Adobo Sauce With Garlic and Orange Juice
Adobo sauce with garlic and orange juice adds earthy flavor to chicken, pork, beef, and fish dishes. It also makes a snappy sandwich condiment.
- Serves: 8 persons
- 12cups water
- ½cup white vinegar (divided)
- 8guajillo chiles (dried)
- 8 ancho chiles (dried)
- ¼cup oil (plus 1 tablespoon)
- 2tablespoons tomato paste
- 2cups chicken broth (or beef or vegetable broth, divided)
- 6garlic cloves (peeled and minced)
- 1medium onion (peeled and diced)
- 1teaspoon cumin
- ½teaspoon cinnamon
- ¼teaspoon salt
- 1tablespoon Mexican oregano
- 1teaspoon black pepper
- Optional: 1 jalapeño (seeded and minced for added heat)
- ¼cup lemon juice
- ¾cup orange juice
Step 1Gather the ingredients.
Step 2Add the water and half of the vinegar to a large pot.
Step 3Cut the tops off of the chiles and use a spoon to dislodge and shake out the seeds.
Step 4Fry the chiles in hot oil for about 10 seconds on each side.
Step 5Add the chiles to the water and bring it to a boil. Cover the pot, turn off the heat and let the chiles soak overnight.
Step 6Discard the soaking liquid. Puree the chiles in the blender with the tomato paste , remaining vinegar, and a splash of the broth until smooth.
Step 7In a large saucepan, sauté the garlic and onions in remaining 1 tablespoon of oil.
Step 8Add the remaining broth, chile paste, seasonings, jalapeño (if desired), and juices. Simmer for 30 minutes or until the sauce thickens to your liking.
Step 9Use as a condiment for your sandwich or alongside your protein of choice.