Chipotles Adobados (Chipotle Chiles in Adobo Sauce)
Here's a pickled chile recipe from Tlaxcala. These sweet-hot pickled chiles can be the basis of a sauce of their own if they're further puréed, or they can be served as a condiment with enchiladas and other main dishes. Note that this recipe requires advance preparation.
½ pound dried chipotle chiles, stems removed
Water to rehydrate
1 quart vinegar
1 head garlic, peeled and crushed
½ cup piloncillo, or ½ cup packed brown sugar
1 cup roasted and peeled green chile, such as poblano or New Mexican
2 medium tomatoes, chopped
6 black peppercorns
3 bay leaves
1 teaspoon ground cumin
Salt to taste
Soak the chipotles in water until they rehydrate, at least one hour, then drain.
In a saucepan, add ½ of the vinegar, ½ of the garlic and the brown sugar. Cook this mixture for about 20 minutes, then add the chipotles.
In another pan, combine the green chile, tomato, remaining garlic, peppercorns, bay leaves, cumin, remaining vinegar, and salt to taste. Cook for about 30 minutes, covered, over a medium heat. Add the chipotle chile mixture, stir well, and store in sterilized jars.
Yield: About 1 ½ quarts
Heat Scale: Hot
Use this interesting variation on mayonnaise whenever the bland kind is called for. Also use this as a topping for cold, cooked shrimp and hard-boiled eggs or as a dip for raw vegetables.
2 chipotle chiles, rehydrated, seeds and stems removed, or substitute 2 chipotle chiles in adobo sauce plus 2 teaspoons of adobo sauce
1/2 cup prepared mayonnaise
1/2 cup sour cream
1/2 teaspoon dried cilantro flakes
In a blender or food processor, combine the rehydrated chipotles and 2 teaspoons of the rehydrating water and puree. Alternately, if using chipotles in adobo, puree the chipotles with 2 teaspoons of the sauce.
In a bowl, combine the pureed chipotles with the mayonnaise, sour cream, and cilantro flakes and mix well.
Yield: 1 cup
Heat Scale: Medium
Thanks to Harald Zoschke for his photo assistance on this project.
Other articles in the Chipotle Flavors series: