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!
Servings 3 cups
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 1/4 teaspoon ground)
- 1/2 cinnamon stick, smashed/broken (may sub 1/4 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.