Adobo - 2
|12 Ancho chilies|
|0.5c White vinegar|
|2 Tasse/n Water|
|0.25c Olive oil|
|2md Onions; thinly sliced|
|5 Garlic cloves; thinly sliced|
|1tb Ground cumin|
|4 Tasse/n Vegetable stock; see * note|
|(or 4 cups chicken stock)|
|0.25c Orange juice|
|0.25c Fresh lemon juice|
|2tb Tomato paste|
* Note: See the "Vegetable Stock" recipe which is included in this
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
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.
This recipe yields about 1 1/2 quarts of adobo.
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