adobo sauce

[Burnt Food Dude]

I am going to make some chicken wings but I need a bunch of adobo sauce. The original recipe calls for open a can of chipotle peppers in adobo and use the sauce. I don't want to open 20 cans and throw away the peppers because the recipes just uses the sauce. Can I get adobo sauce by itself? How can I cook up a bunch of adobo sauce.

I tried several stores (not Mexican) in Chicago and just can't find any. Most of the store people look at me like I'm crazy.

BTW the recipe is one of Guy Fieri's from the tailgate video.

[DATsBBQ]

I believe that abodo sauce is just (thick) tomato sauce. Pack chipotles in and it gets hot quick. Maybe dice up some chipotles and add to a can of tomato puree or sauce?

[BluDawg]

BFD heres the recipe I got from a certain senorita Who is a pretty good cook darn tasty stuff,
Chicken Adobado.
Ingredients:
8 guajillo chiles, dried
8 ancho chiles,dried
6 garlic cloves
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon Mexican oregano
1/4 cup lemon juice
1/2 cup white vinegar
3/4 cup orange juice
1 medium onion, peeled and diced
2 tablespoons tomato paste
1/4 cup oil
1 jalapeno, seedes and diced (optional for added heat)
2 cups chicken or beef broth (depending on meat used)
1 teaspoon black pepper
12 cups of water
Preparation:
Add the water and half of the vinegar to a large pot.

Cut the tops off of the chiles and use a spoon to dislodge and shake out the seeds. Fry the chiles in hot oil for about 10 seconds on each side. Add the chiles to the water and bring to a boil. Cover, turn off heat and let soak overnight.

Discard the soaking liquid and puree the chiles in the blender with some of the broth and puree until a paste has formed.

In a large saucepan, sauté the garlic and onions. Add in the broth, chile paste, seasonings and juices. Simmer for 30 minutes or until thickened to your liking.

[ChileFarmer]

BFD, here is one that I found, haven't tried it . Our Mexican house keeper will be back Monday will ask her. CF

Adobo Sauce 2
Ingredients
• 12 Dried Ancho chiles, wiped clean
• 1/2 c White Vinegar
• 2 c Water
• 1/4 c Olive oil
• 2 med. Onions, thinly sliced
• 5 Garlic cloves, sliced
• 1 tb Ground Cumin
• 4 c Chicken Stock
• 2 tb Brown Sugar
• 1/4 c Orange juice
• 1/4 c Lemon juice
• 2 tb Tomato paste
• 1 ts Black pepper, freshly ground

Preparation
Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Transfer the toasted chiles to a saucepan and add the vinegar and water. Bring to a boil, reduce to a simmer and cook 10 minutes to soften. Transfer the chiles and liquid to a blender or food processor. Purée until a smooth paste is formed, adding a tablespoon or 2 of water if necessary to thin. Set aside. Heat the olive oil in a medium saucepan over medium-high heat. Sauté the onions until golden brown, 8-10 minutes. Stir in the garlic and cook briefly just to release the aroma. Next, stir in the cumin and cook another minute. Add the chicken stock and reserved Chile paste. Bring to a boil, reduce to a simmer and cook 20 minutes. Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to form a paste. Add to the simmering stock mixture and continue cooking another 15 minutes. NOTE: Adobe Sauce can be stored in the refrigerator 1 week or frozen indefinitely. Makes 1 1/2 quarts.

[Hj]

Heres a couple more for U


~Adobo Sauce

1/4 cup ketchup
1/2 cup red wine vinegar
1/4 teaspoon red chili flakes
1 tablespoon Adobo sauce
1 teaspoon dry mustard
2 teaspoons granulated garlic
1 teaspoon sugar

~~~~~~~~~~~~~~
2nd Abobe Sauce

Purée together
1/2 c. BBQ sauce (what ever BBQ U like
1/4 c. canola oil
3 T. lemon juice
1 tsp. Dijion mustard
3 T. chipotles in adobo sauce or UR liking for heat
1/2 tsp. red pepper flakes
1/8 to 1/4 tsp. cayenne pepper
1/4 tsp. freshly ground pepper

All in a blender till smooth -Taste adjust

[Burnt Food Dude]

Thanks guys. I think I'll start out with the easiest one to make and go from there. I have to cook about 20 pounds of wings in 3 weeks. Guys version lets you precook the wings, then grill to re heat, grill marks and smokey flavor. The sauce is mixed on after cooking.

[ikiru]

Not sure if you are still looking, but I saw in WalyWorld the other day, Mexican style Adobo* sauce in a jar.

*Im Filipino, and Filipino Adobo sauce is something different.

[Burnt Food Dude]

Should have posted this sooner. I tried the easy one from Hj.

I got a 1st place wings at Hog Wild in the U.P. of Michigan. This one used judges. I have another several weeks from now in Albert Lean Mn. That one uses judges plus a peoples choice. Sorry about the big size.

[Texas Blues]

If that pic don't make your mouth water you must be a corpse! That is some serious hot blue and righteousness!!

[Hj]

Bandolera~

Congrads to U
Thxs for letting all us know you WON FIRST PLACE and that U used one of my recipes.. Mouth watering picture


But which sauce did U use for this contest the Adobe sauce or Adobe sauce 2 that I listed above..

Can U make both sauces for the next contest..or do they make U use just one?? Helene or Hj