Chipotles In Piloncillo Food

CHIPOTLES IN PILONCILLO

Steps:

• In a large pot, bring 4 liters (1 Gallon) of water to boil. Add piloncillo; stir until dissolved. Add the rest of the ingredients; parboil just enough to slightly soften the carrots. Let cool. Check for seasonings and either can in separate small jars or one big gallon one.
• You may need to use less water depending on the amount of veggies. The sauce becomes a dark wine color from the sugar and chilies.
• You can also add baby potatoes, cauliflower, or zucchini--just make sure they don't over cook. You want them crisp not mushy.

GOAT CHEESE WITH CHILE MORITA AND PILONCILLO SAUCE

Steps:

• Make cheese spread:
• In a bowl with an electric mixer beat together cheeses, garlic paste, and chile morita paste or minced chipolte chiles. Transfer mixture to a small serving bowl and chill, covered, at least 4 hours or overnight.
• Make sauce:
• In a small saucepan combine chile morita paste or minced chiles chipoltes, piloncillo, and cream and cook over low heat, stirring occasionally and breaking up sugar, until piloncillo is melted and sauce is smooth, about 20 minutes. Transfer sauce to a small serving bowl and chill, covered, for at least 4 hours or up to overnight.
• Spread cheese on grilled bread, corn chips or crackers and lightly drizzle with sauce.

CHIPOTLES IN ADOBO;

Steps:

• Wash chipotles and remove seeds.
• In a jar layer chipotles, onion, carrots, garlic, the broken up piloncillo or brown sugar half of the oregano the fresh herbs and salt.
• Add boiling vineger to jar let jar sit for 4 days without covering
• Now proceed with adobo;
• 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
• 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.