Next, take those, place in pan on stove and heat them up liberally until they "blister" or puff up. Then put those in water in a bowl and set aside. Grab your shank, er umm, the shanks from your deer, elk, antelope, or whatever, and throw some salt and pepper, or in my case I always like using some lowry's and pepper on your shanks. Braise the shanks in olive oil and then set aside. I like to go back to the Chiles and move them around, they need to soften and you will see the water start to "stain" brown. When they are good and soft, pull them apart and put in blender with:
Chipotle
Garlic
Salt
Oregano (I don't use too much)
Coriander (we were out so I skipped)
Cinnamon
Cloves (we didn't have this either)
Vinegar
Honey
A half cup of the "broth" from the Chiles you blistered
You're first reaction is "how much", I use my gut for this as I HATE following recipes exactly. You want about a half a blender full, and obviously don't exaggerate the Cinnamon, Coriander, Oregano, Vinegar (use about a quarter cup) more of the honey.
I was actually cutting up my Antelope (I usually cut up my own game animals cause I waste less and use the bones and meat scraps most of the butchers will toss out to feed my dog). I had all the leg bones on the stove in pot of water and I used some of this broth as well in my blender, but disregard if you don't want.
After the braising of the shank, throw a little more oil in and cook some diced onions (1-2 onions worth) in the pan. I don't clean the pan after braising the shank because I think the stuff in the pan adds to the taste.
Put shanks and onions in the Crock Pot, pour the blended Adobada you made on top, set to 6-8 hours, and in my case clean the kitchen and go to bed. I always love waking up to the smell of the "Crock Pot Crack" in the morning. It's like Christmas day.
Enjoy with some rice, or in a tortilla with or without some Avocado.