Adobo Sauce Recipe
Mexican · Condiment · 35 min total
A rich, smoky, and mildly spicy Mexican sauce made from dried chiles, vinegar, and spices. This versatile condiment is essential for marinating meats or as a base for stews.
15
min prep
min prep
20
min cook
min cook
8
servings
servings
45
kcal/serving
kcal/serving
Ingredients
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried chipotle chiles (or 1 canned chipotle in adobo)
- 2 cups hot water
- 1/2 cup white vinegar
- 4 cloves garlic, peeled
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 tablespoon vegetable oil
Instructions
- Toast the dried chiles in a dry skillet over medium heat for 2-3 minutes, pressing down with a spatula until fragrant. Do not burn.
- Place toasted chiles in a bowl and cover with hot water. Soak for 15-20 minutes until softened.
- Transfer soaked chiles (reserving soaking liquid) to a blender. Add vinegar, garlic, oregano, cumin, black pepper, and salt. Blend until smooth, adding reserved soaking liquid as needed to achieve a pourable consistency (about 1/2 cup).
- Heat vegetable oil in a saucepan over medium heat. Pour in the chile mixture and cook, stirring frequently, for 10-15 minutes until thickened and darkened slightly.
- Taste and adjust seasoning. Let cool completely before storing.
Tips
- Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
- For a smoother sauce, strain through a fine-mesh sieve after blending.
- Use as a marinade for chicken, pork, or beef, or stir into soups and stews for depth.
AI estimate may be inaccurate · Terms