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 (Mexican Smoked Chile Marinade) Recipe brought to you by Recipe Ideas
Categories: Mexican; Sauce
The History of Recipes
We are able to follow the history of `recipes` far back into history, in fact as far back into recorded history as early Egypt, and possibly even further. Interesting though that maybe, generally, these ancient cookbooks were just very basic hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history is a series of ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a few documents showing how to cook the recipes prepared by the Romans. In his publication, Apicius recounts how the meals were split into appetizers, main meal and dessert, something we still use today. Additionally, he describes how the Romans used a good variety of herbs and spices, including many that are still in use today like thyme, rue and asafoetida. As we move on, we find a couple of books which were published in the 1300s ; a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books have no connection with the indian food that is familiar to us all today, but instead accounts of the types of meals served to the upper classes. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab cooking, including spices such as rosemary and coriander. These new spices and herbs led to an explosion in recipe publications, most of which are kept safe in private cookery archives. During the following few hundred years, the powerful and wealthy strove to lay on the most extravagent meals, and as a consequence, chefs and their recipe collections increased in prestige. Even so, it was during the 19th century that haute cuisine and recipe books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and recording recipes to help cooks of their time. By the advent of the 20th century, cook books were starting to become popular mostly as a result of more people being able to read, more spare time and a general increase in wealth. |
We hope you enjoy this Adobo (Mexican Smoked Chile Marinade) recipe.
