| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Mexican |
Condiments, Mexican, Sauces |
1 |
Servings |
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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