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Ingredientes
- 12 x Ancho chiles wiped clean
- 11/2 c. White vinegar
- 2 c. Water
- 1/4 c. Extra virgin olive oil
- 2 med Onions thinly sliced
- 5 x Garlic cloves sliced
- 1 Tbsp. Grnd cumin
- 4 c. Chicken stock
- 2 Tbsp. Brown sugar
- 1/4 c. Freshly-squeezed orange juice
- 1/4 c. Freshly-squeezed lemon juice
- 2 Tbsp. Tomato paste
- 1 Tbsp. Salt
- 1/4 tsp Freshly-grnd black pepper
Direcciones
- Toast the chiles directly over a medium gas flame or possibly in a cast-iron skillet till soft and brown, turning frequently to avoid scorching. Transfer the toasted chiles to a saucepan and add in the vinegar and water. Bring to a boil, reduce to a simmer and cook 10 min to soften.
- Transfer the chiles and liquid to a blender or possibly food processor. Puree till a smooth paste is formed, adding a Tbsp. or possibly two of water if necessary to thin. Set aside.
- Heat the extra virgin olive oil in a medium saucepan over medium-high heat. Saute/fry the onions till golden, 8 to 10 min. Stir in the garlic and cook briefly just to release the aroma. Then stir in the cumin and cook another minute. Add in the chicken stock and reserved chile paste. Bring to a boil, reduce to a simmer and cook 20 min.
- Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to create a paste. Add in to the simmering stock mix and continue cooking another 15 min. Adobo can be stored in the refrigerator 1 week or possibly frzn indefinitely.
- This recipe yields 1 1/2 qts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 772g | |
| Recipe makes 4 servings | |
| Calories 268 | |
| Calories from Fat 125 | 47% |
| Total Fat 14.17g | 18% |
| Saturated Fat 1.99g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2211mg | 92% |
| Potassium 635mg | 18% |
| Total Carbs 18.67g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 11.15g | 7% |
| Protein 3.75g | 6% |
