Adobo sauce

Adobo sauce

By
From
Taqueria
Makes
500 ml
Photographer
Chris Middleton

The flavour of this sauce is so intriguing when used in myriad savoury and meat applications. It’s truly the taste of Latin food that we all love. You can also add it to mayonnaise or a tomato sauce to create new sauces to enjoy at home.

Ingredients

Quantity Ingredient
2 dried guajillo chillies, (see Latin Larder)
75g dried chipotle chillies, (see Latin Larder)
100ml olive oil
1 litre 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 tablespoon Mexican spice blend
115g caster sugar
125ml sherry vinegar
sea salt, to taste

Method

  1. Remove the stalks and roughly chop the guajillo and chipotle chillies, retaining the seeds.
  2. Heat 1 tablespoon of the oil in a medium heavy-based saucepan over low heat. Gently fry the dried chillies for 2–3 minutes, until they begin to colour, then transfer to a bowl, pour over the chicken stock and leave to soak.
  3. Preheat an overhead grill to high.
  4. Place the capsicum, onion, garlic and fresh chillies on a grill tray and grill, turning occasionally, for 10–15 minutes, until soft and charred black. Allow to cool slightly then roughly chop the vegetables separately.
  5. Heat the remaining oil in another heavy-based saucepan over low heat. Add the charred vegetable mixture, oregano and spices and cook for 2 minutes, or until fragrant. Transfer the rehydrated chillies from the stock to the pan and cook until the vegetables have collapsed.
  6. Add the sugar and sherry vinegar and cook until the liquid reduces to a syrup, then pour in the stock and bring to the boil. Reduce the heat and simmer gently for 1 hour, or until reduced to a rich compote.
  7. 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.
  8. Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.
Tags:
Mexican
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