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  Adobo Sauce
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 256
Ingredients:
12 each Ancho chiles, wiped clean
1/2 cup White vinegar
2 cup Water
1/4 cup Olive oil
2 medium Onions, thinly sliced
5 each Garlic cloves, sliced
1 tbsp Ground cumin
4 cup Chicken stock
2 tbsp Brown sugar
1/4 cup Orange juice
1/4 cup Lemon juice
2 tbsp Tomato paste
1 tsp Black pepper, freshly ground
Instructions:
Toast the chiles directly over a medium gas flame or in a cast-iron
skillet until soft and brown, turning frequently to avoid scorching.

Transfer the toasted chiles to a saucepan and add the vinegar and
water. Bring to a boil, reduce to a simmer and cook 10 minutes to
soften.

Transfer the chiles and liquid to a blender or food processor. Pruee
until a smooth paste is formed, adding a tbalespoon or 2 of water if
necesary to thin. Set aside.

Heat the olive oil in a medium saucepan over medium-high heat. Saute
the onions until golden brown, 8-10 minutes.

Stir in the garlic and cook briefly just to release the aroma.

Next, stir in the cumin and cook another minute.

Add the chicken stock and reserved chile paste. Bring to a boil,
reduce to a simmer and cook 20 minutes.

Meanwhile, mix together the brown sugar, orange and lemon juices,
tomato paste, salt and pepper to form a paste.

Add to the simmering stock mixture and continue cooking another 15
minutes.

NOTE: Adobe Sauce can be stored in the refrigertor 1 week or frozen
indefinately.

Makes 1 1/2 quarts.

SOURCE: Mesa Mexicana by Mary Sue Milliken and Susan Feniger with
Helena Siegel.
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