I bought a handful of whole dried chipotles at the market, but now that I am looking at recipes most call for CANNED chipotle in adobo.
How can I substitute my dried ones? I was planning on grinding them into a powder and using it like a spice.
I have been making chipotles, usually the morita type which are the small smoked red jalapenos. I recently found the bigger brown ones which are the smoked green jalapenos and ground some up and made a large jar of chipotle in adobo. Most recipes call for vinegar, water and catsup, brown sugar along with some herbs like thyme and garlic, onions and carrots. I toasted them in a dry pan then deseeded and soaked to soften. Then cooked them with the other ingredients and put them in a jar. It's been a few weeks so I may give them a try soon. I did a google search since I had not made them in an adobo sauce before.
I had a bag of dried chipotles for several months, and finally decided to try making hot sauce with them. I found a generic "Tobasco-style" recipe and improvised by using the chipotles. I ground them in the coffee grinder without any trouble, but they'd already had plenty of time to dry in the cupboard.
I had trouble grinding them when I tried that route. You have to dry them in an oven first and the skins were still very tough to reduce in my spice/coffee grinder. I think the easiest solution is to toast the chipotles in a medium heated skillet. Press the chipotles down with a metal spatula and turn for a total of about 30 seconds or until aromatic and speckled. Then take off the stem and let steep in hot tap water for 30 minutes. Make sure the chiles are submerged using a plate if necessary. Then discard the liquid and slice, chop, mince, or puree.
Hmm. I've managed to grind chipotles in my coffee grinder without too much prep. On the rare occasion when I've needed to do this, I've just cut off the stems and then cut each pod into 2 or 3 crosswise slices before putting them into the grinder.
Note that I've tried this with the dark red "moritas" but not the tan-colored "mecos".
For the OP, I use dry whole pods all the time in beans and chili--usually, I only bother to remove the stems and not the seeds.
I know for recipes like for soups, sauces, etc. where much liquid is involved you simply toss a dried chipotle in (de-seed if desired) and let it steep in the liquid, when you are ready to serve you just discard it. I also believe that you can add hot water to a dried pepper, and voer it up with plastic wrap to let it soften. When it is soft you can puree it and use it similarly to that of a canned pepper. This is a recipe for Tortilla Soup (from the movie Tortilla Soup, recipe by the Two Hot Tamales) that uses a dried pepper. http://www.jalapenocafe.com/recipes/s...