adobo sauce

Let me show you how to make adobo sauce, typically found covering chipotle chiles. Made from chili powder, vinegar, garlic and herbs, this was originally used to marinade and preserve meats and is fantastic in so many Mexican and Tex Mex dishes.

How To Make Adobo Sauce

chile powder ((See Note 1))

Roma tomatoes, chopped ((8 oz with juices))

cider vinegar

garlic

brown sugar ((See Note 2))

tsp oregano ((See Note 3))

tsp salt

tsp cumin

cinnamon

tsp black pepper

tsp allspice

olive oil

peppers

How to Make Adobo Sauce

In a food processor or blender add the chile powder and carefully pour in 1 1/2 cups boiling water. Cover with lid to steep while you get the other ingredients together.

Add the vinegar, chopped tomatoes, garlic, brown sugar, oregano, salt, cumin, cinnamon, pepper and allspice to the food processor or blender and process to a smooth purée, about the consistency of BBQ sauce or catchup. If needed, thin with water.

Heat oil in a skillet or Dutch oven over medium high heat. Carefully pour in the chili vegetable purée and bring to a boil, reduce to simmer and cook for 20 minutes uncovered.

Makes about 2 1/2 to 3 cups adobo sauce. Use in any Mexican dish you prefer or add chipotle chiles (See below) and keep in an airtight container and refrigerate.

For Adobo Sauce

Pre-soak: Bend and slightly crack the dried chipotle peppers (or make punctures all over with a knife). Add to a saucepan and just cover with water. Bring to a boil, reduce to simmer and cook for 30 minutes. Be sure to add water if needed so they don&#x27;t dry and burn. Set aside to cool, then add to Adobo Sauce AFTER Step 3. Simmer in Adobo Sauce for another 10 minutes. Let cool completely and store in an airtight container in the refrigerator.

If Using Dried Chipotle Peppers:

Add freshly smoked peppers directly to the Adobo Sauce AFTER Step 3. Simmer in Adobo Sauce for another 10 minutes. Let cool completely and store in an airtight container in the refrigerator.

If Using Freshly Smoked Chipotle Peppers (not dried yet):

Carefully spoon adobo sauce or adobo sauce with chipotles into clean, sterilized 4 ounce canning jars. Apply lid per packaged instructions and submerge in boiling water for 30 minutes. Remove jars from water bath and allow to cool.

For Canning

Making use of a well-stocked pantry, this weeknight chili takes inspiration from the flavor profile of mole negro, an Oaxacan sauce made with chiles and chocolate that traditionally takes a full day to make, but results in a pot full of depth and nuance in less than an hour. It relies upon ground beef or turkey, and uses canned chiles in adobo, paprika and ancho chili powder for heat, plus a mix of warm spices, chocolate in two forms, and a little bit of peanut butter to round it out. In essence, this recipe is another variation of the combination of sweet and heat.

Ground Beef Chili With Chocolate and Peanut Butter

vegetable oil

yellow onion, diced (about 8 ounces)

kosher salt,

chiles

cocoa powder

smoked paprika

ancho chile powder

oregano,

cumin

allspice

beef dark turkey

tomatoes

stout beer

beef stock or chicken stock

pinto beans,

dark chocolate, chopped

peanut butter

Any combination of tortilla chips, shredded cheese and diced avocado, for garnish (optional)

Heat oil in a large pot or Dutch oven over medium. Add onion and salt and cook, stirring occasionally, until onion starts to soften and become translucent, about 5 minutes.

Add chiles, cocoa powder and spices, and cook, stirring frequently, until fragrant, 1 to 2 minutes.

Add ground meat and cook, breaking apart with a wooden spoon and stirring occasionally, until cooked through, 5 to 7 minutes.

Add tomatoes and their juices, beer and stock to the pot and bring to a boil over high heat. Reduce the temperature to a simmer, and cook for 15 to 20 minutes until the flavors meld a bit.

Reduce heat to low (if not already there), then stir in the beans, chocolate and peanut butter until beans are warmed through and chocolate has melted, about 5 minutes. Season to taste with salt and serve with tortilla chips, cheese, avocado or whatever toppings you desire.

The ingredient that makes this marinade both spicy and sweet is adobo sauce from canned chiles in adobo, a useful sauce that I had not thought to use in marinades until I was introduced to the idea by the cookbook author and television host Pati Jinich. The sauce has enough heat, so I don’t use the canned chipotles, though you could add one if you wanted. I hold back a couple of tablespoons of the marinade and use it to finish the vegetables and deglaze the pan.

Chicken Fajitas

lime (about 2 teaspoons)

lime juice

Salt and black pepper

cumin seeds, lightly toasted and ground

adobo sauce from canned chipotles in adobo

chipotle chile

extra-virgin olive oil

garlic cloves,

chicken breast

red bell peppers (or 1 red and 1 orange

green bell pepper,

jalapeño serrano chiles, minced

cilantro

flour corn tortillas

grapeseed oil

romaine heart, sliced crosswise

Salsa fresca,

Queso fresco,

In a small bowl, combine lime zest and juice, 1/2 teaspoon salt, 1 teaspoon ground cumin, the adobo sauce and optional minced chipotle, 1/4 cup olive oil and half the garlic. Mix well. Set aside 2 tablespoons of the marinade.

Season chicken with salt and pepper and place in a resealable bag. Pour in the marinade and seal bag. Move chicken around to coat well, place bag in a bowl and refrigerate for 30 minutes (or up to 12 hours). Flip the bag over from time to time to redistribute marinade.

Heat a large, heavy skillet over medium-high heat and add 2 tablespoons olive oil. When oil is hot, add onions and cook, stirring, until they soften and begin to color, 3 to 4 minutes. Stir in bell peppers and chile and cook, stirring, until peppers begin to soften, 3 to 4 minutes.

Turn heat to medium, add remaining garlic and cumin and salt to taste, and cook, stirring often, until peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.

Pour in reserved 2 tablespoons marinade and scrape bottom of pan with a wooden spoon to deglaze. Add half the cilantro, and stir together. Taste and adjust seasoning. Remove from heat but keep warm.

Wrap tortillas in foil and warm in a low oven, or wrap in a towel and warm in a steamer or in the microwave.

Heat grapeseed or canola oil over medium-high heat in a large, heavy skillet. Remove chicken breasts from marinade, reserving marinade, and pat dry with paper towels. Add to pan, rounded side down, and sear for 3 to 4 minutes, until lightly charred. Flip breasts over, pour in marinade, cover pan and reduce heat to medium. Cook 12 to 15 minutes, flipping over from time to time, until a thermometer registers 160 to 165 degrees when inserted into thickest part. Transfer to a cutting board and cover with foil. Let sit 5 to 10 minutes, then cut across the grain into 1/2- to 3/4-inch thick strips.

Arrange lettuce on a platter, then place chicken next to lettuce. Tip juices from cutting board over chicken and sprinkle with cilantro. Serve vegetables on the same platter or separately. Serve with warm tortillas, salsa and crumbled queso fresco.

Light and fresh whilst still packing a punch with the peanut chilli salsa, this salad is anything but ordinary. Recipe by Raph Rashid.

Smoked chicken salad with peanut chilli salsa

(500 grams) cooked basmati rice

shredded green cabbage

kale leaves, stems removed, shredded

coriander leaves

carrot,

smoked chicken breast

Extra virgin olive oil,

chipotle chillies in adobo sauce

Roma tomatoes, chopped

onion

garlic clove, chopped

lime

(60 milliliters) rice wine vinegar

tsp caster sugar

coriander seeds, crushed

green chilli, seeds removed, finely chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

Tangy, umami sauce with seared and simmered cauliflower is the perfect rift on traditional Chicken Adobo, and this version is done in just half an hour!

Cauliflower Adobo {vegan}

cauliflower,

garlic,

soy sauce

rice vinegar

brown sugar

black pepper

red pepper

rice

Preheat a large lidded skillet to medium-high heat with a drizzle of oil. Add the cauliflower in one layer and sear on one side for about 5 minutes until very browned. Do this in batches if necessary. When the cauliflower is browned, remove to a plate and reduce the heat on the skillet to low. 

Quickly add the sauce ingredients to the skillet and return the cauliflower to the pan, seared side UP. 

Cover the skillet and simmer for 15 minutes until the cauliflower is tender, then remove the lid and increase the heat on the sauce until it bubbles. Let the sauce bubble and reduce just for a minute or two.

Serve on plates with freshly cooked rice, scallions, or any other green herbs you like. Drizzle the sauce over everything!

The ultimate Mexican fiesta feasting platter! Recipe by Raph Rashid.

Taco rice with grilled chicken and green chilli salsa

tbs finely chopped chipotle chillies in adobo sauce

tbs white vinegar

chicken thigh fillets (skin on)

garlic cloves, thinly sliced

(300 grams) long-grain rice, rinsed, drained

(250 milliliters) milk

chicken stock

iceberg lettuce, sliced

Black Jack cheddar, coriander sprigs, radish wedges & lime wedges, to serve

tomatoes, seeds removed,

white onion, chopped

coriander, leaves picked, roughly chopped

(75 grams) pistachios, roughly chopped

green chillies,

Shrimp fajitas are quickly thrown together. The shrimp are tossed in a mix of lime juice and zest, adobo sauce from a can of chipotles, olive oil, cumin and garlic, and don’t need to be marinated for longer than 30 minutes. I use just enough adobo sauce in the marinade to obtain its spicy and slightly sweet essence without overpowering the shrimp.

Shrimp Fajitas With Peppers and Zucchini

lime (2 teaspoons)

Salt and pepper

garlic cloves, minced

red bell pepper, seeded and sliced 1/4-inch thick

zucchini,

corn kernels (from 1 large ear of corn)

Quick green salsa, for serving (see recipe)

In a small bowl, combine lime zest and juice, 1/2 teaspoon salt, 1 teaspoon ground cumin, the adobo sauce, 1/4 cup olive oil and half the garlic. Reserve 2 tablespoons marinade.

Season shrimp with salt and pepper and place in a resealable bag. Pour in marinade and seal bag. Move shrimp around to coat well, place bag in a bowl and refrigerate for 30 minutes. Flip bag over periodically to redistribute marinade.

Heat a large, heavy skillet over medium-high heat and add 2 tablespoons oil. When oil is hot, add onions and cook, stirring often, until they soften and begin to color, 3 to 4 minutes. Stir in bell pepper and chile and cook, stirring often, until peppers begin to soften, 3 to 4 minutes.

Stir in zucchini and corn, and turn heat to medium. Add remaining garlic, cumin and salt to taste. Cook, stirring often, until the zucchini is tender and peppers are nicely seared, softened and beginning to caramelize, 5 to 8 minutes.

Pour in reserved 2 tablespoons marinade and scrape bottom of pan with wooden spoon to deglaze. Stir in half the cilantro. Taste and adjust seasoning. Remove from heat but keep warm.

Wrap tortillas in foil and warm in the oven, or wrap in a towel and warm in a steamer or in the microwave.

Transfer shrimp, with marinade, to a bowl. Remove shrimp from marinade and blot briefly on paper towels. Reserve marinade.

Arrange lettuce on a platter. Heat remaining 1 tablespoon oil over medium-high heat in a large, heavy skillet, preferably cast-iron, or a wok. Add shrimp and let sear; when they begin to turn pink, after about 1 minute, add drained marinade. Cook, stirring, until cooked through, 3 to 4 minutes. Using tongs, transfer shrimp from pan to platter. Turn up heat, reduce liquid in pan by half, and pour over shrimp.

Arrange vegetables on platter with shrimp, or serve separately. Sprinkle with remaining cilantro and serve, with warm tortillas, salsa and crumbled queso fresco.

Instead of throwing out the adobo sauce that canned chipotle peppers are packed in, use it for this sauce. You can marinate the tofu in it for an extra-hot dish, or just brush it on cooked or uncooked tofu. This makes enough for a pound of tofu.

Tofu With Hot Chipotle Barbecue Sauce

adobo sauce from canned chipotles

Salt

ketchup

unrefined peanut oil or extra virgin olive oil

water (more to taste)

Mix together all of the ingredients. Brush on seared or grilled tofu as soon as it comes off the heat, or onto uncooked slices.

Put a couple of whole cabbages over a hot fire on a grill, and leave them there, turning every few minutes when you get a chance, until they look like something tragic and ruined. You don’t need to season them, or oil them, or remove the thick outer leaves the way you’d do if you were cooking them lightly or shredding them raw. You just need to burn them, slowly and deeply, so that they soften within and take on the flavor of fire. When you’ve got the cabbages good and blistered, put them on a cutting board, remove the charred exteriors and cut out the cores, then slice the remaining cabbage into shreds. Dress with <a href="https://cooking.nytimes.com/recipes/1018885-crema">crema,</a> store-bought or home-made, along with chopped cilantro, some chipotle en adobo and lime juice. It makes for a slaw that goes with almost anything grilled.

Hot Slaw, Mexican-Style

purple cabbage

green cabbage

small bunch cilantro, the leaves

crema,

lime juice,

adobo

salt and black pepper,

Make the <a href="https://cooking.nytimes.com/recipes/1018885-crema">crema</a> the night before, or many nights before, the day you want to cook.

When you are ready to make the slaw, build a fire in your grill, leaving about 1/3 of grill free of coals, or set one burner of a gas grill to high. When the fire is ready, place the cabbages, whole, onto the fire or over the open burner, and allow them to roast in the heat of the open flames, turning them every few minutes and allowing them to rest occasionally on the cooler side of the grill, until they are blackened, blistered and a little soft to the touch, approximately 30 to 45 minutes. You are not looking to incinerate them so much as to cook them aggressively. You will discard most of the burned exterior.

Meanwhile, make the dressing. Whisk the cilantro into the crema in a bowl, and add the lime juice and, if you’re using, adobo or hot sauce to taste, along with a little salt and pepper.

When the cabbages are blackened and have softened to the point where you can insert a knife into each one fairly easily, remove them to a cutting board. Once they have cooled slightly, take off most of the blackened exterior leaves. Cut each cabbage in half, then use your knife to remove the cores. Slice the cabbage into thin strips, as for a coleslaw, and add them to a large serving bowl.

Apply about 1/2 a cup of the crema to the sliced cabbage, and toss to combine. Continue adding crema until you have enough to coat all the cabbage, then taste and adjust seasonings. (You can save the rest of the crema for another use, keeping it in a closed jar in the refrigerator.) Serve with grilled meats or alone.

This update on the kid-friendly classic uses half the meat as a traditional sloppy Joe recipe, but retains the qualities that everyone loves: a tart-sweet savoriness and a quick cooking time. You can substitute ground pork, turkey, lamb or plant-based ground meat for the beef; the key is to use a protein that’s not too lean. A little fat helps carry the flavor of the meat through the entire dish. (If you use plant-based meat or you only have lean meat on hand, add another tablespoon of olive oil or your preferred fat.) The addition of adobo sauce from a can of chipotles imparts smoke, with just a hint of heat. (If you’d like a spicier version, by all means, chop up one or two of the chipotles and add them.) The leftover chipotles keep for at least two weeks in the fridge or indefinitely in the freezer, and they are a welcome addition to many dishes, like <a href="https://cooking.nytimes.com/recipes/1019693-slow-cooker-chipotle-honey-chicken-tacos">chicken tacos</a> or <a href="https://cooking.nytimes.com/recipes/1013041-turkey-and-hominy-chili-with-smoky-chipotle">chili</a>.

Smoky White Bean and Beef Sloppy Joes

onion,

Kosher salt

red, yellow or orange bell pepper, finely chopped

beef,

sugar

tomato paste

garlic powder

tomato purée

adobo sauce (from canned chipotles in adobo)

cannellini

hamburger buns, preferably potato buns

Tomato slices and pickle chips,

Warm the oil in a large (12-inch) skillet over high heat. Add the onion, season with 1 teaspoon salt, and cook, stirring often, until softened, about 5 minutes.

Stir in the bell pepper, then spread out the vegetable mixture and let it cook undisturbed for about 1 minute. Stir well and repeat, letting the vegetables cook undisturbed for another minute or so at a time. You want the onions and peppers to get softened, seared and browned in spots, about 5 minutes total.

Push the vegetables to the sides of the pan, making an empty spot in the middle of the pan, and add the ground beef. Season the beef with a pinch of salt, and smash it flat with a spatula, letting it cook undisturbed for 1 minute until brown underneath. Break up the beef with the spatula and cook 1 to 2 more minutes, until completely browned with no visible pink spots.

Combine the vegetables and beef, then add the sugar and tomato paste, and cook for 1 minute to toast the tomato paste. Add the garlic powder and cumin, then the tomato purée, adobo sauce and vinegar. Stir in the beans. Reduce the heat to medium and let simmer to thicken slightly, about 3 minutes.

With a fork, roughly smash some of the beans to thicken the mixture. Taste and add more salt if necessary. Serve on toasted buns, topped with tomatoes and pickles.

This flavorful Mexican Chicken Adobo is made with traditional dried chilies and seasonings to create a smoky adobo sauce that we braise our chicken in until it&#x27;s so tender it falls off the bone!

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How To Make Adobo Sauce

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Top 13 adobo sauce recipes from across the web

The most viewed adobo sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Adobo Sauce

Ground Beef Chili With Chocolate an...

Chicken Fajitas

Smoked chicken salad with peanut ch...

Cauliflower Adobo {vegan}

Taco rice with grilled chicken and ...

Shrimp Fajitas With Peppers and Zuc...

Tofu With Hot Chipotle Barbecue Sau...

Hot Slaw, Mexican-Style

Smoky White Bean and Beef Sloppy Jo...

Mexican Chicken Adobo

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The most viewed adobo sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine