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Name: Chilpoltes En Adobado
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Mexican
Ingredients: 4 Garlic cloves; coarsely; 4 oz Chilpotle mora chiles;; 3/4 c Mild vinegar; 3 Ancho chiles; seeds and; Leaves of 2 fresh thyme; 1 Bay leaf; torn into small; 3/4 c Strong vinegar; Leaves of 2 fresh marjoram; 1 tb Sea salt; 1 pn Cumin seeds; crushed; 1/4 c Tightly packed dark brown; 2 tb olive oil

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INGREDIENTS

4 Garlic cloves; coarsely
4 oz Chilpotle mora chiles;
3/4 c Mild vinegar
3 Ancho chiles; seeds and
Leaves of 2 fresh thyme
1 Bay leaf; torn into small
3/4 c Strong vinegar
Leaves of 2 fresh marjoram
1 tb Sea salt
1 pn Cumin seeds; crushed
1/4 c Tightly packed dark brown
2 tb olive oil

Servings

INSTRUCTIONS

1.Rinse the chilpotles and drain. Pierce each one all the way through with a sharp fork or skewer. Place in a pressure cooker with water to cover and cook at low pressure for about 15 minutes; they should be soft but not mushy. (Alternatively, cook the chiles with water to cover in a tightly covered nonreactive medium saucepan over low heat for 30 to 40 minutes.) 2.Drain the chilpotles, remove the stems and wipe off any stray seeds clinging to the outside. Set aside. 3.Meanwhile, in a medium nonreactive saucepan, cover the anchos with hot water and simmer for 5 minutes. Drain and transfer to a blender. Add 1 cup of water plus the garlic, marjoram, thyme, cumin seeds, bay leaf and 4 of the cooked chilpotles and blend until almost smooth. 4.Heat the oil in a shallow nonreactive skillet. Add the blended ingredients and fry over moderately high heat for about 3 minutes, scraping the bottom of the pan to prevent sticking. Add the vinegars, brown sugar, salt and 1/2 cup of water and cook for 5 minutes longer. Then add the remaining chilpotles and cook over moderate heat, scraping the bottom of the pan from time to time to prevent sticking, until the sauce has reduced and thickened, about 15 minutes. (MAKE AHEAD: The Chilpotles en Adobo can be refrigerated in an airtight container for up to 1 month. Before using, place in a medium saucepan, moisten with a little vinegar and bring to a boil. Let boil for a few minutes.) Makes about 6 cups Posted to CHILE-HEADS DIGEST V4 #237 by Judy Howle on Dec 16, 1997

NOTES

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Chilpoltes En Adobado

4 Garlic cloves; coarsely
4 oz Chilpotle mora chiles;
3/4 c Mild vinegar
3 Ancho chiles; seeds and
 Leaves of 2 fresh thyme
1 Bay leaf; torn into small
3/4 c Strong vinegar
 Leaves of 2 fresh marjoram
1 tb Sea salt
1 pn Cumin seeds; crushed
1/4 c Tightly packed dark brown
2 tb olive oil

1.Rinse the chilpotles and drain. Pierce each one all the way through with  a sharp fork or skewer. Place in a pressure cooker with water to cover and  cook at low pressure for about 15 minutes; they should be soft but not  mushy. (Alternatively, cook the chiles with water to cover in a tightly  covered nonreactive medium saucepan over low heat for 30 to 40 minutes.)    2.Drain the chilpotles, remove the stems and wipe off any stray seeds  clinging to the outside. Set aside.    3.Meanwhile, in a medium nonreactive saucepan, cover the anchos with hot  water and simmer for 5 minutes. Drain and transfer to a blender. Add 1 cup  of water plus the garlic, marjoram, thyme, cumin seeds, bay leaf and 4 of  the cooked chilpotles and blend until almost smooth.    4.Heat the oil in a shallow nonreactive skillet. Add the blended  ingredients and fry over moderately high heat for about 3 minutes, scraping  the bottom of the pan to prevent sticking. Add the vinegars, brown sugar,  salt and 1/2 cup of water and cook for 5 minutes longer. Then add the  remaining chilpotles and cook over moderate heat, scraping the bottom of  the pan from time to time to prevent sticking, until the sauce has reduced  and thickened, about 15 minutes. (MAKE AHEAD: The Chilpotles en Adobo can  be refrigerated in an airtight container for up to 1 month. Before using,  place in a medium saucepan, moisten with a little vinegar and bring to a  boil. Let boil for a few minutes.)    Makes about 6 cups  Posted to CHILE-HEADS DIGEST V4 #237 by Judy Howle <howle@ebicom.net> on  Dec 16, 1997

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Nutrition

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Serving Size: 1 Serving (491g)
Recipe Makes: 1 Servings

Calories: 124
Calories from Fat: 61 (49%)

Amt Per Serving		% DV

	Total Fat 6.8g	9 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 5239.6mg		181 %
Potassium 8.3mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 124

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