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Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. chipotle chiles (dried, moritas about 90, or for the mecos, about 45)
- 1 oz. ancho chiles (about 2 or 3 chiles, rinsed, stemmed and seeded)
- 4 Roma tomatoes (about 1 pound)
- 1 1/2 cups ancho chile (and tomato cooking liquid, see below)
- 1 cup olive oil
- 3 cups medium carrots (peeled and sliced, about 2 1/2 carrots)
- 1 white onion (halved and sliced, about 3 cups)
- 6 garlic cloves (thickly sliced)
- 1/2 tsp. marjoram (dried)
- 1/2 tsp. dried thyme
- 2 bay leaves
- 3/4 cup dark brown sugar (or piloncillo grated)
- 1 Tbsp. sea salt (or kosher, or more to taste)
- 3/4 cup white distilled vinegar
- 3/4 cup rice vinegar
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