PUREED CHIPOTLE IN ADOBO RECIPES

Steps:

• Wipe off any dusty crevasses on the Moritas using a wet towel.  Roast the Moritas in a 400F oven for 1-2 minutes.  Add the Moritas to a mixing bowl and cover them with the hottest tap water you've got.  Let the chiles reconstitute for 20-30 minutes.
• Note:  when the chiles are done reconstituting take a taste of the soaking liquid.  If you like the flavor of it you can use it for the adobo sauce.  If you don't like it or if it tastes bitter to you then you can use water for the adobo sauce. 
• Roast the Roma tomato in the oven (400F) for 20-30 minutes or until you need it. 
• Once the chiles have reconstituted, we'll use 6-7 of them for the adobo sauce.  De-stem and de-seed the chiles and add them to a blender of food processor along with the roasted tomato, the 1/2 onion (set aside a small chunk of it), 1 peeled garlic clove, 1/2 teaspoon brown sugar, and 1/2 cup water (or soaking liquid).   Combine well.
• Finely dice the leftover chunk of onion and saute it in some oil over medium heat until it softens.  Then add:  1 minced garlic clove, 1/2 teaspoon Mexican oregano, 1/4 teaspoon cumin, 1 teaspoon salt, and some freshly cracked black pepper. 
• Saute briefly and then add the chipotle puree from the blender, 3 tablespoons apple cider vinegar, 1/4 cup water (or soaking liquid), and the remaining drained chiles.  Combine well and simmer for 10-15 minutes or until it has reduced down to your preferred consistency. 
• Take a final taste for seasoning, adding more salt, sugar, or spices if you want. 
• Store in a pint-sized Mason jar in the fridge where the chipotles will keep for weeks if not longer. 

Steps:

• Freeze the beef for 10 minutes. Slice into thin strips.
• Step
• In a large skillet, heat 1 tablespoon oil over high heat. Add the beef and stir-fry until browned, 5 minutes. Transfer to a plate and cover with foil.
• Step
• To the skillet, add the remaining 2 tablespoons oil and stir-fry the mushrooms, onion and garlic for 5 minutes. Season with salt, pepper and thyme.
• Stir in the beef stock and puréed chipotles. Stir in the beef, its juices and the crema (or other cream). Lower the heat and simmer while the noodles cook.
• Bring a large pot of water to a boil, salt it, and add the noodles. Cook until tender. Drain then toss with the butter, chives and cilantro. Top with the stroganoff.