INGREDIENTS

INSTRUCTIONS

The following are from the April 1996 issue of Food & Wine in an article by
Diane Kennedy.
Makes about 3 cups
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.)
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on May 23,
1998

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