ADOBO SAUCE RECIPE
This homemade adobo sauce recipe is classic, authentic Mexican cuisine, made with ancho and guajillo peppers and wonderful seasonings, earthy and huge on flavor.
Provided by Mike Hultquist
Categories Main Course sauce
Number Of Ingredients 12
Steps:
- Remove the stems from the guajillo and ancho peppers and remove the seeds. You may need to cut into the peppers for this, which is fine.
- Heat a large pan to medium-high heat and dry toast the dried peppers a couple minutes per side. They will become more pliable and slightly puff up. This helps to release the oils for more flavor.
- Place the dried pods in a large bowl and cover with hot water. Soak them for 15 minutes, or until they become very soft and rehydrate. Transfer the softened peppers to a food processor, but reserve the soaking liquid.
- While the peppers are softening, heat olive oil in a medium pan and add the onion. Cook it down for 4-5 minutes to soften.
- Add the garlic and cook another 30 seconds to 1 minute, until you it becomes fragrant.
- Add the tomato paste, cinnamon, cumin, oregano, sugar and salt. Cook for 1 minute, stirring.
- Stir in 1/2 cup water. Reduce heat and simmer for 5 minutes.
- Add the mixture to the food processor along with the softened peppers and 1/4 to 1/2 cup of fresh water, or you can use the dark liquid from soaking the peppers. Process until smooth.
- Adjust with salt and sugar to taste, and with a bit more water until you achieve your desired consistency. Strain if you'd like a thinner sauce, or use as-is.
Nutrition Facts : Calories 19 kcal, Carbohydrate 2 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 20 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY ADOBO SAUCE
Steps:
- Add chili powder to the bowl of a blender or food processor. Bring water to a boil and pour over the chili powder. Stir and replace cover. Let steep while you gather the other ingredients.
- To the chili powder mixture, add tomatoes with juices, vinegar, brown sugar, garlic powder, cumin, oregano, salt, cinnamon, black and cloves. Blend or pulse until smooth and the consistency of ketchup. Add water by the teaspoon and pulse if mixture is too thick.
- Heat oil in skillet over medium-high heat.. Carefully add adobo mixture. Bring to a low boil then reduce heat and simmer uncovered for 15 - 20 minutes until thickened. Allow to cool then transfer to an airtight container. Will keep in the refrigerator for up to 2 weeks.
Nutrition Facts : ServingSize 1 TBSP, Calories 19 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 114 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g
PORK TENDERLOINS WITH HOMEMADE ADOBO SAUCE
Steps:
- Heat a large skillet over medium heat and toast the chiles, turning frequently, until very pliable and soft; do not allow to char. Remove from the skillet and transfer to a plate. Remove the stems and seeds and place in a saucepan. Add enough hot water to just cover and bring to a boil. Cover the pan, remove from the heat and allow chiles to soak until very soft and plumped, about 20 minutes. Strain in a fine mesh sieve over a bowl and reserve soaking liquid separately.
- In a blender, combine the chiles, 2 tablespoons of the onion, 3/4 teaspoon of the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon sugar, oregano, thyme, cinnamon, cumin, allspice, cloves, and vinegar and puree until smooth, adding a little of the chile soaking liquid (only as much as is needed) to enable the mixture to blend. The consistency should be thick but smooth. Cover and refrigerate until ready to use.
- Trim the pork tenderloins of all silver skin and place in a re-sealable plastic food storage bag. Add 1/4 cup of the chili sauce and turn so that the tenderloins are both well coated with the sauce. Refrigerate for 45 minutes and up to 4 hours. Remove the meat from the refrigerator and allow to come to room temperature for 20 minutes.
- Preheat the oven to 350 degrees F.
- Heat a large skillet and, when hot add 2 tablespoons of the olive oil. When the oil is hot, sear the tenderloins until golden brown on all sides, about 4 minutes. Transfer to the oven and continue to cook until they reach an internal temperature of 145 degrees F, 10 to 12 minutes longer. Remove from the heat and set aside to rest for about 5 minutes before slicing to serve.
- While the pork is roasting, make the sauce. In a medium saucepan heat the remaining tablespoon of olive oil until hot. Add the remaining 1/4 cup minced onion and remaining 1 1/2 tablespoons of garlic and cook, stirring, until soft, about 4 minutes. Add 1/4 cup plus 2 tablespoons more of the adobo sauce and cook, stirring, for 1 minute. Add the chicken broth and heavy cream and cook until sauce has reduced and is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the chocolate and stir until melted. Season, to taste, with salt and serve immediately drizzled over the pork slices.
HOMEMADE ADOBO SAUCE
Make and share this Homemade Adobo Sauce recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 25m
Yield 1/2 cup
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium heat and toast the chiles, turning frequently, until very pliable and soft; do not allow to char. Remove from the skillet and transfer to a plate. Remove the stems and seeds and place in a saucepan. Add enough hot water to just cover and bring to a boil. Cover the pan, remove from the heat and allow chiles to soak until very soft and plumped, about 20 minutes. Strain in a fine mesh sieve over a bowl and reserve soaking liquid separately.
- In a blender, combine the chiles, the onion, garlic, salt, sugar, oregano, thyme, cinnamon, cumin, allspice, cloves, and vinegar and puree until smooth, adding a little of the chile soaking liquid (only as much as is needed) to enable the mixture to blend. The consistency should be thick but smooth. Cover and refrigerate or freeze until ready to use.
Nutrition Facts : Calories 477.1, Fat 11.8, SaturatedFat 1.2, Sodium 7048.6, Carbohydrate 87.7, Fiber 32.9, Sugar 6.6, Protein 17.9
FAMOUS CHICKEN ADOBO
This classic adobo recipe is simple to make and famous with all who have tasted it. It has been modified to be a bit more saucy than traditional adobo, it is delicious served over rice.
Provided by angelaBBf
Categories Main Dish Recipes Chicken Chicken Adobo Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
- Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.
Nutrition Facts : Calories 360.8 calories, Carbohydrate 7.2 g, Cholesterol 97 mg, Fat 21.7 g, Fiber 1 g, Protein 32.8 g, SaturatedFat 5.5 g, Sodium 1039.7 mg, Sugar 1.9 g
ADOBO MARINADE
Make and share this Adobo Marinade recipe from Food.com.
Provided by PalatablePastime
Categories Fruit
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 10
Steps:
- Mix all ingredients together and use on meats, chicken, tempeh, or fish.
ADOBO CREAM SAUCE
"Inspired by the piquant sauce that's a staple in Mexican kitchens, this lively cream sauce gets it kick from creamed horseradish and chiles. It's best served with Alaska pollock, halibut, scallops and crab". This is from Alaska Seafood.
Provided by CJAY8248
Categories Sauces
Time 5m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine the cream cheese, mayonnaise, vegetable juice, onion, chiles and sauce, horseradish and celery salt in a blender or bowl of a food processor. Blend or pulse until almost smooth; cover and refrigerate until ready to serve.
ADOBO SEASONING
Make and share this Adobo Seasoning recipe from Food.com.
Provided by Abby2495
Categories Low Cholesterol
Time 10m
Yield 7 Tablespoons
Number Of Ingredients 8
Steps:
- In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder.
- Store in a sealed jar in a cool, dry place.
Nutrition Facts : Calories 10.9, Fat 0.3, SaturatedFat 0.1, Sodium 2001.8, Carbohydrate 2.2, Fiber 0.9, Sugar 0.2, Protein 0.5
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HOW TO MAKE ADOBO SAUCE | KEVIN IS COOKING
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4.9/5 (39)Total Time 30 minsCategory Pantry, Spice BlendCalories 57 per serving
- In a food processor or blender add the chile powder and carefully pour in 1 1/2 cups boiling water. Cover with lid to steep while you get the other ingredients together.
- Pre-soak: Bend and slightly crack the dried chipotle peppers (or make punctures all over with a knife). Add to a saucepan and just cover with water. Bring to a boil, reduce to simmer and cook for 30 minutes. Be sure to add more water if needed so they don't dry and burn. Set aside to cool, then add to Adobo Sauce AFTER Step 3. Simmer in Adobo Sauce for another 10 minutes. Let cool completely and store in an airtight container in the refrigerator.
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