This adobo sauce recipe is an authentic, earthy, rich Mexican condiment, marinade or sauce that is huge on flavor and easy to make at home!
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!
Sauces are the best way to add flavor to any dish! Try this adobo sauce, chipotle sauce, guacamole, avocado crema, roasted red pepper sauce, barbecue sauce, tzatziki and chimichurri.
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HOW TO MAKE adobo sauce recipe VIDEo
What is adobo sauce?
Adobo sauce is best known for being the sauce that canned chipotle peppers marinate in – but it is so much more than that! I wanted to share this recipe today because it is the same sauce that my Chicken Birria Tacos (coming Sunday) braise in but it also can be used in so many different ways and deserves its very own post.
What is it? Adobo sauce is an explosively flavorful, velvety, earthy, tangy-sweet, smoky, spicy sauce (adobo translates from Spanish to “sauce, marinade, or seasoning”) with complex balance and body. It is deeply crimson and the consistency of thick barbecue sauce.
What is it made out of? The smoky adobo sauce is a purée of dried ancho and guajillo chiles, tomatoes, vinegar, onions, garlic, and various spices based on regional preferences such as peppercorns, paprika, oregano, cumin and cinnamon all simmered together to create the deeply fragrant, smoky, ruddy sauce.
How is it made? The spices and chilies are first toasted to enhance their smoky flavor then combined with sautéed onions and garlic, chopped tomatoes, vinegar and water then simmered together for about 10 minutes. Once the chilies are softened, everything gets transferred to a blender and pureed until smooth.
What is it used for? Adobo sauce is most often used to marinate or stew a variety of meats, such as chicken, pork, and beef (meat dishes prepared in this way are called adobado), but it’s also a welcome addition to pasta, soups, beans, rice, as a spread for sandwiches and wraps, or it can be mixed with mayo and sour cream for a subtly smoky crema to drizzle over all your Mexican favorites from tacos to burritos.
Why you’ll love This adobo sauce recipe
It’s authentic. Deeply fragrant, complex, lightly smoky, perky with acidity, this adobo sauce recipe uses dried chilies and whole spices to create the best tasting adobo sauce around. Other recipes made with chili powder pale in comparison!
You can use ground spices. While I don’t suggest using chili powder, you may substitute the whole spices if need be.
It’s streamlined. The spices and chilies are first toasted for that smoky heat but instead of soaking the chilies separately, all the ingredients are simmered together to intensify the flavor and to speed up the process.
It does it all. The deeply flavored smoky richness of the adobo sauce elevates sauces, glazes, marinades, braises, soups, sandwiches, beans, rice, etc. Go as simple as adding a few tablespoons to sour cream/mayo for a real-deal taco crema or go all in and use it as a braise for beef or chicken until succulent, fall apart tender with an enticing complexity of flavor.
It stores well. Make the adobo sauce once then freeze it in ice cube trays for easy access for months!
Adobo Sauce Recipe Ingredients
The ingredients for this adobo sauce recipe may look a little intimidating at first glance, but that’s just because it’s packed with flavorful spices. If you don’t usually cook with whole spices or keep them stocked, you may substitute with ground instead. Let’s take a closer look at what you’ll need (full measurements in the recipe card at the bottom of the post):
The Whole Spices
The whole spices are toasted to unlock their flavor, then stewed with the chilies and blended into the smoky adobo sauce. I have included dried and granulated substitutions in the recipe, but go whole if you can because their toasted aroma adds a complex depth to the adobo sauce. Many of these seasonings can be picked up at the grocery store, but you may need to order some online. I’ve linked the seasonings below to Amazon for easy purchasing if need be:
The Sauce
In addition to the whole spices, the adobo sauce is made with whole ground chilies, onions, garlic, tomatoes and apple cider vinegar for its signature tanginess. I’ve provided more information on the dried chiles further down this post, but here’s an overview of these ingredients:
What Kinds of Chiles Are in Adobo Sauce?
Adobe sauce is made with Mexican dried chili peppers — namely guajillo peppers, ancho peppers, and chiles de arbol. Here’s what to know:
Guajillo chiles: These chilies are considered mild-medium in terms of heat, with a heat rating of 2,500 to 5,000 on the Scoville Heat Scale (SHU), compared with jalapeño peppers — which can reach 8,000 SHU — and habaneros, which can reach 350,000 SHU! Guajillo chiles are known as mirasols or “sun gazers,” because the peppers grow upright, tipped toward the sun. The ripened chilies are dried and smoked until they reach a deep garnet and boast a sweet berry-toned heat (think cranberries) and mild smokiness.
Ancho chiles: These are dried poblano chiles with sweet, earthy, rich flavor. They are considered some of the mildest chili peppers, measuring between 1,000 – 2,000 Scoville Heat Units (SHU). Both the guajillo chiles and the ancho chiles will add wonderfully complex flavor to your recipe but will not make the adobo sauce spicy, simply flavorful.
Arbol chiles: These chilies are also known as bird’s beak chili and rat’s tail chili. They are very spicy and should not be used plain but as an enhancer to either guajillo chiles or ancho chiles. Arbol chiles have a heat rating between 15,000 – 30,000 SHU. I recommend one arbol chili to bring a little heat to the adobo sauce. It won’t make it super spicy, but rather add a medium kick for a more rounded flavor. If you know you love spicy, then you can add two.
the smaller the chili pepper the hotter!
Did you know that you can usually tell how spicy a pepper is by its size? Larger peppers like bell peppers are mild/low on the Scoville Scale (0 & up to 500 Scoville Heat Units respectively), while smaller peppers like Habaneros are always much hotter (up to 350,000 SHU).
Where Can I Buy Dried Chiles?
If you’ve never purchased or cooked with dried chilies before, don’t be intimidated! Dried chilies can be found at any Mexican market as well as many grocery stores (and many super Walmart’s depending on your location) in either the Mexican aisle or produce section. Many produce stores such as Sprouts and Whole Foods also carry packages of dried chilies. If you can’t find them or simply want a one-click option, then you can purchase them on Amazon here: ancho chiles, guajillo chili, arbol chiles.
Each package of chili peppers contains quite a few and they last for at least a year, so don’t worry about them going to waste. You can also use them in this Birria recipe, Chile Colorado, or my Pozole Rojo recipe.
HOW TO MAKE adobo sauce
This is a very easy adobo sauce recipe and hard to mess up! Although there are a few extra steps you may not have tried before (like toasting the spices and using whole chilies), it’s SO worth the extra 5 minutes to use whole ingredients.
Step 1: Remove the Seeds from the Chiles
- The seeds need to be removed from the chilies before using because the seeds contain most of the heat – if you leave them in, your mouth will be on fire and the adobo sauce will be inedible.
- The easiest way to remove the seeds is to cut the tops off of the chilies with kitchen shears. Next, cut the chilies along one edge and open them like a book to expose the seeds inside.
- Scrape out all of the seeds.
- Next, toast the chilies in a dry skillet for just a few minutes. Set aside until ready to use.
Step 2: Toast the Whole Spices
- Dry toast the whole spices over medium heat until super fragrant. You can do this any time before making the recipe. Set aside until ready to use.
Step 3: Sauté the Aromatics
- Heat some oil a large saucepan or Dutch oven over medium-high heat. Add the onions and sauté until softened, then add the garlic and sauté for one minute.
- You’ll notice my onions are deeply golden because I sautéed them in the same pot I browned my chicken in. This adds additional complexity of flavor.
Step 4: Stew the Chilies
- Add the toasted spices, deseeded chilies, tomatoes, apple cider vinegar, dried oregano, smoked paprika, dried thyme and bay leaves. Add 3 cups of the water or broth. Bring to a simmer for 10-15 minutes, until the peppers are very soft, stirring occasionally.
Step 5: Blend the sauce
- Transfer the mixture to a high-powered blender and puree until smooth.
Tips for Making Adobo Sauce
Don’t touch your eyes! When you are prepping the chili peppers, don’t touch your face, especially your eyes. You may even want to wear gloves if you have sensitive skin. When you cut into a chili pepper, capsaicin (a chemical irritant) can transfer to your skin causing a burning sensation, although it doesn’t actually damage the skin. Wash your hands immediately after prepping the chilies.
Use whole spices. Whole spices infuse the sauce with even more flavor than their ground counterparts. Be sure to toast them in a dry skillet to enhance their nuanced flavors!
Use a neutral oil. Use vegetable oil or canola oil to sauté the onions and garlic. Don’t substitute with olive oil because it is too strong.
Don’t let the blender explode! Make sure to leave a corner of the blender lid or vent open and covered with a paper towel to let steam escape, otherwise the blender can explode!
You may or may not need to strain the chili sauce. If you have a high-powered blender like a Blendtec or Vitamix, it should process the adobo sauce until smooth without any whole spices left. If you don’t have a high-powered blender, then strain the adobo sauce through a fine mesh strainer into a bowl, using a 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.
Double batch. This smoky adobo sauce is a fabulous recipe to double! Freeze leftovers in portion size bags to easy use later.
possible recipe variations
- Want to make it spicier? Add an additional 1 chili de arbol for super spicy adobo sauce.
- Want to make it tangier? Add up to 2 tablespoons additional apple cider vinegar ½ tablespoon at a time.
- Want to make it thinner? Add additional water or broth until it reaches your desired consistency.
- Want to make it more flavorful? This adobo sauce recipe is plenty flavorful so if your sauce tastes like it’s missing something, it’s probably heat or salt. Add cayenne or salt to taste.
- Want to mix up the flavors? Use a different ratio of chiles. Try increasing the chilies de arbol and reducing the guajillo chilies for a shift in flavor.
How long is Adobo Sauce good for?
Adobo sauce should be store in an airtight container in the refrigerator for up to five days or it can be frozen for up to three months. You can freeze it in an airtight freezer friendly container, freezer bag(s), or freeze the sauce in ice cube trays, then bag them to use as needed.
- Chicken Adobado (Mexican Chicken Adobo): Season 3 pounds bone-in chicken thighs with 1 teaspoon salt and ½ teaspoon pepper. Sear the chicken then pour the sauce over top. Cover, and bake at 350 degrees for 25-35 minutes or until cooked to 175 degrees F. You can enjoy the chicken with rice or shred and use in tacos, burritos, quesadillas, flautas, etc. outlined below.
- Beef Adovada: Cut 3 pounds boneless chuck roast into 4-inch pieces then season with 2 teaspoons kosher salt and ½ teaspoon pepper. Sear the beef on all sides then pour the sauce over top along with 3 cups beef broth. Cover and bake at 300 degrees for 3 hours or until fall apart tender. Shred the beef and use it in tacos, burritos, etc.
- Stew: Serve shredded adobado chicken or beef adovada as a stew with rice and warmed tortillas on the side with chopped onions, cilantro and freshly squeezed lime.
- Mexican Inspired Soups: Add spicy adobo sauce to any of your favorite soups like Crockpot Chili, Chile Colorado, Taco Soup, Chicken Enchilada Soup, Chicken Tortilla Soup, Pozole, etc. for an instant punch of flavor.
- Adobo Enchiladas: Use it in chicken or beef enchiladas, or enchilada casserole instead of your favorite enchiladas sauce.
- Enchilada Sauce Substitute: Swap it for enchilada sauce in any recipe such as Beef Barbacoa, Chipotle Pork, Fajita Pasta, Taco Pasta, Mexican Chicken and Rice, etc.
- Dressings: Mix some smoky adobo sauce into your favorite dressing like cilantro ranch or simply with some mayonnaise and sour cream to create a dressing or sauce.
- Crema: Stir a couple tablespoons into Greek yogurt, sour cream and/or mayonnaise (or even guacamole!) to create a subtly smoky crema for veggies, fries, pita bread, taquitos, flautas, fries, grilled chicken, grilled shrimp, pork, etc. or to drizzle over tacos, fajitas, burritos, etc.
- Spread: Stir a couple tablespoons into mayonnaise to create a spread for sandwiches, burgers, wraps, paninis, etc.
- Rice: Stir some spicy adobo sauce into plain rice or rice with shrimp, chicken or beef.
- Beans: Stir some smoky adobo sauces into beans for a meaty, smoky, earthy depth.
- Marinade: Mix some adobo sauce with olive oil and use as a marinade for chicken, beef or pork.
- Breakfast foods: Drizzle it over chorizo eggs, chilaquiles, breakfast tacos, breakfast taquitos, breakfast enchiladas, huevos rancheros, migas, etc., or spice up traditional breakfast foods like scrambled eggs, omelettes, frittatas, quiche, etc.
- Chicken or Beef Birria Tacos: Adobo Sauce is the sauce used in both chicken and beef birria tacos! Stew the meat in the sauce until fall apart tender, then remove and shred. To make the tacos, heat 1 tablespoon vegetable oil in a nonstick skillet or cast-iron skillet over medium heat. Working with one tortilla at a time, dip it into the top of the sauce and cook for 1-2 minutes until the bottom is golden. Flip the tortilla over and immediately cover the entire surface with shredded Oaxaca cheese. Cover, and cook until the cheese is mostly melted. Uncover and top half of the cheese with shredded meat. Cook until the bottom is lightly charred then fold the tortilla over in half to form a taco. See my Beef Birria Tacos for exactly how to make them.
- Adobo Quesadillas: Layer a burrito size tortilla with cheese and chicken adobado or beef adovada and grill until golden, cheesy perfection. Top with guacamole, sour cream, chopped lettuce, hot sauce, etc.
- Flautas or Taquitos: Roll shredded chicken adobado or beef adovada in corn (taquitos) or flour (flautas) tortillas along with cheese and beans if desired. To pan fry, heat 1 cup vegetable oil in a large nonstick skillet over medium-high heat until 325 degrees F. Once hot, add 2-4 flautas/taquitos seam side down in oil. Fry, turning as needed until golden brown on all sides, 3 to 4 minutes, adjusting burner as necessary to maintain oil temperature so they don’t fry too quickly. To bake, place taquitos/flautas on a wire rack placed on a baking sheet sprayed with nonstick cooking spray. Brush the taquitos/flautas with olive oil and bake for 15-20 minutes or until golden. Broil for extra crispiness.
Looking for more sauce recipes?
Here are a few of my favorite sauces that I love to use for tacos, rice bowls, chicken, steak or just for dipping:
Chipotle Sauce
Guacamole
Avocado Crema
Cilantro Lime Dressing
Avocado Ranch
Horseradish Sauce
Tzatziki
Roasted Red Pepper Sauce
Barbecue Sauce
Chimichurri
Tartar Sauce
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Ingredients
SPICES (WHOLE OR GROUND)
- 1 tablespoon black peppercorns (may sub 1 teaspoon ground black pepper)
- 1 tablespoon cumin seeds (may sub 1 tsp ground)
- 1 tablespoon coriander seeds (may sub 1 tsp ground)
- 6 whole cloves (may sub ¼ teaspoon ground)
- 1/2 cinnamon stick, smashed/broken (may sub ¼ teaspoon ground)
SAUCE
- 1 yellow onion, chopped
- 8 cloves garlic, minced
- 6 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 1 chili de arbol, stems and seeds removed
- 4 vine ripened tomatoes, roughly chopped
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano
- 1 tsp EACH smoked paprika, dried thyme
- ½ teaspoon salt
- 4 bay leaves
- 3 cups water (or low sodium chicken broth or beef broth, see notes)
Instructions
- 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.
- Add the peppers and dry roast for a couple minutes per side to toast; remove from the skillet.
- 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.
- 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.
- 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.)
Video
Notes
- Water or broth: You may use water or I like to use chicken broth if I’m using the sauce with chicken or beef broth if using the sauce with beef. Use reduced sodium broth so the adobo sauce isn’t too salty or use regular broth and omit the salt and salt to taste.
- Dried Chilies: Dried chilies can be found at any Mexican market as well as many grocery stores (and many super Walmart’s depending on your location) in either the Mexican aisle or produce section. Many produce stores such as Sprouts and Whole Foods also carry packages of dried chilies. If you can’t find them or simply want a one-click option, then you can purchase them on Amazon here: ancho chiles, guajillo chili, arbol chiles.
- Storage: Adobo sauce should be store in an airtight container in the refrigerator for up to five days or it can be frozen for up to three months. You can freeze it in an airtight freezer friendly container, freezer bag(s), or freeze the sauce in ice cube trays, then bag them to use as needed.
How to Use
- Chicken Adobado (Mexican Chicken Adobo): Season 3 pounds bone-in chicken thighs with 1 teaspoon salt and ½ teaspoon pepper. Sear the chicken then pour the sauce over top. Cover, and bake at 350 degrees for 25-35 minutes or until cooked to 175 degrees F. You can enjoy the chicken with rice or shred and use in tacos, burritos, quesadillas, flautas, etc.
- Beef Adovada: Cut 3 pounds boneless chuck roast into 4-inch pieces then season with 2 teaspoons kosher salt and ½ teaspoon pepper. Sear the beef on all sides then pour the sauce over top along with 3 cups beef broth. Cover and bake at 300 degrees for 3 hours or until fall apart tender. Shred the beef and use it in in tacos, burritos, quesadillas, flautas, etc.
- Stew: Serve shredded adobado chicken or beef adovada as a stew with rice and warmed tortillas on the side with chopped onions, cilantro and freshly squeezed lime.
- Mexican Inspired Soups: Add spicy adobo sauce to any of your favorite soups like Crockpot Chili, Chile Colorado, Taco Soup, Chicken Enchilada Soup, Chicken Tortilla Soup, Pozole, etc. for an instant punch of flavor.
- Adobo Enchiladas: Use it in chicken or beef enchiladas, or enchilada casserole instead of your favorite enchiladas sauce.
- Crema: Stir a couple tablespoons into Greek yogurt, sour cream and/or mayonnaise (or even guacamole!) to create a subtly smoky crema for veggies, fries, pita bread,taquitos, flautas, fries, grilled chicken, grilled shrimp, pork, etc. or to drizzle over tacos, fajitas, burritos, etc.
- Enhancer: Stir it into pasta, rice, beans, etc. or drizzle over chilaquiles, huevos rancheros, migas, etc.
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