Adobo Sauce
Note: Adapted from several more complicated recipes, including the one below. Adobo sauce usually is associated with dried Ancho chiles (dried Poblano peppers). Many new recipes call for peppers in adobo sauce, so here it is! Martha Stewart's recipe for Ancho Dipping Sauce is similar, but includes ketchup and orange and lime juice instead of vinegar. See also Chile Pastes and Sauce.
1. Adobo Sauce Simplified
Chop:
3 large dried Ancho chiles, stems and seeds removed
1 dried Pasilla or Piquin chile, stem and seeds removed
3/4 cp dried tomatoes
1 large onion
2 cloves garlic
Add:
1/2 t dried oregano
1/4 t ground cumin
1/4 cp vegetable oil
1/4 cp distilled white vinegar
1 1/2 t sugar
1. Cover chiles with hot water and let them sit for 15 minutes till softened. Reserve
water and
Combine chiles and 1/4 to 1/2 cp of the water with onion and garlic.
2. Add oregano and cumin in a blender and puree to smooth paste. Follow remaining steps.
2. Saute chile mixture in the oil for 5 minutes, then add vinegar and sugar, and bring to
boil.
3. Reduce heat and simmer till sauce is very thick, about 5-8 minutes.
2. Chicken Breast Adobo
Source: Fog city Diner Cookbook by Cindy Pawlcyn, reported in Washington Post
For the Achiote Paste:
1 1/2 t cumin seeds, toasted
1/2 t achiote (annatto seeds) *
1 T marjoram or oregano
1 T chopped thyme
2 cloves garlic
Kosher or sea salt
1/4 t whole or freshly ground white peppercorns
* From a tree, described in one source as an "iodiney" seed. The paste contains citrus juice, often lime, and other spices and is found in Mexican specialty shops.
For the marinade:
3 T Chili Paste (recipe follows)
1/4 cp orange juice
1 t orange zest
1/4 cp red wine vinegar
1/4 cp olive oil
Garnishes:
1/2 red onion, sliced thin, soaked in juice of 1 lime for 20 min.
1/2 cp sour cream
sprigs of cilantro if in season
Chili Paste:
2 dried ancho or cascabel chiles
2 dried pasilla negro chiles
2 dried guajillo chiles
Hot water for soaking
Note: unless you're fortunate enough to be near a store that carries these esoteric chiles, you can substitute whatever is on hand. I used habanero and cayenne, which I dried from last season's garden. This is a good base for other Mexican dishes.
Preheat oven to 350 degrees. Stem and seed chiles. Place on a baking sheet roasting pan and toast 5 to 8 minutes.
Transfer to bowl and add hot water to cover.
Let soak till soft. Drain, reserving 1/2 cp of water.
Blend chiles with 1/4 to 1/2 cp reserved water in blender till smooth.
Rub through a sieve, if you have enough energy left.
Store in refrigerator.
For the Chicken:
Skim and bone chicken breasts & pound to even thickness.
Combine marinade with 3 T of Chili (Achiote?) Paste. Reserve 1/2 of the mixture for sauce
and spread remaining over chicken and marinade for at least 2 hrs.
Grill over medium fire.
Drizzle with remaining marinade and serve with garnishes.
