Ingrédients pour Basic Adobo Recipe
- Dried Ancho Chiles
- Dried Guajillo Chiles
- Cinnamon
- Clove
- Garlic Cloves
- Oregano
- Salt And Pepper
- Cider Vinegar
- Roma Tomato
- Onion
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Comment préparer Basic Adobo Recipe
- Preheat your oven to 350°F (175°C). Toast 2-3 dried ancho chiles on a baking sheet for 2 minutes, or until fragrant. Be careful not to burn them.
- Place the toasted chiles in a small saucepan. Add 1 cup of water and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 15 minutes, or until the chiles are softened.
- Carefully transfer the chiles (reserving the cooking liquid) to a blender. Add 1/2 cup soy sauce, 1/4 cup apple cider vinegar, 2 cloves garlic (minced), 1 teaspoon ground cumin, 1/2 teaspoon black pepper, 1/4 cup vegetable oil and blend until a fairly thick paste forms. Add reserved chili water as needed to reach desired consistency.
- Marinate your choice of 1-2 lbs meat (pork, chicken, fish, or beef, cut into 1-inch pieces) in the adobo paste for at least 6-8 hours, or preferably overnight in the refrigerator.
- For grilling: Remove meat from marinade and grill until cooked through. For slow cooking: Pour the adobo paste and reserved chili water into a large pot or Dutch oven. Add the marinated meat and enough water to cover.
- Bring to a simmer, then reduce heat to low, cover, and slow cook for 3-4 hours, or until the meat is incredibly tender. Stir occasionally.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
21g
Fat
5g
Carbs
26g
