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Adobo #2

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  • 12 Ancho chiles; wiped clean
  • 1/2 c White vinegar
  • 2 c Water
  • 1/4 c Olive oil
  • 2 md Onions; thinly sliced
  • 5 Garlic cloves; sliced
  • 1 tb Ground cumin
  • 4 c Chicken stock
  • 2 tb Brown sugar; firmly packed
  • 1/4 c Freshly squeezed orange juice
  • 1/4 c Freshly squeezed lemon juice
  • 2 tb Tomato paste
  • 1 tb Salt
  • 1/4 ts Freshly ground black pepper


Toast the chiles directly over a medium gas flame or in a castiron skillet until soft and brown, turning frequently to avoid scorching. Transfer the toasted chiles to a saucepan and add the vinegar and water. Bring to a boil, reduce to a simmer and cook 10 minutes to soften.
Transfer the chiles and liquid to a blender or food processor. Puree until a smooth paste is formed, adding a tablespoon or two of water if necessary to thin. Set aside.
Heat the olive oil in a medium saucepan over mediumhigh heat. Saute the onions until golden brown, 8 to 10 minutes. Stir in the garlic and cook briefly just to release the aroma. Then stir in the cumin and cook another minute. Add the chicken stock and reserved chile paste. Bring to a boil, reduce to a simmer and cook 20 minutes.
Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to form a paste. Add to the simmering stock mixture and continue cooking another 15 minutes . Adobo can be stored in the refrigerator 1 week or frozen indefinitely.
Yield: 1/2 quart
Posted to recipelu-digest by molony <> on Feb 24, 1998