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
GRILLED GIANT PORK CHOPS WITH ADOBO PASTE
Steps:
- Prepare grill for direct-heat cooking with medium-hot charcoal.
- Stir together all ingredients except pork chops in a bowl to form spice paste, then rub paste all over pork chops.
- Oil grill rack, then grill chops over coals, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
- Move chops to area with no coals underneath, then cover with inverted roasting pan and grill, turning chops over once, until thermometer inserted horizontally into center of a chop (do not touch bone) registers 145°F, 8 to 10 minutes. Transfer to a platter and let stand 5 minutes before serving.
CHILE-GLAZED PORK CHOPS
You know how food usually tastes better when someone else makes it? After taking my first bite of this, I could swear someone else made it. It's that good. Succulent pork chops with tons of flavor. From Simply Mexican by Lourdes Castro. She suggests serving it with a Fresh Tomatillo Sauce which I will post separately.
Provided by cookiedog
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Red Chile Adobo Paste: Remove the seeds and veins from the chiles. Heat a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit, about 1 minute (As soon as you begin to smell them, they are ready. If you hesitate, they will have a bitter taste).
- Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.)
- Roast the garlic on the same pan used to toast the chiles over medium heat, turning often until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside.
- Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.).
- Marinate the Pork Chops: Slather both sides of the pork chops with the chile paste and place in a large resealable plastic bag. Allow to marinate in the refrigerator for at least 10 minutes (and up to a few hours).
- Sear the Pork Chops: Leave a light coating of the chile paste on the pork chops and season with salt and pepper. Place a large, well seasoned cast-iron or nonstick skillet over medium-high heat, and add the olive oil. When the oil is hot, add the pork chops in a single layer and sear for 2 minutes on each side, or until the meat turns golden brown.
- Braise in Beer: Pour in enough beer to barely cover the chops. Cover the pan ( with a piece of aluminum foil large enough to cover the pan if your pan does not have a lid) and decrease the heat to a simmer. Cook for 15 minutes. Turn the pork chops over and cook for another 15 minutes.
- Reduce the Liquid to a Glaze: Uncover the skillet and increase the heat to medium-high. Alow the liquid to reduce almost completely, flipping the pork chops over every few minutes to ensure that both sides become glazed with the reduced sauce. This should take about 10 minutes. Serve warm.
MEXICAN ADOBO - RED CHILE PASTE
Rub this on meats, chicken, or fish to add incredible flavor without much work. You can keep a supply of this in the refrigerator because it keeps indefinitely. I have mixed it with rotisserie chicken to make burritos. If you have unexpected company, just slap some of this on whatever you can defrost in your microwave, grab a couple of Corona's and you've got yourself a fiesta!
Provided by cookiedog
Categories < 30 Mins
Time 25m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Red Chile Adobo Paste: Remove the seeds and veins from the chiles. Heat a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit, about 1 minute (As soon as you begin to smell them, they are ready. If you hesitate, they will have a bitter taste).
- Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.)
- Roast the garlic on the same pan used to toast the chiles over medium heat, turning often until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside.
- Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.).
Nutrition Facts : Calories 218, Fat 6, SaturatedFat 0.6, Sodium 2359.2, Carbohydrate 40.7, Fiber 15.7, Sugar 0.2, Protein 9.2
EASY ADOBO SAUCE
Ancho and Guajillo chili peppers turn this authentic adobo sauce into a flavorbomb! Use it to season meats or liquefy it for all sorts of stews -- so good!
Provided by Mexican Please
Time 40m
Number Of Ingredients 13
Steps:
- Wipe off any dusty crevasses on the chilis using a damp towel. De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.
- I put the chilis in a 400F oven for 1-2 minutes to awaken some dormant flavors; you could also flash them on a hot, dry skillet for 15-30 seconds in place of the oven.
- Add the chilis to a bowl and cover them with hot tap water. Let them reconstitute for 20-30 minutes. If they float to the surface you can use a small plate or bowl to keep them submerged.
- Drain the chilis and add them to a blender, along with the remaining ingredients listed above. Update: I've been adding 2-3 chipotles in adobo lately for some heat, but you can consider this optional.
- Combine well; ideally you want a thick, paste-like substance so we are adding just enough liquid to get there. If it won't combine you can add another splash of water.
- Use immediately or store in an airtight container in the fridge. It should also freeze quite well.
Nutrition Facts : Calories 65 kcal, ServingSize 1 serving
MEXICAN ANNATTO/ACHIOTE PASTE, ADOBO MEXICANO DE ACHIOTE MOLIDO
Everyone asks me what is Achiote or Annatto? Sometimes I refer to it as in packets of Goya Sazon seasoning with culantro and achiote. Achiote trees grow abundantly in most tropical locations. The trees produce pretty flowers as well as seed pods in which you will find a bright red pulp as well as red seeds. These seeds are used...
Provided by Juliann Esquivel
Categories Other Main Dishes
Time 10m
Number Of Ingredients 11
Steps:
- 1. First lightly toast in a dry frying pan Annatto seeds, coriander seeds, cumin seeds, black peppercorns,and cloves. Do not scorch just lightly heat to bring out the flavors. Pour into a spice mill or coffee grinder and pulverize.
- 2. Next add the sour orange juice or combination orange juice and lime juice and vinegar into a blender add the oregano, salt, garlic, and jalapeno or serano chiles and blend until all the garlic and peppers are liquified. Add the ground spices and blend again until all is smooth.
- 3. Rub this marinade onto chicken, pork, fish or beef. Put into a large plastic freezer bag and let marinade overnight. Next day grill or bake or cook as you like. You can add a little or a lot of heat by adding a one or more jalapenos, or serrano peppers to the mixture when blending. Just remember by taking the seeds out from the peppers you will get the flavor but not so much heat. If you leave the seeds in then you will get much more heat. You can also opt to use only one chile pepper if you do not desire a lot of heat. Enjoy
- 4. I will post an actual picture of annatto /achiote seeds tomorrow.
ACHIOTE ADOBO MARINADE
Achiote Adobo Marinade recipe from Pati's Mexican Table Season 4, Episode 3 "Taco Night"
Provided by Pati Jinich
Categories Sauce
Number Of Ingredients 12
Steps:
- Stem and seed the guajillo chiles. Toast them on a pre-heated comal or skillet, set over medium heat, for about 1 to 2 minutes per side until they are toasted, but not burnt. Place the chiles in a saucepan, add enough water to cover them, and bring to a simmer over medium heat. Simmer for 12 to 15 minutes until the chiles are plumped up and rehydrated.
- In a blender, place the chiles along with 1/2 cup of their cooking liquid and the rest of the ingredients. Puree until smooth. Use as a marinade.
MEXICAN CHILI
Steps:
- Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
- Garnish the chili with your desired toppings and serve.
RED CHILE PASTE (MEXICAN ADOBO)
Steps:
- Roast and Soak the Chiles
- Cut or tear the chiles into flat pieces and remove the seeds and veins. Heat a nonstick skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften up a bit, about 1 minute.
- Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.)
- Roast the Garlic
- Return the same skillet used to toast the chiles to the stove and place over medium heat. Add the garlic and roast, turning often, until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside.
- Puree the Mixture
- Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.)
- Serve or Store
- Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
- COOKING NOTES
- INGREDIENTS
- Handling Chiles
- If you have sensitive hands, you may want to wear rubber gloves when handling chiles. If you chose to work with them with bare hands, make sure to wash your hands well before touching your eyes or other sensitive skin.
- TECHNIQUES
- Roasting Chiles
- Although you may not think it makes a difference, dry roasting or toasting dried chiles before rehydrating them adds an incredible richness to their flavor. However, you must be careful not to burn them, which will result in an undesirable bitter flavor.
- Since the chiles are dark, you cannot rely on their color to tell you if they are ready. Instead pay attention to their aroma and texture. As soon as they begin to release their scent and become soft and pliable, they are ready.
- ADVANCE PREPARATION
- This paste can be made well in advance and kept in an airtight container in the refrigerator. It keeps almost indefinitely.
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- Heat oil in a large saucepan over medium-high until shimmering. Cook garlic and half of onion, stirring occasionally, until tender and beginning to brown, 6–8 minutes. Stir in achiote paste and cook, stirring occasionally, until brick red, about 1 minute. Add ancho chiles, chipotle chile, stock, cumin, and 2 tsp. salt and bring to a boil. Cover, remove from heat, and let sit until chiles are very soft, about 30 minutes.
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- In a skillet over medium heat, add chiles and roast, stirring regularly, for about 20 to 30 seconds or until lightly browned. Remove from pan and place in a bowl with enough hot water to cover. Soak for about 15 to 20 minute or until softened. Remove and discard stems.
- In a blender, combine stemmed chiles, tomato, onion, garlic, vinegar, oregano, cinnamon, cloves, and salt and pepper to taste. Process until smooth and the consistency of a thick paste. Set aside.
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- Heat oven to 450°F and arrange rack to the top of the oven. Lightly coat a baking sheet with oil and set aside.
- Take a small spoon and scrape 3 tablespoons of adobo paste from the jar, trying to avoid as much oil as possible. Transfer to a large bowl and using the back of a spoon, smash adobo paste against the bottom of the bowl to smooth it out.
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- Heat up a skillet to medium heat. Add the garlic cloves with their skins attached. Stir occassionally, toasting the outsides until they are soft. Should take about 5-7 minutes.
- Boil the water. Add the chile powder to the blender, and pour the water over it. Allow it to steep while you prep the rest.
- Peel the skins off the garlic once they have cooled, and add all the remaining ingredients into the blender. Blend until fully incorporated, it should be a thick consistency.
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- Remove stems, seeds and membranes from chiles. Heat a heavy skillet over medium-high heat. Add chiles and toast, using tongs to turn and press down on them frequently, until very fragrant, 2 to 3 minutes. Transfer to a bowl and add enough cold water to cover. Place a plate on top to keep them submerged and soak until very soft, about 30 minutes. Drain. Transfer the chiles to a blender and add 1/2 cup fresh water, garlic, 1/2 teaspoon salt, vinegar, sugar and cumin. Blend until very smooth, gradually adding a little more water, if necessary, to make a smooth sauce.
- Place steak in a large shallow glass dish and season with the remaining 1 teaspoon salt. Add the marinade and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours and up to 1 day.
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- Tabasco Chipotle Hot Sauce. For our money, the single best substitute for Adobo sauce is a run-of-the-mill, big-brand bottled hot sauce that you can pick up at any grocery store for just a few bucks.
- Ranchero Sauce. Ranchero sauce is like Adobo sauce’s laid-back cousin. Genetically, it’s pretty similar—it’s zesty, it’s salty, it’s tomatoey, and it’s no slouch in the spice department, either—but its trademark tasting notes are nowhere near as in-your-face.
- Chili Garlic Sauce. Another acceptable (though admittedly imperfect) analog for Adobo is Latin-style chili garlic sauce. Though the term “chili garlic sauce” refers to a family of sauces rather than a single product, that just means you have more options to choose from and less chance of coming up empty during your emergency out-of-Adobo shopping excursion.
- Ancho Chile Paste. Let’s make something clear right off the bat: this is not a one-for-one swap-out solution. Most store-bought ancho chile pastes are nothing but puréed ancho chiles, water, and salt.
- Homemade Spice Blends. Our final Adobo sauce replacement is unique in that it’s not a sauce or even a sauce-like substance but a simple spice blend. As unlikely as it might seem, you can capture the inimitable essence of Adobo surprisingly well simply by rummaging through your cabinets.
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