My favorite kind of chiles are chipotles because of their smokiness. Chipotles in adobo sauce, a sauce made from tomatoes and ancho chiles, are a great condiment. I love them for instance with chicken, mushrooms and cream. Chipotles in adobo sauce are available in cans, but since I like to make everything from scratch, I wanted to try making my own chipotles in adobo. I used a recipe by Pati’s Mexican table. It wasn’t hard at all, and the result was amazing. Chipotles in adobo from a can are great, but these homemade chipotles in adobo sauce have a more complex and well-rounded flavor. I will definitely make them again. I made a few adjustments, most importantly not using fresh tomatoes because they are out of season (and even if they were in season, tomatoes here are not that great). Here’s my version.
110 grams (4 oz) dried chipotle chiles moritas
1 ancho chile
250 ml (1 cup) tomato puree (sieved tomatoes)
4 Tbsp olive oil
125 grams carrots, peeled and sliced (about 1 1/4 cups)
150 grams sliced onions (about 1 1/2 cups)
3 cloves garlic, thickly sliced
1/4 tsp dried marjoram
1/4 tsp dried thyme
1 bay leaf
75 grams (6 Tbsp) dark brown sugar (or piloncillo)
1/2 Tbsp salt
90 ml (6 Tbsp) white distilled vinegar
90 ml (6 Tbsp) rice vinegar
These Bartolini-inspired ravioli stuffed with pork, veal, spinach, ricotta, pecorino, nutmeg, and lemon zest are delicious and I will make them again soon.