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Adobo III

Courses: Sauces
Serves: 1 people

Recipe Ingredients

12   Ancho chiles - wiped clean
1 1/2 cups 355mlWhite vinegar
2 cups 474mlWater
1/4 cup 59mlOlive oil
2 cups 125g / 4.4ozOnions - thinly sliced (medium)
5   Garlic cloves - sliced
1 tablespoon 15mlGround cumin
4 cups 948mlChicken stock
2 tablespoons 30mlBrown sugar
1/4 cup 59mlFreshly-squeezed orange juice
1/4 cup 59mlFreshly-squeezed lemon juice
2 tablespoons 30mlTomato paste
1 tablespoon 15mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper

Recipe Instructions

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. 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 medium-high 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.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6138 broadcast 08-02-1996) - Downloaded from their Web-Site -


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