Enjoy!
Not chicken soup here...
I recently found an awesome recipe for Steak in Adobo. The sauce is a relative of the super-spicy adobo you find in canned chipotle peppers, but with less "burn your mouth with capsaisin," and more actual flavor. Unfortunately, the recipe is from a recent magazine, and I would feel bad just writing down the copyright-protected recipe here. It is basically a braise of cubed up flank and/or skirt steak, in a sauce based in a couple types of dried chili peppers that have been toasted, re-hydrated, and blended with a number of other ingredients. Magnificent!
Lets not get cheeky, here.A good adobo can be soooooooo good! You could tell us the name of the magazine, you know. . . . .
You could taste the rich tapestry of tomatoes, onions, cilantro, etc., even through that fire.
...which, of course, had an equally intense..."afterburn".
Lets not get cheeky, here.