El Adobo in Arequipa is a very popular dish from the White City. This is usually eaten on Sundays along with the typical three-point bread. It is also very popular in Ayacucho.
El Adobo Recipe
The recipe of the Adobo is:
1/2 kilo of pork
50 grams of ground red pepper
15 grams ground garlic
4 heads of medium red onion
2 teaspoons of red vinegar
1 cup of chica de jora or dark beer
1 red hot pepper from the garden
1 sprig of oregano
1 sprig of rosemary
1 cinnamon stick
3 a clove
A little cumin, salt to taste
How to prepare El Adobo?
Step 1
Put the pork cut into large pieces in a pot with salt, vinegar, ground red pepper, garlic, cumin, rue, rosemary, oregano and two onions cut into somewhat thick slices.
Step 2
Then, blend an onion with chicha de jora or black beer and add to the pot until it covers the meat.
Step 3
Let it concentrate for several hours *(it is better from one day to the next). Then remove the rue and cook over high heat until the juice thickens. When it is half cooked, add more sliced onion and the whole hot pepper.
Step 4
Wait until the meat is tender, the marinade has a thick consistency and ready. It can be served with bread.
Chef’s Tips
Instead of chicha de jora you can use black beer with red vinegar.
Did you know that…
This dish was born in the district of Cayma in Arequipa.
Initially the dressing was prepared from the mixture of chicha, vinegar, salt, rue, among other inputs.
Many people eat this stew for breakfast.