Mexican cuisine · Meat & Kebab

Conejo en Chile Adobo

Rabbit marinated in a blend of ancho, guajillo, vinegar and oregano, then braised tender in the oven.

Ingredients · for 4 servings

• 1 rabbit (in pieces, about 1.4 kg)
• 4 dried ancho chiles
• 4 dried guajillo chiles
• 6 cloves garlic
• 2 onions
• 4 tbsp apple cider vinegar
• 2 tsp dried oregano
• 1 tsp cumin
• 2 bay leaves
• 4 tbsp oil
• Salt, pepper

Instructions

1. Seed the ancho and guajillo chiles, toast them in a dry pan for 30 sec. per side, and soak in 300 ml boiling water for 20 min., until soft.
2. Purée the chiles with 200 ml of the soaking water, four garlic cloves, one onion, the vinegar, oregano, cumin and 2 tsp salt into a thick adobo, then pass through a sieve.
3. Rub the rabbit pieces all over with the adobo, cover and marinate in the fridge for at least 3 hours, ideally overnight.
4. Wipe off the meat, reserving the adobo, heat 2 tbsp oil in a Dutch oven and brown the pieces for 4 min. per side, until the surface has taken on color.
5. Add the second onion in wedges and the remaining garlic in slices, pour in the adobo, 250 ml water and the bay leaves, cover and braise in the oven at 170 °C for 55–65 min., until the meat is tender.
6. Leave the pot uncovered in the oven for another 10 min., until the sauce is dark and thick, season with salt and pepper and serve drizzled with the remaining oil.