12 Ancho chiles, wiped clean
1/2 c White vinegar
2 c Water
1/4 c Olive oil
2 md 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
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. Pruee until
a smooth paste is formed, adding a tbalespoon or 2 of water if necesary to
thin. Set aside.
Heat the olive oil in a medium saucepan over medium-high heat. Saute 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 refrigertor 1 week or frozen
Makes 1 1/2 quarts.
SOURCE: Mesa Mexicana by Mary Sue Milliken and Susan Feniger with Helena
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini