Chipotles En Adobado

Recipe Ingredients

4 oz	113g	Chipotle mora chiles - (about 60)
3		Ancho chiles - seeds and veins
		Removed
4		Garlic cloves - coarsely chopped
		Leaves of 2 fresh marjoram sprigs or 1/8
1 teaspoon	5ml	Dried marjoram
		Leaves of 2 fresh thyme sprigs or 1/8
1 teaspoon	5ml	Dried thyme
1		Cumin seeds - crushed
1		Bay leaf - torn into small
2 tablespoons	30ml	Olive oil
3/4 cup	177ml	Mild vinegar
3/4 cup	177ml	Strong vinegar
1/4 cup	40g / 1.4oz	Tightly packed dark brown sugar
1 tablespoon	15ml	Sea salt

Recipe Instructions

1. Rinse the chipotles 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 non-reactive medium saucepan over low heat for 30 to 40 minutes.)

2. Drain the chipotles, remove the stems and wipe off any stray seeds clinging to the outside. Set aside.

3. Meanwhile, in a medium non-reactive 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 chipotles and blend until almost smooth.

4. Heat the oil in a shallow non-reactive 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 chipotles 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 chipotles 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

Source:
GRILLIN' and CHILLIN' SHOW #GR3625

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