Chef Verónica Ramírez just called our attention to the salsa database at Tortilla Digital. I’m hankering to try this simple adobo sauce. Here’s a (rough) translation:
- orégano to taste
- 7 cloves
- 5 g of cumin seeds
- 40 g of lard
- 250 g of dried chiles guajillos
- 250 g of dried red chiles anchos
- 1 head of garlic
- 2 litres of beef broth
- salt to taste
- In a pan, heat the lard over low heat so it doesn’t burn.
- Grind the chiles and other spices, except for the orégano.
- Pour the mixture into the pan, along with the broth and salt.
- Cook over low heat until the sauce thickens. Add the oregano.
- With this sauce you can bathe pork, beef, and all types of fowl. Serve hot.