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Ingredientes
- 12 x Ancho chilies
- 1/2 c. White vinegar
- 2 c. Water
- 1/4 c. Extra virgin olive oil
- 2 med Onions thinly sliced
- 5 x Garlic cloves thinly sliced
- 1 Tbsp. Grnd cumin
- 4 c. Vegetable Stock see * Note
- (or possibly 4 c. chicken stock)
- 2 Tbsp. Molasses
- 1/4 c. Orange juice
- 1/4 c. Fresh lemon juice
- 2 Tbsp. Tomato paste
Direcciones
- Toast chilies over gas flame till soft and brown, turning frequently. Transfer to saucepan. Add in vinegar and water. Bring to boil. Reduce heat to simmer and cook till softened, about 10 min. Transfer to blender or possibly processor. Puree till smooth paste forms.
- Heat oil in heavy medium saucepan over medium-high heat. Saute/fry onions till golden brown-brown, about 10 min. Add in garlic and stir till fragrant, about 1 minute. Add in stock and chile mix. Bring to boil. Reduce heat to simmer. Cook 20 min, stirring frequently. Mix molasses, orange juice, lemon juice and tomato paste in small bowl till smooth. Add in to sauce. Simmer 15 min. Season to taste with salt and pepper.
- This recipe yields about 1 1/2 qts of adobo.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1000g | |
| Recipe makes 2 servings | |
| Calories 428 | |
| Calories from Fat 247 | 58% |
| Total Fat 27.96g | 35% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2041mg | 85% |
| Potassium 827mg | 24% |
| Total Carbs 43.2g | 12% |
| Dietary Fiber 3.0g | 10% |
| Sugars 24.99g | 17% |
| Protein 3.08g | 5% |
