| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Latin, Sauce |
2 |
1/2 cups |
INGREDIENTS
| 1 |
c |
Corn oil |
| 6 |
ea |
Guajillo chiles; seeded & deveined |
| 4 |
ea |
Ancho Chiles; seeded & deveined |
| 1 |
ea |
Chipolte chile; seeded & deveined |
| 1 |
c |
Boiling water |
| 8 |
|
Alspice; freshly ground |
| 4 |
|
Cloves; freshly ground |
| 1 |
ts |
Cumin seeds; freshly ground |
| 1 |
tb |
Mexican Oregano; freshly ground |
| 5 |
|
Garlic |
| 2 |
tb |
Sugar |
| 2 |
ea |
Roma (plum) tomatoes, pan roasted; until blistered, d |
| 1/2 |
c |
Apple cider vinegar |
| 1/2 |
ts |
Freshly ground black pepper |
| 1 |
ts |
Kosher salt |
INSTRUCTIONS
Heat the oil in a medium-sized sauté pan over medium-high heat until
hot but not smoking. Fry the chiles, 1 or 2 at a time until puffed
and brown, about 10 seconds. Do not let them burn or the Adobo will
taste bitter. Shake off excess oil from the chiles and place in a
medium bowl. Reserve the cooking oil. Add the boiling water to the
chiles and let soak until soft, about 20 minutes. Toss occasionally
to make sure all the chiles soften evenly.
Put the softened chiles, their soaking water, and all the remaining
ingredients in a blender and blend until smooth. (You can use a food
processor, but you will not get as smooth a texture.)
Heat 2 tablespoons of reserved chile oil in a large nonstick skillet
over medium-high heat until hot but not smoking. Pour the blended
mixture into the skillet and cook, stirring frequently, until it
begins to reduce, sizzle, and become darkly colored, about 10
minutes. If it boils too vigorously, lower the heat. Keeps, tightly
covered, several weeks in the refrigerator.
Contributor: Ried Hearon
Posted to bbq-digest by Lloyd <lloyd2@mindspring.com> on Mar 14, 1999
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