Adobo Sauce 2

Serving Size : 1
Ingredients

for prepare Adobo Sauce 2

:

Amount	Measure	Ingredient - Preparation Method
12		ancho chiles - wiped clean
1/2	cup	white vinegar
2	cups	water
1/4	cup	olive oil
2	medium	onions - thinly sliced
5		garlic cloves - sliced
1	tablespoon	ground cumin
4	cups	chicken stock
2	tablespoons	brown sugar
1/4	cup	orange juice
1/4	cup	lemon juice
2	tablespoons	tomato paste
1	teaspoon	black pepper - freshly ground

Toast the chiles directly over a medium gas flame or in a cast-iron 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 2 of water if necessary to thin. Set aside. Heat the olive oil in a medium saucepan over medium-high heat. Sautй the onions until golden brown, 8-10 minutes. Stir in the garlic and cook briefly just to release the aroma. Next, 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. NOTE: Adobe Sauce can be stored in the refrigerator 1 week or frozen indefinitely. Makes 1 1/2 quarts. SOURCE: "Mesa Mexicana" by Mary Sue Milliken and Susan Feniger with Helena Siegel.

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .