Chipotle chiles en adobo.
Usually bought in a can,
Made with tomato sauce,
You’ll never buy it again
If you try this recipe.
CHIPOTLE CHILIS EN ADOBO
4 oz chipotle mora chiles, or dry chipotle chiles
3 ancho chiles, remove seeds and veins
1.5 c. water
5-6 garlic cloves
Fresh or dry marjoram, thyme, oregano, whatever you have
Crushed or ground cumin seed to taste, not too much
Bay leaf, crushed
2 tbsp olive oil
1.5 c. vinegar – half white, half balsamic or dark red vinegar
2 oz piloncillo, grated or brown sugar – 1/3 cup packed
1 tbsp. sea salt
How to do it:
1.You can use Mora or dry chipotle chiles:
These are jalapenos that are dried and smoked
The photo below are the smoked chipotle chiles.
Pierce each mora/or dry chipotle chile and rinse.
Take out seeds/membranes if you want less heat.
Place in pot, cover w/water and put tight fitting lid.
Cook med heat 30-40 mins till tender
Drain and strain out the water, stems, seeds
2. The Ancho Chilis:
Ancho chiles are dried poblano chiles.
Place in small pan
Cover with water
Simmer 5 minutes & drain
Place in blender with 1 c. water
Add garlic, spices, bay leaf and 4 of the mora chilis
Blend until smooth
3. The final steps
Heat the olive oil in a med sauce pan
Fry the blended ingredients & cook stirring regularly, 3 minutes
Don’t let it stick
Add 1/2 cup water
Add the white & balsamic vinegars, piloncillo or brown sugar & salt
Cook another 5 minutes
Add the rest of the mora chilis
Cook over low heat, stirring so it doesn’t stick about 15 minutes
When it thickens, take off the burner.
4. Cool it, place in fridge.
It has the consistency of a thick fruity jam.
It can age for a couple of weeks in the fridge for all flavors to meld.
You can also use it right away.
You can use it with the chilis whole or chop them finely.
You can use the molcajete to mash the chilis before using.
Use it by the tablespoon in yoghurt, sour cream, mayonnaise for sauces or dips.
Brush directly on meat.
Eat it on:
Meat, fish, beans,
Tacos, burritos, tostadas,
Mix it in yoghurt, sour cream,
Then spoon it as a sauce over just about anything.
ADVICE ON CHILIS:
The heat in chilis is in the membranes, not the seeds.
The seeds get their heat from the membranes
The seeds are not the hot part, they get the heat from the membranes.
To cut heat cut open and remove the seeds AND membranes.
Cutting at the tip only, there is less heat.
The only thing that cuts the heat (capsaicin) is milk,
So things like milk, yoghurt, cream, cheese, will lessen the heat.