Mexican Adobo Sauce recipe is a classic Mexican sauce, made with ancho and guajillo peppers. Ancho chile pepper is a Poblano chile that is dried after it turns red. They are typically low in heat, with a sweet and smoky, raisin-like flavor.
There is some flexibility on the chile pepper combination but the Anchos are a must, as they give such a rich flavor to the sauce. A guajillo chile is the dried form of mirasol chile, and is the second-most commonly used dried chili in Mexican cuisine after anchos. The Mexican state of Zacatecas is one of the main producers of guajillo chiles. Guajillo chiles are long, skinny, bright red chile peppers with a smooth skin. They are moderately hot that add a sharp, fruity flavor.
Ancho and Guajillo chiles make a concentrated, flavorful paste that will work wonders on tacos or meats. An alternative is to use chipotle chiles (smoked ripe jalapeño peppers) if guajillos are not available.
Designed with Atom Editor for Mac, November 17, 2021