CHICKEN ADOBADO

A great sauce used for many dishes including Chicken Adobado.

Ingredients:•8 guajillo chiles, dried
•8 ancho chiles,dried
•6 garlic cloves
•1 teaspoon cumin
•1/2 teaspoon cinnamon
•1/4 teaspoon salt
•1 tablespoon Mexican oregano
•1/4 cup lemon juice
•1/2 cup white vinegar
•3/4 cup orange juice
•1 medium onion, peeled and diced
•2 tablespoons tomato paste
•1/4 cup oil
•1 jalapeno, seedes and diced (optional for added heat)
•2 cups chicken or beef broth (depending on meat used)
•1 teaspoon black pepper
•12 cups of water
Preparation:
Add the water and half of the vinegar to a large pot.
Cut the tops off of the chiles and use a spoon to dislodge and shake out the seeds. Fry the chiles in hot oil for about 10 seconds on each side. Add the chiles to the water and bring to a boil. Cover, turn off heat and let soak overnight.

Discard the soaking liquid and puree the chiles in the blender with some of the broth and puree until a paste has formed.

In a large saucepan, sauté the garlic and onions. Add in the broth, chile paste, seasonings and juices. Simmer for 30 minutes or until thickened to your liking.