Salsas & Sauces/

Adobo Marinade for Lamb Barbacoa

Marinada de Adobo
From Season 9, Mexico—One Plate at a Time
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Ingredients

  • 1tablespoon vegetable or olive oil
  • 6 garlic cloves, peeled and finely chopped
  • 1/2cup ground ancho chile powder (available from national companies, such as McCormick, Mexican groceries and internet sites)
  • 3tablespoons vinegar (apple cider vinegar is common in Mexico)
  • 1 1/2teaspoons dried oregano, preferably Mexican
  • 3/4teaspoon sugar
  • 1teaspoon salt

Instructions

In a small saucepan, heat the oil over medium. Add the garlic, stir until fragrant but not browned, about 1 minute, then add the remaining ingredients and ¾ cup water, whisking to combine thoroughly. Simmer over medium-low heat for about 10 minutes to blend flavors and eliminate the “raw” ancho taste. Allow to cool to room temperature, then scrape into a jar and cover. Refrigerate for up to a month or more.

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Comments

  1. Well my friend Rick I been watching your Wonderful TV kitchen gourmets & receipts; mmm, I loved. The beautiful mexican markets and all the historic places. Congratulations! from my “PUERTO RICO TROPICAL ISLAND” , always…., Cristina Rodriguez…. Chiooo…

  2. How do I get a RED base for a pot of Chile, I like a depth of flavors and medium to high rage of heat. This time I want a stand out RED color to the pot of Chile, not brown.

    1. Usually when you cook or “fry” chiles for a long period of time they turn a darker color, this is just because of the process. Not sure you can achieve the RED color you want with the deep flavor that you want at the same time. What are you using this chile base for?

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