Chipotle en Adobo Sauce

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.

Cooking Method: Frying, Grilling, Smoking, Stewing

Cuisine: Mexican

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 612

Dietary: Vegan

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

Chipotle chilies (moras), about 60
Ancho chilies, seeds and veins removed
Water
Garlic, roughly chopped
Fresh marjoram (or 1/8 teaspoon dried marjoram)
Fresh thyme (or 1/8 teaspoon dried thyme)
Cumin seeds, crushed
Bay leaf, torn to small pieces
Olive oil
Mild vinegar (such as pineapple or rice vinegar)
Strong vinegar (such as wine vinegar)
Dark brown sugar, firmly packed (about 1/3 cup)
Sea salt

Directions

1
Rinse the chipotle chilies and drain them well.
2
Pierce each chipotle chili with a fork or skewer and place them in a pressure cooker with enough water to cover.
3
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.
4
Drain the cooked chilies, remove the stems, and wipe off any stray seeds from the outside. Set aside.
5
Cover the ancho chilies with hot water and simmer for 5 minutes to rehydrate.
6
Drain the ancho chilies and transfer them to a blender.
7
Add 1 cup of water, garlic, marjoram, thyme, cumin seeds, bay leaf, and 4 of the cooked chipotles to the blender.
8
Blend the mixture until almost smooth.
9
Heat olive oil in a shallow pan over medium heat.
10
Pour the blended ingredients into the pan and fry for about 3 minutes, scraping the bottom to prevent sticking.
11
Add the mild vinegar, strong vinegar, remaining water, dark brown sugar, and sea salt.
12
Cook for 5 minutes, stirring occasionally.
13
Add the remaining cooked chipotle chilies to the pan.
14
Reduce heat to low and simmer, scraping the bottom periodically, until the sauce thickens and reduces, about 15 minutes.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 612kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 4g20%
Sodium 2400mg100%
Total Carbohydrate 81g27%
Dietary Fiber 11g44%
Sugars 50g
Protein 28g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/fried-rice-pie/