Chipotle Chiles in Adobo Sauce

Method12 steps

1. 1

   Step 1: Rinse and drain the dried chipotles. Rinse, stem and seed the anchos, wash the tomatoes and carrots, peel and slice the carrots, onion and garlic as listed. Use separate pots for the chipotles and for the anchos with tomatoes, and have clean food-safe jars ready.

   Uses Water for washing produce and covering the chipotles and, separately, anchos and tomatoes to simmer; retain 1 cup ancho-tomato cooking water

2. 2

   Step 2: Put all the rinsed chipotles in a medium saucepan and add water to cover. Bring to a simmer over medium-high heat and cook for about 15 minutes, until hydrated and plump, then turn off the heat. Leave this pot separate while making the adobo.

   Hydrate the dried chipotles · 15 minUses ½ lb dried chipotle morita chiles (about 90; alternatively about 45 meco chiles) · Water to cover the chipotles in their separate pot

3. 3

   Step 3: In the second pot, cover all the prepared anchos and tomatoes with water. Bring to a simmer and cook for 6–8 minutes, checking from 6 minutes, until the tomatoes and chiles are soft and cooked through.

   Check the anchos and tomatoes · 6 minUses 1 oz dried ancho chiles (about 2–3), rinsed, stemmed and seeded · 4 roma tomatoes (about 1 lb), washed · Water to cover the anchos and tomatoes in their separate pot

4. 4

   Step 4: Transfer all the cooked anchos and tomatoes to a blender with 1 cup of their own cooking water, leaving the rest of that water in the pot. Allow them to cool enough for the blender’s hot-liquid instructions, then puree until smooth.

   Uses All cooked anchos and tomatoes, separate from their cooking water · 1 cup of the same-batch ancho-tomato cooking water

5. 5

   Step 5: Heat all 1 cup olive oil in a large sauté pan over medium-high heat for about 1–2 minutes, until hot but not smoking. Add all the sliced carrots and onion and cook, stirring, for about 2 minutes before adding garlic.

   Cook the carrots and onion · 2 minUses 1 cup olive oil · 3 cups washed, peeled and sliced carrots (about 2½ medium carrots) · 1 white onion, halved and sliced (about 3 cups)

6. 6

   Step 6: Make room in the pan, add all six sliced garlic cloves, and cook for about 1 minute, stirring and avoiding burning.

   Cook the sliced garlic · 1 minUses All the carrots, onion and pan oil · 6 garlic cloves, peeled and thickly sliced

7. 7

   Step 7: Carefully add all the ancho-tomato puree, marjoram, thyme, both bay leaves (2), sugar and salt. Stir and simmer for 5–6 minutes, checking from 5 minutes, until the adobo has thickened and the flavours combine.

   Check the thickening adobo base · 5 minUses All the sautéed vegetables and oil · All the blended ancho-tomato base · ½ tsp dried marjoram · ½ tsp dried thyme · 2 bay leaves, removed before serving · ¾ cup dark brown sugar or grated piloncillo · 1 tbsp kosher or sea salt

8. 8

   Step 8: Pour in all ¾ cup white vinegar and ¾ cup rice vinegar. Stir and simmer for about 5 minutes.

   Simmer the vinegar adobo · 5 minUses All the seasoned adobo base · ¾ cup white distilled vinegar · ¾ cup rice vinegar

9. 9

   Step 9: Drain the hydrated chipotles and discard their cooking water. Add all the drained chiles to the adobo, stir and simmer together for about 5 minutes more, then turn off the heat.

   Finish the chipotles in adobo · 5 minUses All the vinegar adobo · All hydrated chipotles, drained of their separate cooking water

10. 10

    Step 10: Remove and discard both bay leaves. Divide the finished chipotles and sauce among clean shallow food-safe containers or suitable jars for prompt cooling. Refrigerate within 2 hours of cooking; do not leave the whole batch at room temperature until fully cold.

    Uses The finished batch, with bay leaves still to remove

11. 11

    Step 11: Once cold, cover the containers tightly and leave in the refrigerator for about 1 day before eating, to allow the flavours to develop.

    Let the refrigerated adobo flavours develop · 1440 minUses All the refrigerated batch, with bay leaves removed

12. 12

    Step 12: Keep the chipotles and sauce refrigerated and use clean utensils to take out what you need. Remove any chile stems before using the chiles. Serve as a condiment or use portions of the adobo in cooking, keeping the unused batch cold.

    Uses Chilled chipotles and adobo for serving or cooking, as needed