Adobo Sauce

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.

Ingredients:

• 10 Ancho and 5 Guajillo chiles
• 1/2 tsp cumin
• 1/2 tsp black pepper
• 1/2 tsp Mexican oregano
• 2 whole cloves
• 8-10 garlic cloves
• 1/2 tsp of salt
• 1/4 cup vinegar
• 1/4 cup chicken stock, soaking liquid or water

Preparation:

1. Wash and dry the peppers. Cut lengthwise and remove all seeds and veins. Dry-roast them on a dry skillet for 15-30 seconds.
2. Place the chiles in a bowl and cover with hot water. Let soak for for 20-30 minutes.
3. Briefly dry-roast the cumin, black peppercorns, oregano, and cloves in a hot skillet. Then grind using mortar and pestle.
4. Drain the soaked chiles and add them to a blender. Add the spice mix, garlic, salt, vinegar and water or chicken stock.
5. Blend until a paste is formed. Add another splash of water or stock if needed.
6. Yields approximately 2 cups of adobo. Store in your refrigerator.

Ancho chile	Guajillo chile	Chipotle chile
Source - Wikimedia Commons.