TAMPA, Fla. — Among the highest honors afforded a restaurant is the prestigious Michelin Award.

And besides the coveted “Michelin Star” for high-end eateries, they also recognize great food that is reasonably priced.

It’s called the “Bib Gourmand” award, for an outstanding menu that doesn’t break the bank.

That honor goes to Streetlight Taco in South Tampa, the concept of Chef Partner Michael Brannock.

Brannock offers a recipe for Adobo sauce, using guajillo and Morita peppers.

“Adobo is a very classic, very multidimensional chili paste from Mexico,” said Brannock.

Brannock offers the Chef’s Kitchen a recipe for his adobo sauce, including chorizo or mushrooms.

INGREDIENTS

  • Guajillo pepper — 20 each
  • Morita pepper — 1 to 3 each, depending on desired spiciness
  • Water — 8 cups
  • Garlic — 3 to 4 cloves
  • Apple Cider Vinegar — 2 tablespoons
  • Allspice — ¼ teaspoon
  • Clove — ¼ teaspoon
  • Cinnamon — ½  teaspoon or 1/2" of stick
  • Mexican oregano — 1 teaspoon
  • Black pepper - ¼ teaspoon
  • Cumin — ½ teaspoon
  • Salt — to taste

INGREDIENT PREP

Guajillo Pepper

  1. Toast in dry pan over medium to medium-high heat until peppers slightly color darker and become fragrant.
  2. Destem and remove seeds

Morita Pepper

  1. Toast in dry pan over medium to medium-high heat until peppers slightly color darker and become fragrant.
  2. Removing seeds is not necessary but can be done if you want to capture smokiness of the chile but not as much heat. 

Spices

  1. Whole spices are encouraged to be used. If using in whole format, toast over medium low to medium heat until they become fragrant. They should be stirred pretty often to avoid burning.

RECIPE PREP

  1. Add the prepared guajillo and morita peppers in a pot with the water.
    Bring to a boil and reduce to simmer for 30 minutes. Keep watch that the water doesn't evaporate off too much so the peppers can hydrate. Keep the water in case more is needed when blending.

  2. Combine the hydrated peppers with all remaining ingredients except salt.
    Puree completely in a blender, using some of the hydration water if needed.

  3. Add a large pinch of salt and blend again for a few seconds.
    Taste the adobo for saltiness.
    It should be salty to taste as it will be used with ingredients that do not contain salt such as ground pork or raw mushrooms.Add any other salt to your liking and blend again if necessary to combine.