Homemade Chipotle Sofritas

 

Ingredients:

For the Chipotle Sauce:

• 2 ancho peppers
• 2 guajillo peppers
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 jalapeño pepper, chopped
• 3 cloves garlic, chopped
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 3 ounces chipotles in adobo sauce (use 3-4 of the chipotles and some of the sauce, about 1/2 a can)
• Hot sauce to taste

For the Sofritas:

• 14-ounce package extra firm tofu

Instructions:

1. Make the Chipotle Sauce:

   • Heat a large skillet over medium heat. Remove the stems and seeds from the ancho and guajillo peppers, then dry toast them for a few minutes per side, until the skins darken and puff up a bit.
   • Place the dried peppers in a large bowl and cover them with very hot water. Let them steep for 20 minutes to soften. Drain and add them to a food processor.
   • Heat 1 tablespoon of olive oil in a pan and add the onion and jalapeño. Cook them down for 5 minutes to soften.
   • Add the garlic and cook another minute, until the fragrance blooms.
   • Add the cooked vegetables to the food processor along with the chipotles in adobo sauce, cumin, salt and pepper, and hot sauce to taste. Process until smooth. Add in a bit of fresh water (1/2 to 1 cup) and process until you achieve the desired consistency. Strain, if desired, for a smoother sauce. Taste and adjust for salt and pepper.

2. Make the Sofritas:

   • Slice the tofu into 8 large pieces. Wrap them in paper towels or a large towel and set a heavy weight on them, such as a cast iron pan, to press out the moisture.
   • Heat the pan back to medium high heat and add more olive oil, if needed. Add the tofu and lightly fry the pieces for 2-3 minutes per side, until lightly browned.
   • Break up the tofu with a wooden spoon, then pour in the chipotle sauce. Stir and simmer for 20 minutes to let the tofu soak up the saucy flavor.

3. Serve and enjoy!

Notes:

• This recipe is for medium-heat sofritas. You can add more hot sauce or chili powder to taste for a spicier dish.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.