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| Recipes |
Recipes
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Adobo Sauce
Recipe Yield:
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| Ingredients: |
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| 4 each |
Ancho or Mulatto chiles, large, dried |
| 2 each |
Guajillo or New Mexico chiles, dried |
| 1 each |
Chipotle chile, dried |
| 2 cups |
White onion, chopped |
| 1/2 tsp. |
Fennel seeds |
| 1 Tbsp. |
Oregano (preferably Mexican) |
| 1 tsp. |
Cumin seed |
| 3 Tbsp. |
Garlic, chopped |
| 1 cup |
Crushed tomatoes, canned |
| 1 Tbsp. |
Brown sugar |
| 2 Tbsp. |
Olive oil |
| 2 cups |
Pork cooking stock, defatted |
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Salt and pepper to taste. |
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Cinnimon |
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Instructions:
- Stem and seed the chiles and place in a bowl. Add enough boiling water to cover and allow chiles to soften for 30 minutes. Drain, reserving liquid and add chiles to a blender along with onion, fennel, oregano, cumin, garlic, tomatoes and brown sugar and puree till very smooth.
- Heat a deep saucepan with the 2 tbsp. oil and add chile puree and cook over moderate heat for 4-5 minutes, stirring constantly.
- Add strained and defatted pork stock along with a cup or so of the reserved chile soaking liquid and simmer uncovered over moderate heat for 15 minutes or so.
- Taste and season with salt and pepper.
- Add additional stock to desired consistency.
- Pull pork apart into bite size chunks and return to sauce and simmer another 10 minutes or so to heat through.
- Serve in bowls passing accompaniment to add as desired.
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