My recipe for Chipotles en Adobo wanders from "traditional" Mexican
recipes, but it suits my purpose. I use 'em, along with the sauce,
in BBQ sauces, marinades and for making my annual contribution
to the family Thanksgiving gathering...Rich's Chipotle Yams.


Chipotles en Adobo

15 - dried chipotle chiles
3 - dried ancho chiles
2 - dried New Mexico chiles
2 - roma tomatoes
5 - cloves of garlic
1/2 - onion, finely chopped
1/2 teaspoon - ground thyme
1/2 teaspoon - ground cumin
1 teaspoon - crushed Mexican oregano
1/4 teaspoon - ground cloves
1/2 teaspoon - ground cinnamon
1/2 cup - apple cider vinegar
1 tablespoon - olive oil
1/4 cup (packed) - brown sugar
1 1/2 teaspoon - coarse salt
1/2 teaspoon - coarse ground black pepper
as needed - water for soaking the dried chiles

On a hot comal, lightly toast the chiles, a few at a time, on each
side until slightly softened -- don't toast until crisp. Tear the
ancho and New Mexico chiles into large pieces (shake out and discard
the seeds if desired), place ALL of the chiles in a container, cover
with water, and soak for about 30 minutes. Drain the chiles, reserving
the soaking liquid. Set aside 12 of the chipotles. Toast the cloves
of garlic, unpeeled, on the comal. Coarsely chop 3 of the garlic
cloves and sprinkle with the coarse salt. Crush with the tines
of a dinner fork until well mashed. Slice the remaining 2 cloves
of garlic lengthwise into thin slices. Char the tomatoes on a hot
comal, peel, remove and discard the seeds, and chop. Place the soaked
ancho chiles, New Mexico chiles, 3 of the chipotles, and the chopped
tomatoes in a blender and puree, adding some of the soaking water
as needed. Sauté onions in the olive oil over medium heat until soft
and translucent. Add the crushed and sliced garlic and sauté for
a minute or two more. Add the chile/tomato puree, the reserved
chipotles, and remaining ingredients to the onions and garlic.
Turn down the heat and simmer for about 1 hour, adding soaking water
as needed to prevent the sauce from burning or becoming too thick.
Cool and store in the refrigerator.