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, 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 Extra-Virgin 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 for 8-10 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 for 8-10 minutes until golden brown. Then add garlic and cumin and sauté until they just release an aroma. Add pureed chiles and beef stock and bring to a boil. Then reduce heat to simmer on medium-low for 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.

All Rights Reserved, Copyright of RecipeSavants 2021

Join Our Community :: Join Our Refer a Friend Program

Follow us on social media
RecipeSavants Facebook Social Share RecipeSavants Twitter Social Share RecipeSavants Instagram Social Share RecipeSavants Youtube Social Share RecipeSavants Tumblr Social Share RecipeSavants PayPal Social Share