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Receta Tex-Mex Adobo Sauce for Grilled or Smoked Meats and Poultry

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There is a restaurant here in Dallas (Gloria's) that serves a great adobo sauce with pork tenderloin. Although I love pork, I always ordered grilled flank steak with it. Yum!

This recipe is the culmination of several attempts to approximate their recipe, and I am very happy with the results.

This sauce is fairly mild, but you can bring on the heat.

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8
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Ingredientes

Cost per serving $0.88 view details

Direcciones

  1. Roast and seed the peppers.
  2. Boil them in 1 qt. water for 5 minutes. Cover and let sit for 20 minutes.
  3. Let chile water cool.
  4. Add peppers and a few tbs. chile water to a food blender, blend until chiles are in tiny pieces.
  5. Srain the chiles through a sieve, returning the chile residue to the rest of the chile water, save it for other uses.
  6. The strained chile water you now have, just set aside for the moment.
  7. In a saucepot or Dutch oven, saute the onions in the oil until translucent, add garlic. When garlic is lightly browned, add all other ingredients.
  8. Bring sauce to a boil, cut down to simmer, uncovered, until sauce is reduced by 1/3. Stri frequently.
  9. Begin tasting for for intensity of flavor, and what works for you.
  10. The longer this sauce reduces, the more flavorful it becomes.
  11. Add salt to taste.
  12. Serve hot.
  13. Will freeze.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 234g
Recipe makes 8 servings
Calories 178  
Calories from Fat 113 63%
Total Fat 12.65g 16%
Saturated Fat 4.12g 16%
Trans Fat 0.0g  
Cholesterol 34mg 11%
Sodium 113mg 5%
Potassium 305mg 9%
Total Carbs 6.07g 2%
Dietary Fiber 1.1g 4%
Sugars 2.87g 2%
Protein 10.54g 17%
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