ADOBO SAUCE

This is a very interesting sauce used in many Mexican recipes. I used 2 x 250ml jars and froze one of them to be used in other recipes. However, when I make it again, I might even use smaller jars. The first time I made it was to go with these fish tacos, from the same book. They were unbelievably delicious!! See recipe link below.

Ingredients

Adobo sauce

2 dried guajillo chillies

75g dried chipotle chillies

100ml olive oil

1l chicken stock

3 large red capsicums, halved lengthways

1 red onion, quartered

1 garlic bulb, peeled

3 long green chillies

large handful oregano leaves

75g smoked paprika

1 Tbsp Mexican spice blend (see below)

115g caster sugar

125ml sherry vinegar

sea salt to taste

Mexican spice blend

1 Tbsp ground cinnamon

1 Tbsp ground cumin

1 Tbsp smoked paprika

2 tsp ground allspice

2 tsp freshly ground black pepper

2 tsp ground star anise

1 tsp ground cloves

Method

To make the spice blend, combine all spices and store in an airtight container for up to 1 month.

Preheat an overhead grill to high.

Place the capsicum, onion, garlic and fresh chillies on a grill try and grill turning occasionally, for 10-15 minutes, until soft and charred black. Allow to cool slightly then roughly chop.

Remove the stalks and roughly chop the guajillo and chipotle chillies, retaining the seeds.

Heat the oil in a medium heavy-based saucepan over low heat. Gently fry the dried chillies for 2-3 minute, until they begin to colour. Add the charred vegetable mixture, oregano and spices and cook for a further 2 minutes, or until fragrant. Add the sugar and sherry and cook until the liquid reduces to a syrup.

Pour in the stock and bring to the boil. Reduce the heat and simmer gently for 45 minute, or until reduced to a thick sauce.

Transfer the mixture to a food processor or blender and process, gradually adding a little water if required, to make a smooth sauce. Strain through a fine mesh sieve, pressing and rubbing with the back of a spoon to ensure all of the sauce passes through. Season with salt.

Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.

Makes 500ml

Adobo sauce on the left and Chipotle Mayo on the right.

Mr Wilson's fish tacos with slaw and two sauces.

Comments

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