Dona Maria Adobo 235g
It is one of the most iconic dishes in Mexican cuisine.
In its origin, it was a Spanish sauce that adopted Mexican ingredients during the colonial days, becoming a very Mexican marinade.
Mexican adobos are lighter moles commonly used to marinade meats, chicken and fish. They have 2 characteristics: they marinade the product before it’s cooked and they have vinegar. This is important because it’s not a mole neither a sauce, it’s simply an adobo.
Pour the whole contents in a pot and cook for 5 minutes on low to medium heat, stirring constantly until it looks like a runny paste. Slowly add 5.5 cups of water and continue stirring until integrated. Let boil until the desired consistency is reached. For a runnier sauce, just add more water.
For a richer flavour use chicken stock instead of water.