Adobo
Serves: 2
Carole Volkman
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
46
Sourness
38
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
12
Ancho Chiles1 cup
White Vinegar2 cups
Water1 cup
Olive Oil2 medium
Onion (thinly sliced)1 tbsp
Ground Cumin4 cups
Chicken Stock2 tbsps
Molasse1 cup
Orange Juice1 cup
Lemon Juice (fresh)2 tbsps
Tomato PasteDirections:
1
Toast chiles over gas flame until soft and brown, turning frequently
2
Transfer to saucepan
3
Add vinegar and water
4
Bring to boil
5
Reduce heat to simmer and cook until softened, about 10 minutes
6
Transfer to blender or processor
7
Puree until smooth paste forms
8
Heat oil in heavy medium saucepan over medium high heat
9
Saute until golden brown, about 10 minutes
10
Add garlic and stir until fragrant, about 1 minute
11
Add stock and chile mixture
12
Bring to boil
13
Reduce heat to simmer
14
Cook 20 minutes, stirring frequently
15
Mix molasses, orange juice, lemon juice and tomato paste in small bowl until smooth
16
Add to sauce
17
Simmer 15 minutes
18
Season to taste with salt and pepper