Chiptole en Adobo…
I swear we are addicted to spicy food in this house. Curry, Thai food, pasta with chilli sauce, all a manner of Asian awesomeness. But our current addiction is Mexican Food.
Culinary memory lane
Trawling through some old photograph albums with the kids we found a treasure trove of photos from a pre-children trip to Mexico. The culinary trip down memory lane began…tortillas, enchiladas, an incredible lemon and chicken soup, huevos rancheros…
We cooked up a storm for a few weeks but again and again we ran up against a gap in the taste experience, something wasn’t quite hitting the mark. Then…a few weeks ago, we visited London for a day trip and stopped at the Wahacca Street Food stand on the South Bank for a snack…that was it…the taste was right there…the sauce…what was it…
The missing ingredient
Turns out it was this incredible Chipotle en Adobo Sauce. Yes you can buy it in a jar but the home made stuff is soooo much better – and hotter!
How to use it?
This stuff is HOT, really hot! You only need an ice cube amount for a chilli but it stores well in the fridge and freezes brilliantly!
Perfect as an instant authentic taste kick for Chilli con Carne, a great addition to BBQ meats, smear a tiny streak on bread with cheese, drizzle some into a hearty soup…you get the picture!
I bought my chillis in bulk from the Mex Grocer so doubled up the recipe. This makes a HUGE amount of sauce, bearing in mind an ice cube sized amount powers a whole chile con carne!
The recipe, adapted slightly from the Wahaca original!
- 30-40 chipotle chillis (yes I double and used around 70!)
- 1 large onion peeled
- 1 whole bulb of garlic peeled
- 3tbsp total of oregano and thyme plus a couple of bay leaves
- 1 large tsp cumin seeds
- 3 tbsp of demerara sugar
- 1 tsp salt
- 125 ml white wine vinegar
To make the sauce
- Remove the stalks from the chillis but leave the seeds in
- Fill a large pan with water so that it just covers the dried chillis – bring to a boil then turn down and simmer for around half an hour
- Drain the chillis (keeping most the water you drain out in a separate bowl)I like to leave a small amount of the water in the mix to make blending easier. Add the onions, garlic and spices and whizz in a blender or a nutri-bullet style machine until you have a smooth but chunky puree.
- Heat a couple of spoons of olive oil in a pan and add the pureed mixture to the oil. Fry gently for a few minutes.Make sure you have the windows open or the extractor on as the chilli vapours at this stage are pretty brutal!
- Add the vinegar, the rest of the water you drained away, sugar and salt and simmer for a further 20-25 minutes. Don’t let the mixture boil and stir gently now and again to stop the mix catching on the bottom of the pan.
Word of warning though..don’t offer a taste to your husband on the end of spoon when he thinks it’s a new flavour of jam…he might not be able to speak for a while!