Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Adobo
Date: January 16, 2009
4 large ancho chiles
1/8 teaspoon cumin seeds
1/8 teaspoon Mexican oregano
1/8 teaspoon thyme
1 tablespoon salt
2 cloves garlic, peeled
1/2 normal 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 good 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 overnight.
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.