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.
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.
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.)
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.
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.
So in the above pic we're using:
1/2 teaspoon cumin
1/2 teaspoon black pepper
1 tablespoon 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.
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.
In addition to the chilis we'll add:
8-10 garlic cloves
2-3 chipotles in adobo (optional)
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).
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.
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 this Easy Shredded Pork in Adobo Sauce or 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.
Easy Adobo Sauce
Ingredients
- 10 Ancho dried chilis
- 5 New Mexican or Guajillo dried chilis
- 2-3 chipotles in adobo (optional)
- 8 peeled garlic cloves
- 1/2 teaspoon cumin
- 1 tablespoon 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. Update: I've been adding 2-3 chipotles in adobo lately for some heat, but you can consider this optional.
- 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
Here's a look at the Pork Chops made with this Adobo Sauce:
Our latest recipe is a delicious batch of Rajas!
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R. Elkins
Great recipe -- easy to prepare and superb flavor.R
Rob
I look forward to trying this recipe out...
Currently growing Chilacas (fresh version of Pasilla) and fresh versions of Guajillos that I am looking to dry before using. Reckon I can substitute the Anchos for an equal amount of the Pasillas and still have a good sauce?
Does this go well in a chilli con carne?
Patrick
Growing fresh Chilacas? Awesome!
But to be honest I think you will miss the Anchos quite a bit in this adobo sauce as they have such a unique flavor. Pasillas taste less complete to me so if using them I would look to enhance them, maybe with chipotles or something similar.
And while I haven't used this sauce in Chili con Carne I bet it would be kinda awesome as the flavor base. Okay hope this helps a bit. Cheers.
Adorably Nuts
I've made a half batch 4 times now!
Great base for many uses.
Great kick for rice. Pulled pork and plays SO nicely with achiote for a different flavor.
I added a tablespoon of lime juice (reduced a tbsp of the vinegar) and was a great bright addition to that batch 🙂
thank you!
Patrick
Awesome, thanks much for your note -- good to hear you are finding so many uses for it!
Jodi
So, can this be used in your recipes that call for chipotles in adobo? Even though there aren't chipotle chilies in it?
Patrick
Hi Jodi, no not really. Chipotles in adobo have their own unique flavor and I wouldn't consider this adobo sauce a viable substitute for them. Here's some more info on working with chipotles.
Eliza
I just finished making this paste for a second time. I’m from the Bronx where there isn’t much actual Mexican food, but my husband is from Santa Fe, NM and this recipe has been a big hit with him - thanks!
Any ideas as to how much water to add to the paste to turn it into a sauce? I’ve used the paste to marinade chicken etc. but I have also used it to make a big pork shoulder in the crockpot. When I do that, I like to use the paste to make a sauce, but I’m not sure how much water to use. I do use the reconstituting water FYI - thanks for that tip!
Patrick
Thanks for the feedback Eliza, so glad the adobo sauce is a hit!
I don't think you would need much liquid to turn it into a sauce. I would start with 1 cup of stock and go from there. I would also consider lowering the amount of vinegar if turning it into a sauce. Cheers.
Courtney Collins
Hi , curious on making this adobo sauce for pulled pork taco s ? Do you think this will go good together? Also ; do you have any suggestions any other sauces great for pulled pork . thanks 🙂
Patrick
Hi Courtney! Yeah this Adobo sauce should work great with pulled pork. You could also consider making a traditional batch of Carnitas.
Al Markel
Did you strain the adobo sauce ala the enchilada s?
Is it optional?
I always strain my reconstituted chilis to rid of seeds and skin.
Patrick
Hey Al! Yeah I usually do too but I don't when making this adobo sauce. I find it most useful when it's paste-like and straining it makes it too thin.
But of course it depends a little on how you want to use it, so you can experiment with straining it if you want. Cheers.
Michael
I came across this recipe on a search to figure out what kind of sauce those canned chipotles are in. Now I want to go out to buy some dried anchos and guajillos and make it!
Patrick
Thanks Michael! We also have a post discussing recipes you can make using chipotles in adobo if you want some more ideas:
https://www.mexicanplease.com/7-easy-recipes-can-make-using-chipotles-adobo/
Albany
Hi....the recipe looks amazing! But I'm curious to know if this adobo sauce can be used to create Mexican yellow rice?
Patrick
Hey thanks for visiting my site! Hmmm I like how you're thinking but I'm not convinced this adobo sauce is the best choice for rice. It's got vinegar in it and I'm not sure how this would impact the final flavor of the rice.
If you want to experiment, I would first try something along the lines of a heaping tablespoon of adobo sauce per cup of rice and going from there...
Cheers.
Whiskey
I made the easy adobo sauce and it is the best I’ve made thus far! I’ve tried others recipes and none come close to this one! I did add four chiles de Arbol for a touch of heat, but other than that followed it as recipe called. Looking foreword to slathering this on my chicken, fish and veggies!
Patrick
Awesome thanks much for letting me know Whiskey. Adding some Chiles de Arbol for some extra heat sounds like an awesome tweak to the recipe. Cheers.