Posted: 7/13/2012 9:05:24 PM
Im a big fan of this website. I try atleast one new dish/desert a week. This was really good. What I do recommend is making it exactly as it reads but when your making the sauce, add more brown sugar (to your taste,maybe 3 tablespoons). You still retain the heat but it cuts down on the saltiness and acidity.
Posted: 7/11/2012 4:22:22 PM
Let me encourage you not to give up on this recipe completely. I know from experience that sometimes a cut of meat is not what it's supposed to be and can cook up tough. Try tweaking the recipe too...if it was too hot, cut back on the amount of "heat", or add some additional brown sugar, or even try adding some additional moisture when cooking the pork, like 1/2 c. apple juice. If you didn't like the smokiness of the adobo, use just the chili's and forgo the sauce. Who knows, you might be pleasantly surprised! Happy cooking!
Posted: 7/11/2012 3:32:34 PM
sorry but we HATED this recipe. the taste was horrible and I followed the directions to the letter. the meat was very tough
Posted: 9/14/2011 11:37:03 AM
The chipotle chiles in adobe sauce that I get in the US normally have whole chiles with a lot of the adobe sauce. Since the recipe calls for 1 tablespoon adobo sauce from canned chipotle chiles and two chiles, I think it probably means use 2 chiles out of one can and take then use 1 tablespoon of the sauce that is in the can.
Posted: 8/2/2011 10:42:51 AM
I have not made this yet, but being English I am not quite sure about the terminology of the recipe ingredients. When it say's 2 CANNED chipotle chilies finely chopped, does that mean just 2 chilies out of the can or 2 cans of the chilies? In my mind that would be awful hot if adding chili powder as well.
Can anyone help here please? :)
Posted: 2/28/2011 11:12:30 AM
ABSOLUTELY FANTASTIC! will make it again and again and again!