Chiles chipotles adobados

Begin by rehydrating the chipotle peppers. Remove the stems and seeds from the chipotle peppers. Place the cleaned chipotle peppers in a heatproof bowl and cover them with 250 grams of hot water. Let them soak for at least 20 minutes until softened.

While the chipotle peppers are rehydrating, prepare the aromatics and sauce base. Peel and roughly chop 100 grams of the white onion and all the garlic cloves. Roughly chop the tomatoes. In a dry pan over medium heat, lightly toast the dried Mexican oregano and dried thyme for about 30 seconds until fragrant, then remove and set aside.

In the same pan, add a small amount of vegetable oil and sauté the chopped white onion and garlic cloves until softened and lightly golden. Add the chopped tomatoes and cook for 5-7 minutes until they begin to break down. Transfer the cooked onion, garlic cloves, and tomatoes to a blender. Add the toasted dried Mexican oregano, dried thyme, and 250 grams of water. Blend until a smooth sauce is formed. Season the sauce with 2 grams of salt.