adobo sauce

Mike Hultquist describes adobo as a chili-based sauce with variations across regions of Mexico. This selection follows his recipe card using dried guajillo and ancho chilies.

The chilies have their stems and seeds removed, then are dry-toasted and soaked in hot water until soft. Onion cooks in olive oil, followed by garlic.

Selected optional tomato paste and sugar join cinnamon, cumin, oregano and salt in the onion pan. Chicken broth is added, and the mixture simmers.

The cooked mixture and softened chilies go into a food processor with apple cider vinegar and separate fresh water. They are processed until smooth; more water, salt and sugar can adjust the same sauce to taste.

The selected finish leaves the blended sauce as it is, with straining offered for a thinner result. The author describes smoky, sweet and spicy flavor, and suggests adobo for marinades, soups and other dishes; those uses remain separate from this sauce formula.