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Chipotle Chiles in Adobo Sauce


Prep time:                 10 minutes

Cooking time:             40 minutes

Yields:                               10 people



1/2 pound dried chipotle chiles moritas, about 90
1 oz ancho chiles, about 2-3 chiles, rinsed, stemmed and seeded
4 roma tomatoes, about 1 pound
1 1/2 cup ancho chile and tomato cooking liquid, (see below)
1 cup olive oil
3 medium carrots, peeled and sliced, about 2 1/2 cups
1 white onion, halved and sliced about 3 cups
6 garlic cloves, thickly sliced
1/2 tsp dried marjoram
1/2 tsp dried thyme
2 bay leaves
3/4 cup dark brown sugar, or piloncillo grated
1 tbsp kosher or sea salt
3/4 cup white distilled vinegar
3/4 cup rice vinegar


Rinse the chipotle chiles and drain. Place in a medium saucepan and cover with water. Set over medium-high heat. Once the water begins to simmer, cook for 15 minutes. Turn off the heat. 

Place the stemmed and seeded ancho chiles and tomatoes in a pot and cover with water. Simmer for about 6-8 minutes until the tomatoes are cooked through and soft. Transfer to a blender with 1 cup of the cooking liquid, and puree until smooth. 

In an large saute pan, heat the oil over medium-high heat util hot but not smoking, about 1 to 2 minutes. Stir in the carrots and onion, let them season for a couple of minutes. Make some room and add the garlic, cook for another minute. Pour the ancho chile and tomato puree, the marjoram, thyme, bayleaves, salt and sugar. Stir, and let the sauce season and thicken fro 5-6 minutes. 

Pour in the vinegars, and cook for another 5 minutes. Finally, drain the chipotles, discard their cooking liquid and add to the mix. Let it all cook together for 5 more minutes and turn off the heat. let them cool off and place in jars. 

Cover tightly and refrigerate. Give them a day before you eat them, so they will have had time to pickle and thrive in the adobo sauce. 

They will keep in the refrigerator for 6 months. 
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