Adobo I

Recipe Ingredients

12		Ancho chilies
1/2 cup	118ml	White vinegar
2 cups	474ml	Water
1/4 cup	59ml	Olive oil
2 cups	125g / 4.4oz	Onions - thinly sliced (medium)
5		Garlic cloves - thinly sliced
1 tablespoon	15ml	Ground cumin
4 cups	948ml	Vegetable Stock - see * Note
		(or 4 cups chicken stock)
2 tablespoons	30ml	Molasses
1/4 cup	59ml	Orange juice
1/4 cup	59ml	Fresh lemon juice
2 tablespoons	30ml	Tomato paste

Recipe Instructions

Toast chilies over gas flame until soft and brown, turning frequently. Transfer to saucepan. Add vinegar and water. Bring to boil. Reduce heat to simmer and cook until softened, about 10 minutes. Transfer to blender or processor. Puree until smooth paste forms.

Heat oil in heavy medium saucepan over medium-high heat. Saute onions until golden-brown, about 10 minutes. Add garlic and stir until fragrant, about 1 minute. Add stock and chile mixture. Bring to boil. Reduce heat to simmer. Cook 20 minutes, stirring frequently. Mix molasses, orange juice, lemon juice and tomato paste in small bowl until smooth. Add to sauce. Simmer 15 minutes. Season to taste with salt and pepper.

Hints

See the "Vegetable Stock" recipe which is included in this collection.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6341 broadcast 01-17-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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