I love ingredients that can last in the fridge. Thanks for another tasty spicy blend. Plus your tip for blanching garlic for one minute in microwave is terrific. I appreciate easy waysof making great food.

Great to know about the ancho powder short cut… As I typically refer to your adobo marinade (using the dried ancho chilies) in your book, Mexico, One Plate At A Time. Also so good to know that this marinade can hang out in the refrigerator for a month! Your shrimp dish looks super yum. Thanks for sharing!

Thanks Chef B!! You've been a part of my life for so long!!

Made this for dinner tonight. Couldn't find ancho chile powder so I made it with dried ancho chiles. Served it with corn toriillas and lime wadges to make shrimp tacos. Sensational!

I have been looking for recipes that use Ancho Chile powder. Excellent recipe. Another stand alone dish that I can add to salads and tacos.

Looks delicious Rick I love shrimp any way with white rice,that’s for the receipt and wait for the next

blanching garlic blew my mind

Loved the Chile powder short cut! I usually end up cooking something quicker and easier. Not wanting to go through the hassle of roasting and reconstituting the chiles then blending them down. This will definitely save time and effort and greatly increase the chances of my making adobo when I don't feel like going through so much trouble.

Love the hack here, I have everything in my pantry to do this already! Shrimp look delicious as well!

That sounds wonderful!

Rick made this tonight and invited a buddy over at the last moment, after he finished his plate of shrimp his comment was ‘he wanted to drink the adobo sauce from the wok’. I thought the same thing. Thanks

I made the adobo yesterday and the shrimp tonight! They were fabulous! We ate them like tacos on flour tortillas with some avocado slices. I was afraid they’d be spicy (wife doesn’t do spicy) and they were great! She loved them and said they’re a keeper.

Love the videos. Maybe do birria tacos next and explain why they became so popular all the sudden. Everything is just birria birria birria

Thank you for posting so many good recipes on youtube

Good shit Rick. Love the channel.

Great shortcut. Thanks

That looks awesome chef. I'm gonna give it a go.Thank you for another great video and recipe.

Rick I really like this cheater method of Adobe sauce. I guess some Mexican dishes don't have to take all day to make! Thank you 😊

Looks amazing!

I always make with dried chili peppers I buy in bulk online. I like red on chicken or pork. For shrimp, I think Rick's green chili adobo can't be beat.

How do you stay fit and skinny while enjoying good food? Just found your channel. Thank you for all the recipes!

You are incredible.

Rick nice wit it

Looks nice!

I make small batches of ancho chile adobo & put it in mason jars & freeze them & use as needed.

Looks good

Olé Rick!....👏👏👏👏

I'm so hungry 😂 must try recipe

Thank you Chef! Looks delicious. Tri-tip and potato zucchini skewers at my house tonight.

beautiful. Big fan

Where have u been Rick .? I made this dish last night and it was suburb

that burner was stressing me out

That's way more than a tablespoon of Agave Rick.

Yummo 😍

Muy buena reseta deseo que estén en español

Through all your videos I've wondered what you use to wrap your cilantro up in. Is that just a regular cloth place mat?

Do you use kosher or table salt in your recipes?

How much vinegar did you use for this recipe?

That's a good way to use the powder before it loses it's punch. Chef, would you leave this marinade on a protein overnight?

Is this distinctly different then the Adobo sauce found in canned "chipotles in adobo sauce" ?

gj rb

make me some :p

I'm still trying to figure out what is the difference between "Adobado" and "Al Pastor"... Does anyone know?

turn off the stove!