Ingredients Jump to Instructions ↓

  1. 12 Ancho chiles - wiped clean

  2. 1 1/2 cups 355ml White vinegar

  3. 2 cups 474ml Water

  4. 1/4 cup 59ml Olive oil

  5. 2 cups 125g / 4.4oz Onions - thinly sliced (medium)

  6. 5 Garlic cloves - sliced

  7. 1 tablespoon 15ml Ground cumin

  8. 4 cups 948ml Chicken stock

  9. 2 tablespoons 30ml Brown sugar

  10. 1/4 cup 59ml Freshly-squeezed orange juice

  11. 1/4 cup 59ml Freshly-squeezed lemon juice

  12. 2 tablespoons 30ml Tomato paste

  13. 1 tablespoon 15ml Salt

  14. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 two of water if necessary to thin. Set aside. Heat the olive oil in a medium saucepan over medium-high heat. Saute the onions until golden brown, 8 to 10 minutes. Stir in the garlic and cook briefly just to release the aroma. Then 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. Adobo can be stored in the refrigerator 1 week or frozen indefinitely.


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