Toast the chiles lightly, turning them from time to time so they
do not burn. Slit them open and remove the seeds and veins. Put
the chiles into a bowl and cover them with hot water. Let them soak
for about 20 minutes, then remove them with a slotted spoon to a
blender container. Add remaining ingredients and blend into a fairly
smooth paste. Do not over-blend.
To use, coat both sides of meat with Adobo. Cover and refrigerate
Heat oil and fry meat very slowly on both sides, about 20 minutes,
depending on the thickness of the meat.
When meat has cooked through, raise the heat and brown it quickly.
Garnish with sliced scallions.
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