Best 2 Adobo De Chile Recipes
Adobo de Chile: A Spicy and Versatile Mexican Sauce
Adobo de Chile is a flavorful and spicy Mexican sauce made from dried chiles, vinegar, spices, and herbs. It is a versatile condiment that can be used to marinate meats, add flavor to soups and stews, or serve as a dipping sauce for tacos, tamales, and other Mexican dishes. This article provides three different recipes for Adobo de Chile, each with its own unique flavor profile:
* **Classic Red Adobo:** This traditional recipe uses ancho, guajillo, and pasilla peppers to create a deep red sauce with a smoky and slightly sweet flavor.
* **Green Adobo:** This variation uses tomatillos, serrano peppers, and cilantro to create a bright green sauce with a tangy and herbaceous flavor.
* **Chile de Arbol Adobo:** This spicy and fiery sauce uses chile de arbol peppers, guajillo peppers, and garlic to create a complex and flavorful condiment that is perfect for adding heat to your favorite dishes.
Whether you are looking for a traditional red adobo, a tangy green adobo, or a spicy chile de arbol adobo, this article has a recipe that is sure to satisfy your taste buds. So grab your ingredients and get ready to make some delicious Adobo de Chile!
EASY ADOBO SAUCE
Ancho and Guajillo chili peppers turn this authentic adobo sauce into a flavorbomb! Use it to season meats or liquefy it for all sorts of stews -- so good!
Provided by Mexican Please
Time 40m
Number Of Ingredients 13
Steps:
- Wipe off any dusty crevasses on the chilis using a damp towel. De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.
- I put the chilis in a 400F oven for 1-2 minutes to awaken some dormant flavors; you could also flash them on a hot, dry skillet for 15-30 seconds in place of the oven.
- Add the chilis to a bowl and cover them with hot tap water. Let them reconstitute for 20-30 minutes. If they float to the surface you can use a small plate or bowl to keep them submerged.
- Drain the chilis and add them to a blender, along with the remaining ingredients listed above. Update: I've been adding 2-3 chipotles in adobo lately for some heat, but you can consider this optional.
- Combine well; ideally you want a thick, paste-like substance so we are adding just enough liquid to get there. If it won't combine you can add another splash of water.
- Use immediately or store in an airtight container in the fridge. It should also freeze quite well.
Nutrition Facts : Calories 65 kcal, ServingSize 1 serving
ADOBO DE CHILE
Spicy seasoning paste for cooking or canning chipotles. From Rick Bayless, Frontera Grill in Chicago. This recipe can be half anchos and half guajillos or all chipotle, any combination of dried chiles to taste. Straining is a matter of personal preference. For cooking I don't usually bother with it, as long as the puree is very fine. For canning, I do work the recipe through one of those old-fashioned v-shaped food mills with the wooden pestle. I recommend any of Rick Bayless' books for more in-depth instructions on regional Mexican techniques.
Provided by Queen Dragon Mom
Categories Mexican
Time 35m
Yield 1/2 pint
Number Of Ingredients 8
Steps:
- Toast the unpeeled garlic until soft and sweet-smelling. Remove from heat source and cool. Pull of the skins and chop roughly.
- Toast the chiles until skin bubbles. Remove from heat. Put in small bowl of water to rehydrate. Drain. (Use the soak water for the recipe liquid if desired.).
- Pulverize the oregano, pepper, cumin and close in a spice grinder or mortar. Place in a molcajete or blender. Add the chiles and garlic.
- Measure in the liquid and blend to a paste. If needed, add more liquid unti everything in the blender is combining but as thick as possible.
- Remove from blender. (I take the bottom off mine to get the paste out.)This is ready to use in a recipe at this point. Further cooking is necessary to use in canning.
- To use for canned chiles:.
- Put paste in a bowl and stir in liquid until it's a pourable consistency.
- Heat an empty very heavy frying pan for a few minutes over medium-high heat. Film the bottom of the pan with a small amount of oil. Test temperature by dropping a little mixture into pan. If it sizzles sharply, the pan is hot enough.
- Pour all mixture into the pan, don't let the temperature drop. Stir constantly until the mixture has darkened and turned into a thick mass. Usually this takes about 5 minutes.
- Turn heat down to simmer and add liquid of your choice to the consistency you need. Simmer uncovered for another 5 minutes ro so to develop flavors.
- Cool and work through a food mill or push through a sieve until there are no lumps.
Nutrition Facts : Calories 909.9, Fat 24.9, SaturatedFat 2.9, Cholesterol 4.8, Sodium 5006.9, Carbohydrate 164.9, Fiber 61.7, Sugar 3.1, Protein 40
Tips:
- Choosing the right type of chili: The type of chili used in adobo can greatly influence the flavor of the dish. Some popular options include ancho, guajillo, pasilla, and chipotle.
- Soaking the chilies: Before using, dried chilies should be soaked in hot water until they are softened. This process helps to rehydrate the chilies and release their flavor.
- Removing the seeds: For a milder adobo, remove the seeds from the chilies before blending. For a spicier adobo, leave the seeds in.
- Using fresh ingredients: Whenever possible, use fresh ingredients for the best flavor. This includes using fresh garlic, onions, and tomatoes.
- Adjusting the vinegar and sugar: The amount of vinegar and sugar in the adobo can be adjusted to taste. For a tangier adobo, add more vinegar. For a sweeter adobo, add more sugar.
- Storing the adobo: Adobo can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Conclusion:
Adobo de chile is a versatile and flavorful sauce that can be used to enhance a variety of dishes. It is a great way to add a spicy and tangy kick to tacos, burritos, enchiladas, and other Mexican dishes. It can also be used as a marinade for chicken, pork, or beef. With its rich and complex flavor, adobo de chile is a must-have condiment for any Mexican food lover.
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