Adobo Recado Recipe Recipe

Name: Adobo Recado Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. Corn oil; 6 x Guajillo chiles, seeded & deveined; 4 x Ancho Chiles, seeded & deveined; 1 x Chipolte chile, seeded & deveined; 1 c. Boiling water; 8 x Alspice, freshly grnd; 4 x Cloves, freshly grnd; 1 tsp Cumin seeds, freshly grnd; 1 Tbsp. Mexican Oregano, freshly grnd; 5 x Garlic; 2 Tbsp. Sugar; 2 x Roma (plum) tomatoes, pan roasted, till blistered, d; 1/2 c. Apple cider vinegar; 1/2 tsp Freshly grnd black pepper; 1 tsp Kosher salt

Servings: persons

1 c. Corn oil
6 x Guajillo chiles, seeded & deveined
4 x Ancho Chiles, seeded & deveined
1 x Chipolte chile, seeded & deveined
1 c. Boiling water
8 x Alspice, freshly grnd
4 x Cloves, freshly grnd
1 tsp Cumin seeds, freshly grnd
1 Tbsp. Mexican Oregano, freshly grnd
5 x Garlic
2 Tbsp. Sugar
2 x Roma (plum) tomatoes, pan roasted, till blistered, d
1/2 c. Apple cider vinegar
1/2 tsp Freshly grnd black pepper
1 tsp Kosher salt

1
Heat the oil in a medium-sized saute/fry pan over medium-high heat till warm but not smoking.
2
Fry the chiles, 1 or possibly 2 at a time till puffed and brown, about 10 seconds.
3
Don't let them burn or possibly the Adobo will taste bitter.
4
Shake off excess oil from the chiles and place in a medium bowl.
5
Reserve the veg.
6
oil.
7
Add in the boiling water to the chiles and let soak till soft, about 20 min.
8
Toss occasionally to make sure all the chiles soften proportionately.
9
Put the softened chiles, their soaking water, and all the remaining ingredients in a blender and blend till smooth.
10
(You can use a food processor, but you won't get as smooth a texture.)
11
Heat 2 Tbsp.
12
of reserved chile oil in a large nonstick skillet over medium-high heat till warm but not smoking.
13
Pour the blended mix into the skillet and cook, stirring frequently, till it begins to reduce, sizzle, and become darkly colored, about 10 min.
14
If it boils too vigorously, lower the heat.
15
Keeps, tightly covered, several weeks in the refrigerator.

827

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 15 ingredients. The key ingredients include: 1 c. Corn oil, 6 x Guajillo chiles, seeded & deveined, 4 x Ancho Chiles, seeded & deveined, 1 x Chipolte chile, seeded & deveined, and more.

Yes, Adobo Recado Recipe falls under the General 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 Recado Recipe

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