This Chickpea and Spinach dish was one of the most moreish things I have ever eaten. Highly, highly recommend it.
I plan to start cooking recipes from this Mexican book starting with the tortilla soup. However one of the ingredients required is Chipotles en Adobo. So I went shopping to locate some chipotle chillies. I did find some and they were very dry. Not red dry. Brown dry. As I’m stepping out into new cuisine territory I don’t really know what to expect. So I just proceeded with the recipe and the results taste fantastic so it must be alright.
Tommi says in her book and I quote:
“This smoky, slightly sweet puree harnesses the intense flavours of dried chipotle chillies, lasts for months, and is an indispensable ingredient in my kitchen. A small teaspoon is delicious stirred into stews, pasta sauces, dressings and mayonnaises.”
chipotles en adobo
(from Thomasina Miers booked ‘Mexican Food Made Simple’)
Makes about 1 litre (I halved the recipe)
200g chipotle chillies
1 large white onion
a head of garlic, cloves roughly chopped
3 tablespoons fresh oregano leaves or a few good pinches of dried oregano
1-2 tablespoons thyme leaves
2 fresh bay leaves
1 teaspoon cumin seeds, crushed
4 tablespoons olive oil
350ml good quality white wine vinegar
50ml good quality balsamic vinegar
3 tablespoons tomato puree
7 tablespoons demerara or palm sugar
2 tablespoons sea salt
Wash the chipotles in cold water and drain. Snip off the stalk end of each chilli with scissors, which will allow the water to penetrate their tough skins.
Cover the chillies with water in a medium pan and simmer for 30-40 minutes until completely soft. When the chillies are soft rinse off any excess seeds.
Put the onion, garlic, herbs and cumin into a blender (or a stick blender) with 200ml water and six of the chillies. Puree to a smooth paste.
Heat the olive oil in a large, heavy bottomed pan until it is smoking hot (I used my wok). Add the chilli paste and fry for about 3 minutes, stirring continuously with a spatula to prevent it catching and burning. Add the vinegars, tomato puree, sugar, salt and another 100ml water and cook for 5 minutes before adding the rest of the chillies. Cook, whilst stirring, for about 15 minutes then check if it needs more seasoning. Give one final blitz with the stick blender or just break up the chillies with a wooden spoon. Store in clean, sterilised jars.