Servings: four to six.
Look for chipotles en adobo in the Mexican food section of the grocery store.
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First off I made some alterations that I think made it worthwhile and gave it a rating of 5 stars. I smoked garlic cloves in the skin and blanched ancho peppers deseeded on high heat in a skillet. Placed peeled cloves, ancho pepper, and fire roasted canned tomatoes in food processor. I also added cumin and smoked sea salt to the dish. The red cabbage was soaked in rice wine vinegar, lime juice, sugar, and salt while I cooked everything. Don't forget to lightly toast corn tortillas in a pan coated with oil. I highly recommend this dish and rarely give anything five-stars but for a fun and tasty turkey day leftovers this is an easy must do with all the alterations.
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