Title: Chipotles En Adobo
Categories: Spice Condiment Mexican
Yield: 1 Servings

15		Chipotle chiles
3		Dried ancho chiles
2		Dried New Mexico chiles
2		Roma tomatoes
5		Cloves of garlic
1/2		Onion, finely chopped
1/2	ts	Ground thyme
1/2	ts	Ground cumin
1	ts	Crushed Mexican oregano
1/4	ts	Ground cloves
1/2	ts	Ground cinnamon
1/2	c	Apple cider vinegar
1	tb	Olive oil
1/4	c	Brown sugar
1	ts	Coarse salt
1/2	ts	Coarse ground black pepper
		Water for soaking the dried
		Chiles

On a hot comal, lightly toast the chiles, a few at a time, on each side until slightly softened -- don't toast until crisp. Tear the chiles into large pieces (shake out and discard the seeds if desired), place in a container, cover with water, and soak for about 30 minutes. Drain the chiles, reserving the soaking liquid. Set aside 12 of the chipotles.

Char the tomatoes on a hot comal, peel, remove and discard the seeds, and chop. Place the soaked ancho chiles, 3 of the chipotles, and the chopped tomatoes in a blender and puree, adding some of the soaking water as needed. Coarsely chop the garlic cloves and sprinkle with the coarse salt. Crush with the tines of a dinner fork until well mashed. Saute onions in the olive oil over medium heat until soft and translucent. Add the crushed garlic and saute for a minute or two more. Add the chile/tomatoe puree, the reserved chipotles, and remaining ingredients to the onions and garlic. Turn down the heat and simmer for about 1 hour, adding soaking water as needed to prevent the sauce from burning or becoming too thick. Cool and store in the refigerator for up to 2 or 3 months.

Rich McCormack (Poway, CA) macknet@cts.com rmccormack@aol.com From: Rich Mccormack Date: 08 Mar 97 Chile-Heads List Ä

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