Basic Adobo Sauce

1
Judy Kaye

By
@paintedcookie

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

Rating:

★★★★★ 2 votes

Comments:
Serves:
1 1/2 cups
Prep:
15 Min
Cook:
45 Min
Method:
Stir-Fry

Ingredients

  • 12
    3 ounces guajillo chiles, (12), wiped clean, stemmed, slit open, seeded, and deveined
  • 3/4 c
    water, more if needed
  • 2 clove
    peeled garlic
  • 1 1/2 tsp
    apple cider vinegar
  • 1 tsp
    salt
  • 1 tsp
    sugar
  • 1/4 tsp
    rounded teaspoon cumin

How to Make Basic Adobo Sauce

Step-by-Step

  1. Heat 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.
  2. Soak the chiles in enough cold water to cover until they’re soft, about 30 minutes. Drain and discard the soaking water.
  3. Put 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.
  4. Now 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.

Printable Recipe Card

About Basic Adobo Sauce

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian



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