Text 23625, 109 rader
Skriven 2012-04-12 05:55:42 av Dave Drum (1:261/38)
Ärende: Chile 073
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chipotles En Adobo (My Mexico)
 Categories: Condiments, Latino, Sauces, Chile-head, Chilies
      Yield: 3 Servings

      4 oz Chipotle chilies (moras);
           - about 60
      3    Ancho chilies; seeded
  1 1/2 c  Water
      4 cl Garlic; rough chopped
      2    Sprigs fresh marjoram
           +=OR=+
    1/8 ts Dried marjoram
      2    Sprigs fresh thyme
           +=OR==
    1/8 ts Dried thyme
        pn Cumin seeds; crushed
      1    Bay leaf; torn to small pcs
      2 tb Olive oil
    3/4 c  Mild vinegar (pineapple in
           - Mexico)
           +=OR=+
    3/4 c  Rice and wine vinegars in
           - equal parts
    3/4 c  Strong vinegar
      2 oz Dark brown sugar; firmly
           - packed, about 1/3 cup
      1 tb Sea salt

  This smoke-drying process takes several days in which time
  the weight of the chilies is reduced to one seventh that
  of the fresh. The smoked chilies are so cheap that one
  wonders how on earth anyone makes any money out of it at
  all. We bought sackfuls to support the local economy and
  distributed them lavishly to all the cooks we knew along
  the route back and in Michoacan.

  They were extraordinarily picante, owing to the hot, dry
  summer. A recipe for them pickled "en escabeche" can be
  found in "The Art of Mexican Cooking", and following is a
  recipe for chipotles "en adobo".

  Of the many brands exported from Mexico, my preference is
  for those packed in a darker-colored sauce, a real
  "adobo", rather those in a more acidic, tomato-based
  sauce. Of course, it is always interesting to make your
  own, without preservatives and fresh, for which I give a
  recipe here. This preparation is pungent; a milder version
  is given in the note that follows the recipe.

  Rinse the chipotle chilies and drain. Pierce each one
  right through with a sharp fork or skewer, put them into
  the pressure cooker with water to cover, and cook at low
  pressure for about 15 munutes - they should be soft but
  not mushy. (If you are not using a pressure cooker, cook
  over fairly low heat, tightly covered, for 30 to 40
  minutes.)

  Drain the chilies, remove the stems, and wipe off any
  stray seeds clinging to the outside.

  Set aside.

  Meanwhile, cover the ancho chilies with hot water and
  simmer for 5 minutes. Drain and transfer to a blender. Add
  1 cup of the water, the garlic, herbs, seeds, and bay leaf
  plus 4 of the cooked chipotles and blend until almost
  smooth.

  Heat the oil in a shallow pan, add the blended
  ingredients, and fry for about 3 minutes, scraping the
  bottom of the pan to prevent sticking. Add the vindgars,
  the rest of the water, the sugar, and the salt and cook
  for 5 minutes more. Then add the rest of the cooked
  chilies and cook over low heat, scraping the bottom of the
  pan from time to time to prevent sticking, until the sauce
  has reduced and thickened - about 15 minutes.

  Store in the refrigerator or sterilize and store in a cool
  place.

  Makes about 3 cups.

  NOTE: If you prefer a less pungent version of this recipe,
  cook the Chilies first for about 5 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 about 5 minutes. If
  you wish to have a lighter sauce, add another 6 ounces of
  tomatoes to the adobo.

  Recipe By: My Mexico by Diana Kennedy

  Compliments of Garry's Home Cookin': Garry Howard -
  Cambridge, MA

  FROM: Chileheads Digest and Mailing List

  MM Format by Dave Drum - 21 November 98

  FROM: Uncle Dirty Dave's Archives

MMMMM

... Anyone who hates dogs and loves whiskey can't be all bad. - W. C. Fields

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