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.
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. 
