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1
In a small skillet heat oil over moderately high heat until hot but not smoking and using tongs, fry chipotles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds.
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2
(Do not let chiles burn or recado will be bitter.)
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3
Transfer chipotles as fried to a small bowl, letting excess oil drip off.
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4
Add boiling water and soak chipotles, tossing occasionally, until soft, about 20 minutes.
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5
Heat a dry comal or flat iron griddle over moderately low heat and pan-roast onion, garlic, and tomatoes, turning them occasionally to ensure even roasting, until browned and soft throughout, 25 to 30 minutes.
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6
Discard garlic skins and tomatoes stems.
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7
In a blender or food processor blend chiles, 1/2 cup soaking water, onion, garlic, tomatoes, tamarind pulp, and salt until smooth.
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8
(Recado may be made 5 days ahead and chilled, covered.)
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9
In a small saucepan barely cover tamarind with water and bring to a boil, covered, over moderate heat.
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10
Simmer tamarind gently, covered, stirring frequently, until pulp loosens and falls off seeds, about 30 minutes.
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11
(If mixture becomes too thick, add more water to keep barely covered.)
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12
Strain mixture through a medium sieve into a bowl, pushing hard with back of a spoon to extract as much pulp as possible.
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13
If pulp does not measure about 1 1/2 cups, return solids to pan with water to barely cover and bring to a boil.
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14
Strain tamarind again in same manner to extract more pulp.
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15
(Tamarind pulp may be made 1 week ahead and chilled, covered.)
