Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Adobo Recado Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 2

1 Cup(s) Corn oil
6 Guajillo chiles, seeded &
4 Ancho Chiles, seeded &
1 Chipolte chile, seeded &
1 Cup(s) Boiling water
8 Alspice, freshly ground
4 Cloves, freshly ground
1 Teaspoon(s) Cumin seeds, freshly ground
1 Tablespoon(s) Mexican Oregano, freshly
5 Garlic
2 Tablespoon(s) Sugar
2 Roma, plum tomatoes pan
roasted until blistered
1/2 Cup(s) Apple cider vinegar
1/2 Teaspoon(s) Freshly ground black pepper
1 Teaspoon(s) Kosher salt
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 <> on Mar 14, 1999

Nutrition (calculated from recipe ingredients)
Calories: 877
Calories From Fat: 808
Total Fat: 91.5g
Cholesterol: 13.6mg
Sodium: 1665.3mg
Potassium: 85mg
Carbohydrates: 17.3g
Fiber: <1g
Sugar: 12.7g
Protein: 1.1g

Scale this recipe to Servings [?]