The Queretan adobo is a delicious mixture of chilies, that combined with tomatillos, onion, oregano and more ingredients – they give as a result an exquisite adobo with a strong and elaborated flavor.
– This adobo is magnificent to use it as salsa and accompany vegetarian dishes or dishes with chicken or beef.
Although that’s not all the functionality of the adobo because it can also be used to marinate different raw foods like chicken, pork, shrimps; so they can later be cooked.
The gastronomy of Queretaro has traditions that have been carried out since the time of the Colony in the century XVI. But throughout the years this gastronomy has sought to give protagonism to Prehispanic ingredients like the maize, the chile, the cactaceae and the fruits. Such ingredients can be seen in typical dishes like the famous enchiladas from Queretaro, the biznagas, the huamiche, the xoconostles, etc.
About the Recipe
This recipe is very dynamic because you will work in different stages, which are easy to perform.
In this recipe we are going to use the same chili in its 2 versions. The Poblano pepper that is a fresh chili, meaty and generally not too spicy. And its dried version, the ancho pepper that has a stronger and fruity flavor.
In the Queretan adobo the cascabel pepper is also used, which is moderately spicy and it has a slight nutty touch.
We recommend preparing the adobo with whole peppercorn however if you don’t have it handy you can substitute it with 1 teaspoon of ground pepper.
The total preparation of this recipe will take you .
Yields 1/2 qt of adobo.
5 Ancho Peppers (1.7 oz)
5 Tomatillos (8.8 oz)
3 Cascabel Peppers (.5 oz)
1½ Poblano Peppers (6.3 oz)
1/2 Onion (5.2 oz)
1 tablespoon of Oregano
2 tablespoons of Olive Oil
4 whole Black Peppercorns
1/2 tablespoon of Salt
1 Frying Pan
1 Chopping Board
1 Kitchen Spoon
Cook Some Ingredients
Remove the seeds of 3 cascabel peppers and 5 ancho peppers; upon completion put them in a saucepan.
Also put in the saucepan:
The enough Water to cover all the ingredients.
Bring the saucepan water to a boil over high heat.
Leave the ingredients cooking in the boiling water for about 4 minutes, until the tomatillos turn to a lighter color.
Don’t cook the tomatillos for a long time because its skin breaks and its flavor becomes bitter ☹
Transfer from the saucepan to a blender, with a kitchen spoon, the ingredients that were cooked; then set aside.
Fry and Blend
Remove the seeds of 1½ Poblano peppers.
Finely chop the Poblano peppers with the ones you worked and 1/2 onion; then set aside.
Heat in a frying pan over low heat 2 tablespoons of olive oil.
Incorporate in the frying pan the Poblano peppers and the onion that were minced. Mix the ingredients and fry them for approximately 1 minute, until the onion looks a bit transparent; stir regularly.
Transfer from the frying pan to a blender, the ingredients that were fried also add: