Toasted Ancho chiles in white vinegar and beef stock along with cumin and brown sugar add a rich character to this orange-lemon juice-infused homemade adobo sauce. This recipe makes plenty enough to store in a refrigerator up to a week or frozen indefinitely in a sterilized jar. Smart Recipes, Mexican Recipes, Chicken Recipes Chicken Mexican

Adobo Sauce

Adobo Sauce Recipe | PT1H20M Serves 8 Ingredients: 12 Ancho Chiles 0.5 Cup White Vinegar 2 Cups Water 0.25 Cup Olive Oil 2 Medium Onions 5 Cloves Garlic 1 Tablespoon Ground Cumin 4 Cups Chicken Stock 2 Tablespoons Brown Sugar 0.25 Cup Orange Juice 0.25 Cup Lemon Juice 2 Tablespoons Tomato Paste 1 Tablespoon Black Pepper Toast the ancho chiles in a cast iron skillet until brown or directly over the gas flame, stirring constantly to toast evenly and avoid scorching. Add toasted ancho, vinegar and water to a saucepan and bring to a boil over medium heat, once boiling, reduce heat to medium and let simmer about 10 minutes to soften. Now, pulse peppers in a food process until pureed and smooth. You can add a tablespoon of water or two to thin the sauce. Set aside. Sauté onions in heated oil in a medium pan over medium-high 8 to 10 minutes until golden brown. Then add garlic and cumin and sauté until they just release aroma. Add pureed chiles and beef stock and bring to a boil. Then reduce heat to simmer on medium-low 20 minutes. Combine orange and lemon juice, brown sugar, tomato paste, salt and pepper in a small bowl and add to the simmering sauce. Let simmer another 15 minutes. Let cool before serving or storing. Makes 1½ quarts.



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