Chipoltes En Adobo

Title:
Chipoltes En Adobo

Yield:
1 Servings

Categories:
Mexican,
Hot
& spicy,
Spices,
Sauces,
Rub
mixture




Ingredients:





     4 oz Chilpotle mora chiles;


          -(about 60)


     3    Ancho chiles; seeds and


          -veins removed


     4    Garlic cloves; coarsely


          -chopped


          Leaves of 2 fresh marjoram


          -sprigs or 1/8 teaspoon


          -dried marjoram


          Leaves of 2 fresh thyme


          -sprigs or 1/8 teaspoon


          -dried thyme


     1 pn Cumin seeds; crushed


     1    Bay leaf; torn into small


     2 tb Olive oil


   3/4 c  Mild vinegar


   3/4 c  Strong vinegar


   1/4 c  Tightly packed dark brown


          -sugar


     1 tb Sea salt






 1.Rinse the chilpotles and drain. Pierce each one all the way through with


 a sharp fork or skewer. Place in a pressure cooker with water to cover and


 cook at low pressure for about 15 minutes; they should be soft but not


 mushy. (Alternatively, cook the chiles with water to cover in a tightly


 covered nonreactive medium saucepan over low heat for 30 to 40 minutes.)


 


 2.Drain the chilpotles, remove the stems and wipe off any stray seeds


 clinging to the outside. Set aside.


 


 3.Meanwhile, in a medium nonreactive saucepan, cover the anchos with hot


 water and simmer for 5 minutes. Drain and transfer to a blender. Add 1 cup


 of water plus the garlic, marjoram, thyme, cumin seeds, bay leaf and 4 of


 the cooked chilpotles and blend until almost smooth.


 


 4.Heat the oil in a shallow nonreactive skillet. Add the blended


 ingredients and fry over moderately high heat for about 3 minutes, scraping


 the bottom of the pan to prevent sticking. Add the vinegars, brown sugar,


 salt and 1/2 cup of water and cook for 5 minutes longer. Then add the


 remaining chilpotles and cook over moderate heat, scraping the bottom of


 the pan from time to time to prevent sticking, until the sauce has reduced


 and thickened, about 15 minutes.


 


 (MAKE AHEAD: The Chilpotles en Adobo can be refrigerated in an airtight


 container for up to 1 month. Before using, place in a medium saucepan,


 moisten with a little vinegar and bring to a boil. Let boil for a few


 minutes.)


 


 Makes about 6 cups


 


 Recipe by: The Chile-Heads Archives


 


 Posted to recipelu-digest Volume 01 Number 661 by "Christopher E. Eaves"


 
on Jan 31, 1998