5 adobados Recipes

ancho chiles, boiling water, fat-free , less-sodium chicken broth, sugar, cider vinegar, dried oregano, olive oil, salt, ground cumin, black pepper, garlic cloves, halved, pork tenderloin

lamb shoulder, trimmed and cut in 2 inch cubes, salt, freshly ground black pepper, adobo (recipe attached), poblano chiles, grated mexican manchego cheese , or substitute monterey jack, grated panela cheese , or substitute ricotta or dry cottage cheese, grated azejo cheese , or substitute romano or washed and dried feta, corn tortillas (recipe attached), or use store-bought

boneless pork loin, cut in half -inch slices, white onion, chopped, ancho chilies , and, guajillo chilies, toasted, stemmed, and seeded, puree chipotle chile in adobo, garlic cloves, achiote paste, apple cider vinegar or 1/8 cup rice wine vinegar, honey, chopped fresh cilantro, vegetable oil, water, salt, fresh ground black pepper, fresh ripe pineapple, peeled, cored , and cut lengthwise in half-inch-thick slices, then lightly brushed with vegetable oil, corn tortilla

vegetable oil, dried ancho chiles, seeded and torn (about 3 oz), water, cider vinegar, salt, sugar, dried mexican oregano, freshly ground black pepper, ground cumin, garlic cloves, remaining ingredients, whole chicken, water, red potatoes, halved (about 1 1/4 lb), vegetable oil, salt, thick) sliced onion, cider vinegar, watercress sprigs (optional)