Adobo De Chile Recipes

Steps:

• Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes.
• Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.

Steps:

• Toast the unpeeled garlic until soft and sweet-smelling. Remove from heat source and cool. Pull of the skins and chop roughly.
• Toast the chiles until skin bubbles. Remove from heat. Put in small bowl of water to rehydrate. Drain. (Use the soak water for the recipe liquid if desired.).
• Pulverize the oregano, pepper, cumin and close in a spice grinder or mortar. Place in a molcajete or blender. Add the chiles and garlic.
• Measure in the liquid and blend to a paste. If needed, add more liquid unti everything in the blender is combining but as thick as possible.
• Remove from blender. (I take the bottom off mine to get the paste out.)This is ready to use in a recipe at this point. Further cooking is necessary to use in canning.
• To use for canned chiles:.
• Put paste in a bowl and stir in liquid until it's a pourable consistency.
• Heat an empty very heavy frying pan for a few minutes over medium-high heat. Film the bottom of the pan with a small amount of oil. Test temperature by dropping a little mixture into pan. If it sizzles sharply, the pan is hot enough.
• Pour all mixture into the pan, don't let the temperature drop. Stir constantly until the mixture has darkened and turned into a thick mass. Usually this takes about 5 minutes.
• Turn heat down to simmer and add liquid of your choice to the consistency you need. Simmer uncovered for another 5 minutes ro so to develop flavors.
• Cool and work through a food mill or push through a sieve until there are no lumps.

Steps:

• For the chicken: Preheat 2 cast-iron grill pans over medium heat.
• Whisk together the ancho chile powder, New Mexican chile powder, oregano, cumin, garlic powder, onion powder, orange juice, lime juice and season with salt and pepper in a medium bowl. Add the canola oil and whisk. Put the chicken in the marinade, turning the chicken to coat both sides.
• Grill the chicken until golden brown and slightly charred on one side, about 4 minutes. Flip and cook the other side until the chicken is cooked through, about 4 more minutes; the juices should run clear and the meat thermometer should read 165 degrees F.
• Meanwhile, for the salad: Put the avocado, onions, cilantro, salt, pepper, lime juice and olive oil in a medium bowl. Fold the ingredients with a rubber spatula, gently breaking up the avocado in the process.
• To serve: Grill the tortillas on both sides until lightly marked and warmed through, about 10 seconds per side. Then fold in half and place on the side of a serving dish.
• Place the chicken in the center of the serving dish and top with a scoop of the salad. Drizzle with olive oil and lime juice and garnish with a sprig of cilantro.