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“These are Chiles that I love to make and later use in recipes like Tinga Poblano, Albondigas or just serve as a condiment on the side. My husband loves them with bread, refried beans, cheese. You can can these in small jars, they make wonderful gifts.”
1hr 10mins
1 large jar

Ingredients Nutrition


  1. Wash chipotles and remove seeds.
  2. In a jar layer chipotles, onion, carrots, garlic, the broken up piloncillo or brown sugar half of the oregano the fresh herbs and salt.
  3. Add boiling vineger to jar let jar sit for 4 days without covering
  4. Now proceed with adobo;
  5. De -vein anchos and mulatos then soak in boiling water until soft. Blend chiles in blender along with rest of oregano, garlic and cumin. Fry this adobo in alive oil
  6. Add salt and pepper to taste and then add all of the chipotles in vinegar and let it cook for about 5 to 10 minutes.

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