Shrimp in Adobo


  • ½ teaspoon sugar
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano, preferably Mexican
  • 2 teaspoons kosher salt plus more for seasoning
  • ¼ cup apple cider vinegar
  • 4 garlic cloves
  • 6 dried ancho chiles, stemmed

1. Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Let cool. 2. Using kitchen scissors and working over a medium bowl, cut chiles into 1-inch rings, reserving seeds. Cover chiles with 1/2 cup hot water; let soak, st...

View full recipe at SpringPad


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