Chipotles en Adobo

Method

1. Wipe 30 g of dried chipotles with a damp cloth. Slit each one down one side with scissors, pull off the stem and shake out most of the seeds, keeping the chillies whole.
2. Set a comal or heavy dry frying pan over medium heat and toast the chillies about 30 seconds a side, pressing them flat, until they smell smoky and turn supple. Do not let them blacken or the adobo will be bitter.
3. Put the toasted chillies in a bowl, pour over 200 ml of hot water, weigh them down with a saucer and leave to soak for 20 minutes, until soft and pliable. Reserve the soaking water.
4. Lift out 2 of the softened chillies and blend them to a smooth purée with 80 g of chopped tomato, 40 g of white onion, 2 garlic cloves, 2 tbsp of cider vinegar, 1 tsp of grated piloncillo, 0.25 tsp of Mexican oregano, 0.25 tsp of ground cumin and 60 ml of the soaking water.