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Adobo Sauce

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Ingredients 14 ingredients

  1. 2 medium Onions, thinly sliced
  2. Salt
  3. 4 cups Chicken stock
  4. 2 cups Water
  5. 5 Garlic cloves, sliced
  6. 12 Ancho chiles, wiped clean
  7. 1 tablespoon Ground cumin
  8. 1/2 cups White vinegar
  9. 1/4 cups Lemon juice
  10. 1 teaspoon Black pepper, freshly ground
  11. 1/4 cups Orange juice
  12. 2 tablespoons Tomato paste
  13. 2 tablespoons Brown sugar
  14. 1/4 cups Olive oil
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching.
  2. Transfer the toasted chiles to a saucepan and add the vinegar and water. Bring to a boil, reduce to a simmer and cook 10 minutes to soften.
  3. Transfer the chiles and liquid to a blender or food processor. Pruee until a smooth paste is formed, adding a tbalespoon or 2 of water if necesary to thin. Set aside.
  4. Heat the olive oil in a medium saucepan over medium-high heat. Saute the onions until golden brown, 8-10 minutes.
  5. Stir in the garlic and cook briefly just to release the aroma.
  6. Next, stir in the cumin and cook another minute.
  7. Add the chicken stock and reserved chile paste. Bring to a boil, reduce to a simmer and cook 20 minutes.
  8. Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to form a paste.
  9. Add to the simmering stock mixture and continue cooking another 15 minutes.
  10. NOTE: Adobe Sauce can be stored in the refrigertor 1 week or frozen indefinately.
  11. Makes 1 1/2 quarts.
  12. Siegel.
  13. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Blender
  • Food processor
  • Chef's knife
  • Cutting board
  • Wooden spoon
Source Not stated: saved from a website or mailing list, rights unverified
Credit

SOURCE: Mesa Mexicana by Mary Sue Milliken and Susan Feniger with Helena. Saved from a RecipeML archive (dsquirrel.tripod.com) (http://dsquirrel.tripod.com/RecipeMLArchive00007/xml/Adobo_Sauce_3.xml), file Recipes/dsquirrel.tripod.com/RecipeMLArchive00007/xml/Adobo_Sauce_3.xml in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the recipeml text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.