Adobo
Adobo
4 large ancho chiles
1/8 tsp cumin seeds
1/8 tsp Mexican oregano
1/8 tsp thyme
1 tbsp 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 & remove the seeds & veins
Put the chiles into a bowl & cover them with hot water
Let them soak for about 20 min, then remove them with a slotted spoon to a blender container
Add remaining ingredients & blend into a fairly smooth paste
Do not over-blend
To use, coat both sides of meat with Adobo
Cover & refrigerate overnight
Heat oil & fry meat very slowly on both sides, about 20 min, depending on the thickness of the meat
When meat has cooked through, raise the heat & brown it quickly
Garnish with sliced scallions
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