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Adobo (Mexican Smoked Chile Marinade)
Source: Food Day, July 9, '91 From: Valerie Whittle
3 oranges
1 lime
2 to 3 canned chipotle chiles or to taste
3 cloves garlic (1 tablespoon)
2 teaspoons dried oregano
1/2 teaspoon cumin seed
1/2 teaspoon black pepper
2 tablespoons wine vinegar
1/2 teaspoon salt
This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork.
Juice the oranges and lime. Finely chop chiles and garlic. Place citrus juices, chilies, garlic, oregano, cumin, black pepper, vinegar and salt in blender and puree until smooth.
Makes enough marinade for 1 1/2 to 2 pounds meat or chicken.
Adobo
4 large ancho chiles
1/8 teaspoon cumin seeds
1/8 teaspoon Mexican oregano
1/8 teaspoon thyme
1 tablespoon salt
2 cloves garlic, peeled
1/2 cup mild white vinegar
Toast the chiles lightly, turning them from time to time so they do not burn. Slit them open and remove the seeds and veins. Put the chiles into a bowl and cover them with hot water. Let them soak for about 20 minutes, then remove them with a slotted spoon to a blender container. Add remaining ingredients and blend into a fairly smooth paste. Do not over-blend.
To use, coat both sides of meat with Adobo. Cover and refrigerate overnight.
Heat oil and fry meat very slowly on both sides, about 20 minutes, depending on the thickness of the meat. When meat has cooked through, raise the heat and brown it quickly. Garnish with sliced scallions.
