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Whether you want to use it for Mexican food or Filipino cuisine, this recipe has the right amount of vinegar and peppers that will help you to make tender and juicy meat.
Sauces, Dips and Spreads
Our Basic Adobo is usually cooked to accompany proteins or vegetables and to enhance the flavors. Try it with chicken, beef, or pork for your dinner.
3 EA ancho pepper (dried)
6 EA guajillo pepper (dried)
6.5 OZ / 180 ML water
0.5 TSP cumin
0.5 TSP pepper
0.5 TSP oregano
1 TBSP salt
2 OZ / 60 ML vinegar
6.5 OZ / 180 ML chicken stock
Add the ancho peppers, guajillo peppers and water into the mixing bowl. Process for 4 minutes / 160°F|70°C / speed 1 / stir.
Once it is done, open the lid and add your cumin, pepper, oregano, vinegar, two-thirds of the stock and salt. Blend for 1 minute / speed 8.
Add the remaining stock and cook the adobo. Remove the measuring cup to evaporate some liquid and concentrate the sauce for 20 minutes / 195°F|90°C / speed 3.
Enjoy your sauce!
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