Adobo Sauce Recipe

• 12 x Ancho chiles, wiped clean
• 1/2 c. White vinegar
• 2 c. Water
• 1/4 c. Extra virgin olive oil
• 2 med Onions, thinly sliced
• 5 x Garlic cloves, sliced
• 1 Tbsp. Grnd cumin
• 4 c. Chicken stock
• 2 Tbsp. Brown sugar
• 1/4 c. Orange juice
• 1/4 c. Lemon juice
• 2 Tbsp. Tomato paste
• 1 tsp Black pepper, freshly grnd

1. Toast the chiles directly over a medium gas flame or possibly in a cast-iron skillet till soft and brown, turning frequently to avoid scorching.
2. Transfer the toasted chiles to a saucepan and add in the vinegar and water.
3. Bring to a boil, reduce to a simmer and cook 10 min to soften.
4. Transfer the chiles and liquid to a blender or possibly food processor.
5. Pruee till a smooth paste is formed, adding a tbalespoon or possibly 2 of water if necesary to thin.
6. Set aside.
7. Heat the extra virgin olive oil in a medium saucepan over medium-high heat.
8. Saute/fry the onions till golden, 8-10 min.
9. Stir in the garlic and cook briefly just to release the aroma.
10. Next, stir in the cumin and cook another minute.
11. Add in the chicken stock and reserved chile paste.
12. Bring to a boil, reduce to a simmer and cook 20 min.
13. Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to create a paste.
14. Add in to the simmering stock mix and continue cooking another 15 min.
15. NOTE: Adobe Sauce can be stored in the refrigertor 1 week or possibly frzn indefinately.
16. Makes 1 1/2 qts.

chiles, white vinegar, water, extra virgin olive oil, onions, garlic, cumin, chicken stock, brown sugar, orange juice, lemon juice, tomato paste, black pepper

Taken from cookeatshare.com/recipes/adobo-sauce-62495 (may not work)