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Recipe: Adobo Sauce
Similar Categories: Adobo, Sauce
Adobo Sauce
Yield: 1 Servings
4 md Dried anchos chillies
6 md Dried guajillos chillies
8 x Cloves of garlic
10 x Black peppercorns
1/2 in. cinnamon bark
2 lg Bay leaves
1/2 ts Dried oregano
1/2 ts Dried thyme
3 tb Wine or cider vinegar
2 x Whole cloves
Large pinch of cumin seeds
1 ts Salt
Preparethe dried peppers as described below. toasted and soaked. if you
can't get guajillos, use all anchos or even pasillas. California or New
Mexico chillies give a much lighter flavor. Dry fry the unpeeled garlic in
a heavy frying pan with no oil. Turn frequently. After 10 mins. the garlic
should be soft and the blacked, slistered skins can be easily removed-let
the cloves cool off before removing the skins. Grind the cinnamon, cloved,
peppercorns, bay leaves, and cumin seeds in a pestle and mortar or a spice
grinder. The aroma of fresh ground spices is incomparably superior to ready
ground spices. Drain the chillies an put them in a blender with the peeled
garlic, the herbs and the spices, the vinegar, and a little bit of water,
about 2 tbs. Now comes the tedious part. Blend this mixture to a smooth
paste. You will need to stop every few seconds and push the mixture down on
the blades you may even need to add another tbs. of water. Don't add too
much water tho' or the suace will be weak and watery. It can easily take
5-10 mins. to get a reasonably smooth paste. Strain the sauce through a
stainless steel mesh, this is tedious and will take a few mins. also. The
easiest way is to use a pestle against the mesh inside the strainer. you
will be left with a smooth, creamy paste and a mass of pungant pulp.
Discard the pulp, keep the paste in the refrigerator in a glass jar with a
plastic top, it will corrode a metal top. To use smear the paste on meat
that will be grilled. Marinate the meat with the smeared sauce over night
then grill as usual.
Dried chillies preparation: deseed and devein the chillies. Then, tear them
apart into reasonably flat pieces and toast them briefly on a hot dry
frying pan or griddle. Hold them down for a few seconds, until they change
colour and crackle. Then flip them over and hold down this side for a few
secs. do not allow them to burn or they become bitter.Now place them in a
bowl and just cover with boiling water. put a suacer on top to hold them
under the water, and leave to soak for at least a half hour.
Yield: 1 Servings
4 md Dried anchos chillies
6 md Dried guajillos chillies
8 x Cloves of garlic
10 x Black peppercorns
1/2 in. cinnamon bark
2 lg Bay leaves
1/2 ts Dried oregano
1/2 ts Dried thyme
3 tb Wine or cider vinegar
2 x Whole cloves
Large pinch of cumin seeds
1 ts Salt
Preparethe dried peppers as described below. toasted and soaked. if you
can't get guajillos, use all anchos or even pasillas. California or New
Mexico chillies give a much lighter flavor. Dry fry the unpeeled garlic in
a heavy frying pan with no oil. Turn frequently. After 10 mins. the garlic
should be soft and the blacked, slistered skins can be easily removed-let
the cloves cool off before removing the skins. Grind the cinnamon, cloved,
peppercorns, bay leaves, and cumin seeds in a pestle and mortar or a spice
grinder. The aroma of fresh ground spices is incomparably superior to ready
ground spices. Drain the chillies an put them in a blender with the peeled
garlic, the herbs and the spices, the vinegar, and a little bit of water,
about 2 tbs. Now comes the tedious part. Blend this mixture to a smooth
paste. You will need to stop every few seconds and push the mixture down on
the blades you may even need to add another tbs. of water. Don't add too
much water tho' or the suace will be weak and watery. It can easily take
5-10 mins. to get a reasonably smooth paste. Strain the sauce through a
stainless steel mesh, this is tedious and will take a few mins. also. The
easiest way is to use a pestle against the mesh inside the strainer. you
will be left with a smooth, creamy paste and a mass of pungant pulp.
Discard the pulp, keep the paste in the refrigerator in a glass jar with a
plastic top, it will corrode a metal top. To use smear the paste on meat
that will be grilled. Marinate the meat with the smeared sauce over night
then grill as usual.
Dried chillies preparation: deseed and devein the chillies. Then, tear them
apart into reasonably flat pieces and toast them briefly on a hot dry
frying pan or griddle. Hold them down for a few seconds, until they change
colour and crackle. Then flip them over and hold down this side for a few
secs. do not allow them to burn or they become bitter.Now place them in a
bowl and just cover with boiling water. put a suacer on top to hold them
under the water, and leave to soak for at least a half hour.
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