This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

4 Chipotle Texas Dried Ancho pods, stems and seeds removed, buy here 
4 Chipotle Texas Dried Pasilla pods, stems and seeds removed, buy here
1 medium onion, chopped
2 cloves garlic, chopped
2 medium tomatoes, peeled and chopped
3 tomatillos, chopped
1 tablespoon sesame seeds
1 tablespoon pumpkin seeds
1/2 cup almonds, chopped
1 corn tortilla, torn in pieces
1/4 cup raisins
1/2 teaspoon Mexican oregano
1/4 teaspoon each ground cloves, cinnamon, and coriander
3 tablespoons vegetable oil
2 cups chicken broth
1 ounce bitter chocolate (or more to taste)

Instructions

Simmer the chiles in a pot of water for 15 minutes to soften.  Remove the chiles and reserve the water.

Combine the chiles, onion, garlic, tomatoes, tomatillos, seeds, almonds, tortilla, raisins and spices in a blender and puree, in small batches, until smooth.

Heat the oil in a large skillet and saute the puree for 10 minutes, stirring frequently.  Add the broth, 1 cup of the chile water, and the chocolate and cook over a very low heat for 30 to 45 minutes, or until thick.

This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds.

Ingredients

½ pound dried chipotle chiles, stems removed

Water to rehydrate

1 quart vinegar

1 head garlic, peeled and crushed

½ cup piloncillo, or ½ cup packed brown sugar

1 cup roasted and peeled green chile, such as poblano or New Mexican

2 medium tomatoes, chopped

6 black peppercorns

3 bay leaves

1 teaspoon ground cumin

Salt to taste

Instructions

Soak the chipotles in water until they rehydrate, at least one hour, then drain.

In a saucepan, add ½ of the vinegar, ½ of the garlic and the brown sugar. Cook this mixture for about 20 minutes, then add the chipotles.

In another pan, combine the green chile, tomato, remaining garlic, peppercorns, bay leaves, cumin, remaining vinegar, and salt to taste. Cook for about 30 minutes, covered, over a medium heat. Add the chipotle chile mixture, stir well, and store in sterilized jars.