Re: [CH] Chipolte

Suzanne (suz@avana.net)
Mon, 23 Nov 1998 15:48:58 -0500 

Here is a recipe Judy posted last year for chipotle en adobo.

                          Chilpoltes en Adobo

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Hot And Spicy                    Mexican
                Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        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      Pinch         cumin seeds -- crushed
   1                    bay leaf -- torn into small
                        pieces
   2      tablespoons   olive oil
     3/4  cup           mild vinegar
     3/4  cup           strong vinegar
     1/4  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 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.)
Makes about 6 cups

                         
Judy Howle
howle@ebicom.net

Flavors of the South		
Recipes for "heat lovers"		
http://www.ebicom.net/~howle	

Hot and Spicy Food Editor
Suite 101
http://www.suite101.com/topics/page.cfm/462