This conserve, also called chipotles a la poblana, has a tantalizing hot-and-sweet flavor, and should not be confused with chipotles adobados, to which it bears little resemblance. This recipe is from Mexican chef Estela Salas Silva of the Mexican Home Cooking school and was passed on to her by her grandmother, a traditional Puebla cook.
Serve chipocludos as an accompaniment to tacos, on tortas, and with all types of grilled meat. They can be pureed with cream cheese for a delicious spread for crackers or raw vegetables, and used in enfrijoladas, enchiladas that use a pureed bean sauce. Add them to chicken-vegetable soup for a quick version of caldo tlalpeño, and include them in a selection of condiments at barbeques, buffets and picnics.
- 10 dried chipotle chiles
- 10 dried morita chiles (if unavailable, use all chipotles)
- 4 whole heads garlic, tips removed
- 1 ½ large white onions, peeled and sliced into thin rings
- 2 cones piloncillo or 2 cups firmly packed dark brown sugar
- ½ cup vinegar
- ¼ cup olive oil
- 4-5 bay leaves
- 3-4 sprigs thyme
- salt to taste
Bring 1 ½ quarts of water to a boil, add chiles and whole garlic bulbs and simmer, partially covered, until the chiles are soft, about 1 hour.
Add remaining ingredients, using more vinegar if desired to cut down on the heat of the chiles, which the vinegar absorbes. Continue cooking for another ½ hour.
Let the conserve sit, uncovered, overnight, then transfer to jars and refrigerate.
Makes 2 quarts.