Name: Orange and Garlic Adobo Sauce
Prep time: 20 s
Cook time: 30 s
Total time: 190 s
Yield: 8
Ingredients: 12 cups water; 1/2 cup white vinegardivided; 8 dried guajillo chiles; 8 dried ancho chiles; 4 tablespoons vegetable or canola oildivided; 2 tablespoons tomato paste; 2 cups chicken brothdivided; 6 garlic clovesfinely chopped; 1 cup chopped Spanish onion; 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/4 cup lemon juice; 3/4 cup orange juice; 3/4 cup NESTLÉ® Media Crema Table Cream

MAKE IT

Step 1

Place water and 1/4 cup vinegar in a large pot.

Step 2

Cut the tops off of the chiles and remove seeds. Fry the chiles in 3 tablespoons hot oil for about 10 seconds on each side.

Step 3

Add the chiles to the water; bring to a boil. Cover; turn off the heat and let the chiles soak for 2 hours. Discard the soaking liquid.

Step 4

Place chiles, tomato paste, remaining 1/4 cup vinegar and ¼ cup broth in blender; cover. Blend until smooth.

Step 5

Heat large saucepan over medium heat; add remaining tablespoon oil. Cook garlic and onions, stirring frequently, until light brown.

Step 6

Add remaining 1 3/4 cups broth, chile paste, cumin, cinnamon, salt, pepper, lemon juice and orange juice. Cook for 20 minutes or until the sauce thickens to desired consistency. Cool for 20 minutes.

Step 7

Transfer mixture to a blender; cover. Blend for 1 minute on medium speed. Transfer to a bowl; stir in Media Crema and enjoy! (Use as a condiment for sandwiches, tacos or alongside protein of choice.)