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Adobo Paste-Base Recipe
lkapigian
Posts: 11,253
Adobo Paste is one of my go to’s for many things,Chile , Posole ,Sausage ,Salami, Snack Sticks Endless uses …thought I’d share my starting point , and you can build from there depending on your end game
I start with Ancho , New Mexico And Guajillo about a 2/1/1ratio …this batch will yield about 2 liters of paste which will do about 15 pounds of meat for chili …broken down best I can
449 grams of peppers ( weight before de stemming and seeding 225 grams ancho 112 grams New Mexico 112 Grams Guajillo
remove stems and seeds
heat in 375 degree oven to soften and wake up the oil, turn often , should take just a few minutes
soak in hot stock for 30 minutes…depending ending on what your end game is, choose your liquid .This is for Posole so, pork stock ( if for chili, beef stock and please make your own, not boxed or canned ) this was about 3000 grams of stock
I start with Ancho , New Mexico And Guajillo about a 2/1/1ratio …this batch will yield about 2 liters of paste which will do about 15 pounds of meat for chili …broken down best I can
449 grams of peppers ( weight before de stemming and seeding 225 grams ancho 112 grams New Mexico 112 Grams Guajillo
remove stems and seeds
heat in 375 degree oven to soften and wake up the oil, turn often , should take just a few minutes
soak in hot stock for 30 minutes…depending ending on what your end game is, choose your liquid .This is for Posole so, pork stock ( if for chili, beef stock and please make your own, not boxed or canned ) this was about 3000 grams of stock
After 30 minutes you will blend then strain, for my base I use ( % to dry pepper weight)
.67% roasted garlic, about 6 med heads
.22% Cumin
.13% Mexican oregano
.35% MSG
224% of the soaking liquid
please note, there is no salt in the base, you will salt ( % by weight) to whatever you will be using this on
blend well and strain out leftover seeds and skin
Refrigerate overnight -enjoy this is just a springboard method , build from here but it has brought me great results
.67% roasted garlic, about 6 med heads
.22% Cumin
.13% Mexican oregano
.35% MSG
224% of the soaking liquid
please note, there is no salt in the base, you will salt ( % by weight) to whatever you will be using this on
blend well and strain out leftover seeds and skin
Refrigerate overnight -enjoy this is just a springboard method , build from here but it has brought me great results
Visalia, Ca @lkapigian
Comments
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Thanks and bookmarked."The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Thanks for sharing! Its getting close to chili weather down here, so this will be good to have on hand.
But, my non-standardized-recipe-following self must register my formal protest... I refuse to start with 449g of anything, or add in 112g of something else, dammit!!!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:Thanks for sharing! Its getting close to chili weather down here, so this will be good to have on hand.
But, my non-standardized-recipe-following self must register my formal protest... I refuse to start with 449g of anything, or add in 112g of something else, dammit!!!Visalia, Ca @lkapigian -
Starting to work with dried chiles was a real game changer for me in my cooking journey. I use guajillo/ancho for carne asada, chile relleno, and chili.Plymouth, MN
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Thanks for this. At least you did your own math - unlike some who make recipes with friends and then leave the (so called) friends to try to use math to recreate the recipe like @caliking.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Awesome. I started doing a version of this for anything that would typically call for "chili powder" (particularly chili and tikka masala). It is a game changer.
NOLA -
buzd504 said:Awesome. I started doing a version of this for anything that would typically call for "chili powder" (particularly chili and tikka masala). It is a game changer.Visalia, Ca @lkapigian
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caliking said:Thanks for sharing! Its getting close to chili weather down here, so this will be good to have on hand.
But, my non-standardized-recipe-following self must register my formal protest... I refuse to start with 449g of anything, or add in 112g of something else, dammit!!! -
caliking said:Thanks for sharing! Its getting close to chili weather down here, so this will be good to have on hand.
But, my non-standardized-recipe-following self must register my formal protest... I refuse to start with 449g of anything, or add in 112g of something else, dammit!!!
Not that you need any lessons in that area"I've made a note never to piss you two off." - Stike
"The truth is, these are not very bright guys, and things got out of hand." - Deep Throat -
lkapigian said:Adobo Paste is one of my go to’s for many things,Chile , Posole ,Sausage ,Salami, Snack Sticks Endless uses …thought I’d share my starting point , and you can build from there depending on your end game
I start with Ancho , New Mexico And Guajillo about a 2/1/1ratio …this batch will yield about 2 liters of paste which will do about 15 pounds of meat for chili …broken down best I can
449 grams of peppers ( weight before de stemming and seeding 225 grams ancho 112 grams New Mexico 112 Grams Guajillo
remove stems and seeds
heat in 375 degree oven to soften and wake up the oil, turn often , should take just a few minutes
soak in hot stock for 30 minutes…depending ending on what your end game is, choose your liquid .This is for Posole so, pork stock ( if for chili, beef stock and please make your own, not boxed or canned ) this was about 3000 grams of stockAfter 30 minutes you will blend then strain, for my base I use ( % to dry pepper weight)
.67% roasted garlic, about 6 med heads
.22% Cumin
.13% Mexican oregano
.35% MSG
224% of the soaking liquid
please note, there is no salt in the base, you will salt ( % by weight) to whatever you will be using this on
blend well and strain out leftover seeds and skin
Refrigerate overnight -enjoy this is just a springboard method , build from here but it has brought me great results
One great addition for this is into mayo - just mix a couple of sppons into a jar to make a tasty, smoky and spicy alternative. -
JohnInCarolina said:caliking said:Thanks for sharing! Its getting close to chili weather down here, so this will be good to have on hand.
But, my non-standardized-recipe-following self must register my formal protest... I refuse to start with 449g of anything, or add in 112g of something else, dammit!!!
Not that you need any lessons in that areaXXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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of course its mostly dried anchos, i eat those like raisins out of the bag and am always out....how long does it keep in the fridge without saltfukahwee maineyou can lead a fish to water but you can not make him drink it
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fishlessman said:of course its mostly dried anchos, i eat those like raisins out of the bag and am always out....how long does it keep in the fridge without saltVisalia, Ca @lkapigian
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lkapigian said:fishlessman said:of course its mostly dried anchos, i eat those like raisins out of the bag and am always out....how long does it keep in the fridge without salt
that would be good to know, thats alot of adobo and would last me a good time. our mexican section has been sold out for a while but this morning i saw that pastene makes it and its hidden with the olives and peperoncinis
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fishlessman said:lkapigian said:fishlessman said:of course its mostly dried anchos, i eat those like raisins out of the bag and am always out....how long does it keep in the fridge without salt
that would be good to know, thats alot of adobo and would last me a good time. our mexican section has been sold out for a while but this morning i saw that pastene makes it and its hidden with the olives and peperoncinis
Visalia, Ca @lkapigian -
fishlessman said:of course its mostly dried anchos, i eat those like raisins out of the bag and am always out....how long does it keep in the fridge without salt
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looks like it would be good to can in the smaller jars and keep it out of the fridge. i can do that
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Bumping this for me , prepping for a Chili Cook Off Feb 1, prep well in advance so day of is a breeze, Stock and Adobo doneVisalia, Ca @lkapigian
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Thanks for putting the recipe into grams and percents. It's so much easier!(Not math-challenged here).Somewhere on the Colorado Front Range
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Corv said:Thanks for putting the recipe into grams and percents. It's so much easier!(Not math-challenged here).Visalia, Ca @lkapigian
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lkapigian said:Bumping this for me , prepping for a Chili Cook Off Feb 1, prep well in advance so day of is a breeze, Stock and Adobo done
Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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lkapigian said:
Timely bump. We are actually having winter weather here.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Eric at Two Guys breaks it out in Video for me in my Texas Chili Sausage, if you want to see a video version of it ( sorry I can't make it non click through on my iPhone ) this base is good for 10-15 pounds of chili , it freezes well .. if using for sausage you will need to Raise the PH so the sausage will bind better, baking soda for that .
https://youtu.be/dpTex768_Bo?si=fAZHo7GkgkLCZUsG
i will say you want to add the spices and garlic After its been blended and strained ,Eric does it before in the video, probably doesn’t change it much but that’s how I do itVisalia, Ca @lkapigian
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