This is a hybrid Mexican Sauce that borrows from the spice of the adobo and complexity of the negro with stout beer and black sesame seeds.
Heat the oil in a large frying pan on a medium high heat. Add the onion and cook for one minute while stirring. Stir in the Garlic, Cayenne Pepper and Smoked Paprika. Reduce heat to medium, add sesame seeds then cook and stir for five minutes until fragrant and toasted.
Stir in the beer and bring to the boil. Simmer for 8-10 minutes or until reduced by half. Reduce the heat to low. Add the piloncillo or sugar and cook for a further 10 minutes, stirring occasionally.
Allow to cool slightly before placing the sauce into a blender. Blend on high speed until smooth, then season to taste with the Salt and Pepper.
CHEF’s TIP
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Store the sauce in a tightly covered container in the refrigerator up to one week.
Serve Adobo Negro Sauce with plancha grilled scallops, shrimp, fish or pork.
If you can’t get black sesame seeds, you can substitute with Schwartz Sesame Seeds. This will make the overall colour of the sauce a little paler, but it will still taste great.
