Yield: 12 Servings
Adobo Sauce
Homemade Adobo Sauce is a versatile staple in Mexican and Tex-Mex cooking, thanks to its earthy, mildly sweet flavor. With real dried chilis and a few pantry staples, you can whip up your own in no time!
Ingredients
For the Adobo Sauce
- 10 dried ancho chilis
- 5 dried guajillo chilis
- 8 garlic cloves, peeled
- ¾ teaspoon cumin
- ½ teaspoon Mexican oregano
- ⅛ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup white vinegar
- ⅓ cup chicken broth or stock
- 2 tablespoons tomato paste
For Soaking the Chilis
- 1 ½ cups chicken broth or stock
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Instructions
- Cut the tops off of the chilis, and de-seed them. Lightly chop, and place into a shallow bowl.
- Heat the chicken broth until steaming hot. You can do this on the stove, or in the microwave using a microwave-safe dish or measuring cup. Pour the hot broth over the chilis, cover with a lid or a plate, and let the chilis absorb the broth for about 30 minutes.
- Drain the broth from the softened chilis. Transfer them to a blender or food processor, and add the remaining ingredients. Process until smooth. If the sauce is too thick, you can add a tablespoon or so of water.
- Serve immediately with your favorite recipes.
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Notes
Storage:
- Store sauce, in an airtight container, in the fridge for up to five days.
- Freeze sauce, in an airtight container, for up to 3 months. Move to fridge to thaw overnight before using. You can also freeze small amounts of sauce by using an ice cube mold.
Nutrition
Serving: 1, Calories: 299kcal, Carbohydrates: 22g, Protein: 18g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Cholesterol: 44mg, Sodium: 1117mg, Fiber: 4g, Sugar: 3g