Once you taste the homemade chipotles, you will never want store bought again! So Easy!
Course Condiments
Cuisine Mexican
Prep Time 40 minutesminutes
Cook Time 1 hourhour20 minutesminutes
Soften Dried Chiles 12 hourshours
Total Time 13 hourshours
Servings 30ounces
Equipment
Large heavy pot
Blender
Ingredients
4ozdried chile moritaremove stems if any
1literwater
Adobo
40gramsdried chile ancho, 2 largestems and seeds removed
20gramsdried chile guajillo, 2 largestems and seeds removed
1literwater, plus 2 1/2 cups separate
18gramsfresh garlic
Salt, to taste
3/4cupolive oil
1/2cupwhite vinegar
100gramswhite onion
58gramsjalapeño, 1 large
158gramsroma tomato, 1 large
5wholeall spice
1tsporegano
1tspthyme
1tsppepper
5-6smallbay 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.