Serve this traditional Mexican dish of spicy marinated meat with warmed flour tortillas. You will need to make the Chile Adobo Sauce ahead of time. This recipe freezes well.

[Credit: Patterson]
Credit: Patterson

Yield: 4 to 6 servings

Preparation time: 10 minutes; 3 to 24 hours marinating time

Cooking time: 1 to 1-1/4 hours

Spice meter: Hot and spicy

1 recipe Chile Adobo Sauce

2 to 3 tablespoons vegetable oil or olive oil

2 pounds beef round or pork loin, cut into thin 1/2-inch long strips

1/2 cup water, beef broth, or orange juice

  1. Put the meat in a large flat baking dish. Pour the Chile Adobo Sauce over the meat and toss to coat. Cover and refrigerate for 3 to 24 hours.

  2. Remove the meat from the marinade, but reserve it. In a large skillet over medium heat, heat the vegetable oil. Add the meat and cook, stirring occasionally, until all the meat is browned.

  3. Reduce the heat to medium-low. Add the reserved marinade and the water, broth, or juice to the pan.

    Cover partially and simmer for 1 hour or until the meat is very tender. Thin with additional liquid if the sauce becomes too thick while simmering.

Make it a wrap! Put some of the beef or pork adobo in warmed flour tortillas, top with sour cream, grated cheddar, or Jack cheese and some sliced pitted olives, and wrap.

Per serving: Calories 351 (From Fat 217); Fat 24g (Saturated 7g); Cholesterol 96mg; Sodium 300mg; Carbohydrate 3g (Dietary Fiber 1g); Protein 29g.

Chile Adobo Sauce

Popular in the American Southwest and Mexico, this piquant, deep-red sauce is wonderful for marinating beef, pork, chicken, and shrimp.

Yield: About 1-3/4 cups

Preparation time: 10 to 15 minutes

Spice meter: Hot and spicy

8 to 10 dried guajillo or ancho chiles or a combination

2 tablespoons vegetable oil

4 plump cloves garlic, minced

1/2 teaspoon cumin seeds or 1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon freshly ground black pepper

2 tablespoons fresh chopped oregano or 2 teaspoons dried oregano

1 cup tomato puree or crushed canned tomatoes

1/3 cup water

1/4 cup cider or white wine vinegar

1-1/2 teaspoons salt

  1. Cover the chiles with hot water until they’re softened slightly, about 10 minutes. Remove the chiles from the water and then cut off their stems.

  2. In a small skillet over medium-low heat, heat the vegetable oil. Add the garlic and cook, stirring occasionally, for 2 minutes.

    Add the cumin, cinnamon, black pepper, and oregano and cook, stirring constantly, for 1 minute. Add the tomato puree and simmer for 5 minutes. Remove the skillet from the heat and set aside.

  3. 3In a food processor fitted with a metal blade, combine the chiles (with their seeds), water, and vinegar.

    Pulse until a thick puree forms. Add the garlic-tomato mixture and salt. Pulse until the mixture is blended. Let the sauce cool before using.

  4. 4To use as a marinade, pour the chile adobo sauce over meat or poultry and marinate for 2 hours or overnight.

    It can also be used as a marinade for shellfish or fish; marinate for 15 to 60 minutes.

Per serving: Calories 20 (From Fat 16); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 94mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 0g.