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The Hirshon Mexican Chiptoles in Adobo Sauce - Chipotles en Salsa de Adobo

The Hirshon Mexican Chiptoles in Adobo Sauce – Chipotles en Salsa de Adobo


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


  1. For the Adobo:
  2. 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.
  3. Extract the chiles with a slotted spoon, transfer to a blender along with a little of the stock and puree to a smooth paste.
  4. 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.
  5. For the Chipotles in Adobo:
  6. Combine the ingredients in a pan along with 2 cups of water.
  7. 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).
  8. This can be used immediately or you can ladle into a sterilized and warmed jar which will keep for several weeks in the fridge.

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