This flavorful Mexican-style adobo sauce adds a spicy and smoky kick to your tacos. It's versatile and can be used as a marinade or sauce for various Mexican dishes.
Ingredients: 3-4 dried ancho chilies, stemmed and seeded. 2-3 dried guajillo chilies, stemmed and seeded. 3 cloves garlic, minced. 1/2 small white onion, chopped. 1 tsp cumin seeds. 1 tsp Mexican oregano. 1/2 tsp ground cinnamon. 2 cups hot water. 2 tbsp vegetable oil. 2 tbsp apple cider vinegar. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp sugar.
Instructions: Place the dried chilies in a dry skillet over medium heat. Toast them for a few seconds on each side until fragrant. Be careful not to burn them. Transfer the toasted chilies to a bowl and pour hot water over them. Let them soak for about 20 minutes or until they become soft and pliable. In a separate skillet, heat the vegetable oil over medium heat. Add the minced garlic, chopped onion, cumin seeds, Mexican oregano, and ground cinnamon. Saut for 2-3 minutes until the onion becomes translucent. Remove the chilies from the soaking water, reserving about 1 cup of the liquid. Place the chilies in a blender along with the sauted onion and spice mixture. Add the apple cider vinegar, salt, black pepper, and sugar to the blender. Blend until you have a smooth paste. If the mixture is too thick, add some of the reserved soaking water a little at a time until you reach your desired consistency. Strain the adobo sauce through a fine-mesh sieve into a bowl to remove any remaining bits of skin or seeds. Your Mexican-Style Adobo Sauce is ready to use for marinating meat, as a sauce for tacos, or as a flavor enhancer in various dishes. Store any leftover sauce in an airtight container in the refrigerator for up to a week.
Prep Time: 30 minutes
Cook Time: 15 minutes
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