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Course : Sauces
Cuisine : Mexican
 
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Adobo Sauce

From Chelsie Kenyon,
Your Guide to Mexican Food.
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A great sauce used for many dishes including Chicken Adobado.

INGREDIENTS:

  • 8 guajillo chiles, dried
  • 8 ancho chiles,dried
  • 6 garlic cloves
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 tablespoon Mexican oregano
  • 1/4 cup lemon juice
  • 1/2 cup white vinegar
  • 3/4 cup orange juice
  • 1 medium onion, peeled and diced
  • 2 tablespoons tomato paste
  • 1/4 cup oil
  • 1 jalapeno, seedes and diced (optional for added heat)
  • 2 cups chicken or beef broth (depending on meat used)
  • 1 teaspoon black pepper
  • 12 cups of water

PREPARATION:

Add the water and half of the vinegar to a large pot.

Cut the tops off of the chiles and use a spoon to dislodge and shake out the seeds. Fry the chiles in hot oil for about 10 seconds on each side. Add the chiles to the water and bring to a boil. Cover, turn off heat and let soak overnight.

Discard the soaking liquid and puree the chiles in the blender with some of the broth and puree until a paste has formed.

In a large saucepan, sauté the garlic and onions. Add in the broth, chile paste, seasonings and juices. Simmer for 30 minutes or until thickened to your liking.

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