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
Food historians have traced the existence of recipes far back into the far past, at least as far back into history as the Egyptians, and maybe further still. Interesting though that is, generally, these ancient cookbooks were just very basic pictorial recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to food historians is a collection of tablets in ancient Sumerian which recount 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 and blissful. As our culinary historical trip moves on a few more years we find some recipe books from the 14th Century - a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these are not about the curry that appears on menues today, but rather accounts of the types of meals on the menus of the nobility of the period. In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from Arab countries, including coriander, basil and rosemary. The introduction of these new culinary ideas caused a torrent in manuscripts on cooking, some of which still exist in private cookery archives. Over the following few hundred years, the families of Europe competed with each other to offer the best banquets, and as a consequence, the best cooks and their recipes could command a high salary. However, it wasn`t until the nineteenth century that formal cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and recording the recipes of their peers. By the arrival of the 20th century, cookbooks were in great demand, due to more people being able to read, people having more leisure time and having more money to spend. The introduction of television gave us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Adobo (Mexican Smoked Chile Marinade) recipe.
