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Easy Adobo Sauce

February 14, 2018 By Patrick 59 Comments

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Adobo sauce has been around the block.  It’s become an all-purpose term for seasoning or spice, but to find an authentic version your best bet is to head back in time a few hundred years.

Grinding your own chili peppers will help complete that journey, and in doing so you might just find a flavor combo that will make you question the endless aisles of bottled sauces that we rely on these days.

Ancho and Guajillo chili peppers turn this authentic adobo sauce into a flavorbomb! Use it to season meats or liquefy it for all sorts of stews -- so good! mexicanplease.com

 

Easy Adobo Sauce Recipe

The term adobo is most likely a derivative of the Spanish word for marinate, adobar, but its uses extend far beyond a simple marinade.

This recipe will make a concentrated, flavor-bomb paste that will work wonders when slathered on meats, but you’ll also be able to liquefy it to use as a stewing sauce.  It’s meant to be versatile so you can consider the ingredient list a starting point only; don’t sweat the small stuff if you don’t have the exact ingredients on hand.

I’m using a combo of Ancho and Guajillo dried chilis.  As with our Homemade Enchilada Sauce, there is some leeway on the exact chili pepper combo, but the Anchos are non-negotiable — they provide such a rich flavor to the adobo sauce that I almost always include them.

Ancho and Guajillo chili peppers turn this authentic adobo sauce into a flavorbomb! Use it to season meats or liquefy it for all sorts of stews -- so good! mexicanplease.com

So in the above pic that’s 10 Ancho chiles and 5 Guajillos.

Wipe off any dusty crevasses with a damp towel, then de-stem and de-seed them.  I find it easiest to cut off the stem and make a single cut lengthwise, then you can peel them open and pull out the seeds and veins with your hands.  (Don’t worry about getting rid of every last seed.)

Ancho and Guajillo chili peppers turn this authentic adobo sauce into a flavorbomb! Use it to season meats or liquefy it for all sorts of stews -- so good! mexicanplease.com

It’s worth giving these a burst of heat to bring them back to life.  You can flash them on a hot, dry skillet for 15-30 seconds or just plop them in a 400F oven for 1-2 minutes — but just a brief kiss from the heat as they will char quite readily and that will leave you with some unwanted flavors.

Add the chili pieces to a bowl and cover them with the hottest tap water you’ve got.

Ancho and Guajillo chili peppers turn this authentic adobo sauce into a flavorbomb! Use it to season meats or liquefy it for all sorts of stews -- so good! mexicanplease.com

Let the chilis reconstitute for 20-30 minutes; if they float to the top you can use a plate or small bowl to keep them submerged.

Meanwhile, you can gather the other ingredients…

Sticking with the historical theme I’m using seeds instead of powdered spices but this is definitely optional; you can use what you have on hand and you’ll still be happy with the result.

Ancho and Guajillo chili peppers turn this authentic adobo sauce into a flavorbomb! Use it to season meats or liquefy it for all sorts of stews -- so good! mexicanplease.com

So in the above pic we’re using:

1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon Mexican oregano
2 whole cloves (optional)

After a flash of heat in a hot, dry skillet (15-30 seconds), these get a quick grind in the molcajete.

Ancho and Guajillo chili peppers turn this authentic adobo sauce into a flavorbomb! Use it to season meats or liquefy it for all sorts of stews -- so good! mexicanplease.com

Also note that measurements for whole versus powdered spices are usually close enough to not sweat the difference.  Typically a ground version of a whole spice will expand a bit, so a half teaspoon of whole black peppercorns will turn into a heaping half teaspoon of ground black pepper.

Drain the reconstituted chilis and add them to a blender.

It’s also worth taking a taste of the chilis’ soaking liquid at this point.  It usually tastes a little bitter to me so I tend to not use it.  If it tastes earthy to you or you just like the flavor, then feel free to keep it on hand because you’ll need a bit of extra liquid to get the chilis to blend together.

Ancho and Guajillo chili peppers turn this authentic adobo sauce into a flavorbomb! Use it to season meats or liquefy it for all sorts of stews -- so good! mexicanplease.com

In addition to the chilis we’ll add:

8-10 garlic cloves
the spice mixture
1/2 teaspoon of salt
1/4 cup vinegar
1/4 cup stock (or water, or soaking liquid)
splash of water

Note that we are only using 1/2 teaspoon of salt so I consider this adobo paste only partially seasoned.  Since you can use it in such a wide variety of dishes I think it’s best to reserve some space for final seasoning.

Give it a good whirl.  Ideally you want a paste-like substance, so we’re only adding enough liquid to barely get there.  If it’s not combining you can add another splash of water (or some of the soaking liquid).

Ancho and Guajillo chili peppers turn this authentic adobo sauce into a flavorbomb! Use it to season meats or liquefy it for all sorts of stews -- so good! mexicanplease.com

You’ll end up with a rich, concentrated paste that already tastes great, and you haven’t even started dinner yet!  It’s got rich, vibrant flavor from the chilis, some tang from the vinegar, and a burst of life-affirming heat.

You should have about 2 cups worth of adobo; this should be plenty for multiple meals.  It’ll keep in the fridge for at least a week and it should freeze quite well.

Ancho and Guajillo chili peppers turn this authentic adobo sauce into a flavorbomb! Use it to season meats or liquefy it for all sorts of stews -- so good! mexicanplease.com

Given its concentrated nature, it would probably be a good candidate to freeze in ice cube trays so that you have the option of adding just a bit at a time.

I’ll soon put up some more specific recipes on how you can use this adobo sauce (update:  see these Pork Chops in Adobo Sauce), but in the meantime don’t forget that its original use was to flavor meats, with a special nod to chicken and pork.

Slather this adobo delight on some bone-in pork chops, cook them over some fire, and your journey back a few hundred years will be complete (and tasty).

Buen Provecho.

Ancho and Guajillo chili peppers turn this authentic adobo sauce into a flavorbomb! Use it to season meats or liquefy it for all sorts of stews -- so good! mexicanplease.com

Easy Adobo Sauce

Ancho and Guajillo chili peppers turn this authentic adobo sauce into a flavorbomb! Use it to season meats or liquefy it for all sorts of stews -- so good! 
4.62 from 26 votes
Print Pin Rate
Prep Time: 40 minutes
Total Time: 40 minutes
Servings: 12
Calories: 65kcal
Author: Mexican Please

Ingredients

  • 10 Ancho dried chilis
  • 5 New Mexican or Guajillo dried chilis
  • 8 peeled garlic cloves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon Mexican oregano
  • pinch of clove (optional)
  • freshly cracked black pepper
  • 1/2 teaspoon salt
  • 1/4 cup vinegar (I used white vinegar)
  • 1/4 cup stock (or water, or soaking liquid)
  • splash of water
  • pinch of sugar (optional)

Instructions

  • Wipe off any dusty crevasses on the chilis using a damp towel.  De-stem and de-seed the chilis, but don't worry about getting rid of every last seed.
  • I put the chilis in a 400F oven for 1-2 minutes to awaken some dormant flavors; you could also flash them on a hot, dry skillet for 15-30 seconds in place of the oven.
  • Add the chilis to a bowl and cover them with hot tap water.  Let them reconstitute for 20-30 minutes.  If they float to the surface you can use a small plate or bowl to keep them submerged.
  • Drain the chilis and add them to a blender, along with the remaining ingredients listed above. 
  • Combine well; ideally you want a thick, paste-like substance so we are adding just enough liquid to get there.  If it won't combine you can add another splash of water.
  • Use immediately or store in an airtight container in the fridge.  It should also freeze quite well. 

Notes

Adobo paste should freeze quite well.  You could also consider freezing some in ice cube trays to give you the option of adding a small amount at a time. 
I used whole spices for this version but powdered spices will work just as well.  I also gave the whole spices a quick flash of heat in a hot, dry skillet for 15-30 seconds.
This paste is only half seasoned, just a 1/2 teaspoon of salt.  This will give you leeway on final seasoning based on which dish you are making. 
 
 
There is leeway on the dried chilis but I think the Anchos are essential as they add loads of flavor to the adobo. 
 
 
After the chilis reconstitute, take a taste of the soaking liquid; some peeps use it to liquefy sauces.  If it tastes bitter to you then you are a candidate to use stock or water to liquefy sauces. 
Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

Here’s a look at the Pork Chops made with this Adobo Sauce:

These are some delicious bone-in Pork Chops slathered with Adobo Sauce made from Ancho chiles -- so good! mexicanplease.com

 

Our latest recipe is a delicious batch of Rajas!

Finally a Rajas recipe! Roasted poblano strips swimming in a creamy sauce makes the perfect side dish. I add potatoes and some stock to turn it into a meal -- so good! mexicanplease.com

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Filed Under: Mexican Cooking 101, Most Recent, Vegetarian

Previous Post: « Molletes (Mexican Bean and Cheese Sandwiches)
Next Post: Rajas: Creamy Poblano Strips with Potatoes »

Reader Interactions

Comments

  1. Anne

    January 24, 2022 at 10:43 am

    How spicy is this recipe? I tried some store-bought adobo sauce last night and one drop just about killed me. I’m not a fan of spicy.

    Reply
    • Patrick

      January 28, 2022 at 5:11 pm

      Hmmmm this one does have some heat Anne. Even though the chiles used are mild in nature, when you use a bunch of them that heat adds up! You could always use less chiles, but if I were in your shoes I think I would make it as is and then just start small and add the adobo sauce incrementally to the dish you’re using it in — this will prevent the dish from overwhelming your palate. Cheers.

      Reply
  2. Dianna

    August 14, 2021 at 3:08 pm

    Can you marinate the pork prior to cooking, or wait until it’s done. Making tacos

    Reply
    • Patrick

      August 16, 2021 at 4:57 pm

      Hi Dianna! I usually brine pork chops and then dredge them in the adobo sauce before cooking, as seen here:

      Pork Chops in Adobo Sauce

      Cheers.

      Reply
  3. Susan Poolarea

    June 6, 2021 at 8:55 pm

    5 stars
    I only had a generic chili powder instead of ancho chili powder so I cut that in half. That meant the final product was more liquid than slurry but the taste is absolutely fantastic — salty and tangy and smoky.

    Reply
    • Patrick

      June 10, 2021 at 2:42 pm

      Thanks much Susan!

      Reply
  4. Stingin Roger

    April 10, 2021 at 9:39 am

    First recipe, in a long time, that has turned out exactly like the image shown.

    I’m fairly new to the Mexican cuisine (hope I didn’t get that wrong) , and this sauce is beautiful. I used it to bolden a chili sauce I made.

    Reply
    • Patrick

      April 16, 2021 at 2:04 pm

      Hey thanks Roger, so glad this one is a keeper for you. Cheers.

      Reply
  5. Karens

    November 18, 2020 at 4:02 pm

    Thank you for this delicious very easy to make adobo recipe. I archive great recipes and this one is one of the family favorite. I use pork /butt shoulder with this sauce and is delicious. It’s a must try-two thumbs up.

    Reply
    • Patrick

      November 20, 2020 at 2:02 pm

      Thanks much Karen, so glad this one is a hit for the fam! Cheers.

      Reply
  6. Kelly

    November 2, 2020 at 4:43 pm

    5 stars
    It is by far the best Adobo sauce recipe I have tried, and has secured a place in our homemade recipes. I also followed the instructions on how to smoke your own Chipotle’s and it was wonderful. Thank you for this wonderfully delicious recipe!!

    Reply
    • Patrick

      November 2, 2020 at 4:47 pm

      Thanks much Kelly, so glad this one is a keeper for you! Cheers.

      Reply
  7. Yoruba Scott

    September 25, 2020 at 8:41 am

    5 stars
    Loved it made smaller portion I should have eased up on garlic. But once applied to meat it balanced out perfectly.

    Reply
    • Patrick

      September 25, 2020 at 11:22 am

      Thanks Yoruba!

      Reply
  8. Milan Hayes

    September 17, 2020 at 4:11 pm

    5 stars
    I have a ton of various dried chiles that I need to use and this is a perfect idea. Thanks!

    Reply
    • Patrick

      September 17, 2020 at 7:54 pm

      Thanks Milan!

      Reply
  9. Blanca

    August 12, 2020 at 12:10 am

    5 stars
    Made this earlier this week and very much enjoyed it 🙂 Thanks for therecipe!

    Reply
    • Patrick

      August 14, 2020 at 2:13 pm

      Thanks Blanca!

      Reply
  10. Michelle

    August 3, 2020 at 2:47 pm

    5 stars
    Thank you for the sugar free recipe!

    Reply
    • Patrick

      August 3, 2020 at 4:31 pm

      Thanks Michelle!

      Reply
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