Conejo en Adobo, Red Chile Rabbit

Name: Conejo en Adobo, Red Chile Rabbit
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4 servings
Ingredients: 1 rabbit; 2 white onions; 1 head garlic; 1 sprig epazote; 2 leaves hoja santa or avocado leaves; 2 tablespoons Mexican oregano; salt; 4 ancho chiles; 4 chiles puya; 2 plum tomatoes; 1/2 teaspoon ground allspice; 1 tablet Mexican Chocolate; 2 tablespoons lard or vegetable oil; 2 tablespoons chopped cilantro or green onions

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Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings
4 servings
Calories
517 kcal
Course
Main Course
Cuisine
Mexican

Conejo en Adobo, Red Chile Rabbit

Elizabeth Hodge

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If you can't find the exact dried chiles I call for here, mix and match among the following: guajillo, pasilla, mulato, New Mexico, California and cascabel.

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Ingredients

Servings

1 rabbit, cut into serving pieces
2 white onions, quartered
1 head garlic
1 sprig epazote (optional)
2 leaves hoja santa or avocado leaves (optional)
2 tablespoons Mexican oregano, divided
salt
4 ancho chiles, stemmed and seeded
4 chiles puya, stemmed and seeded
2 plum tomatoes, sliced in half
1/2 teaspoon ground allspice
1 tablet Mexican Chocolate, finely grated
2 tablespoons lard or vegetable oil
2 tablespoons chopped cilantro or green onions, for garnish

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Instructions

Bring a large pot of water to a boil. Add the rabbit and return to a boil. Skim off any foam that forms, then drop the heat to a simmer. Add one of the quartered onions, the epazote, hoja santa and half the oregano. Peel half the garlic cloves and smash them with the flat of a knife. Add them to the pot, then salt to taste. Let this simmer.
Get a comal or cast iron frying pan or similar pan hot. Toast the dried chiles until they begin to blister a little, turning often. Don't let them burn. Move them to a blender with the allspice and grated chocolate.
When you are done toasting the chiles, put the other quartered onion on it to char, along with the remaining unpeeled garlic cloves and the tomatoes, cut side down. When you get some good blackening, peel the garlic and move all the vegetables to the blender, roughly chopping them if need be.
Add some of the broth you're cooking the rabbit in to the blender and puree. If you want, strain the puree through a fine meshed strainer to remove any stray bits of chile skin and seeds, which are undigestible. To finish the sauce, heat the lard in a pot over medium-high heat and pour in the sauce. Stir vigorously to incorporate the oil, and bring to a gentle simmer. Let this cook slowly while the rabbit cooks.
When you are ready to go, drop the rabbit pieces into the sauce, then move them to a plate. Garnish with the rest of the oregano and maybe some cilantro or chopped green onions.

Notes

NOTE: You will have sauce left over, which will keep a week or more in the fridge and is great with pretty much any meat, as well as oily fish, or beans.

Nutrition Information

Show Details

Calories 517kcal (26%) Carbohydrates 38g (13%) Protein 60g (120%) Fat 15g (23%) Saturated Fat 8g (40%) Cholesterol 203mg (68%) Sodium 166mg (7%) Potassium 1885mg (54%) Fiber 14g (56%) Sugar 19g (38%) Vitamin A 10515IU (210%) Vitamin C 23mg (26%) Calcium 118mg (12%) Iron 12mg (67%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 517 kcal

% Daily Value*

Calories	517kcal	26%
Carbohydrates	38g	13%
Protein	60g	120%
Fat	15g	23%
Saturated Fat	8g	40%
Cholesterol	203mg	68%
Sodium	166mg	7%
Potassium	1885mg	40%
Fiber	14g	56%
Sugar	19g	38%
Vitamin A	10515IU	210%
Vitamin C	23mg	26%
Calcium	118mg	12%
Iron	12mg	67%