Title: Chipoltes en adobo
 Categories: Mexican, Hot & spicy, Spices, Sauces, Rub mixture
      Yield: 1 Servings
 
      4 oz Chilpotle mora chiles;
           -(about 60)
      3    Ancho chiles; seeds and
           -veins removed
      4    Garlic cloves; coarsely
           -chopped
           Leaves of 2 fresh marjoram
           -sprigs or 1/8 teaspoon
           -dried marjoram
           Leaves of 2 fresh thyme
           -sprigs or 1/8 teaspoon
           -dried thyme
      1 pn Cumin seeds; crushed
      1    Bay leaf; torn into small
      2 tb Olive oil
    3/4 c  Mild vinegar
    3/4 c  Strong vinegar
    1/4 c  Tightly packed dark brown
           -sugar
      1 tb Sea salt
 
  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
  
  Recipe