Hi Ray :-) I found these recipes on the internet. I have not tried them but I thought that they might give you an idea of how much (many) chipotles in adobo sauce you would want to use. Good luck!

SKIRT STEAK WITH MUSHROOMS AND CHIPOTLE AIOLI

For aioli
1 cup mayonnaise
1/4 cup coarse-grained Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon minced canned chipotle chilies

For steak
1/2 cup dark beer
1/4 cup olive oil
2 tablespoons chopped garlic
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
3/4 teaspoon hot pepper sauce (such as Tabasco)
2 pounds skirt steak, trimmed of fat

For salad
2 red onions, thinly sliced into rounds
2 tablespoons fresh lemon juice
3/4 teaspoon coarse salt

3 tablespoons butter
1 large shallot, sliced
3/4 pound assorted mushrooms (such as crimini and oyster), sliced
1/4 cup Sherry wine vinegar
1/4 cup olive oil

10 ounces mixed baby lettuces

Make aioli:
Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Make steak:
Whisk first 6 ingredients to blend in 13x9x2-inch glass baking dish. Add steaks to marinade; turn to coat. Cover and refrigerate at least 8 hours.

Make salad:
Combine onions, lemon juice and coarse salt in medium bowl. Let stand 1 hour, tossing occasionally.

Prepare barbecue (medium-high heat). Remove steaks from marinade. Sprinkle with salt and pepper. Grill about 3 minutes per side for medium-rare. Transfer steaks to work surface.

Melt butter in heavy large skillet over medium-high heat. Add shallot and mushrooms; sauté until well browned, about 7 minutes. Add vinegar to skillet and bring to boil, scraping up browned bits. Remove from heat; mix in oil. Season mushroom mixture to taste with salt and pepper.

Combine lettuces, onions and mushroom mixture in large bowl; toss. Divide lettuce mixture among 6 plates. Thinly slice steaks across grain; arrange atop lettuce mixture. Drizzle some of aioli over salads. Pass remaining aioli separately. Makes 6 main-course servings.

Bon Appétit
September 1997


Chipotle-Lime Flank Steak Salad Wraps
Prep Time: 45 min.
Source: Better Homes and Gardens

Ingredients

1 3/4- to 1-pound beef flank steak
1/3 cup dry red wine
4 teaspoons lime juice
1 tablespoon reduced-sodium soy sauce
1 canned chipotle peppers in adobo sauce, seeded and finely chopped
1 tablespoon snipped fresh cilantro
2 teaspoons cooking oil
2 cloves garlic, minced
6 husked and finely chopped tomatillos (1-1/2 cups)
2 or 3 canned chipotle peppers in adobo sauce, drained, seeded, and finely chopped
1/4 cup finely chopped red onion
1/4 teaspoon finely shredded lime peel
1 tablespoon finely snipped fresh cilantro
2 cloves garlic, minced
1 tablespoon honey
1/4 teaspoon salt
4 8-inch fat-free flour tortillas
3 cups mixed baby greens or torn leaf lettuce
1/2 of a small red sweet pepper, cut into thin strips
1 medium papaya, peeled, seeded and cut into thin wedges
1 tablespoons crumbled queso fresco cheese or feta cheese

Directions:

1. Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern. Repeat scoring on second side. Place meat in a plastic bag set in a shallow dish.
2. For marinade, stir together red wine, lime juice, soy sauce, the 1 chipotle pepper, 1 tablespoon cilantro, cooking oil, and 2 cloves garlic. Pour over steak in bag; seal bag. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally.
3. Meanwhile, stir together tomatillos, the 2 to 3 finely chopped chipotle peppers, red onion, lime peel, 1 tablespoon lime juice, 1 tablespoon cilantro, 2 cloves garlic, honey, and salt. Cover and let stand at room temperature for 30 minutes to blend flavors.
4. Drain steak, reserving marinade. Grill steak on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or to desired doneness (160 degrees F for medium doneness), turning once and brushing with reserved marinade halfway through grilling. Discard any reserved marinade.
5. Wrap tortillas in paper towels. Microwave on 100% power (high) for 30 seconds to soften. (Or, wrap tortillas in foil. Heat in 350 degrees F oven for 10 minutes or until softened.)
6. Meanwhile, combine the mixed greens, 2/3 cup of the salsa, and the sweet pepper in a salad bowl. Toss to mix. Thinly slice flank steak diagonally across the grain.
7. To assemble, top each tortilla with salad mixture, steak slices, papaya, and queso fresco or feta cheese. Roll up each tortilla, securing with an appetizer pick. Makes 4 servings.
Food exchanges: 1/2 vegetable, 1/2 fruit, 2 starch, 2-1/2 meat, 1/2 fat.

Nutritional facts per serving

calories: 349 , total fat: 9g , saturated fat: 3g , cholesterol: 43mg , sodium: 772mg , carbohydrate: 41g , fiber: 2g , protein: 21g , vitamin A: 27% , vitamin C: 80% , iron: 21%


Chipotle Steak Sauce
A great steak sauce from Texas Hot Chef Brian Luscher.

Prep: 20 minutes
Cook: 25 minutes

1 Tbsp. vegetable oil
1/3 yellow onion, sliced thinly
1 bay leaf
1 carrot, thinly sliced
3 roma tomatoes, diced
2 Tbsp. tomato paste
1 chipotle pepper
1 Tbsp. minced garlic
1 cup red wine
1 cup chicken stock
1 cup beef stock
2 tsp. salt
1 tsp. black pepper
1 Tbsp. fresh lime juice

Add oil to preheated saucepan. When oil is smoking, add onions and saute. DO NOT OVER STIR.
When onions have achieved a good caramel color, add carrot and bay leaf. Cook until well caramelized.
Add tomatoes and chipotle pepper and cook until almost dry. Add garlic and cook until aroma is apparent.
Add tomato paste and brown slightly. Deglaze with wine, bring to a boil and reduce to a simmer. Do not reduce quickly as sauce will be bitter if wine is reduced to quickly.
When reduced to a paste-like consistency, add both stocks. Bring to a boil and reduce to a simmer. Simmer for 20-25 minutes.
Remove from heat. Use blender to puree while adding salt, pepper and lime juice.


Chipotle Lime Marinated Steak

1 (1 1/2 to 2 lb) beef flank steak
2/3 cup dry red wine
3 Tbsp. lime juice
2 Tbsp. reduced sodium soy sauce
2 canned chipotle peppers in adobo sauce, seeded and finely chopped
2 Tbsp. snipped fresh cilantro
1 Tbsp. cooking oil
4 cloves garlic, minced

Chipotle Tomatillo Salsa:
6 husked and finely chopped tomatillos
2 to 3 rinsed, drained, seeded and finely chopped canned chipotle peppers in adobo sauce
1/4 cup finely chopped red onion
1/4 tsp. finely shredded lime peel
1 Tbsp. lime juice
1 Tbsp. snipped fresh cilantro
2 cloves garlic, minced
1 Tbsp. honey
1/4 tsp. salt
To make salsa:

Combine all salsa ingredients; cover and let stand at room temperature for 30 minutes for flavors to blend. Refrigerate any leftover salsa for up to 3 days.


Chili Lime Cumin Beef Skirt Steak Skewers
1 beef skirt steak (about 1 1/2 lb.)

For the marinade:
1/4 C. fresh lime juice
2 T. olive oil
1 T. chopped chipotle peppers in adobo sauce
2 cloves garlic, minced
1 1/2 t. ground cumin

For the salsa:
2 fresh mangoes, peeled, diced
1 red bell pepper, diced
1 jalapeno pepper, seeded, minced
2 T. fresh lime juice
1/4 t. salt

For the skewers:
8 small fresh tomatillos, papery skins removed
2 large fresh Anaheim peppers, seeded, cut into 2-inch pieces
1 medium red onion, cut into 12 wedges
2 T. olive oil
Salt and pepper

Cut steak crosswise into three equal pieces. Combine marinade ingredients in small bowl. Place beef and marinade in resealable plastic bag; turn beef to coat. Close bag securely and marinate in refrigerator 1 hour.

Meanwhile, soak 12 9-inch bamboo skewers in water 1 hour. Prepare salsa by combining all salsa ingredients. Stir well and set aside. Combine tomatillos, Anaheim peppers and onion wedges in medium bowl. Drizzle with oil; toss to coat. Set aside.

Thread vegetables onto six skewers. Remove beef from marinade; discard marinade. Using two skewers per piece, insert remaining skewers into beef pieces in the same direction as the grain.

Grill beef over medium heat. Cook uncovered 10-13 minutes for medium-rare to medium doneness, turning occasionally. Place vegetable skewers on grid around beef. Grill uncovered 6-8 minutes or until tender, turning once.

Cut beef between skewers to make individual servings. Season beef and vegetables with salt and pepper as desired. Serve with mango salsa.

Makes 6 servings.

Note: Flank Steak can be substituted if you can't find skirt steak.