Veal in Adobo Sauce (Ternera en Adobo)
Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.
Anchos are great in salsa, soups, enchilada and any sauce needing mild heat and chile flavor. Chopped, pureed or ground, they can be added directly to your recipes.
1 pound of veal in pieces
1/2 cup of white wine
2 Tbsp. of vinegar
1 pinch of paprika
1 pinch of oregano
2 cloves of garlic, minced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbsp. oil (or lard)
5 ancho chiles, chopped
salt and pepper. to taste
Place the veal in a bowl with the wine, vinegar, paprika, oregano, garlic, salt and pepper, then mix well. Let the veal marinate for an hour in the refrigerator, then drain the meat, but reserve the liquid for later use.
Place a frying pan over high heat and add the oil. When the oil is hot add the marinated veal and cook until all sides are golden. Remove the veal and set aside. Add the onion and ancho chiles to the frying pan and cook until slightly browned. Add the browned veal and the reserved liquid to frying pan. Bring to a boil, then reduce the heat to low. Cover with a lid and let it cook for 45 minutes or until the meat is tender.
Recipe from culturalcuisines.com.