Mexican Adobo Sauce

Name: Mexican Adobo Sauce
Prep time: 10 min
Total time: 40 min
Yield: About 1/2 cup
Ingredients: 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

Sauces Mexican Salsa Cumin Ginger Salt Easy

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Rate

About 1/2 cup Easy

Total: 40 mins Active: 10 mins

2 Ratings

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

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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

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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.

Adapted from Roberto Santibañez

Instructions

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.
2Place the soaked chiles in a blender along with the ginger, cumin, salt, and pepper. 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.