Earthy flavor defined by the depth of fermented chicha de jora and the warmth of panca chili. It is the soul of Arequipeño dawns, a cooking base that guards centuries of tradition in picanterías. Intense, tangy, and steeped in history.
Peel and cut the red onion into medium pieces. Measure the chicha de jora, ají panca paste, ground garlic, red wine vinegar, cumin, oregano, mint, bay leaf, pepper, and salt
Turn what you find into an experience you can actually bring to your kitchen.
Blend the red onion with the chicha de jora, ají panca paste, ground garlic, red wine vinegar, cumin, oregano, pepper, and salt for 1 minute, until you have a red, fluid base with no large pieces.
Add the mint and blend for just 10 seconds, to perfume the base without making it bitter. The texture should be thick, but still easy to pour over meat or into the pot.
Transfer the adobo base to a bowl, add the whole bay leaf, and let it rest for 10 minutes. Use it as the base for marinating and cooking adobo: it should taste tangy, red, spiced, and clearly aromatic from the chicha.
