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Mexican Adobo Sauce Recipe

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3.9 from 79 reviews

This authentic Mexican Adobo Sauce recipe offers a rich, smoky, and tangy flavor perfect for marinating meats or adding depth to your favorite dishes. Made from toasted and rehydrated guajillo and ancho peppers combined with aromatic spices, garlic, onion, tomato paste, and apple cider vinegar, the sauce is smooth, mildly spicy, and versatile. It takes about 25 minutes to prepare and yields 24 servings, making it ideal for gatherings or meal prepping.

Ingredients

Peppers and Liquids

  • 4 guajillo peppers
  • 4 ancho peppers
  • 3 cups hot water (or enough to cover the dried peppers)
  • 1/2 cup chicken broth (use 1 cup for a thinner adobo sauce)
  • 3 tablespoons apple cider vinegar
  • 1/4 to 1/2 cup fresh water or reserved soaking liquid (optional, to adjust consistency)

Vegetables and Aromatics

  • 1 tablespoon olive oil
  • 1/2 small onion, chopped
  • 4 cloves garlic, chopped

Spices and Seasonings

  • 2 tablespoons tomato paste (optional for a milder flavor)
  • 1/2 teaspoon Mexican cinnamon (or regular cinnamon)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Mexican oregano (or regular oregano)
  • 1/2 teaspoon sugar (optional, to taste)
  • Salt to taste

Instructions

  1. Prepare the Peppers: Remove the stems from the guajillo and ancho peppers and discard the seeds. If needed, cut into the peppers for easier deseeding.
  2. Toast the Peppers: Heat a large pan over medium-high heat and dry toast the dried peppers for a couple of minutes per side until they become pliable and slightly puff up. This releases their flavorful oils.
  3. Soak the Peppers: Place the toasted peppers in a large bowl and cover them with hot water. Let them soak for 15 minutes until they become very soft and rehydrated. Transfer the softened peppers to a food processor, reserving the soaking liquid.
  4. Sauté Onion: While the peppers soak, heat olive oil in a medium pan over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and fragrant.
  5. Cook Garlic: Add the chopped garlic to the pan and cook for an additional 30 seconds to 1 minute until fragrant.
  6. Add Spices and Tomato Paste: Stir in the tomato paste, cinnamon, cumin, oregano, sugar, and salt. Cook and stir for about 1 minute to blend the flavors.
  7. Add Chicken Broth and Simmer: Pour in 1/2 cup of chicken broth, reduce the heat, and let the mixture simmer gently for 5 minutes to meld the flavors.
  8. Blend the Sauce: Transfer the cooked onion and spice mixture to the food processor with the softened peppers, vinegar, and 1/4 to 1/2 cup fresh water or the reserved soaking liquid. Process until the sauce is smooth.
  9. Adjust Seasoning and Consistency: Taste and adjust salt and sugar as needed. Add more water to achieve your desired thickness. For a thinner sauce, strain it before serving or use as is for a fuller texture.

Notes

  • Adjust the amount of soaking liquid or fresh water to achieve your preferred sauce consistency.
  • Tomato paste is optional and can mellow out the heat and acidity if desired.
  • The sugar helps balance the flavors but can be omitted or adjusted to taste.
  • For a vegetarian version, substitute chicken broth with vegetable broth.
  • The sauce pairs well as a marinade, condiment, or base for stews and Mexican dishes.

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