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.
RecipeSavants.comToasted 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, RecipesChickenMexicanAdobo SaucePT1H20MServes 8
Ingredients:
12 Ancho Chiles0.5 Cup White Vinegar2 Cups Water0.25 Cup Extra-Virgin Olive Oil2 Medium Onions5 Cloves Garlic1 Tablespoon Ground Cumin4 Cups Chicken Stock2 Tablespoons Brown Sugar0.25 Cup Orange Juice0.25 Cup Lemon Juice2 Tablespoons Tomato Paste1 Tablespoon Black PepperToast 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.
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