INGREDIENTS

INSTRUCTIONS

sharp fork or skewer, put them into the pressure cooker with water to
cover, and cook at low pressure for about 15 munutes - they should be
soft but not mushy. (If you are not using a pressure cooker, cook  over
fairly low heat, tightly covered, for 30 to 40 minutes.)  Drain the
chiles, remove the stems, and wipe off any stray seeds  clinging to the
outside.  Set aside.  Meanwhile, cover the ancho chiles with hot water
and simmer for 5  minutes. Drain and transfer to a blender. Add 1 cup
of the water, the  garlic, herbs, seeds, and bay leaf plus 4 of the
cooked chipotles and  blend until almost smooth.  Heat the oil in a
shallow pan, add the blended ingredients, and fry  for about 3 minutes,
scraping the bottom of the pan to prevent  sticking. Add the vindgars,
the rest of the water, the sugar, and the  salt and cook for 5 minutes
more. Then add the rest of the cooked  chiles and cook over low heat,
scraping the bottom of the pan from  time to time to prevent sticking,
until the sauce has reduced and  thickened - about 15 minutes.  Store
in the refrigerator or sterilize and store in a cool place.  Makes
about 3 cups.  NOTE: If you prefer a less pungent version of this
recipe, cook the  chiles first for about 5 minutes. Drain, slit them
open, and remove  the seeds and what remains of the veins. Discard the
water and start  at the beginning of the recipe, reducing the cooking
time by about 5  minutes. If you wish to have a lighter sauce, add
another 6 ounces of  tomatoes to the adobo.  Recipe by: My Mexico by
Diana Kennedy  Posted to CHILE-HEADS DIGEST by "Garry Howard"
<garry@netrelief.com>  on Oct 29, 1998, converted by MM_Buster v2.0l.

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