1.Rinse the chilpotles and drain. Pierce each one all the way through with a
sharp fork or skewer. Place in a pressure cooker with water to cover and
cook at low pressure for about 15 minutes; they should be soft but not mushy.
(Alternatively, cook the chiles with water to cover in a tightly covered
nonreactive medium saucepan over low heat for 30 to 40 minutes.)
2.Drain the chilpotles, remove the stems and wipe off any stray seeds
clinging to the outside. Set aside.
3.Meanwhile, in a medium nonreactive saucepan, cover the anchos with hot
water and simmer for 5 minutes. Drain and transfer to a blender. Add 1 cup
of water plus the garlic, marjoram, thyme, cumin seeds, bay leaf and 4 of the
cooked chilpotles and blend until almost smooth.
4.Heat the oil in a shallow nonreactive skillet. Add the blended ingredients
and fry over moderately high heat for about 3 minutes, scraping the bottom of
the pan to prevent sticking. Add the vinegars, brown sugar, salt and 1/2 cup
of water and cook for 5 minutes longer. Then add the remaining chilpotles
and cook over moderate heat, scraping the bottom of the pan from time to time
to prevent sticking, until the sauce has reduced and thickened, about 15
minutes. (MAKE AHEAD: The Chilpotles en Adobo can be refrigerated in an
airtight container for up to 1 month. Before using, place in a medium
saucepan, moisten with a little vinegar and bring to a boil. Let boil for a few minutes.)
Makes about 6 cups
From: My Mexico by Diana Kennedy
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