Mexican Chile Marinade and Sauce

Name: Mexican Chile Marinade and Sauce
Prep time: 45 min
Total time: 45 min
Yield: About 4 1/2 cups, or enough to marinate 3 pounds of meat
Ingredients: 1 teaspoon whole cumin seeds; 3 whole cloves; 1/2 teaspoon dried Mexican oregano leaves; 5 dried guajillo chiles; 5 dried chiles negros (also called pasilla negro); 2 dried ancho chiles; 1 (1-1/2-pound) pineapple (about 10 ounces fresh pineapple meat), peeled, core removed, and finely chopped; 1 cup finely chopped white onion (about 1 small); 2 medium garlic cloves, peeled; 2 tablespoons cider vinegar; 2 tablespoons freshly squeezed lime juice (from about 1 medium lime); 2 teaspoons kosher salt, plus more as needed

Sauces Memorial Day Labor Day 4th of July Cinco de Mayo Mexican Grilling Marinating BBQ Dinner Party Gluten Free BBQ Sauce Limes Pineapple Cilantro Cumin Pork Garlic Summer Medium

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About 4 1/2 cups, or enough to marinate 3 pounds of meat Medium

Total: About 45 mins Active: About 45 mins

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Ingredients (12)

1 teaspoon whole cumin seeds
3 whole cloves
1/2 teaspoon dried Mexican oregano leaves
5 dried guajillo chiles
5 dried chiles negros (also called pasilla negro)
2 dried ancho chiles
1 (1-1/2-pound) pineapple (about 10 ounces fresh pineapple meat), peeled, core removed, and finely chopped
1 cup finely chopped white onion (about 1 small)
2 medium garlic cloves, peeled
2 tablespoons cider vinegar
2 tablespoons freshly squeezed lime juice (from about 1 medium lime)
2 teaspoons kosher salt, plus more as needed

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Nutritional Information

Calories74
Fat1.12g
Saturated fat0.05g
Trans fat0.0g
Carbs16.42g
Fiber3.39g
Sugar8.4g
Protein1.67g
Cholesterol
Sodium253.73mg
Nutritional Analysis per serving (9 servings) Powered by

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Adobo is a Spanish word for “sauce” or “marinade.” This version—a chile marinade containing a blend of ancho, pasilla negro, and guajillo chiles, as well as onion, garlic, fresh pineapple, vinegar, and lime juice—is traditionally paired with Tacos al Pastor (pork), but is also excellent with grilled or smoked chicken or beef.

What to buy: Chile negro (also called a pasilla chile or pasilla negro) is the dried version of the chilaca chile. It can be purchased at most Mexican grocers or online. Note that ancho chiles are often mislabeled as pasillas. If you cannot find chile negro, you can use ancho chiles or mulato chiles instead.

Mexican oregano (a relative of lemon verbena) can be found in Latin markets or the Latin section of your supermarket.

Game plan: If you can, prepare the marinade the day before. Coat the meat in it and refrigerate overnight. If you are pinched for time, you can marinate the meat for less time, but no less than 4 hours.

This recipe was featured as part of our No-Fail Mexican Favorites for Cinco de Mayo. See also our chimichurri sauce recipe for an argentine twist on grilled classics.

by Jill Santopietro

Tips for Pork

Tip

How to Freeze Pork

Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags. Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.

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Next: How to Thaw Pork

Tip

How to Thaw Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

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Next: How to Store Pork

Tip

How to Store Pork

Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.

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Instructions

1Place the cumin seeds in a medium frying pan or cast iron pan and toast over medium heat, shaking the pan often, until fragrant, about 2 to 3 minutes. Transfer to a spice grinder and let cool slightly. Set the pan aside. Add the cloves and oregano to the spice grinder and process to a fine powder; transfer the spice mixture to a blender and set aside.
2Rinse the chiles under cold running water, then dry well with paper towels. Place the chiles in the pan used to toast the cumin and roast over medium heat, turning occasionally, until fragrant, about 3 to 5 minutes.
3Transfer to a cutting board to cool. Wearing rubber gloves, cut the chiles in half lengthwise and discard the seeds and stems. Place the chiles in a medium saucepan, cover with water, and bring to a boil. Reduce the heat to medium low and simmer until softened, about 5 minutes. Remove from heat. Set aside 1/2 cup of the chile cooking liquid and let cool. Let the chiles sit in the saucepan of hot liquid for 5 minutes more. Drain the chiles and let cool.
4Add the pineapple, onion, garlic, vinegar, lime juice, measured salt, cooled chiles, and cooled chile liquid to the blender and blend on high to a smooth purée.
5Use as a marinade for beef, pork, or chicken. Marinate the meat at least 4 hours or up to overnight (ideally overnight). If you choose, strain the marinade through a fine-mesh strainer set over a small saucepan; discard the solids. Bring to a boil, season to taste with salt, and slather on the cooked meat just before serving.