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Adobo Sauce

Ingredients :
12	x	Ancho chiles, wiped clean
1/2	cup	White vinegar
2	cup	Water
1/4	cup	Olive oil
2	med	Onions, thinly sliced
5	x	Garlic cloves, sliced
1	tbl	Ground cumin
4	cup	Chicken stock
2	tbl	Brown sugar
1/4	cup	Orange juice
1/4	cup	Lemon juice
2	tbl	Tomato paste
1	tsp	Black pepper, freshly ground

How to cook :

Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching.
Transfer the toasted chiles to a saucepan and add the vinegar and water.
Bring to a boil, reduce to a simmer and cook 10 minutes to soften.
Transfer the chiles and liquid to a blender or food processor.
Pruee until a smooth paste is formed, adding a tbalespoon or 2 of water if necesary to thin.
Set aside.Heat the olive oil in a medium saucepan over medium-high heat.
Saute the onions until golden brown, 8-10 minutes.
Stir in the garlic and cook briefly just to release the aroma.
Next, stir in the cumin and cook another minute.
Add the chicken stock and reserved chile paste.
Bring to a boil, reduce to a simmer and cook 20 minutes.
Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to form a paste.
Add to the simmering stock mixture and continue cooking another 15 minutes.
NOTE: Adobe Sauce can be stored in the refrigertor 1 week or frozen indefinately.
Makes 1 1/2 quarts.
Tags : Sauces Marinades Mexican Mexico Mex Central American