopped coriander on top. Enjoy!
Ingredients:
For The Chilli:
● 1 tablespoon olive oil
● 500g minced beef
● 1 large white onion, finely diced
● 3 garlic cloves, minced
● 2 tablespoons Gran Luchito Chipotle Paste
● 1 red pepper, diced
● 1 tablespoon tomato paste
● 1 tablespoon oregano
● 1 teaspoon black pepper, ground
● 2 teaspoons cumin powder
● 1 teaspoon ground cinnamon
● 1 teaspoon salt
● A handful of coriander, separate stalks and leaves (chopped finely)
● 2 x 400g (tinned) chopped tomatoes
● 200ml beef stock
● 1 pack Gran Luchito Cantina Beans
To Serve:
● 300g / 2 cups steamed white rice
● 250ml / 1 cup sour cream or creme fraiche
Recipe Name: Vegan Tacos
Introduction:
These vegan tacos with roasted cauliflower tacos pack huge flavour with minimal effort. A quick chipotle–tahini blend brings smoky heat and nutty richness, coating the cauliflower before it roasts into tender, lightly charred bites. While it’s in the oven, whip up a simple guacamole, warm the Refried Beans and heat your Soft Taco Wraps - everything comes together fast.
Layer it all up: refried beans, roasted cauliflower, fresh guac, a spoonful of vegan crème fraîche and a hit of Tomatillo Salsa. Bright, smoky, creamy and crunchy - these tacos are plant-powered, full of character and seriously satisfying.
Instructions:
1. Add to a food processor the tahini paste, Chipotle Paste, garlic cloves, lemon, black peppercorns and salt. Whizz it all up until the ingredients are mixed into a thick paste and then set aside.
2. Remove the outer leaves of your cauliflower and cut them into small florets (bite size), place them in a large bowl and add the chipotle tahini mixture. With your hands rub all the florets with the paste.
3. Preheat the oven to 180˚C (360˚F). Arrange cauliflower on a lined baking tray, drizzle with olive oil, sprinkle a pinch of salt, and bake for 25 minutes until the edges develop a light char.
4. In the meantime prepare a quick guacamole, add the flesh of your avocado bowl, the lime juice, and extra virgin olive oil and season with a pinch of salt and black pepper, mash your avocado roughly with a fork, taste and reserve.
5. In a small pan add your Refried Beans and heat them. At the same time warm up the Soft Taco Wraps over a hot pan. You can keep them warm by wrapping them in a tea towel.
6. Put your tacos together by first adding a smear of refried beans into your warm soft tacos, then add a generous amount of roasted Cauliflower on top, add a bit of guacamole, a spoonful of creme fraiche and perhaps a spoonful of Tomatillo Salsa too!
Ingredients:
● ½ cup white tahini paste
● 1 teaspoon Gran Luchito Chipotle Paste
● 3 garlic cloves
● 1 teaspoon black peppercorns
● Juice of ½ a lemon
● 1 teaspoon salt
● 1 large cauliflower
● 3 tablespoons extra virgin olive oil
● 2 ripe avocados
● Juice of 1 lime
● Sea salt and freshly ground black pepper
● 1 pack of Gran Luchito Refried Beans
● 8 Gran Luchito Soft Taco Wraps
To serve:
● 1 cup of vegan creme fraiche
● 1 jar Gran Luchito Tomatillo Salsa
● 1 handful of coriander, roughly chopped
Manufacturer marketing
Gran Luchito Authentic Mexican
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