In preparation for the launch of A Little Taste of Mexico, I thought a Chipotle Chilli in Adobo Sauce recipe would be appreciated by my followers who are unable to use the commercially available stuff for various dietary reasons.
You can source the specialty chillis to make this from your local Mexican retailer, or through one of our awesome affiliates Grandmas Pantry or Vanilla&Co.
Soak ancho and chipotle chilli in boiling water for 20 mins.
While the chilli are soaking, add garlic and onion to mixer bowl and chop for 3 sec/speed 9/MC on. Scrape bowl down.
Add oil to mixer bowl and cook for 7 min/100°C or 212°F/speed 1/MC off.
When the chillis have finished soaking, remove the stems from each chilli and deseed the ancho. Set the chipotle aside.
Put the ancho in the mixer bowl with the remaining ingredients (except the chipotle) and blend for 1 min/speed 9/MC on.
Add the chipotle chillis to the bowl and cook for 15 min/steaming temp/slowest speed/MC off. Put your simmering basket over the hole to avoid making a mess!
Store in individual portions (i recommend in lots of 2 chillis) in the freezer or in a sterilised jar in the fridge for up to 12 months. Important: if you can only get meco chipotle, which are typically much larger, soak 30 g or 1 oz of them as per the recipe and use a sharp knife to chop them into small chunks.