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1
Combine the steaks with the Adobo in a shallow nonreactive roasting pan and let marinate at room temperature 2 to 4 hours or overnight in the refrigerator.
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2
Preheat the grill or broiler.
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3
Lift the meat from the marinade, shaking off the excess, and season all over with salt and pepper.
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4
Cook over moderate heat, or 4 inches from the broiler unit, turning frequently and brushing several times with the marinade during the last few minutes, until slightly charred, about 10 minutes.
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5
Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching.
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6
Transfer the toasted chiles to a saucepan and add the vinegar and water.
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7
Bring to a boil, reduce to a simmer and cook 10 minutes to soften.
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8
Transfer the chiles and liquid to a blender or food processor.
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9
Puree until a smooth paste is formed, adding a tablespoon or two of water if necessary to thin.
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10
Set aside.
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11
Heat the olive oil in a medium saucepan over medium-high heat.
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12
Saute the onions until golden brown, 8 to l minutes.
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13
Stir in the garlic and cook briefly just to release the aroma.
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14
Then stir in the cumin and cook another minute.
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15
Add the chicken stock and reserved chile paste.
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16
Bring to a boil, reduce to a simmer and cook 20 minutes.
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17
Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to form a paste.
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18
Add to the simmering stock mixture and continue cooking another 15 minutes.
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19
Adobe can be stored in the refrigerator 1 week or frozen indefinitely.
