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Adobo Sauce
Nb persons: 1
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| 4 medium | Dried anchos chillies |
| 6 medium | Dried guajillos chillies |
| Cloves of garlic | |
| Black peppercorns | |
| 1/2 | in. cinnamon bark |
| 2 large | Bay leaves |
| 1/2 tsp | Dried oregano |
| 1/2 tsp | Dried thyme |
| 3 tbsp | Wine or cider vinegar |
| Whole cloves | |
| Large pinch of cumin seeds | |
| 1 tsp | Salt |
Preparethe dried peppers as described below. toasted and soaked. if
you can't get guajillos, use all anchos or even pasillas. California
or New Mexico chillies give a much lighter flavor. Dry fry the
unpeeled garlic in a heavy frying pan with no oil. Turn frequently.
After 10 mins. the garlic should be soft and the blacked, slistered
skins can be easily removed-let the cloves cool off before removing
the skins. Grind the cinnamon, cloved, peppercorns, bay leaves, and
cumin seeds in a pestle and mortar or a spice grinder. The aroma of
fresh ground spices is incomparably superior to ready ground spices.
Drain the chillies an put them in a blender with the peeled garlic,
the herbs and the spices, the vinegar, and a little bit of water,
about 2 tbs. Now comes the tedious part. Blend this mixture to a
smooth paste. You will need to stop every few seconds and push the
mixture down on the blades you may even need to add another tbs. of
water. Don't add too much water tho' or the suace will be weak and
watery. It can easily take 5-10 mins. to get a reasonably smooth
paste. Strain the sauce through a stainless steel mesh, this is
tedious and will take a few mins. also. The easiest way is to use a
pestle against the mesh inside the strainer. you will be left with a
smooth, creamy paste and a mass of pungant pulp. Discard the pulp,
keep the paste in the refrigerator in a glass jar with a plastic top,
it will corrode a metal top. To use smear the paste on meat that will
be grilled. Marinate the meat with the smeared sauce over night then
grill as usual.
Dried chillies preparation: deseed and devein the chillies. Then, tear
them apart into reasonably flat pieces and toast them briefly on a
hot dry frying pan or griddle. Hold them down for a few seconds,
until they change colour and crackle. Then flip them over and hold
down this side for a few secs. do not allow them to burn or they
become bitter.Now place them in a bowl and just cover with boiling
water. put a suacer on top to hold them under the water, and leave to
soak for at least a half hour.
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