The perfect complement to your plancha-grilled seafood and pork, this hybrid Mexican sauce borrows flavor from spicy adobo and complexly flavored mole negro sauces. Rich and thick, this Mexican sauce is made with Stout beer, piloncillo (a raw form of unprocessed pure cane sugar), Chipotle pepper, black sesame seeds and, of course, garlic and onion.
10m
PREP TIME
25m
COOK TIME
113
CALORIES
9
INGREDIENTS
Ingredients
Instructions
Related Recipes
Related Articles and Videos
Ratings And Reviews
The perfect complement to your plancha-grilled seafood and pork, this hybrid Mexican sauce borrows flavor from spicy adobo and complexly flavored mole negro sauces. Rich and thick, this Mexican sauce is made with Stout beer, piloncillo (a raw form of unprocessed pure cane sugar), Chipotle pepper, black sesame seeds and, of course, garlic and onion.
10m
PREP TIME
25m
COOK TIME
113
CALORIES
9
INGREDIENTS
Ingredients 8 Servings
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1 tablespoon minced fresh garlic
- 1 teaspoon McCormick Gourmet™ Chipotle Pepper, Crushed
- 1/4 cup McCormick Gourmet™ Organic Sesame Seed, Black
- 1 bottle (12 ounces) stout beer
-
3
tablespoons
grated
piloncillo
![substitution]( "substitution")
Substitutions available
- packed dark brown sugar
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
INSTRUCTIONS
- 1 Heat oil in large skillet on medium-high heat. Add onion and garlic; cook and stir 1 minute. Stir in chipotle pepper. Reduce heat to medium. Add sesame seeds; cook and stir 5 minutes until fragrant and toasted.
- 2 Stir in beer; bring to boil. Boil 8 to 10 minutes or until reduced to about 3/4 cup. Reduce heat to low. Add piloncillo; cook 10 minutes, stirring occasionally. Allow to cool slightly.
- 3 Place beer mixture, sea salt and pepper into blender container; cover. Blend on high speed until smooth.
NUTRITION INFORMATION
(per Serving)
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Ingredients 8 Servings
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1 tablespoon minced fresh garlic
- 1 teaspoon McCormick Gourmet™ Chipotle Pepper, Crushed
- 1/4 cup McCormick Gourmet™ Organic Sesame Seed, Black
- 1 bottle (12 ounces) stout beer
-
3
tablespoons
grated
piloncillo
![substitution]( "substitution")
Substitutions available
- packed dark brown sugar
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
INSTRUCTIONS
- 1 Heat oil in large skillet on medium-high heat. Add onion and garlic; cook and stir 1 minute. Stir in chipotle pepper. Reduce heat to medium. Add sesame seeds; cook and stir 5 minutes until fragrant and toasted.
- 2 Stir in beer; bring to boil. Boil 8 to 10 minutes or until reduced to about 3/4 cup. Reduce heat to low. Add piloncillo; cook 10 minutes, stirring occasionally. Allow to cool slightly.
- 3 Place beer mixture, sea salt and pepper into blender container; cover. Blend on high speed until smooth.
TIPS AND TRICKS
Serve Adobo Negro Sauce with plancha grilled scallops, shrimp, fish and pork.
Rosemary Pork Tenderloin on a Bed of Spinach, Roasted Red Peppers and Prosciutto
![rosemary_pork_tenderloin_spinach_2000x1125_jpg]( "rosemary_pork_tenderloin_spinach_2000x1125_jpg")
Rosemary Pork Tenderloin on a Bed of Spinach, Roasted Red Peppers and Prosciutto
Condiments
Sancocho de Carne de Res (Estofado de Carne de Res)
![A delicious recipe]( "A delicious recipe")
Sancocho de Carne de Res (Estofado de Carne de Res)
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