- 4 large ancho chiles
- 1/8 teaspoon cumin seed
- 1/8 teaspoon Mexican oregano
- 1/8 teaspoon thyme
- 1 tablespoon salt
- 2 cloves garlic, peeled
- 1/2 cup mild white vinegar
- 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.