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Adobo Sauce Recipe

Adobo sauce recipe
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This Mexican-style adobo sauce recipe combines dried ancho and guajillo chiles with onion, garlic, apple cider vinegar, broth, and warm spices. The chiles are toasted, rehydrated, and blended with the cooked aromatics until smooth, with the consistency adjusted to taste.

Ingredients

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  • 4 dried guajillo chiles, stems and seeds removed
  • 4 dried ancho chiles, stems and seeds removed
  • 3 cups hot water, or enough to fully cover the dried chiles
  • 1 tablespoon olive oil
  • ½ small onion, chopped
  • 4 garlic cloves, chopped
  • 2 tablespoons tomato paste, optional
  • ½ teaspoon Mexican cinnamon, or regular cinnamon
  • ½ teaspoon ground cumin
  • ½ teaspoon Mexican oregano, or regular oregano
  • ½ teaspoon sugar, optional, plus more to taste if needed
  • Salt, to taste
  • ½ cup chicken broth, with up to 1 cup total for a thinner sauce
  • 3 tablespoons apple cider vinegar
  • ¼ to ½ cup fresh water or reserved chile-soaking liquid, as needed for blending

Instructions

  1. Remove the stems and seeds from the guajillo and ancho chiles. Split the chiles open if that makes the seeds easier to remove.
  2. Heat a large skillet over medium-high heat. Toast the dried chiles for a couple of minutes on each side, just until they become more flexible and begin to puff slightly. Do not let them burn.
  3. Place the toasted chiles in a large bowl and cover them with the hot water. Let them soak for about 15 minutes, or until fully softened and rehydrated. Transfer the softened chiles to a blender or food processor and keep the soaking liquid nearby.
  4. While the chiles are soaking, heat the olive oil in a medium pan. Add the chopped onion and cook for 4–5 minutes, until softened.
  5. Add the garlic and cook for another 30 seconds to 1 minute, stirring until fragrant.
  6. Stir in the optional tomato paste, cinnamon, cumin, oregano, optional sugar, and salt. Cook for 1 minute, stirring to combine.
  7. Pour in ½ cup chicken broth, reduce the heat, and simmer for 5 minutes.
  8. Transfer the cooked onion mixture to the blender or food processor with the softened chiles. Add the apple cider vinegar and ¼ to ½ cup fresh water or reserved soaking liquid.
  9. Blend until smooth. If the sauce is thicker than you prefer, add a little more water or broth and blend again.
  10. Taste and adjust the salt and optional sugar as needed. Strain the sauce for a finer, thinner texture, or leave it unstrained for a fuller consistency.

Notes

  • Makes about 1.5 cups, or 24 tablespoons.
  • Tomato paste is optional and can be omitted for a more chile-forward sauce.
  • Use up to 1 cup of chicken broth if you prefer a thinner consistency.
  • Add the final blending liquid gradually so you can control the thickness.
  • Straining is optional and can be used for a finer, smoother sauce.
  • Avoid over-toasting the dried chiles.

Nutrition

Find it online: https://tastymillions.com/adobo-sauce-recipe/