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Chicken Adobado.




Source of Recipe


Internet


List of Ingredients




* 8 guajillo chiles, dried
* 8 ancho chiles,dried
* 6 garlic cloves
* 1 teaspoon cumin
* 1/2 teaspoon cinnamon
* 1/4 teaspoon salt
* 1 tablespoon Mexican oregano
* 1/4 cup lemon juice
* 1/2 cup white vinegar
* 3/4 cup orange juice
* 1 medium onion, peeled and diced
* 2 tablespoons tomato paste
* 1/4 cup oil
* 1 jalapeno, seeded and diced (optional for added heat)
* 2 cups chicken or beef broth (depending on meat used)
* 1 teaspoon black pepper
* 12 cups of water




Recipe



Add the water and half of the vinegar to a large pot.

Cut the tops off of the chiles and use a spoon to dislodge and shake out the seeds. Fry the chiles in hot oil for about 10 seconds on each side. Add the chiles to the water and bring to a boil. Cover, turn off heat and let soak overnight.

Discard the soaking liquid and puree the chiles in the blender with some of the broth and puree until a paste has formed.

In a large saucepan, sauté the garlic and onions. Add in the broth, chile paste, seasonings and juices. Simmer for 30 minutes or until thickened to your liking.