| 12 x Ancho chiles, wiped clean | | 12 cup White vinegar | | 2 cup Water | | 1/4 cup Olive oil | | 2 med Onions, thinly sliced | | 5 x Garlic cloves, sliced | | 1 tbl Ground cumin | | 4 cup Chicken stock | | 2 tbl Brown sugar | | 1/4 cup Orange juice | | 1/4 cup Lemon juice | | 2 tbl Tomato paste | | 1 tsp Black pepper, freshly ground |
| | Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. | | Transfer the toasted chiles to a saucepan and add the vinegar and water. | | Bring to a boil, reduce to a simmer and cook 10 minutes to soften. | | Transfer the chiles and liquid to a blender or food processor. Pruee until a smooth paste is formed, adding a tbalespoon or 2 of water if necesary to thin. Set aside. | | Heat the olive oil in a medium saucepan over medium-high heat. Saute the onions until golden brown, 8-10 minutes. | | Stir in the garlic and cook briefly just to release the aroma. | | Next, stir in the cumin and cook another minute. | | Add the chicken stock and reserved chile paste. Bring to a boil, reduce to a simmer and cook 20 minutes. | | Meanwhile, mix together the brown sugar , orange and lemon juices, tomato paste, salt and pepper to form a paste. | | Add to the simmering stock mixture and continue cooking another 15 minutes. | | NOTE: Adobe Sauce can be stored in the refrigertor 1 week or frozen indefinately. | | Makes 1 1/2 quarts. |
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