Recipe - Chilpoltes En Adobado

4 ounce Chilpotle 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 teaspoon
dried marjoram
Leaves of 2 fresh thyme
sprigs or 1/8 teaspoon
dried thyme
1 pn Cumin seeds; crushed
1 Bay leaf; torn into small
pieces
2 tablespoon Olive oil
Three fourths cup Mild vinegar
Three fourths cup Strong vinegar
One fourth cup Tightly packed dark brown
sugar
1 tablespoon Sea salt

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 One half 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
Posted to CHILEHEADS DIGEST V4 #237 by Judy Howle howle@ebicom.net on
Dec 16, 1997