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
Directions
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.
Servings: 1 quarts
Adobo Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
It is quite feasible to trace the history of recipes far back into antiquity, at least as far back as ancient Egypt, and maybe even further. Interesting though that is, sadly, these early cookbooks were just primitive hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to food historians is a collection of clay 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 anyone who tried it feel wonderful. As we move into Roman times around 25BC a roman called Apicius wrote a number of scripts detailing recipes cooked by wealthy Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and dessert, a very modern way of dining. This early Roman chef informs us how the chefs of Roman times were skilled in the use of many spices and herbs, including many that are still in use today for example bay, rue and parsley. During the following few centuries, the powerful and rich houses competed to serve up the most exotic meals, and because of this chefs and their recipe collections could command a high salary. However, it wasn`t until the nineteenth century that haute cuisine and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collating, testing, and recording recipes of the day. By the advent of the 1900s, cook books are in great demand, mostly as a result of higher levels of literacy, increased leisure time and having more money to spend. The revolution that is television gave us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Adobo Sauce recipe.
