CONCHITA’S ADOBO: Rich and Earthy
Conchita’s Adobo sauce starts with dried chiles ancho and Morita chile peppers that she expertly brought to life into a thick paste with vinegar and the flavorful additions of onions, garlic, cumin, oregano, and orange. This robust, flavourful, and versatile sauce is used as a marinade for all meats and seafood. It can be thinned out with broth to make a sauce, turned into the base of a stew, or used as a condiment.
Mushroom and Chipotle Risotto
Mexico meets Italy with this delicious mushroom risotto
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