Chipotles in Adobo;

Submitted by CunSwim

"These are Chiles that I love to make and later use in recipes like Tinga Poblano, Albondigas or just serve as a condiment on the side. My husband loves them with bread, refried beans, cheese. You can can these in small jars, they make wonderful gifts."

 

• Ready In: 1hr 10mins
• Ingredients: 13
• Yields: 1 large jar

ingredients

• 1 lb chipotle chile
• 2 liters vinegar
• 2 -3 big onions
• 4 carrots, sliced
• 4 tablespoons oregano
• 1⁄2 lb ancho chili
• 1⁄4 lb dried mulato chile
• 1 teaspoon cumin
• herbs, tied in a bunch Bayleaves Rosmary Tarragon
• 1 cup olive oil
• 1 head garlic
• 1 piloncillo or 1 1/4 cups brown sugar
• salt

directions

1. Wash chipotles and remove seeds.
2. In a jar layer chipotles, onion, carrots, garlic, the broken up piloncillo or brown sugar half of the oregano the fresh herbs and salt.
3. Add boiling vineger to jar let jar sit for 4 days without covering
4. Now proceed with adobo;
5. De -vein anchos and mulatos then soak in boiling water until soft. Blend chiles in blender along with rest of oregano, garlic and cumin. Fry this adobo in alive oil
6. Add salt and pepper to taste and then add all of the chipotles in vinegar and let it cook for about 5 to 10 minutes.