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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Salsa~Salsa » How To Prepare Chipotles In Adobo

How To Prepare Chipotles In Adobo

February 26, 20232 Comments

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How to prepare chipotles in adobo is much easier than you think! This recipe for chipotles in adobo is inspired by one of my top favorite Mexican chefs, Yuri de Gortari. May he RIP. I thoroughly have enjoyed watching all of his videos on YouTube. His attention to detail and history behind the recipes and dishes is so informative and educational. His recipes are in Spanish, but they are so easy to follow. The legacy of chef de Gortari lives on through his recipes.

softened chiles going into adobo in pot with wooden spoon

Caseros! Homemade! Doesn’t Get Any Better!

Many of us who cook Mexican recipes regularly are familiar with using chipotles in adobo for various recipes. The first few that come to mind are Tinga de pollo , tacos al pastor, camarones en crema de chipotle, and black bean, cheese and chipotle tamal. Those are just to name a few. Corn and flour tortillas infused with chipotle? Delicious! The easiest salsa I ever prepared was roasted tomatillos with chipotles in adobo! Two ingredients, not counting the salt!

https://animoto.com/play/coKNfq0JHsHtmnYK4RmQMQ
2 bags of chile morita dried chiles

Why Prepare Homemade When It’s So Easy To Pick Up A Can At The Market?

Why do we prepare anything homemade? Because it delicious and there is a sense of satisfation in the end. So much more rewarding too!

1 bag of dried chile ancho

Sourcing Mexican Ingredients Is So Much Easier These Days!

As little as five years ago, sourcing good quality Mexican food ingredients could be a bit challenging unless you lived in a city with a large Mexican community. There are so many more ingredients available online in the past few years. Thank goodness! I recently purchase authentic quesillo, queso Oaxaca from a business/restaurant out of Los Angeles. It arrived quickly and there was free shipping! I couldn’t ask for anything more. Soon, I will share a blog post listing my favorite sites that I shop from for Mexican Ingredients.

1 bag of chile guajillo

I am Confused! You say Chipotle, But You Are Using Chile Morita!

There are so many dried chiles in Mexico, that I will probably never know all of them in my lifetime. This is why I seek the knowledge of people like chef de Gortari to guide me along the way. The dried chipotle peppers that I have worked with are larger and tougher than what you find in a can of marinated chipotles. The pepper of choice used is smaller and more red in color when rehydrated, chile morita. It’s spicy and exceptionally smoky. One of my top favorites to use in my recipes.

soaking chile morita in warm water overnight

A Good Source For Dried Chiles Is…..

Toluca Foods Inc. mendocinospices.com Is an excellent source to purchase dried chiles online.

soaking ancho and guajillo peppers overnight
softened chile ancho and chile guajillo
softened chile morita the next day
Softened chile morita
softened chile morita the next day
Close up of softened chile morita
dried spices, herbs and some fresh ingredients for adobo
Adding my own special twist with fresh jalapeño and diced tomato
dried chiles in blender jar for adobo
fresh garlic going into the blender
Invest in a power blender for no more straining!
adding salt to adobo in blender jar
adobo blending!
olive oil for the recipe
adobo cooking in large pot
The combination of the olive oil, salt and chile peppers help preserve everthing
stirrng adobo
adding spices to adobo
stirring in spices
fresh ingredients to finish adobo
saute of onions, jalapeños and adding tomatoes
fresh ingredients saute
adding saute to the chile sauce
mixing all ingredients together
mixing in softened chile morita to adobo
mixing softened chiles with adobo
delicious chipotles in adobo in pot
chipotle in adobo on fork

How To Prepare Chipotles In Adobo

Once you taste the homemade chipotles, you will never want store bought again! So Easy!
5 from 1 vote
Print Pin Rate
Course: Condiments
Cuisine: Mexican
Prep Time: 40 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Soften Dried Chiles: 12 hours hours
Total Time: 13 hours hours
Servings: 30 ounces

Equipment

  • Large heavy pot
  • Blender

Ingredients

  • 4 oz dried chile morita remove stems if any
  • 1 liter water

Adobo

  • 40 grams dried chile ancho, 2 large stems and seeds removed
  • 20 grams dried chile guajillo, 2 large stems and seeds removed
  • 1 liter water, plus 2 1/2 cups separate
  • 18 grams fresh garlic
  • Salt, to taste
  • 3/4 cup olive oil
  • 1/2 cup white vinegar
  • 100 grams white onion
  • 58 grams jalapeño, 1 large
  • 158 grams roma tomato, 1 large
  • 5 whole all spice
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp pepper
  • 5-6 small bay leaves

Instructions

The Night Before

  • Transfer chile morita to a medium sauce pan. Cover with 1 liter of water. Heat to medium. In a separate pot, do the same with the chile ancho and guajillo peppers combined. When the chiles come up to a simmer, shut off the heat, cover the pots and let them sit overnight.

Next Day Prepare Adobo And Finish Recipe

  • In a large heavy pot, pour in 1/2 cup of olive oil and heat to medium.
  • Drain the water from the pot that has the chile ancho and guajillo peppers. Transfer to the blender jar. Add the fresh garlic, 2 1/2 cups of water and 2 teaspoons of salt. Blend on high until very smooth.
  • Once oil in pot is hot, pour in the sauce from the blender. Have the lid handy because the sauce will pop vigorously. Reduce the heat slightly and stir well. Reduce the heat to medium low and cover. Let it cook for while you prepare the next ingredients.
  • In a large skillet, preheat 1/4 cup of olive oil to medium heat. After a few minutes, add the onions and jalapeño. Saute for 5 minutes. Add the tomatoes, Season lightly with salt and pepper. Continue cooking for another 5 minutes or until tomatoes begin to break down and release their juices.
  • When ready, pour the ingredients from the skillet into the large pot with chile sauce. Stir well to combine. Drain all the water out from the softened chile morita, then transfer to the large pot with the other ingredients. Stir well. Taste for salt. Remember to season well, as this is an adobo and will be used as a seasoning for to add to other recipes. Cover 3/4 of the way and continue cooking on low for 35-40 minutes or until it reduces and thickens.
  • Once chipotles have cooled, store in glass jars with a tight lid refrigerated. They will last for 6 months or more.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Salsa~Salsa Tagged With: Chipotles, Chipotles In Adobo, Preserving Chile Peppers

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Comments

  1. Randy Foy

    March 4, 2023 at 4:39 pm

    In this recipe you keep saying “chipotle”, but you are using chile molita. My wife hates chipotles, but loves the adobo sauce they come in.
    Are molita chiles less spicy and a little less smoky? I have not tried molitas before.
    Thank you.

    Reply
    • Sonia

      March 4, 2023 at 5:02 pm

      Chile morita is a variation of chipotle. There are others that are bigger, tougher, more brown, You don’t want to use those. If you watch chef Yuri de Gortari’s original YouTube video on chipotles in adobo, you will see that he uses these types of chile as well. The names of the chiles will vary from one region to another in Mexico. Chile morita is more smoky and spicy. I prefer them over what is sold already canned at the markets.

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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