The perfect complement to your plancha-grilled seafood and pork, this hybrid Mexican sauce borrows flavor from spicy adobo and complex mole negro sauces. Rich and thick, this sauce is made with Stout beer, piloncillo (a raw form of unprocessed cane sugar), Chipotle pepper, and black sesame seeds.
Heat oil in large skillet on medium-high heat. Add onion and garlic; cook and stir 1 minute. Stir in ground chipotle pepper. Reduce heat to medium. Add sesame seeds; cook and stir 5 minutes until fragrant and toasted.
Stir in beer; bring to boil. Boil 8 to 10 minutes or until reduced to about 3/4 cup. Reduce heat to low. Add piloncillo; cook 10 minutes, stirring occasionally. Allow to cool slightly.
Place beer mixture, sea salt, and pepper into blender container; cover. Blend on high speed until smooth.
Chef's Tip!
Store sauce in tightly covered container in refrigerator up to 1 week. Serve Adobo Negro Sauce with plancha grilled scallops, shrimp, fish and pork.
