Chipotles are a delicious smoke-dried Jalapeno pepper. Found often in many Mexican food dishes and as a flavor ehancer for for salsas and sauces.
The chiles were originally smoke-dried because their thick skin did not air dry well. Today, these peppers are typically smoked in for a period of several days followed by a later drying period.
Chipotle in adobo - Canned chipotle chilies in adobo are available in your grocery store in the Mexican or "ethnic" food section, depending on where you live.
2 Chipotle Chiles
2 slices of bacon, cooked and chopped
1 small onion, chopped
3 cups Tomatoes, chopped
1 cup beef broth
1/4 cup carrot, chopped
1/4 cup celery, chopped
1/4 cup fresh cilantro, chopped
Salt and Pepper to taste
Note: You can make this sauce as hot as you want by adding more Chipotle chiles one at a time until you reach your desired heat level.
Cover chilies with warm water. Let stand until softened, about 1 hour. Drain and finely chop.
Cook bacon and onion together in a 2-quart saucepan until bacon is crisp. Add the chipotles, tomatoes, beef broth, carrots, celery and the cilantro. Cook on medium to low heat until the sauce is reduced by about one third.
Makes about 4 cups sauce.
Serve at once or let cool, cover, and refrigerate for 3 to 4 days. Reheat gently just before serving. Don't forget the tortillas.
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