basic adobo sauce
I really have a bad time with recipes that call for a sauce but don't give you the recipe for it so after seeing many recipes calling for Adobo Sauce I went looking for a recipe. This is what I found. pinched from:foodrepublic.com
prep time
15 Min
cook time
45 Min
method
Stir-Fry
yield
1 1/2 cups
Ingredients
- 12 - 3 ounces guajillo chiles, (12), wiped clean, stemmed, slit open, seeded, and deveined
- 3/4 cup water, more if needed
- 2 cloves peeled garlic
- 1 1/2 teaspoons apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon rounded teaspoon cumin
How To Make basic adobo sauce
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Step 1Heat a comal, griddle, or heavy skillet over medium-low heat, and toast the chiles 2 or 3 at a time, turning them over and pressing down on them with tongs frequently, until they’re fragrant and their insides have changed color slightly, about 1 minute per batch.
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Step 2Soak the chiles in enough cold water to cover until they’re soft, about 30 minutes. Drain and discard the soaking water.
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Step 3Put the 3/4 cup of fresh water in the blender jar with the chiles and the remaining ingredients. Blend until smooth, at least 3 minutes, adding a little more water if necessary to puree. If you’d like a silky texture, strain the adobo through a medium-mesh sieve.
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Step 4Now you can use this highly flavored puree as a marinade for seafood and meat. Or turn it into a fabulous cooking liquid or sauce for eggs, beans, and enchiladas. This adobo keeps in the refrigerator for up to five days or in the freezer for up to one month.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Other Sauces
Diet:
Vegetarian
Keyword:
#chiles
Keyword:
#spicy
Keyword:
#guajillo
Ingredient:
Vegetable
Method:
Stir-Fry
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