Conejo en Adobo, Red Chile Rabbit
User Reviews
5
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
4 servings
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Calories
517 kcal
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Course
Main Course
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Cuisine
Mexican
Conejo en Adobo, Red Chile Rabbit
Description
This recipe for Conejo en Adobo prepares rabbit pieces by simmering them in a seasoned broth with onion, garlic, epazote, hoja santa, and Mexican oregano, infusing the meat with herbal notes. A separate sauce is created by toasting ancho and puya chiles on a hot pan, adding allspice and grated Mexican chocolate, then blending with charred onion, garlic, and plum tomatoes to build a smoky, slightly sweet adobo sauce.
The sauce is then combined with the simmered rabbit broth and cooked until the flavors meld and the rabbit is tender. The finished dish balances the gentle gamey flavor of rabbit with the dark, mildly spicy chile sauce, garnished with cilantro or green onions. This stew can be served as a hearty main course with tortillas or rice.
The leftover adobo sauce keeps well refrigerated for a week or more and can be repurposed to enhance other meats, oily fish, or beans, providing a versatile flavorful base in Mexican cooking.
Ingredients
- 1 rabbit cut into serving pieces
- 2 white onion quartered
- 1 head garlic
- 1 prig epazote (optional)
- 2 leaves hoja santa optional, or avocado leaves
- 2 tablespoons Mexican oregano divided
- salt
- 4 ancho chile stemmed and seeded
- 4 chiles puya stemmed and seeded
- 2 tomato sliced in half, plum
- 1/2 teaspoon ground allspice
- 1 tablet Mexican chocolate finely grated
- 2 tablespoons lard or vegetable oil
- 2 tablespoons cilantro for garnish, chopped or green onions
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
- Leftover adobo sauce stores well in the fridge for over a week and enhances other dishes, including meats, oily fish, and beans.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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