Ingredients
Units
Scale
- For the Adobo Sauce:
- 8 Guajillo chilies, dried
- 8 Ancho chilies, dried
- 6 garlic cloves
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tbsp Mexican oregano
- 4 tbsp lemon juice
- 4 tbsp white vinegar
- 4 tbsp pineapple vinegar (white vinegar can be substituted)
- 3/4 cup orange juice
- 1 medium onion, peeled and diced
- 2 tbsp tomato paste
- 1/4 cup oil
- 1 jalapeno, seeded and diced
- 2 1/4 cups chicken stock
- 1 tsp black pepper
- 1 tsp. or more to taste of grated piloncillo (Mexican brown sugar) or dark brown sugar
- 12 1/2 cups bottled water
- ***
- For Chipotles in Adobo:
- 9 medium-sized dried chipotle chiles, stemmed and slit lengthwise
- 2 cups Adobo Sauce
Instructions
- For the Adobo:
- Trim the chiles and fry in hot oil for 10 seconds. Add to a pot along with the water and bring to a boil. Cover the pan, take off the heat and leave to soak overnight.
- Extract the chiles with a slotted spoon, transfer to a blender along with a little of the stock and puree to a smooth paste.
- Meanwhile fry the onions and garlic in the oil in a pan for about 5 minutes or until soft. Add all the remaining ingredients, bring to a boil, reduce to a simmer then cook for 30 mnutes, or until nicely thickened.
- For the Chipotles in Adobo:
- Combine the ingredients in a pan along with 2 cups of water.
- Bring to a boil, reduce to a low simmer then cover and cook for about 90 minutes or until the chipotles are very soft and the liquid has reduced to about 1 cup (a quarter of the starting volume).
- This can be used immediately or you can ladle into a sterilized and warmed jar which will keep for several weeks in the fridge.
