Mexican Adobo Sauce
Spice Up Your Dishes with This Smoky Adobo Sauce!
If you know me, even slightly, you’ll know of my love of Mexican cuisine. What’s not to love, right? In many ways, it’s like me—simple, direct, a little spicy at times, and oh so good. Today I’m going to share my recipe for Mexican Adobo—a great sauce or marinade made with three types of chilis, traditional Mexican spices, orange juice, and vinegar.
Most of you are probably familiar with Chipotles in Adobo, widely available, full of smoky flavor, and a thick, red sauce brimming with flavor. My adobo is at least as good, if not better. So, let’s dive in!
Recipe: Mexican Adobo (Sauce or Marinade)
Ingredients:
- 4 dried guajillo chilis
- 2 dried ancho chilis
- 2 dried chipotle chilis (or 2 chipotles in adobo)
- ¼ cup apple cider vinegar
- 4 cloves garlic
- 1 small onion, chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano (preferably Mexican)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup orange juice
- 2 tablespoons tomato paste
- ¼ cup avocado oil
1. Prep the Chiles:
Remove the stems and seeds from the dried chilis.
Toast them lightly in a dry skillet over medium heat for about 1-2 minutes until they become fragrant. Be careful not to burn them.
2. Soak the Chiles:
- Place the toasted chilis in a bowl and cover them with hot water. Let them soak for about 15-20 minutes until they soften.
3. Blend the Ingredients:
Drain the chilis and add them to a blender along with the apple cider vinegar, garlic, onion, cumin, Mexican oregano, smoked paprika, cinnamon, allspice, cloves, salt, pepper, orange juice, and tomato paste.
Blend until smooth. You may need to add a bit of the soaking water to help blend everything smoothly. Taste the soaking water - if bitter, use 1-2 ounces of plain water instead.
4. Cook the Sauce:
In a medium saucepan, heat the oil over medium heat.
Add the blended sauce and cook, stirring frequently, for about 10-15 minutes until it thickens and the flavors meld together.
5. Strain the Sauce:
- Once cooked, strain the sauce through a fine-mesh sieve to remove any remaining solids. This step ensures a smooth and velvety sauce.
6. Adjust Seasoning:
- Taste the sauce and adjust the seasoning as needed. You can add more salt, vinegar, or a bit of raw sugar if you prefer a sweeter balance.
7. Store or Use:
- Let the Adobo sauce cool and store in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage.
How to Use Adobo Sauce:
Braising: Use it to braise beef, chicken, or pork low and slow for tender, flavorful meat.
Marinade: Marinate beef, chicken, pork, or seafood before grilling for incredible flavor.
Tacos: Drizzle it over tacos for a delicious kick.
Sauce: Serve it as a sauce for grilled vegetables, enchiladas, or tamales.
This Mexican Adobo sauce brings together the best of Mexican and Tex-Mex flavors, making it a versatile addition to your cooking skills. Enjoy!
There you have it—my take on Mexican Adobo sauce, perfect for adding a punch of flavor to your favorite dishes. Give it a try and let me know how you use it in your kitchen.
Remember to tag your creations with @The_SmallTownChef. Until next time, happy cooking!
As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you!
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