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Adobo from Hidalgo
spicy, sweet and smoky
In this recipe we will see how a delicious adobo typical from the state of Hidalgo is prepared, which will serve you to marinate almost any dish with beef , chicken or pork.
The adobos are typical of the Mexican cuisine and there are almost as many adobo recipes as moms and grandmas are in the country. “Each one has its special touch that makes her unique".
On this occasion we will use the morita pepper that is a dried, smoky, very spicy chili but it has some sweetness. This chili is also going to unite with the freshness and the aromas of the camp with the bay leaf , the marjoram and the thyme. As a final touch onion, vinegar and more ingredients are used – giving as a result an adobo with an exquisite and subtle flavor.
About the Recipe
To make this recipe you are going to work with chilies, then many ingredients will be blended and at last the adobo is cooked. It is an easy recipe although a bit laborious.
When you finish working with the chilies, wash your hands with cold water so you won’t have an unpleasant situation.
- The adobo from Hidalgo is prepared with fresh herbs (bay leaf, marjoram and thyme). In case that you don’t get them fresh you can also use the herbs dried but you will have to use 1/2 tablespoon for each herb.
The preparation of this recipe will take you 30 minutes.
Yields 1/2 quart of adobo.
Ingredients 6 Morita Peppers (1 oz)1/2 Onion (5.2 oz)3 Bay Leaves (.2 oz)
3 Marjoram sprigs (.2 oz)
3 Thyme sprigs (.2 oz)1 cup of Apple Cider Vinegar (8.4 fl oz)1/4 cup of Olive Oil (2.5 fl oz)1/2 tablespoon of Salt
Cookware 1 Saucepan
1 Blender1 Cutting Board1 Tongs1 Turner1 Knife
Directions Perform Many Activities
Discard the seeds of 6 morita peppers.
Place on a griddle over medium heat the 6 morita peppers with the ones you worked and roast them for approximately 1 minute, until all their sides are lightly roasted; move them regularly with some tongs.
|Don’t roast the chillies for a long time because its flavor becomes bitter ☹
Transfer from the griddle to a saucepan, with the tongs, the morita peppers that were roasted and cover them with water.
Bring the saucepan water to a boil over high heat and leave the morita peppers cooking in the boiling water for about 4 minutes, until they soften.
Transfer from the saucepan to a blender, with the tongs, the morita peppers that were cooked and also add:
- 3 Bay Leaves.
- 3 Marjoram sprigs.
3 Thyme sprigs.
- 1 cup of Apple Cider Vinegar.
- 1/2 tablespoon of Salt.
Blend very well the ingredients, then set aside.
Cook the Adobo
Finely chop 1/2 onion, then reserve.
Heat in the saucepan over medium heat 1/4 cup of olive oil.
Incorporate in the saucepan the onion that was minced and fry it for approximately 1 minute, until it looks a bit transparent; stir regularly.
Pour in the saucepan the mixture that was blended and mix the ingredients.
Bring the adobo from Hidalgo to a boil over high heat.
In the moment that the adobo from Hidalgo boils reduce to low heat and leave it cooking for about 20 minutes, until it thickens a little.
|The cooking is done so the flavors and the texture of the adobo concentrate.
Recommendation: Smear this tasty adobo on all types of meats and then put them on the grill. You will be amazed with the flavor!
Variation: Let’s go from Hidalgo to an adobo from Guerrero.
Did you like the Hidalgo Adobo?
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