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  • Tex-Mex Adobo Sauce for Grilled or Smoked Meats and Poultry

    1 vote
    Tex-Mex Adobo Sauce for Grilled or Smoked Meats and Poultry
    Prep: 20 min Cook: 30 min Servings: 8
    by myra byanka
    510 recipes
    >
    There is a restaurant here in Dallas (Gloria's) that serves a great adobo sauce with pork tenderloin. Although I love pork, I always ordered grilled flank steak with it. Yum! This recipe is the culmination of several attempts to approximate their recipe, and I am very happy with the results. This sauce is fairly mild, but you can bring on the heat.

    Ingredients

    • 8 ancho chiles
    • 8 guajillo chiles
    • water
    • smoked seasonings:
    • 2 tsp. cumin
    • 1/4 tsp. cinnamon
    • saute:
    • 2 tbs. olive oil
    • 1 medium onion, chopped
    • 6 cloves smashed garlic cloves
    • optional: jalapenos, seeded, chopped
    • 1/2 cup orange juice
    • 1/4 cup fresh lemon juice
    • 2 cups beef or chicken broth (only use chicken broth for poultry dishes)
    • 4 oz. tomato sauce
    • 1 tbs. Mexican oregano
    • 1 tsp . ground pepper
    • salt to taste
    • 5-6 cloves garlic

    Directions

    1. Roast and seed the peppers.
    2. Boil them in 1 qt. water for 5 minutes. Cover and let sit for 20 minutes.
    3. Let chile water cool.
    4. Add peppers and a few tbs. chile water to a food blender, blend until chiles are in tiny pieces.
    5. Srain the chiles through a sieve, returning the chile residue to the rest of the chile water, save it for other uses.
    6. The strained chile water you now have, just set aside for the moment.
    7. In a saucepot or Dutch oven, saute the onions in the oil until translucent, add garlic. When garlic is lightly browned, add all other ingredients.
    8. Bring sauce to a boil, cut down to simmer, uncovered, until sauce is reduced by 1/3. Stri frequently.
    9. Begin tasting for for intensity of flavor, and what works for you.
    10. The longer this sauce reduces, the more flavorful it becomes.
    11. Add salt to taste.
    12. Serve hot.
    13. Will freeze.

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