Adobo - 1
|12 Ancho chiles; wiped clean|
|1.5 Tasse/n White vinegar|
|2 Tasse/n Water|
|0.25c Olive oil|
|2md Onions; thinly sliced|
|5 Garlic cloves; sliced|
|1tb Ground cumin|
|4 Tasse/n Chicken stock|
|2tb Brown sugar|
|0.25c Freshly-squeezed orange juice|
|0.25c Freshly-squeezed lemon juice|
|2tb Tomato paste|
|0.25ts Freshly-ground black pepper|
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
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.
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 continü cooking another 15 minutes. Adobo can be
stored in the refrigerator 1 week or frozen indefinitely.
This recipe yields 1 1/2 quarts.
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