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From Tyler Wiard of Elway’s Cherry Creek, this glaze would be good on lamb, pork or chicken. Searing the meat before glazing and finishing in the oven allows the glaze to caramelize. “You want that sweet smoky spicy finish, not burned,” says Wiard.
Ingredients
1/2 7-ounce can chipotles in adobo
3 tablespoons honey
1/2 teaspoon salt
1 teaspoon black pepper
Juice of 1 lime
Directions
Combine all ingredients in a blender and puree until smooth.
Season meat with salt and pepper and sear in hot oil in a skillet. Place meat in a shallow dish and spoon on glaze. Finish in a 400-degree oven about 20 minutes for rare.
