Conejo Silvestre en Adobo de Morita y Naranja Agria con Puré de Camote Morado y Nopal Asado
This exquisite dish elevates the rustic charm of traditional Mexican adobo into a Michelin-starred experience. Tender wild rabbit, slow-braised in a complex, smoky adobo crafted from sun-dried morita chilies, aromatic garlic, and the bright tang of Seville orange, yields an unparalleled depth of flavor. The sauce, rich and velvety, carries hints of dried fruit, chocolate, and a gentle, lingering heat, enveloping the succulent rabbit meat. It is elegantly paired with a silken purple sweet potato purée, offering a creamy, earthy counterpoint, and vibrant grilled nopales, providing a refreshing, slightly tart crunch. Each bite is a journey through Mexico's culinary heritage, a symphony of savory, sweet, and smoky notes, culminating in a dish that is both comforting and profoundly refined.
Gourmet Ingredients
Check ingredients off as you assemble them.
- Whole wild rabbit, cut into 8 pieces1.5 kg
- Morita chilies, dried, stemmed and seeded10 (about 30g)
- Guajillo chilies, dried, stemmed and seeded5 (about 20g)
- Ancho chilies, dried, stemmed and seeded3 (about 25g)
- Tomatoes, ripe, roasted2 medium (about 300g)
- White onion, roughly chopped1 medium (about 150g)
- Garlic cloves, peeled6 large
- Seville orange (naranja agria) juice0.5 cup (120ml)
- Apple cider vinegar2 tablespoons
- Mexican oregano, dried1 teaspoon
- Cumin seeds, toasted and ground0.5 teaspoon
- Cloves, whole3
- Black peppercorns, whole0.5 teaspoon
- Cinnamon stick, Mexican, 2-inch piece1
- Vegetable oil3 tablespoons
- Chicken or rabbit broth4 cups (960ml), plus more if needed
- Bay leaves2
- Saltto taste
- Fresh cilantro, chopped0.25 cup, for garnish
- Purple sweet potatoes, peeled and diced500 g
- Unsalted butter4 tablespoons (56g)
- Heavy cream0.25 cup (60ml)
- Nopal paddles, fresh, cleaned and spines removed2 large
- Olive oil1 tablespoon
Method of Preparation
Follow these step-by-step instructions carefully.
- 1Step 1
Prepare the Chilies: In a dry pan, lightly toast the morita, guajillo, and ancho chilies over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Place toasted chilies in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until softened.
- 2Step 2
Prepare the Aromatics: While chilies rehydrate, roast the tomatoes until slightly charred. In a separate pan with 1 tablespoon of vegetable oil, sauté the chopped white onion and garlic cloves until softened and lightly golden, about 8-10 minutes.
- 3Step 3
Blend the Adobo Paste: Drain the rehydrated chilies (reserving a bit of the soaking liquid). Combine the rehydrated chilies, roasted tomatoes, sautéed onion and garlic, Seville orange juice, apple cider vinegar, Mexican oregano, ground cumin, cloves, peppercorns, and cinnamon stick in a blender. Add 1/2 cup of chicken or rabbit broth and blend until a very smooth paste forms. Add more broth or reserved chili liquid a tablespoon at a time if needed to achieve a smooth consistency. Strain the adobo through a fine-mesh sieve into a bowl, pressing firmly on solids to extract all liquid; discard remaining solids.
- 4Step 4
Marinate the Rabbit: Season the rabbit pieces generously with salt. In a large bowl, coat the rabbit pieces thoroughly with about half of the strained adobo paste. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
- 5Step 5
Braise the Rabbit: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium-high heat. Sear the marinated rabbit pieces in batches until nicely browned on all sides. Remove rabbit and set aside.
- 6Step 6
Build the Sauce: Add the remaining adobo paste to the pot and cook over medium heat, stirring constantly, for 5-7 minutes until it darkens and thickens, and the oil separates slightly. This step is crucial for developing deep flavor.
- 7Step 7
Combine and Simmer: Return the seared rabbit pieces to the pot. Add the remaining chicken or rabbit broth and bay leaves. Bring to a simmer, then reduce heat to low, cover, and braise for 2.5 to 3 hours, or until the rabbit is fork-tender. Stir occasionally to prevent sticking. Adjust seasoning with salt if needed.
- 8Step 8
Prepare the Purple Sweet Potato Purée: While the rabbit braises, steam or boil the diced purple sweet potatoes until very tender, about 20-25 minutes. Drain well. In a saucepan, melt the butter over medium heat. Add the cooked sweet potatoes, heavy cream, and salt to taste. Mash or blend until smooth and creamy. Keep warm.
- 9Step 9
Prepare the Grilled Nopales: Clean the nopal paddles thoroughly, removing any remaining spines. Cut into desired shapes (e.g., strips or squares). Toss with olive oil and salt. Grill over medium-high heat for 3-5 minutes per side, until tender and slightly charred.
- 10Step 10
Serve: Ladle the rich rabbit adobo onto plates. Garnish with fresh cilantro. Serve alongside the warm purple sweet potato purée and grilled nopales.
Chef's Notebook
Your personal cooking adjustments and annotations, saved to this browser.
Recipe Details
Cost Indicator
Gourmet ingredients or slow cooking. Ideal for celebration feasts.