Hope everyone had a great Christmas!
Our dinner consisted of tamales (from Tamales Ancira in Escondido), chili verde, and adobo.
Which brings up a question - do you put tomato sauce in your adobo? My husband's great-grandfather was Filipino, and put tomato sauce in his. But every recipe I've seen online (save one) is tomato-sauce-less. I'm thinking it's a Mexican influence, since the other part of my husband's family is Mexican. Then there's the names - adobado is Mexican, adobo is Filipino. Anyone have any ideas?