*  Exported from  MasterCook  *
                           Chilpoltes en Adobado
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Hot And Spicy                    Mexican
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      ounces        chilpotle mora chiles (about 60)
    3                    ancho chiles -- seeds and veins
    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      Pinch         cumin seeds -- crushed
    1                    bay leaf -- torn into small
    2      tablespoons   olive oil
      3/4  cup           mild vinegar
      3/4  cup           strong vinegar
      1/4  cup           tightly packed dark brown sugar
    1      tablespoon    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
                    - - - - - - - - - - - - - - - - - - 
 NOTES : I'm not sure about the title--adobado. thought it was adobo