4th of July
Ingredients (6)
- 4 dried ancho chiles, seeded and deveined
- 4 dried guajillo chiles, seeded and deveined
- 2 teaspoons peeled and minced fresh ginger
- 3/4 teaspoon ground cumin
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
Nutritional Information
- Calories208
- Fat6.09g
- Saturated fat0.61g
- Trans fat
- Carbs38.14g
- Fiber15.65g
- Sugar0.93g
- Protein8.69g
- Cholesterol
- Sodium177.09mg
- Nutritional Analysis per serving (1 servings) Powered by
Use this bold Mexican adobo sauce with dried ancho and guajillo chiles, fresh ginger, and cumin for marinating meats, or as a powerful addition to tacos. Prep tip: Clean the dried chiles by wiping them with a damp cloth.
Instructions
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1Combine the ancho and guajillo chiles in a large bowl and add plenty of cold water to cover. Let them soak until soft, about 30 minutes.
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2Place the soaked chiles in a blender along with the ginger, cumin, salt, and pepper.
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Blend until very smooth. Stop the motor a few times to scrape down the sides with a spatula and give things a stir, just to make sure everything’s getting puréed. Don’t be tempted to add liquid—you want the final sauce to be thick. ![]()
- 3Scrape the purée into a small bowl if you plan to use it soon, or into a jar with a tightfitting lid if you want to save it for later. It’ll keep in the fridge for up to 5 days, or in the freezer for 3 months.
Blend until very smooth. Stop the motor a few times to scrape down the sides with a spatula and give things a stir, just to make sure everything’s getting puréed. Don’t be tempted to add liquid—you want the final sauce to be thick. 
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