Mexican cuisine · Salads & Mezze

Chiles Chipotles Adobados

Smoked jalapeños simmered soft in a dark adobo of ancho chili, vinegar and piloncillo.

Ingredients · for 8 servings

• 80 g dried chipotle chilies (morita or meco)
• 4 dried ancho chilies
• 250 ml white wine vinegar
• 500 ml water
• 60 g piloncillo (or brown sugar)
• 1 white onion
• 6 garlic cloves
• 2 bay leaves
• 1 tsp dried oregano
• 1/2 tsp cumin
• 4 tbsp vegetable oil
• 2 tsp salt

Instructions

1. Stem the chipotle chilies, place in a bowl, pour over 500 ml boiling water and let soften for 30 min; reserve the soaking water.
2. Slit the ancho chilies open, remove the seeds, toast in a dry pan for 30 sec per side, then let them soak for 15 min in the same hot chipotle soaking water.
3. Purée the ancho chilies very finely with half the onion, three garlic cloves, oregano, cumin, the vinegar and 200 ml soaking water, then pass through a sieve.
4. Heat the vegetable oil in a pot, sauté the remaining onion in strips and the remaining garlic in slices for 4 min, then pour in the adobo purée and simmer for 5 min until it darkens.
5. Add the piloncillo, bay leaves, salt and the drained chipotle chilies, and simmer uncovered over low heat for 25–30 min, until the chilies are glossy and soft and the sauce is as thick as ketchup.
6. Let cool completely, transfer to clean jars and store chilled — they taste best after resting for two days.