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Adobo I

Courses: Sauces
Serves: 1 people

Recipe Ingredients

12   Ancho chilies
1/2 cup 118mlWhite vinegar
2 cups 474mlWater
1/4 cup 59mlOlive oil
2 cups 125g / 4.4ozOnions - thinly sliced (medium)
5   Garlic cloves - thinly sliced
1 tablespoon 15mlGround cumin
4 cups 948mlVegetable Stock - see * Note
  (or 4 cups chicken stock)
2 tablespoons 30mlMolasses
1/4 cup 59mlOrange juice
1/4 cup 59mlFresh lemon juice
2 tablespoons 30mlTomato paste

Recipe Instructions

Toast chilies over gas flame until soft and brown, turning frequently. Transfer to saucepan. Add vinegar and water. Bring to boil. Reduce heat to simmer and cook until softened, about 10 minutes. Transfer to blender or processor. Puree until smooth paste forms.

Heat oil in heavy medium saucepan over medium-high heat. Saute onions until golden-brown, about 10 minutes. Add garlic and stir until fragrant, about 1 minute. Add stock and chile mixture. Bring to boil. Reduce heat to simmer. Cook 20 minutes, stirring frequently. Mix molasses, orange juice, lemon juice and tomato paste in small bowl until smooth. Add to sauce. Simmer 15 minutes. Season to taste with salt and pepper.


See the "Vegetable Stock" recipe which is included in this collection.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6341 broadcast 01-17-1997) - Downloaded from their Web-Site -


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