Mexican Adobo
The Quirky Foodster Team
About 1 cup paste
Servings
Ingredients
- Dried ancho and guajillo chiles (rehydrated)
- garlic
- cumin
- oregano
- vinegar
- and salt
- blended into a smooth paste
Method
- Toast the dried chiles briefly, rehydrate in warm water, then blend with the remaining ingredients into a smooth paste.
- Toast the chiles briefly before rehydrating, taking care not to scorch them, which introduces bitterness.
Origin: Mexico — a direct descendant of Spanish adobo, developed into a distinctly Mexican tradition built around dried chiles.
Use: A marinade base and cooking sauce for meat.
Classic Dishes: Adobo-marinated pork and chicken; used as a base for numerous other Mexican preparations.
Storage: Keeps 1-2 weeks refrigerated, or several months frozen.
Variations: Distinguished from its Spanish ancestor primarily by the shift from paprika to whole dried chile as the base heat-and-color component, reflecting Mexico’s own chile-centered culinary identity developing from the Spanish colonial-era template.
Substitutions: A simplified ancho chile powder, garlic, cumin, and vinegar paste.
- Dried ancho and guajillo chiles (rehydrated)
- garlic
- cumin
- oregano
- vinegar
- and salt
- blended into a smooth paste
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