This vibrant Chipotle en Adobo sauce brings the authentic heat and smokiness of Mexican cuisine to your kitchen. Made with smoked chipotle moras, rehydrated ancho chilies, and a blend of aromatic herbs like marjoram and thyme, this condiment offers a complex flavor profile that is both spicy and sweet. The addition of brown sugar and vinegar creates a rich, glossy sauce that cuts through rich meats and enhances simple rice dishes. It is an essential pantry staple for adding depth to stews, marinades, and salsas. Easy to prepare in a blender and pan, this sauce captures the essence of traditional Mexican cooking in a jar, ready to elevate everyday meals into something special.
Fried Rice Pie
Description
This vibrant Chipotle en Adobo sauce brings the authentic heat and smokiness of Mexican cuisine to your kitchen. Made with smoked chipotle moras, rehydrated ancho chilies, and a blend of aromatic herbs like marjoram and thyme, this condiment offers a complex flavor profile that is both spicy and sweet. The addition of brown sugar and vinegar creates a rich, glossy sauce that cuts through rich meats and enhances simple rice dishes. It is an essential pantry staple for adding depth to stews, marinades, and salsas. Easy to prepare in a blender and pan, this sauce captures the essence of traditional Mexican cooking in a jar, ready to elevate everyday meals into something special.Ingredients
Directions
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Rinse the chipotle chilies and drain them well.
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Pierce each chipotle chili with a fork or skewer and place them in a pressure cooker with enough water to cover.
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Cook at low pressure for about 15 minutes until soft but not mushy, or simmer tightly covered over low heat for 30-40 minutes if not using a pressure cooker.
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Drain the cooked chilies, remove the stems, and wipe off any stray seeds from the outside. Set aside.
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Cover the ancho chilies with hot water and simmer for 5 minutes to rehydrate.
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Drain the ancho chilies and transfer them to a blender.
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Add 1 cup of water, garlic, marjoram, thyme, cumin seeds, bay leaf, and 4 of the cooked chipotles to the blender.
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Blend the mixture until almost smooth.
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Heat olive oil in a shallow pan over medium heat.
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Pour the blended ingredients into the pan and fry for about 3 minutes, scraping the bottom to prevent sticking.
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Add the mild vinegar, strong vinegar, remaining water, dark brown sugar, and sea salt.
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Cook for 5 minutes, stirring occasionally.
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Add the remaining cooked chipotle chilies to the pan.
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Reduce heat to low and simmer, scraping the bottom periodically, until the sauce thickens and reduces, about 15 minutes.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 612.1kcal
- % Daily Value *
- Total Fat 21.9g34%
- Saturated Fat 3.8g19%
- Cholesterol 76.5mg26%
- Sodium 16178.0mg675%
- Total Carbohydrate 80.5g27%
- Dietary Fiber 11.0g44%
- Sugars 49.6g
- Protein 28.4g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store the finished sauce in the refrigerator for short-term use, or sterilize jars and store in a cool, dark place for longer preservation.
Variations: For a less pungent version, cook the chilies for 5 minutes, drain, slit them open, and remove the seeds and veins before proceeding with the recipe.
Ingredient Note: Chipotle moras are smaller, mulberry-colored smoked jalape&# 195;±os. They differ from larger, tobacco-colored chipotles.
