Conejo en Adobo

Guajillo chiles are blended with cumin seed and oregano and thickened with softened white bread to create a rich sauce in which to smother your favorite meat (in this case, rabbit).

Serves 10

Ingredients:

-25 guajillo chiles

-2 kg of meat (for this recipe we used 2 full rabbits, but you can use chicken or pork as well)

-5 cloves of garlic

-1 Tbs oregano

-1 Tbs cumin seeds

-3 slices of white bread

-1 cube of chicken bullion

-1 Tbs salt

-oil for frying

Directions:

1) Put the chiles in a medium sauce pot and fill with water. Over high heat, bring to a boil and boil until soft and smooth, about 10 minutes.

2) Put all of the meat in a large pot, cover with water, and over high heat, bring to a boil. Boil until cooked through, about 30 minutes.

3) In a bowl, cover the sandwich bread with water and soak for 5 minutes.

4) When the chiles are soft and smooth, rinse them with water and put in a blender or food processor with garlic, oregano, and cumin seeds. Fill the blender or food processor half-way with water and blend on high until well liquefied. You'll likely have to work in batches.

5) Strain the salsa into a bowl. Add the chunks that get left behind into the food processor for blending with the next batch.

6) When the salsa is finished, blend the soaking bread with another half-blender full of water and blend on high. Add this mixture to the bowl.

7) In a deep large soup pot, add a few tablespoons of oil so that the bottom is coated. Over medium-high heat, heat the oil for a few minutes. When the oil is hot, add the salsa. Bring the salsa to a boil and add about half of your rabbit (or other meat) stock. Bring to a boil and boil for about 30 minutes. The longer you let it boil, the more flavor it will have.

8) Add the meat to the salsa.

Serve and enjoy with warm tortillas and beans :)