Adobo Recipe – Eats Now

Name: Adobo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ancho chiles; 1/2 cup white vinegar; 2 cups water; 1/4 cup olive oil; 2 medium onions, thinly sliced; 5 garlic cloves, thinly sliced; 1 tablespoon ground cumin; 4 cups chicken stock or vegetable stock; 2 tablespoons molasses; 1/4 cup orange juice; 1/4 cup fresh lemon juice; 2 tablespoons tomato paste

Servings: persons

12 ancho chiles
1/2 cup white vinegar
2 cups water
1/4 cup olive oil
2 medium onions, thinly sliced
5 garlic cloves, thinly sliced
1 tablespoon ground cumin
4 cups chicken stock or vegetable stock
2 tablespoons molasses
1/4 cup orange juice
1/4 cup fresh lemon juice
2 tablespoons tomato paste

1
Toast chiles over gas flame until soft and brown, turning frequently.
2
Transfer to saucepan.
3
Add vinegar and water.
4
Bring to boil.
5
Reduce heat to simmer and cook until softened, about 10 minutes.
6
Transfer to blender or processor.
7
Puree until smooth paste forms.
8
Heat oil in heavy medium saucepan over medium high heat.
9
Saute until golden brown, about 10 minutes.
10
Add garlic and stir until fragrant, about 1 minute.
11
Add stock and chile mixture.
12
Bring to boil.
13
Reduce heat to simmer.
14
Cook 20 minutes, stirring frequently.
15
Mix molasses, orange juice, lemon juice and tomato paste in small bowl until smooth.
16
Add to sauce.
17
Simmer 15 minutes.
18
Season to taste with salt and pepper.

763

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ancho chiles, 1/2 cup white vinegar, 2 cups water, 1/4 cup olive oil, and more.

Yes, Adobo falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Adobo

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