Rick Stein’s fiery, tangy-sweet adobo sauce is perfect for pepping-up steak, chicken, burritos or even fried eggs. Keep a jar in the fridge for when you’re craving something spicy. Wash the ...

Place over a low heat and simmer gently for 30 minutes. Stir occasionally to ensure the sauce doesn’t stick to the bottom of the pan. Transfer to a sterilised jar and seal. The adobo will keep for up ...

In Mexico an adobo is a sauce made with chillies, spices and vinegar; there are many variations and it is also used as a marinade. Portobello mushrooms in adobo is a delicious vegan option for a ...

Mexican Adobo Chicken (Adobo de Pollo) is a flavorful, one-pot dish featuring chicken cooked in a smoky, vinegar-based red ...

These tacos are usually made with inexpensive, accessible ingredients braised together to create a hearty filling, something ...

Jesse Valenciana has always been a bit of a renaissance guy. He has experience working in the beer industry, he was one of ...

The super-easy Mexican Adobo sauce is lush, spicy, savory, and saturated with the incredible smokey flavor of red chilies. The recipe is quick and easy and requires just 1 pot. Boneless, skinless ...

Place over a medium heat and simmer gently, stirring to form a smooth sauce. Fry the chorizo in a pan over a low heat to render the fat. Once the fat has rendered, add the adobo sauce with some of the ...

Rub the lamb shoulders with a liberal amount of the adodo sauce until you have an even red coating all over the meat. Season liberally with salt. Line the bottom of a large roasting pan with some ...

Killer Chicken Adobo is a classic Filipino dish made with chicken marinated in a flavorful mixture of soy sauce, vinegar, garlic, and spices. It is then simmered until tender and the sauce thickens.