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Recipe Name: Adobo
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Toast the chiles directly over a medium gas flame or in a castiron skillet
until soft and brown, turning frequently to avoid scorching. Transfer the
toasted chiles to a saucepan and add the vinegar and water. Bring to a
boil, reduce to a simmer and cook 10 minutes to soften.
Transfer the chiles and liquid to a blender or food processor. Puree until
a smooth paste is formed, adding a tablespoon or two of water if necessary
to thin. Set aside.
Heat the olive oil in a medium saucepan over mediumhigh heat. Saute the
onions until golden brown, 8 to 10 minutes. Stir in the garlic and cook
briefly just to release the aroma. Then stir in the cumin and cook another
minute. Add the chicken stock and reserved chile paste. Bring to a boil,
reduce to a simmer and cook 20 minutes.
Meanwhile, mix together the brown sugar, orange and lemon juices, tomato
paste, salt and pepper to form a paste. Add to the simmering stock mixture
and continue cooking another 15 minutes . Adobo can be stored in the
refrigerator 1 week or frozen indefinitely.
| Ingredients:
12 Ancho chiles, wiped clean
1/2 Cup(s) White vinegar
2 Cup(s) Water
1/4 Cup(s) Olive oil
2 medium Onions, thinly sliced
5 Garlic cloves, sliced
1 Tablespoon(s) Ground cumin
4 Cup(s) Chicken stock
2 Tablespoon(s) Brown sugar, firmly packed
1/4 Cup(s) Orange juice
1/4 Cup(s) Freshly squeezed lemon juice
2 Tablespoon(s) Tomato paste
1 Tablespoon(s) Salt
1/4 Teaspoon(s) Freshly ground black pepper |
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