Chipotles in adobo are one of those pantry staples that I always have around the house, but it never would have crossed my mind to make them myself. I definitely wouldn't have thought to ferment them.This recipe from Mastering Fermentation does just that.
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This simple slow-cooker adobo pork with garlic fried rice is tangy, comforting, and delightfully fragrant.
Adobo is more a cooking style than a recipe. Pork, chicken, fish, beef, or pretty much any protein you want can be adobo'd. Some cooks swear by coconut milk, others consider it verboten. You can add coriander, cumin, and chiles (smoked or fresh), or just stick to classic bay leaf, as I've done here. Even the inclusion of soy sauce is negotiable. There are few rules with adobo, and fewer agreements about what constitutes it.
Not only does cooking a tongue sous-vide make for complete set-it-and-forget-it ease (as it does with any braised or confit dish), it also creates a more flavorful finished product as the tongue slowly stews in its own juices.
Ever since The Food Lab uncovered the baking powder for crispy wings trick, I've been rocking grilled wings all the time. With my wings now near perfection—my wife even suggests them anytime we have company, her sly way of getting more for herself—I've been branching out beyond the usual buffalo and trying out different sauces. The latest, and greatest, incarnation were wings slathered in a honey chipotle glaze.
Chicken Adobo is a Filipino dish I first cooked in a class at The Chopping Block cooking school in Chicago, and I was amazed at how delicious it was, despite its relatively easy preparation—just dump everything into a pot and...