Amped Up Adobo

• 4 ancho chiles (dried)
• 4 guajillo chiles (dried)
• 1-2 dried chipotle chiles
• 1/4 cup white vinegar
• 1 & 1/4 cups water
• 3 tablespoons olive oil
• 1 medium onion, diced (about 1 cup)
• 3 medium cloves garlic, minced (about 1 T)
• 1 & 1/2 teaspoons ground cumin
• 1 teaspoon cinnamon
• 1 teaspoon ground coriander
• 1 & 1/2 cups strong brewed coffee
• 2 tablespoons brown sugar
• 1/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lime juice
• 1/4 cup tomato paste
• 2 & 1/2 teaspoons table salt
• 1/4 teaspoon freshly ground black pepper

1. Using kitchen shears remove stems from chiles, and cut down one side of each chile. Open chiles and remove seeds. Heat a cast iron skillet over medium heat. Heat the chiles until softened and just beginning to change color - turning several times to prevent burning. You will need to do this in batches. Place the toasted chiles in a medium sauce pan.
2. Add vinegar and water to the saucepan with the chiles. Heat to a boil, then reduce heat to simmer, and cook for about 10 minutes to soften the chiles. Toss the chiles occasionally to ensure they all get soft. Allow mixture to cool for 5 or 10 minutes before proceeding.
3. Transfer chiles and cooking liquid to work bowl of food processor or blender. Blend until a paste has formed, scraping sides of bowl once or twice during the process. Leave work bowl on processor.
4. Wipe out the saucepan you used for soaking the chiles, then heat olive oil over medium heat. Add onions, and cook, stirring occasionally until softened and starting to brown (8 to 10 minutes.) Add cumin, cinnamon, coriander, and garlic, and cook until fragrant, stirring continuously, about 30 to 60 seconds. Add coffee to deglaze the pan. Transfer onion mixture to the work bowl of the food processor with the chile paste. Process until fully blended about 30 to 60 seconds, scraping down the bowl once or twice in the process.
5. Transfer chile mixture to the saucepan, and bring to a boil over medium-high heat. Reduce heat to low and simmer for about 15 minutes. You will want to use a spatter shield or partially cover the pot for this step.
6. While the chile mixture is simmering, combine the brown sugar, lime juice, orange juice, tomato paste, salt, and pepper in a bowl. Whisk until fairly homogenous (it's okay if little bits of the tomato paste don't want to incorporate.) Add the mixture to the simmering chile mixture. Simmer an additional 15 to 20 minutes (again with the spatter shield.)
7. Transfer to a storage container and allow to cool to room temperature before covering and refrigerating. Will keep in the fridge for about a week, and much longer in the freezer.

ancho chiles, guajillo chiles, chiles, white vinegar, water, olive oil, onion, garlic, ground cumin, cinnamon, ground coriander, coffee, brown sugar, freshly squeezed orange juice, freshly squeezed lime juice, tomato paste, salt, freshly ground black pepper

Taken from food52.com/recipes/11340-amped-up-adobo (may not work)