The adobo emerged from the search of ways to extend the useful life of food products. The adobos were brought to Mexico by the Spaniards, who learned this technique from the Arabs. Adobo was employed initially as a method of food preservation, but in time—with the advent of refrigeration methods—it came to be used primarily as a method of flavoring foods before cooking. Traditional preparations were created with the intent of flavoring.
There are two different kinds of Adobo Sauce; one is Mexican and the other is Filipino. Both versions have a common base of something acidic such as vinegar, garlic and peppercorns. Mexicans go on to add chiles (ancho, guajillo, pasilla and chipotle chiles among others) and herbs; the Filipino version goes on to add soy sauce and sugar.
We have recreated an adobo base in our Acapulco marinade. Our Acapulco marinade is our most versatile sauce; it can be used as a base for mole, as a wet rub for grilling, as a base for soups or as an adobo sauce (see recipe below).
- 2 lbs chicken thighs or legs
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 jar Acapulco marinade
- 1 ½ chicken stock substitute with water
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Pat dry the chicken and season with salt (do not remove the skin)
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Heat the oil in a heavy pan over medium heat and brown the chicken for 6 minutes; work in batches. Set aside.
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In the same pan, add chicken stock and Acapulco marinade; stir to blend and bring to a boil. Adobo tends to splatter so use a splatter screen .
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Slowly add all the chicken to the pot with adobo, cover and lower the heat to a simmer for 40 minutes.
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You can add vegetables in cubes the last 5 minutes of cooking (green beans, potatoes, zucchini).
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Serve on tortillas as tacos or with a side of rice. Provecho!
