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Peggy

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  • Adobo Sauce for Carne Adobado

    Ingredients
    • 15 Guajillo Chiles dried, stemmed and seeded. Note you could probably substitute Dired California Chiles also known as New Mexico Chiles. • 1 &#189 Cup beef broth (Reserve ½ cup beef broth for later)
    • 10 Ancho Chiles dried, stemmed and seeded.• &#188 Cup honey
    • 8 Clove Peeled Garlic• &#188  Cup oil
    • 1 Tbs Cinnamon, cumin, sugar and dried oregano, salt and pepper• Optional: To kick up the heat, add a few canned chipotle peppers to the sauce when blending
    • &#189 Cup Cider Vinegar
    • 1  Cup Orange Juice

    InstructionsHave a 6 quart pot ready with water filled half way.
    Note: Sometimes you may get dried chiles that are difficult to stem and seed. If you find it difficult to do so, proceed with the recipe without stemming or seeding. This recipe will yeild about 5 - 7 cups of adobo sauce Heat your skillet with oil to medium heat. Quick fry the chiles in batches (15 seconds or so per side) Be very careful not to burn the chiles. They burn quickly. Remove the Chiles from the skillet and place in pot of water. They still may seem dried and stiff...that's okay...they soften upon soaking. Quick fry the garlic cloves until slightly brown. Remove Garlic and place in water. Bring water just to a boil. Remove from heat immediately and cover. I place a small plate in the pot to weight the chiles down. Let the chiles soak in water for several hours or overnight. The longer soak removes harsh flavors. Remove chiles from the water. If you have not stemmed or seeded the chiles, do so at this time. Place the chiles in a blender or food processor. Leave behind the soaking liquid and toss. Blend the chiles until smooth. Add the ingredients above except ½ cup of beef broth. Continue to puree until smooth. For Carne Adobo, I do not strain the chile sauce. I pour enough sauce on to the ribs to coat them completely. The sauce is very thick. You will have left over sauce to freeze for another use or strain for serving with the carne adoba. NotesNOTE: For a smoother sauce, press the chile puree through a medium mesh strainer and a bowl. This is good to do is you are serving sauce on the side or for any other recipe. Number of Servings: Time to Prepare:
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