Home-smoked chipotles adobado

 
                       HOME-SMOKED CHIPOTLES ADOBADO
 
 Recipe By     : 
 Serving Size  : 100  Preparation Time :0:00
 Categories    : Sauces                           Rubs
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Chunks or logs of fragrant
                         Hardwood,
                         Preferably a combination of
                         Oak & mesquite
    1 1/4   lb           Red-ripe jalapeno chiles,
                         With stems
      1/2   c            Dried Red New Mexico Chile
                         Puree
                         OR -
                         Commercial chile paste, such
                         As Santa Cruz
      1/3   c            Water
    2       tb           Tomato paste
    2       tb           Cider vinegar
    1       tb           Packed dark brown sugar
    1                    Clove fresh garlic
                         -peeled and crushed
      1/4   ts           Salt
 
   Prepare a smoker according to the manufacturer's
   directions, using the wood chunks and achieving a
   steady temperature of 275 to 300 degrees F. Place the
   chiles directly on the smoker rack (or use a shallow
   disposable foil pan) at the cooler end of the smoking
   chamber or on the upper rack if your smoker has one.
   Lower the cover and smoke the chiles for 2 1/2 hours,
   or until they are soft, brown, and slightly shriveled.
   
   Remove the chipotles from the smoker. In a medium
   nonreactive saucepan, combine them with the chile
   puree, water, tomato paste, vinegar, brown sugar,
   garlic, and salt. Set over medium heat and bring to a
   simmer. Cook, stirring once or twice, until the sauce
   is very thick, about 15 minutes. Cool to room
   temperature.
   
   Transfer the chipotles to a covered storage container
   and refrigerate for at least 24 hours before using.
   They can be refrigerated for up to 2 weeks or frozen
   for up to 2 months.
   
   UNSAUCED DRIED CHIPOTLES:  After removing the chiles
   from the smoker, place them on a rack and leave them,
   loosely covered, at room temperature, until crisp,
   light, and dry, 1 to 2 weeks, depending on the
   humidity. Store airtight at room temperature.
   
   Recipe By     : W. Park Kerr in "Burning Desires"
  
 
 
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