F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Chilpotles en Adobo

  • SERVINGS: MAKES ABOUT 3 CUPS
  • MAKE-AHEAD
  • VEGETARIAN

This version of Chilpotles en Adobo is based on recipes given to author Diana Kennedy by various neighbors. Adobo, a paste made of ground chiles, spices, herbs and vinegar, is often used to season meat. These chilpotles are served as a condiment, sprinkled with a little olive oil and crumbled queso fresco, or ground with peanuts, for example, in a cooked sauce.

If you prefer a less pungent version, boil the chiles first for about five minutes. Drain, slit them open and remove the seeds and what remains of the veins. Discard the water and start at the beginning of the recipe, reducing the cooking time by five minutes. If you wish to have a lighter sauce, add six ounces of broiled tomatoes to the adobo.

Plus: More Appetizer Recipes and Tips

  1. 4 ounces chilpotle mora chiles (about 60)
  2. 3 ancho chiles, seeds and veins removed
  3. 4 garlic cloves, coarsely chopped
  4. Leaves of 2 fresh marjoram sprigs or 1/8 teaspoon dried marjoram
  5. Leaves of 2 fresh thyme sprigs or 1/8 teaspoon dried thyme
  6. Pinch of cumin seeds, crushed
  7. 1 bay leaf, torn into small pieces
  8. 2 tablespoons olive oil
  9. 3/4 cup mild vinegar
  10. 3/4 cup strong vinegar
  11. 1/4 cup tightly packed dark brown sugar
  12. 1 tablespoon sea salt
  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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world’s most spectacular weekend, the FOOD & WINE Classic in Aspen, June 20-22.