Adobo Sauce
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Adobo Sauce
  Sauces    Marinades  
Last updated 6/12/2012 12:41:50 AM. Recipe ID 702. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Adobo sauce
 Categories: Sauces, Marinades, Mesamexican, Lnet
      Yield: 1 Quarts
 
     12 ea Ancho chiles, wiped clean
    1/2 c  White vinegar
      2 c  Water
    1/4 c  Olive oil
      2 md Onions, thinly sliced
      5 ea Garlic cloves, sliced
      1 tb Ground cumin
      4 c  Chicken stock
      2 tb Brown sugar
    1/4 c  Orange juice
    1/4 c  Lemon juice
      2 tb Tomato paste
      1 ts Black pepper, freshly ground
 
  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.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 702 (Apr 03, 2005)

[an error occurred while processing this directive]