INGREDIENTS

INSTRUCTIONS

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"
<cea260@airmail.net> on Jan 31, 1998

A Message from our Provider:

“Plan ahead — It wasn’t raining when Noah built the ark.”