Authentic Mexican Adobo Sauce
Transform your favorite meats, chicken, or fish into a culinary masterpiece with this robust and flavorful Mexican Adobo sauce. This versatile red chile paste captures the essence of traditional Mexican cooking, combining smoky dried chiles, aromatic spices, and tangy vinegar. Whether you're marinating, grilling, or stir-frying, a spoonful of this sauce will elevate your dish with a depth of flavor that any guest will love. This recipe yields enough for multiple meals, and it keeps indefinitely in the refrigerator, making it a convenient staple in your kitchen. Plus, it’s quick to prepare—perfect for last-minute dinners and unexpected guests. Use it to coat rotisserie chicken for burritos or add a vibrant kick to sautéed vegetables. Pair your creations with a couple of cold Coronas, and you have an instant fiesta on your hands!
N/A
Servings
30
Calories
9
Ingredients
Ingredients
Dried ancho chiles or pasilla peppers
4 (seeds and veins removed)
Garlic cloves
4 (unpeeled, excess paper removed)
Ground cinnamon
1/8 teaspoon
Bay leaf
1 (crushed)
Ground cumin
1/2 teaspoon
Black pepper
1/2 teaspoon
Dried oregano
1/2 teaspoon
Salt
1 teaspoon
Red wine vinegar
1/4 cup
Instructions
1
Start by removing the seeds and veins from the dried ancho chiles or pasilla peppers.
2
In a medium skillet over medium heat, toast the chiles for about 1 minute, turning occasionally. When they start to become fragrant and slightly softened, they are done. Be cautious not to over-toast them, as they will develop a bitter flavor.
3
Transfer the toasted chiles to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, ensuring they remain submerged. You can use a weight or the top of the blender to keep them underwater if necessary.
4
While the chiles are soaking, place the unpeeled garlic cloves in the skillet used for the chiles and roast them over medium heat. Turn frequently until the skins blacken and the cloves smell toasty, about 10 minutes. Once roasted, remove from heat and set aside to cool slightly before peeling.
5
After the chiles have soaked, pour out the water, leaving the softened chiles in the blender. Add the peeled garlic, ground cinnamon, crushed bay leaf, ground cumin, black pepper, dried oregano, salt, and red wine vinegar to the blender.
6
Puree the mixture until smooth, stopping to scrape down the sides as necessary to ensure all ingredients are blended evenly. You should have a thick, smooth paste that carries the warm, rich flavors of Mexico.
7
Store the adobo sauce in an airtight container in the refrigerator for future use or immediately incorporate it into your favorite recipes!
Nutrition Information
0.5g
Fat
6g
Carbs
1g
Protein
2g
Fiber
0.25g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Mexican Adobo Sauce?
Authentic Mexican Adobo Sauce is a robust and flavorful red chile paste that combines smoky dried chiles, aromatic spices, and tangy vinegar to capture the essence of traditional Mexican cooking.
How can I use this Adobo sauce in my cooking?
This versatile sauce is perfect for marinating meats, chicken, or fish, and can also be used for grilling, stir-frying, or adding a vibrant kick to sautéed vegetables.
What are the primary ingredients in this Adobo sauce?
The main ingredients include dried ancho or pasilla chiles, garlic cloves, red wine vinegar, and a blend of spices like cinnamon, bay leaf, cumin, oregano, salt, and black pepper.
How many calories are in a serving of this Adobo sauce?
Each serving contains approximately 30 calories.
Is this Adobo sauce recipe high in fat?
No, this recipe is very low in fat, containing only 0.5g per serving.
How long does it take to prepare this sauce?
The recipe is designed to be quick and easy, involving about 10 minutes of roasting and 30 minutes of soaking chiles before blending.
What is the shelf life of homemade Adobo sauce?
According to the recipe, this sauce keeps indefinitely when stored in an airtight container in the refrigerator.
Which types of chiles should I use?
You should use 4 dried ancho chiles or pasilla peppers for this recipe.
How do I prepare the chiles for the sauce?
Start by removing the seeds and veins from the dried chiles, then toast them in a skillet for about 1 minute until fragrant.
Why is it important not to over-toast the chiles?
Over-toasting the chiles can cause them to develop a bitter flavor, so they should only be heated until fragrant and slightly softened.
How long should the chiles soak in water?
The toasted chiles should be submerged in boiling water and allowed to soak for 30 minutes.
Do I need to peel the garlic before roasting it?
No, you should roast the garlic cloves unpeeled in a skillet until the skins blacken and they smell toasty, then peel them after they cool.
What type of vinegar is used in this Adobo recipe?
The recipe calls for 1/4 cup of red wine vinegar.
What is the final texture of the sauce?
The finished sauce should be a thick, smooth paste after being pureed in a blender.
Can I use this sauce for burritos?
Yes, it is excellent for coating rotisserie chicken to be used as a filling for burritos.
How much fiber is in the Adobo sauce?
There are 2g of fiber per serving of this sauce.
Does this recipe contain any protein?
Yes, each serving provides 1g of protein.
What spices are in the aromatic blend?
The spice blend includes ground cinnamon, crushed bay leaf, ground cumin, black pepper, and dried oregano.
Is this sauce suitable for a last-minute dinner?
Yes, it is specifically described as being perfect for last-minute dinners and unexpected guests.
What should I pair with dishes made from this sauce?
The recipe suggests pairing your creations with a couple of cold Coronas for an instant fiesta.
How many garlic cloves are required?
The recipe requires 4 garlic cloves.
What should I do if the chiles won't stay underwater while soaking?
You can use a weight or the top of the blender to keep the chiles submerged while they soak for 30 minutes.
What is the carbohydrate content per serving?
There are 6g of carbohydrates in each serving.
Does this sauce contain sugar?
The sauce contains a very small amount of sugar, approximately 0.25g per serving.
Is there salt in the recipe?
Yes, the recipe calls for 1 teaspoon of salt.
How many ingredients are needed in total?
The recipe uses a total of 9 ingredients.
Should the garlic be roasted over high heat?
No, the garlic should be roasted over medium heat, turning frequently to prevent uneven burning.
Can I make a large batch for future use?
Yes, this recipe yields enough for multiple meals and is designed to be a convenient kitchen staple.
How do I ensure the paste is blended evenly?
While pureeing, you should stop to scrape down the sides of the blender as necessary to ensure all ingredients are mixed.
Is this sauce spicy?
The sauce uses ancho or pasilla chiles, which provide a rich, smoky flavor and mild heat rather than extreme spiciness.