NYCgrrl wrote:
magnusfide wrote:
I like their Dutch Oven Pork Belly Adobo. Tasty.
You figured out how they made the adobo sauce?
Bravo for you and would you like to share?
Basically did the same as the vid. You can buy adobo now in the ethnic food section but I used a homemade adobo recipe that I found somewhere:
Mexican Adobo ("Adobo" is Spanish for the word "sauce")
4 dried ancho chiles, seeded and deveined
4 dried guajillo chiles, seeded and deveined
2 teaspoons peeled and minced fresh ginger
3/4 teaspoon ground cumin
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Combine the ancho and guajillo chiles in a large bowl and add plenty of cold water to cover. Let them soak until soft, about 30 minutes.
Place the soaked chiles in a blender along with the ginger, cumin, salt, and pepper. Blend until very smooth. Scrape down the sides with a spatula and give things a stir, just to make sure everything’s getting puréed. Don’t be tempted to add liquid—you want the final sauce to be thick.
Scrape the purée into a small bowl if you plan to use it soon, or into a jar with a tight fitting lid if you want to save it for later. It’ll keep in the fridge for up to 5 days, or in the freezer for 3 months.
"The only time you should fear cast iron is if your wife is fixin' to hit you with it."-Kent Rollins
First law of science: don't spit into the wind.
Magnus
