3 oranges
1 lime
2 to 3 canned chipotle chilies or to, taste
3 cloves garlic (1 t)
2 tsp dried oregano
1/2 tsp cumin seed
1/2 tsp black pepper
2 tbsp wine vinegar
1/2 tsp salt
Directions
Source: FOODday, July 9, '91 From: Valerie Whittle
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 chilies 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.
Servings: 1 servings
Adobo (Smoked Chile Marinade) Recipe brought to you by Recipe Ideas
Categories: Mexican; Sauce
The History of Recipes
Written recipes as an idea can be traced far back into history, in truth as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, generally, these early cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to food historians is a series of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Continuing our culinary historical journey, we find a couple of interesting cookery books published in the fourteenth century ; a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these two books are unconnected to the curry that we all know today, but instead accounts of the types of food on the tables of the wealthy. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from the holy lands, including spices like rosemary and coriander. The introduction of these new culinary ideas created an eruption in publications on food, most of which are kept safe in private cookery archives. Over the succeeding few centuries, the powerful and rich houses tried to serve the most extravagent banquests, and consequentially the best chefs and their recipe collections were at a premium. However, it was during the 19th century that fine cookery and recipe books became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, testing, and recording recipes of the day. When we get to the 20th century, cook books were increasing in popularity as a result of better eduction, people having increased leisure time and having more money to spend. The TV revolution gave us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing everybody to access massive numbers of recipes just like those on this site. |
We hope you enjoy this Adobo (Smoked Chile Marinade) recipe.
