Home-smoked Chipotles Adobado Recipe
Yield: 100 ServingsRecipe by luhu.jp
Ingredients:
Chunks or logs of fragrant,
Hardwood,
Preferably a combination of,
Oak & mesquite,
1 1/4 lbs: Red-ripe jalapeno chiles,
With stems,
1/2 cup: Dried Red New Mexico Chile,
Puree,
OR -,
Commercial chile paste, such
As Santa Cruz,
1/3 cup: Water,
2 tbsp: Tomato paste,
2 tbsp: Cider vinegar,
1 tbsp: Packed dark brown sugar,
1 Clove: fresh garlic peeled and crushed,
1/4 tsp: Salt,
Directions:
Prepare a smoker according to the manufacturers 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"
Source from luhu.jp
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"
Source from luhu.jp