Main Dishescarlsbadcravings5.0
Adobo Sauce
Adobo Sauce is a rich, ridiculously flavorful, velvety, earthy, tangy-sweet, spicy, smoky Mexican staple made with ground ancho and guajillo chiles. It takes about 30 minutes to make from start to finish (15 minutes of that is hand’s off simmering) and then the hypnotic blend is ready to elevate all your dishes throughout the week or it can be frozen in portions for later. This smoky adobo sauce is begging to be mopped over steak or chicken, as a braise for chicken or beef, as a sauce for enchiladas or burritos, as a dip for birria tacos, vegetables, etc. or drizzled over eggs. With one taste, you’ll be hooked!
👥 3 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- bowl
- saucepan
- dutch oven
- oven
- blender
- strainer
- spatula
📝 Preparation Steps
1
Dry toast the spices in a large skillet over medium heat until evenly toasted, shaking the skillet occasionally. They're done once they smell super fragrant. Transfer to a bowl or plate so they don’t continue to cook; set aside.
2
Add the peppers and dry roast for a couple minutes per side to toast; remove from the skillet.
3
Heat 1 tablespoon oil in a large saucepan or Dutch oven over medium-high heat. Add the onions and sauté until softened. Add the garlic and sauté for ⏱️ 1 minute.
garlic, (minced)8 cloves
4
Add the toasted spices followed by the deseeded chilies, and all the remaining Adobo Sauce ingredients (tomatoes through water). Bring to a simmer for ⏱️ 10-15 minutes, until the peppers are very soft, stirring occasionally.
water ((or low sodium chicken broth or beef broth, see notes) )3 cups
5
Remove the bay leaves. Transfer the mixture to a high powered blender (in batches if needed) and purée until smooth, leaving a corner of the lid open and covered with a paper towel so steam can escape and it doesn’t explode. (NOTE: If you don’t have a high-powered blender, then strain the chili sauce through a fine mesh strainer into a bowl, using rubber spatula to push the mixture through. The solids left behind are the spices so don’t toss them! You can wrap them in a cheese cloth or mash them and add them to the sauce.)
bay leaves4
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