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Adobo Sauce

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Joined: Dec 11, 2005


Posted to Thread #1371 at 7:15 pm on Apr 5, 2006


Makes about Ĺ cup

Adobo is a seasoning made from dried chiles, herbs, and spices, and very often includes vinegar. In my version I omit the vinegar, because I usually add it later when I use the adobo as the base for other sauces Ė this gives me a little more control over the flavor of the finished sauce. The adobo is quick to make: the ingredients are briefly cooked and then all ground together. I recommend making a large batch because itís one of those sauces that the longer itís stored, the better it tastes. It can be refrigerated, tightly covered, for several weeks. The adobo on its own is great for marinating meats, poultry, and fish, and also for rubbing on food before grilling. This recipe can be easily tripled, quadrupled, or even more.

5 dried guajillo chiles
1 tablespoon canola oil
1/4 white Spanish onion, sliced
1 small clove garlic
2 whole cloves
3 cinnamon sticks (6 inch), broken into thirds
12 whole black peppercorns
1/8 teaspoon cumin seeds, crushed
1-1/2 cups water

Remove the stems, seeds, and membranes from the chiles. Break the chiles into large pieces and set aside.

In a medium saucepan or skillet, heat the oil over medium-high heat. Add the onion, garlic, cloves, cinnamon, peppercorns, and cumin seeds. Cook, stirring occasionally, until the onion is softened and dark golden brown, about 6 minutes. Add the chiles and cook until darkened on both sides, about 1 minute.

Add the 1-1/2 cups of wateróit should cover the ingredients about halfway. Gently boil until reduced by half, 5 to 8 minutes. Scrape into a blender and puree. Pour into a medium-mesh sieve set over a bowl and press the solids with a rubber spatula or the back of a ladle to release the liquid. Discard the solids. Store, tightly covered, in the refrigerator for several weeks.

Modern Mexican Flavors
Richard Sandoval
Published in 2002 by
Stewart, Tabori & Chang

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My notes:

I used my one and only fine mesh (2-ply) sieve and it was time consuming to press the paste through with the back of a wooden spoon. Try and use a medium sieve like Richard mentioned.

The chef at a local specialty shop recommended using chipotle chiles in lieu of the guajillo. (I had already been to a Mexican grocer a few days before finding this recipe and didnít want to go back for a while). Low and behold, I found the dried guajillos in the Hispanic section at my local Pathmark.

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