Adobo
From way2nrml 12 years agoIngredients
- 12 dried ancho chiles, wiped clean shopping list
- 1/2 C. white vinegar shopping list
- 2 C. water shopping list
- 1/4 C olive oil shopping list
- 2 medium onions, thinly sliced shopping list
- 5 garlic cloves, sliced shopping list
- 1 Tbs. ground cumin shopping list
- 4 C. chicken stock (I recommend using home-made stock) shopping list
- 2 Tbs. brown sugar shopping list
- 1/4 C. freshly squeezed orange juice shopping list
- 1/4 C. freshly squeezed lemon juice shopping list
- 2 Tbs. tomato paste shopping list
- 1 Tbs. salt shopping list
- 1/4 tsp. freshly ground black pepper shopping list
How to make it
- Toast the chiles in a large skillet over medium heat until soft. Turning often to keep from scorching.
- Add water and vinegar to pan and bring to a boil. Reduce to a simmer and cook 10 min. to reconstitute chiles.
- Transfer the chiles and liquid to a blender or food processor. Puree until a smooth paste is formed, adding a tablespoon or 2 of water if necessary to thin. Set aside.
- Heat the olive oil in a medium sauce pan over medium heat.
- Saute the onions until golden brown, 8-10 minutes.
- Stir in the garlic and cook briefly just to release the aroma.
- Stir in the cumin and cook another minute.
- Add the chicken stock and reserved chile paste.
- Bring to a boil, reduce heat to a simmer and cook 20 minutes.
- Meanwhile, mix together the brown sugar, orange juice, lemon juice, tomato paste, salt and pepper to form a paste.
- Add to the simmering stock mixture after the 20 minutes and continue cooking another 15 minutes.
- Adobo can be stored in the refrigerator 1 week or frozen indefinitely.
People Who Like This Dish 3
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