Adobo Sauce
⏱️ 10 min🍳 15 min⏱️ 25 min📊 Easy🍽️ Makes about 1 cup (240 ml)Volume 2 · Sunday Sauce
A rich, dark Mexican marinade and sauce — dried ancho chilies, vinegar, garlic, oregano, and cumin, blended into a deeply flavorful paste for marinating meats, especially the classic adobo-marinated pork (carnitas).
| Amount | Ingredient |
|---|---|
| 6 dried ancho chilies, stems and seeds removed | |
| 3 garlic cloves | |
| ½ cup (120 ml) apple cider vinegar | |
| ½ cup (120 ml) water | |
| 1 tsp dried oregano | |
| 1 tsp ground cumin | |
| ½ tsp black pepper | |
| ½ tsp salt | |
| 1 tbsp olive oil |
Preparation
- Toast ancho chilies in a dry skillet for 1 minute. Cover with hot water and soak for 15 minutes. Drain. Blend soaked chilies with garlic, vinegar, water, oregano, cumin, pepper, and salt until smooth. Heat olive oil in a saucepan, add the blended sauce, and simmer for 10 minutes.
Recipe from "The Italian Kitchen" by Vita Milanese — Volume 2: Sunday Sauce
Recipe from The Italian Kitchen by Vita Milanese — Volume 2 · Sunday Sauce. Discover all volumes on the ebook page.