Best 10 Adobo Sauce Recipes

CHIPOTLES EN ADOBO/ CHIPOTLES CHILI IN ADOBO SAUCE

Steps:

• Place all ingredients in a heavy bottom pan, cover, and cook over very low heat for 1 to 1-1/2 hours, until the chiles are very soft and the liquid has reduced down to 1 cup.
• Alternate Method:.
• Place ingredients in a dutch oven and bake at 325 degrees for 1 1/2 hours till peppers are tender,and sauce is thick.
• You can also can this into a half pint jar and water bath it for 12 minutes at sea level. (See canning chart for your altitude).

CHIPOTLES IN ADOBO BBQ SAUCE

Steps:

• Mix all ingredients in a pot and simmer till nice a thick about 1 hour. Can be made the day before.
• Pour into jars and store in the refrigerator.

GRILLED TILAPIA FISH TACOS WITH ADOBO SAUCE

Steps:

• To make the Adobo Sauce, wisk together Sour Cream, Adobo sauce from a can of chipotle chiles, Seafood seasoning, Chili Powder, Cumin, Lime Juice, and Lime Zest. And refrigerator until ready to use.
• Then wisk together Canolia Oil, Ancho Chile Powder, chopped Cilantro, chopped Jalapeno and the juice of 1 Lime. Then marinade the fish in this mixture for at least 15-20 minutes in the refrigerator.
• Meanwhile (while your fish is marinadeing), you can chop up the rest of your taco toppings.
• To grill the fish, I used a non-stick spray on aluminum foil or you can use another type of grill top if you have one (to prevent the fish from falling into the grill). You want to grill the fish for 4 minutes on one side, then turn it over and cook for an additional 30 seconds. Remove from heat and let stand for about 5 minutes.
• The corn tortillas I sprayed lightly with oil and placed on the grill for about 30 seconds and they come out perfect.
• Fill your tortillas with the grilled fish, top with shredded green cabbage, grilled corn, avocado, cilantro, onion, tomatoes, etc. and then top with the Adobo sauce. Eat and enjoy!

PORK TENDERLOINS WITH HOMEMADE ADOBO SAUCE

Steps:

• Heat a large skillet over medium heat and toast the chiles, turning frequently, until very pliable and soft; do not allow to char. Remove from the skillet and transfer to a plate. Remove the stems and seeds and place in a saucepan. Add enough hot water to just cover and bring to a boil. Cover the pan, remove from the heat and allow chiles to soak until very soft and plumped, about 20 minutes. Strain in a fine mesh sieve over a bowl and reserve soaking liquid separately.
• In a blender, combine the chiles, 2 tablespoons of the onion, 3/4 teaspoon of the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon sugar, oregano, thyme, cinnamon, cumin, allspice, cloves, and vinegar and puree until smooth, adding a little of the chile soaking liquid (only as much as is needed) to enable the mixture to blend. The consistency should be thick but smooth. Cover and refrigerate until ready to use.
• Trim the pork tenderloins of all silver skin and place in a re-sealable plastic food storage bag. Add 1/4 cup of the chili sauce and turn so that the tenderloins are both well coated with the sauce. Refrigerate for 45 minutes and up to 4 hours. Remove the meat from the refrigerator and allow to come to room temperature for 20 minutes.
• Preheat the oven to 350 degrees F.
• Heat a large skillet and, when hot add 2 tablespoons of the olive oil. When the oil is hot, sear the tenderloins until golden brown on all sides, about 4 minutes. Transfer to the oven and continue to cook until they reach an internal temperature of 145 degrees F, 10 to 12 minutes longer. Remove from the heat and set aside to rest for about 5 minutes before slicing to serve.
• While the pork is roasting, make the sauce. In a medium saucepan heat the remaining tablespoon of olive oil until hot. Add the remaining 1/4 cup minced onion and remaining 1 1/2 tablespoons of garlic and cook, stirring, until soft, about 4 minutes. Add 1/4 cup plus 2 tablespoons more of the adobo sauce and cook, stirring, for 1 minute. Add the chicken broth and heavy cream and cook until sauce has reduced and is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the chocolate and stir until melted. Season, to taste, with salt and serve immediately drizzled over the pork slices.

TILAPIA WITH ADOBO CREAM SAUCE

Steps:

• For Adobo Cream Sauce: In mixing bowl combine mayonnaise, sour cream, 2 teaspoons adobo seasoning, lemon peel, lemon juice and 1/2 teaspoon salt.
• Whisk egg in shallow bowl. In another shallow bowl combine remaining adobo seasoning, flour, cornmeal and remaining salt.
• Dip fillets in egg and coat with cornmeal mixture.
• Heat oil and butter in large skillet over medium-high heat. Sauté fillets 3-4 minutes. Turn over; cook until fish just flakes with a fork (3-4 minutes).
• Transfer fillets to serving platter; serve with Adobo Cream Sauce.

BLACK BEANS IN CHIPOTLE ADOBO SAUCE

Steps:

• Combine the beans, onion, bay leaf and water in a large saucepan. Bring to a boil, then let boil for 1 minute. Lower the heat to medium and simmer, uncovered, for 40 minutes, until the beans are very tender and about half the water has evaporated. Remove the bay leaf and onion before serving.
• While the beans are cooking, prepare the chipotle adobo sauce: In a heavy bottomed skillet over medium heat, saute the onion and garlic in the olive oil until the onion is very soft, 10 to 12 minutes. Stir in the chipotles and adobo sauce, cook for 30 seconds, and remove from heat.
• Allow to cool a few minutes, empty the sauce into a food processor bowl, and briefly pulse until a chunky sauce forms. You may also use an immersion blender to do this. Serve the sauce drizzled over individual servings of beans.

ITALIAN SAUSAGE, GRILLED MUSHROOM, PROVOLONE CHEESE AND SLAW PANINI WITH RANCH ADOBO SAUCE.

Steps:

• Method: BBQ or grill fresh Italian sausage until cooked through. Slice and place on hoagie roll. Top with mushrooms, cheese and cold slaw. Grill in Panini press or in frying pan until warmed trough, bread is toasted and cheese is melted.

CHIPOTLES EN ADOBO - CHIPOTLE PEPPERS IN ADOBO SAUCE

Steps:

• While the sauce is cooking, I smoke the red jalapenos in a 400 degree oven. Slather the peppers in canola oil and place on a cookie sheet. This takes approximately 30 minutes. Turn the peppers frequently so that they are blackened all around. Do not burn them, just blacken them. You still want a nice interior red flesh. Once they have cooled, slit the peppers down a side, but keep them whole hole.
• Combine all of the SAUCE ingredients in a pan and simmer, covered, over low heat heat until the liquid is reduced to about a cup. This should take about an hour. Once the adobo sauce has reduced add the smoked japapenos to it and simmer for 5 more minutes.
• I like to take about 5 peppers and sauce and put them into small containers and freeze them until ready to use. This adobo sauce recipe will keep for several weeks in the refrigerator in an airtight container, or you can freeze the chipotle peppers in adobo sauce for up to a year.
• FREEZE THE CHIPOTLE PEPPERS IN ADOBO SAUCE.
• There are several ways to freeze the chipotle peppers in adobo sauce. You can pour them into a large zip lock bag and then freezing them flat. This will allow you to easily break off pieces as you need them.
• You can also puree the chipotle peppers in the adobo sauce before freezing them in the zip lock. If you puree them, you can make tablespoon sized mounds on a plate and then freeze the plate OR put them in small containers. You can then take the frozen chipotle puree mounds and put them into a single zip lock.

EL TORITO ADOBO AL PASTOR SAUCE

Steps:

• Blend all ingredients except vinegar and oil to a smooth puree, transfer to suitable saucepan and bring to a quick boil.
• Remove from heat, add vinegar and oil and mix well to ensure complete incorporation of products.

ADOBO CREAM SAUCE

Steps:

• Combine the cream cheese, mayonnaise, vegetable juice, onion, chiles and sauce, horseradish and celery salt in a blender or bowl of a food processor. Blend or pulse until almost smooth; cover and refrigerate until ready to serve.