Adobo I Recipe

• 12 x Ancho chilies
• 1/2 c. White vinegar
• 2 c. Water
• 1/4 c. Extra virgin olive oil
• 2 med Onions thinly sliced
• 5 x Garlic cloves thinly sliced
• 1 Tbsp. Grnd cumin
• 4 c. Vegetable Stock see * Note
• (or possibly 4 c. chicken stock)
• 2 Tbsp. Molasses
• 1/4 c. Orange juice
• 1/4 c. Fresh lemon juice
• 2 Tbsp. Tomato paste

1. Toast chilies over gas flame till soft and brown, turning frequently.
2. Transfer to saucepan.
3. Add in vinegar and water.
4. Bring to boil.
5. Reduce heat to simmer and cook till softened, about 10 min.
6. Transfer to blender or possibly processor.
7. Puree till smooth paste forms.
8. Heat oil in heavy medium saucepan over medium-high heat.
9. Saute/fry onions till golden brown-brown, about 10 min.
10. Add in garlic and stir till fragrant, about 1 minute.
11. Add in stock and chile mix.
12. Bring to boil.
13. Reduce heat to simmer.
14. Cook 20 min, stirring frequently.
15. Mix molasses, orange juice, lemon juice and tomato paste in small bowl till smooth.
16. Add in to sauce.
17. Simmer 15 min.
18. Season to taste with salt and pepper.
19. This recipe yields about 1 1/2 qts of adobo.

chilies, white vinegar, water, extra virgin olive oil, onions, garlic, cumin, vegetable stock, chicken stock, molasses, orange juice, lemon juice, tomato paste

Taken from cookeatshare.com/recipes/adobo-i-62485 (may not work)