Adobo Sauce Recipe
Yield: 1 QuartsRecipe by luhu.jp
Ingredients:
12 each: Ancho chiles, wiped clean
1/2 cup: White vinegar,
2 cup: Water,
1/4 cup: Olive oil,
2 medium: Onions, thinly sliced
5 each: Garlic cloves, sliced
1 tbsp: Ground cumin,
4 cup: Chicken stock,
2 tbsp: Brown sugar,
1/4 cup: Orange juice,
1/4 cup: Lemon juice,
2 tbsp: Tomato paste,
1 tsp: Black pepper, freshly ground
Directions:
Toast the chiles directly over a medium gas flame or in a cast-iron
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. Pruee
until a smooth paste is formed, adding a tbalespoon or 2 of water if
necesary to thin. Set aside.
Heat the olive oil in a medium saucepan over medium-high heat. Saute
the onions until golden brown, 8-10 minutes.
Stir in the garlic and cook briefly just to release the aroma.
Next, 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.
NOTE: Adobe Sauce can be stored in the refrigertor 1 week or frozen
indefinately.
Makes 1 1/2 quarts.
SOURCE: Mesa Mexicana by Mary Sue Milliken and Susan Feniger with
Helena Siegel.
Source from luhu.jp
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. Pruee
until a smooth paste is formed, adding a tbalespoon or 2 of water if
necesary to thin. Set aside.
Heat the olive oil in a medium saucepan over medium-high heat. Saute
the onions until golden brown, 8-10 minutes.
Stir in the garlic and cook briefly just to release the aroma.
Next, 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.
NOTE: Adobe Sauce can be stored in the refrigertor 1 week or frozen
indefinately.
Makes 1 1/2 quarts.
SOURCE: Mesa Mexicana by Mary Sue Milliken and Susan Feniger with
Helena Siegel.
Source from luhu.jp