Chilebrown at home

Friday, May 30, 2008


Chipotles en Adobo is an all purpose chile sauce that I cannot live without. I keep a jar in my refrigerator at all times. I can take a little dab and add it to an ordinary dish and it will magically transform into a spectacular dish. Chipotles are ripe jalapenos that has been smoked to a dry stage. The smoking of the pepper preserves and dehydrates. It changes the flavor profile of the jalapeno. It raises the heat level of the pepper from tame to wild. The process of smoking brings out the fruit flavor of the pepper. It can have nuances of chocolate, caramel and even berry's. Chipotles en Adobo is a sauce of reconstituted chipotles and a cornucopia of spices and ingredients. Once it is cooked I blend it all together in a food processor and store it in the refrigerator. It will keep for months.
The first step is to find some chipotles. Every other year I take a couple of days off and smoke my own. I buy 30 to 40 pounds of red (ripe) jalapenos. I preserve them over a very smokey low fire for 24-48 hours. I try to use apple or some other mellow smoking wood. After 48 hours I take them out of the smoker and finish drying them in a dehydrator. I picked up a dehydrator at a garage sale for 5 dollars. Out of 40 pounds of ripe jalapenos you will be left with 4 pounds of chipotle. They will keep for several months stored in your cupboard. I seal some in plastic and freeze them. They will stay great for a couple of years in the freezer.
If you do not have the time or inclination to smoke your own, Tierra Vegetables is a good source to buy chipotle. Of course your local Latin market will carry them. They will even have chipotles en adobo already canned. The canned version is great, but it is not as complex as homemade.

  1. 1/4 pound chipotles
  2. 4 ancho chiles
  3. 2 tomatoes
  4. 8 cloves garlic peeled
  5. 2 bay leaves
  6. 1 teaspoon cumin seeds
  7. 1 teaspoon oregano
  8. 2 sticks cinnamon
  9. 3 cloves, crushed
  10. 2 cups waster
  11. 1 sprig thyme
  12. 2 tablespoons olive oil
  13. 1 tablespoon brown sugar
  14. 2 teaspoons salt
  15. 1/4 cup cider vinegar
Boil a pot of water.Take pot off of stove and place chilies in boiling hot water and let them rehydrate for 20 minutes. Drain and remove all stems. Reserve 1/2 cup of soaking liquid. Place rehydrate chilies in a large heavy pot and add all ingredients including 1/2 cup of soaking liquid. Simmer for 45 minutes. Take off heat and let cool for 20 minutes. Remove bay leaves and cinnamon. Place mixture in food processor and pulse. Store in refrigerator.

There are so many uses for this chipotle puree. Try adding a dollop to your mayonnaise. Mashed potatoes are a good candidate. Use some sauce in marinating your meats. Add some vinegar and honey and use as a barbeque sauce. Baked beans will never be the same. Kick up your homemade bread with a tablespoon or two. I could go on and on, but I am hungry!

Czechoslvakian Photo By Biggles


cookiecrumb said...

Thank you for this recipe. You are very wise, and very DIY.

Chilebrown said...

It took me a long time to figure out what, "DIY", stood for.I finaly figured it out. I booked a room at the Ahwanhee Hotel. The clerk that ansered the phone had a dialect that sounded like "Do it in, the Awhannee.

Chilebrown said...

Do-It-In, Yosemite!!! Ms. Goofy and I are going to hang out. Thanks!!! Cookiecrumb

cookiecrumb said...

Oh, see, I thought it meant "Delicious Is Yummy.


Monika said...

I just used your wonderful recipe for my spicy mexican chicken soup (Caldo Tlalpeno) minus the ancho chiles (couldn't find them at my bodega) but they were not missed. The adobo kicks hot ass without the anchos. The soup was delicious. There's plenty left for some grilling I'm planning on in a few weeks, and the pork chops are already marinading for tonight's dinner. Thanks for the recipe.