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Category: Miscellaneous/Condiments
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Adobo
Ingredients:
1 Servings
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12 Ancho chiles, wiped clean
1 1/2 cups White vinegar
2 cups Water
1/4 cup Olive oil
2 medium Onions, thinly sliced
5 Garlic cloves, sliced
1 Tbl cumin, Ground
4 cups Chicken stock
2 Tbl Brown sugar
1/4 cup Freshly-squeezed orange juice
1/4 cup Freshly juice
2 Tbl Tomato paste
1 Tbl Salt
1/4 Tsp Freshly-ground black pepper
Method of Preparation:
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. This recipe yields 1 1/2 quarts. Recipe Source: 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 - Formatted for MasterCook by MR MAD, aka Joe Comiskey - 08-21-1996 |
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