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Chipotles En Adobo mexican, spice, condiments 15 chipotle chiles 3 dried ancho chiles 2 dried new mexico chiles 2 roma tomatoes 5 cloves of garlic 1/2 onion, finely chopped 1/2 teaspoon ground thyme 1/2 teaspoon ground cumin 1 teaspoon crushed mexican oregano 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/2 cup apple cider vinegar 1 tablespoon olive oil 1/4 cup brown sugar 1 teaspoon coarse salt 1/2 teaspoon coarse ground black pepper 1 water for soaking the dried 1 chiles On a hot comal, lightly toast the chiles, a few at a time, on each side until slightly softened -- don't toast until crisp. Tear the chiles into large pieces (shake out and discard the seeds if desired), place in a container, cover with water, and soak for about 30 minutes. Drain the chiles, reserving the soaking liquid. Set aside 12 of the chipotles. Char the tomatoes on a hot comal, peel, remove and discard the seeds, and chop. Place the soaked ancho chiles, 3 of the chipotles, and the chopped tomatoes in a blender and puree, adding some of the soaking water as needed. Coarsely chop the garlic cloves and sprinkle with the coarse salt. Crush with the tines of a dinner fork until well mashed. Saute onions in the olive oil over medium heat until soft and translucent. Add the crushed garlic and saute for a minute or two more. Add the chile/tomatoe puree, the reserved chipotles, and remaining ingredients to the onions and garlic. Turn down the heat and simmer for about 1 hour, adding soaking water as needed to prevent the sauce from burning or becoming too thick. Cool and store in the refigerator for up to 2 or 3 months. Rich McCormack (Poway, CA) macknet@cts.com rmccormack@aol.com From: Rich Mccormack Date: 08 Mar 97 Chile-Heads List Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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