Homemade Adobo Sauce Recipes

HOMEMADE ADOBO ALL-PURPOSE SEASONING

Steps:

• Whisk garlic powder, salt, black pepper, oregano, and turmeric together in a bowl. Store in an airtight container.

EASY ADOBO SAUCE

Steps:

• Add chili powder to the bowl of a blender or food processor. Bring water to a boil and pour over the chili powder. Stir and replace cover. Let steep while you gather the other ingredients.
• To the chili powder mixture, add tomatoes with juices, vinegar, brown sugar, garlic powder, cumin, oregano, salt, cinnamon, black and cloves. Blend or pulse until smooth and the consistency of ketchup. Add water by the teaspoon and pulse if mixture is too thick.
• Heat oil in skillet over medium-high heat.. Carefully add adobo mixture. Bring to a low boil then reduce heat and simmer uncovered for 15 - 20 minutes until thickened. Allow to cool then transfer to an airtight container. Will keep in the refrigerator for up to 2 weeks.

ADOBO SAUCE RECIPE

Steps:

• Remove the stems from the guajillo and ancho peppers and remove the seeds. You may need to cut into the peppers for this, which is fine.
• Heat a large pan to medium-high heat and dry toast the dried peppers a couple minutes per side. They will become more pliable and slightly puff up. This helps to release the oils for more flavor.
• Place the dried pods in a large bowl and cover with hot water. Soak them for 15 minutes, or until they become very soft and rehydrate. Transfer the softened peppers to a food processor, but reserve the soaking liquid.
• While the peppers are softening, heat olive oil in a medium pan and add the onion. Cook it down for 4-5 minutes to soften.
• Add the garlic and cook another 30 seconds to 1 minute, until you it becomes fragrant.
• Add the tomato paste, cinnamon, cumin, oregano, sugar and salt. Cook for 1 minute, stirring.
• Stir in 1/2 cup water. Reduce heat and simmer for 5 minutes.
• Add the mixture to the food processor along with the softened peppers and 1/4 to 1/2 cup of fresh water, or you can use the dark liquid from soaking the peppers. Process until smooth.
• Adjust with salt and sugar to taste, and with a bit more water until you achieve your desired consistency. Strain if you'd like a thinner sauce, or use as-is.

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.

MUSHROOM ADOBO

Steps:

• Cook brown sugar, undisturbed, in a small saucepan over medium heat until melted and a shade darker, about 2 minutes (don't walk away, it can burn quickly). Pour in vinegar, tamari, and ½ cup water, stirring and scraping up solidified sugar on bottom of pan with a wood spoon, and bring to a boil. Reduce heat to medium-low, add garlic, bay leaves, peppercorns, and salt, and simmer 15 minutes to infuse.
• Strain sauce through a fine-mesh sieve into a medium bowl; discard solids. Return sauce to pan and bring to a boil over medium heat.
• Meanwhile, stir together cornstarch and 2 Tbsp. cold water in a small bowl until smooth and lump-free.
• Whisk cornstarch slurry into sauce, reduce heat to medium-low, and simmer, whisking often, until sauce thickens slightly, about 5 minutes. Keep warm.
• Mix mushroom bouillon powder, pepper, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat 2 Tbsp. oil in a large skillet over medium. Working in 2 batches and adding another 1 Tbsp. oil between batches if needed, cook mushrooms, stirring occasionally, until golden brown, about 4 minutes; transfer mushrooms to a plate as you go. Return all cooked mushrooms to skillet, sprinkle with mushroom bouillon powder mixture, and cook, tossing to incorporate, 30 seconds.
• Add adobo sauce to pan, scraping up any browned bits stuck to bottom of pan. Bring to a simmer (still over medium heat) and cook 2 minutes to bring flavors together. Taste and season with more salt if needed.
• Divide rice among bowls and top with mushroom adobo. Top each with a handful of watercress (if using). Do ahead: Mushroom adobo can be made 3 days ahead. Let cool; cover and chill.