| Adobo Chile ~ Lu's Recipe Extravaganza. The recipe here is not a Filipino style of adobo. Mexico also has "adobo" dishes...this is one. Mexican adobo normally uses tomatoes in the base sauce. Here is a similar Peruvian dish (Spanish language) Ingredients: 1½ lbs lean ground beef 3/4 cup dried kidney beans (soaked) 2 onions, coarsely chopped 2 large (3 small) cloves garlic, minced vegetable oil ½ tin Chipotle peppers in adobo sauce 1 28 oz. tin tomatoes 3 tsp. tomato paste salt & pepper to taste pinch sugar General Info: Soak dried Kidney beans the night before making chili. You can use 1 large can of kidney beans instead, but I find that they are a bit too soft..it's a personal choice Instructions: 1. In a large pot sauté onions & garlic in oil over low heat until golden yellow and fragrant. 2. Add ground beef, and cook until no longer pink. 3. Drain tomato juice into the meat/onion mixture. Do not add tomatoes yet. 4. Puree the tomatoes and 2 or 3 of the Chipotle peppers, add to the pot and stir. 5. Spoon in 2 more of the Chipotle peppers, making sure you get some of the adobo sauce. 6. Stir in the tomato paste. 7. Add kidney beans, including the water it soaked in. 8. Simmer of at least 4 hours. Serving Suggestions & Notes: You can increase or decrease the amount of tomato paste depending on how thick a chili you prefer. This is HOT.. beware. I serve this with warm flour tortilla chips, and sour cream. My boyfriend likes it with a bit of grated cheese. Quesadillas and guacamole are good accompaniments to round this out for a full meal. |
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| Adobo Chicken Chile ~ Mexican Drumsticks Labong ~ Bamboo Pork & Chicken Peruvian Adobo Easy Adobo |