How to use chipotle in adobo in an Indian butter chicken + mole fusion for flank steak this week
Great instinct — chipotle in adobo bridges butter chicken's depth and mole's smoke beautifully. The adobo vinegar wants to be cooked down so the sharpness rounds into smoke. Cashew paste does the richness job cream usually does, and it pulls the mole almond thread at the same time.
For flank steak specifically: this sauce is fatty and acidic enough that you want a hard sear and slice thin against the grain — ladle sauce over, don't braise the steak in it or it turns mushy. Treat it like salsa verde on carne asada: meat does its thing, sauce serves it.
What do you have on hand — and bone-in vs boneless changes the sequencing?
I've got San Marzano in sauce, chipotles, cashews. Steak is flank. Give me what to actually make.
Perfect canvas. San Marzano in sauce means concentrated, sweeter tomatoes — more body, less sharpness. That's a gift here. Cilantro finishes raw right before serving; fresh mint is the move most people miss — it cuts the smoke. Ready when you are.
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Chipotle-Adobo Butter Chicken & Mole Sauce
Indian-Mexican Fusion · 65 min · Flavor Diagnosis
A big-batch sauce that bridges butter chicken depth and mole smoke — built on San Marzano, chipotle, and cashew richness instead of cream.
ghee, yellow onion, garlic, fresh ginger, chipotles in adobo, San Marzano, cashew paste, dark chocolate, cinnamon, Mexican oregano + 18 more
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