    Chipotles Adobados (Chipotle Chiles in Adobo Sauce)
Saturday, 16 May 2009
DescriptionThis recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.IngredientsAt a glance
Cuisine
Mexican
Ingredient
Chile peppers
Cooking Method
Slow Cook
Heat Level
4
Chile
Chipotle
Meal/Course
Condiment
Sauce/Marinade/Rub
Makes
about 1 1/2 quarts
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 Methods/stepsSoak 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.
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Additional Tips
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.