Adobo is a popular marinade in Philippine cuisine for meat,seafood,or vegetables and can be prepared up to a week in advance,
8 dried ancho chillies*,stemmed,halved and seeded
4 cloves garlic,peeled
1 tbsp whole black peppercorns
½ tsp whole cloves
2 tbsp sesame seeds
1 tsp ground ginger
1 tsp ground cumin
1 tbsp dried oregano
½ cup dark beer
¼ cup white vinegar
This adobo recipe is the marinade forNeil Perry's braised short ribs recipe.
1. Preheat the oven to 180C (160C fan-forced).
2. In a bowl,cover the chillies with boiling water (about 2 cups);and allow to soften,this should take about 30 minutes.
3. Line an oven tray with baking paper. Place garlic,peppercorns,cloves and sesame seeds on a tray and roast for 10 minutes. Add the ginger,cumin and oregano,roast for a further 5-10 minutes until the sesame seeds are lightly brown (be careful not to burn them) and the spices are aromatic.
4. Place the spices,chillies,beer,vinegar and ¼ cup of the chilli-soaking liquid in a blender and blend to a smooth,thick paste.
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