How to make Mexican Adobo Sauce at home

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We find endless sauces. We find endless perfect combinations too; and some things are just irreplaceable. The native ingredient of the Mexican cuisine; Chile Peppers, is the irreplaceable hero of this sauce.Adobo initially means marinade; so when you unravel the delight of its ingredients and journey through it’s make, you realize the power of this bold sauce for marinating meat, fish and even can be an addition to the tacos.

Ultimately it is an irreplaceable sauce that has this extreme taste to delight you with an extraordinary taste in your taste buds. Adobo sauce is an authentic Mexican sauce made from dried chile peppers that boasts an impossibly rich taste and has a velvety texture. So let’s make this little secret to tasty food…

How much time it will take:

Preparation Cooking Total
 

15 minutes

 

15 minutes

 

30 minutes

 

Ingredients for Adobo Sauce:

Ingredients Quantity
Ancho chile powder ½ cup
Water 1 ¼ cups
Garlic cloves 8 units
Ground cinnamon (Mexican Canela) ½ tsp
Ground black pepper ¼ tsp
Ground cumin 1/8 tsp
Dried oregano 1 tsp
Apple cider vinegar 3 tbsp
Kosher salt 1.5 tsp

Important notes about ingredients:

  • Ancho chili is a large aromatic variety of chili, used (usually dried) in dishes of Mexican origin or style.
  • Mexican canela is a type of cinnamon from Sri Lanka called Ceylon, but known as canela in Mexico.
  • Apple cider vinegar, is a type of vinegar made from cider or apple must and has a pale to medium amber color.
  • Kosher salt is a variety of edible salt with a much larger grain size than some common table salt, it consists mainly of the chemical compound sodium chloride.

How to make Adobo Sauce | Recipe:

  • Scoop the chili powder into a blender or small food processor. In a medium saucepan, bring the water to a boil.
  • Pour the hot water over the chili powder, loosely cover the blender or secure the top of the processor, and blend to obtain a smooth texture. Let it cool.
  • Toss the garlic in the blender along with the cinnamon, pepper, cumin, oregano, vinegar, and salt and process until a smooth puree forms. If necessary, put in some water, a splash at a time, until the Adobo sauce is of the consistency of a barbecue sauce.
  • Store in the refrigerator for up to a couple months.

Use it as a marinade for fish, scallops, shrimp, chicken or pork destined for the grill or skillet. Stir a little into rice as it cooks. Mix with ground pork. Add to any soup. In season sautéed greens or potatoes. Use it to drizzle over a salad.

Stay tuned for more such delights to add on to your life…

About Tamana Khullar 137 Articles
I am 20 and I am precocious. I live in the duality of melancholy and enthusiasm. I aspire Reading almost anything and Writing almost all my currents on a good pondering day . My thoughts are on the move all time, I love to keep thinking and keep working on new things, almost anything that comes my way. A good move and inspiration is all I need.

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