Adobo
Red Chile PasteAdobo is a thick seasoning paste for meats, poultry, and fish, made of dried chiles, herbs, and spices. The paste is also used to thicken and flavor a number of traditional stews.
Ingredients
Makes about 11⁄2 cups
- 6 large ancho chiles stems cut out, seeds and veins removed
- 2 whole medium garlic cloves unpeeled
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 1 ⁄2 teaspoon ground cumin
- 1 ⁄2 teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- 1 ⁄8 teaspoon ground allspice
- 2 whole cloves
- 1 teaspoon salt
- 1 ⁄2 teaspoon sugar
- 2 tablespoons cider vinegar
Instructions
- In a dry skillet over medium heat, toast the chiles, pressing flat with a spatula and turning, about 8 to 10 seconds per side, or until aromatic and slightly blistered.
- Do not burn.
- Submerge the chiles in a bowl of hot water and soak about 25 to 30 minutes.
- Toast the garlic cloves in the same skillet about 2 minutes, until some brown spots appear, and the garlic softens a little, about 5 minutes.
- Remove and discard the papery skin.
- Drain the chiles and put in a blender with the garlic.
- Add the other ingredients and 1⁄4 cup of water.
- Purée until smooth.
- If the blender stalls, add only enough water to keep the blades working.
- Scrape down the sides of the blender jar often, and continue to blend.
- (The adobo should be thick and smooth with the consistency of thick ketchup.
- ) Scrape the adobo into a container.
- The adobo is ready to use.
Notes / Tips / Wine Advice:
The paste can be kept refrigerated for 2 to 3 weeks, or frozen up to 3 months.