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 possible to follow the history of written cooking instructions far back into antiquity, in truth as far as the ancient Egyptians, and quite possibly further than that. In practice though, mostly, these early recipes were just basic hieroglyphic instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history are some ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius wrote a number of scripts which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into appetizers, main meal and afters, something that is very familiar to us today. Aspicius also informs us how the cooks of his times were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks for example thyme, rue and dill. Moving on, we find two interesting cookery books dating from the fourteenth century - a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the curry that appears on menues today, but instead descriptions of the types of food served to the rich and wealthy people of that period. Later, in the 15th century, people returning from the crusades brought back many new spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. The introduction of these new tastes created an explosion in manuscripts on cooking, some of which are now in academic collections. During the next few hundred years, the rich families of Europe competed to lay on the best banquets, and as a consequence, cooks and their recipes increased in prestige. Even so, it wasn`t until the 1800s that haute cuisine and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, testing, and publishing recipes common in their social group. By the time we get to the twentieth century, recipe books were highly popular due to more people being able to read, people having more free time and a general increase in wealth. Like it or not, the introduction of TV brought us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on this web site. |
We hope you enjoy this Adobo Sauce recipe.
