4 large ancho chiles
1/8 teaspoon cumin seed
1/8 teaspoon Mexican oregano
1/8 teaspoon thyme
1 tablespoon salt
2 cloves garlic, peeled
1/2 cup mild white vinegar

Toast the chiles lightly, turning them from time to time so they do not burn. Slit them open and remove the seeds and veins. Put the chiles into a bowl and cover them with hot water. Let them soak for about 20 minutes, then remove them with a slotted spoon to a blender container. Add remaining ingredients and blend into a fairly smooth paste. Do not over-blend.

To use, coat both sides of meat with Adobo. Cover and refrigerate overnight.

Heat oil and fry meat very slowly on both sides, about 20 minutes, depending on the thickness of the meat.

When meat has cooked through, raise the heat and brown it quickly. Garnish with sliced scallions.