Have any great Mexican Recipes to Share any n all ? Free Dating, Singles and Personals

Have any great Mexican Recipes to Share any n all ? Posted: 9/7/2009 2:04:11 PM
SA, do you have an easy chicken adobo recipe. Karmel, I dont know to much about adobo sauce/marinades. How were you wanting to cook the chicken? I know that they put adobo sauce on chicken and bake/roast it or place in a dutch oven and wet simmer in lots of a adobo sauce. think of chicken mole stewed in the juice. we grill/bbq chicken naked here, not to much sauce, unless its grilled with lime juice and spices. When I see most recipes to make adobo suace, most have everything but the kitchen sink...which lends me to belive they dont really know what the're doing or everybody has a personal recipe like your mom's thanksgiving turkey dressing. everyone is dressing, but all are not the same. Rick Bayless' Red Chilli Adobo Sauce. Makes about 5 cups 1/3 cup vegetable oil 12 medium (about 6 ounces) dried ancho chiles, stemmed, seeded and torn into flat pieces 6 garlic cloves, peeled and roughly chopped 2 teaspoons dried oregano, preferably Mexican 1 teaspoon black pepper, preferably freshly ground 1/2 teaspoon cumin, preferably freshly ground 1/4 teaspoon cloves, preferably freshly ground 1/2 cup cider vinegar 4 cups chicken or turkey broth (use the turkey neck and giblets for making broth) Salt 2 to 3 tablespoons sugar 1. The adobo puree. Measure the oil into a large skillet and set over medium heat. When hot, oil-toast the chiles 1 or 2 pieces at a time until very toasty smelling and blistered, only a few seconds per side. Pour off all but a generous film of oil from the skillet and set aside. Transfer the chiles to a large bowl and measure in 4 cups hot tap water; a small plate on top will keep the chiles submerged. Let rehydrate for about 20 minutes. Measure the garlic, oregano, black pepper, cumin, cloves and vinegar into a blender or food processor. Pour in the rehydrated chiles, liquid and all (do this in two batches if necessary). Process the mixture to a smooth puree. Press through a medium-mesh strainer set over a bowl. 2. From puree to finished sauce. Set the chile-frying skillet over medium heat. When quite hot, add the adobo and stir until reduced to the thickness of tomato paste, about 10 minutes. Stir in the broth, reduce the heat to medium-low and simmer for 30 minutes or so. The finished sauce should be quite light in texture-not watery, but just one stage thicker. (A good test is to pour a little on a plate and watch it spread: If it flows evenly, it's right; if it doesn't flow much and water begins separating around the edges, it's too thick.) Season with salt (usually about 1 tablespoon) and sugar -- it should be a little sweet-sour with a hint of saltiness. Serve warm. Working ahead: The finished sauce will keep for days if refrigerated, well covered. ...................................................... You can place chicken or chicken pieces into a zip lock bag and add some adobo sauce...marinate overnight, then cook you chicken to your liking. I hope this helped