Mexican Adobo sauce is made primarily of chili's, garlic, spices and vinegar for use in soups, marinades and sauces
Mexican Adobo is a sauce made primarily of chili’s, garlic, spices and vinegar but can have many variations. It is used as a base or marinade in traditional Mexican cooking.
I like to make a batch of this up and use in soups, marinades and sauces. It will keep in the fridge for about a 5 days but you can also package it up in portions and freeze it for about 3 months.
I have created several recipes that will include this sauce. Like a new twist on a classic Mexican soup Easy Weeknight Posole
So, make of a batch of sauce and come join me on this culinary journey. It’s gonna be yummy!
- 1-2 ounce package of ancho chili’s
- 3 guajillo chili’s
- 8-10 cloves of roasted garlic you can find packages in the produce section or roast your own I roasted my own
- 1/2 teaspoon mexican oregano
- 1/2 ground cumin
- 1/8 teaspoon ground cinnamon
- 3 tablespoons apple cider vinegar
- 1 1/2 teaspoons kosher salt
In a warm pan, over medium heat, lightly toast chilis on each side until they become aromatic and pliable. about 2-3 minutes. do not brown or they will become bitter. Remove stems and shake out seeds.
In another pan bring 2 cups water to a boil. Add warm chili’s to water, bring back to a boil then turn to low and let chili’s soak for 20 minutes.
In the bowl of a food processor or blender add chili’s with liquid and roasted garlic. Blend until smooth. Scrape down side of bowl. Add remaining ingredients and blend to combine.
Strain sauce through a fine sieve. cool thoroughly and store in a glass jar in the fridge up to 5 days or 3 months in the freezer. Use sauce in the yummy recipes to follow or use it to create your own masterpiece.
Calories: 176kcal | Carbohydrates: 37g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 3531mg | Potassium: 879mg | Fiber: 12g | Sugar: 16g | Vitamin A: 10317IU | Vitamin C: 20mg | Calcium: 89mg | Iron: 4mg
Tried this recipe?Let us know how it was!
chef mimiOctober 14, 2017 at 3:57 pm
That’s just beautiful! I usually just make the ancho chile paste, freeze it, and then use it to make enchilada sauces. I should definitely make adobo sauce! Thanks!
angela@mealstreetkitchenOctober 14, 2017 at 4:14 pm
Thank you! I will have an enchilada recipe coming soon. Soup recipe coming next though. ☺️hope you enjoy. Let me know how it turns out, I would love the feedback. thanks Mimi
Easy Weeknight Posole – Meal Street KitchenApril 7, 2022 at 12:51 am
[…] make up a batch of Mexican Adobo Sauce to keep on hand and use this for the chili base of this soup. I also keep packages of pulled pork […]