Recipe by cookiedog
Rub this on meats, chicken, or fish to add incredible flavor without much work. You can keep a supply of this in the refrigerator because it keeps indefinitely. I have mixed it with rotisserie chicken to make burritos. If you have unexpected company, just slap some of this on whatever you can defrost in your microwave, grab a couple of Corona’s and you’ve got yourself a fiesta!
Top Review by Karl P.
Love this recipe. I use it as a skillet sauce with about half a cup of tomato sauce. I usually use the whole thing over about 2 lbs of chicken. For a little extra kick I like to add a little dried... maybe half a teaspoon. Great recipe!
- 4 dried ancho chiles or 4 dried pasilla peppers
- 4 garlic cloves, unpeeled, but excess paper removed
- 1⁄8 teaspoon ground cinnamon
- 1 bay leaf, crushed
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon dried oregano
- 1 teaspoon salt
- 1⁄4 cup red wine vinegar
Directions See How It's Made
- Red Chile Adobo Paste: Remove the seeds and veins from the chiles. Heat a skillet over medium heat and roast the chiles on both sides until they begin to release their aroma and soften a bit, about 1 minute (As soon as you begin to smell them, they are ready. If you hesitate, they will have a bitter taste).
- Transfer to a blender and fill with boiling water. Allow the chiles to soak for 30 minutes, making sure to keep them submerged under water. (You may need to wedge the blender top into the opening to help keep the chiles under water.)
- Roast the garlic on the same pan used to toast the chiles over medium heat, turning often until the skin blackens and the garlic begins to smell toasty, about 10 minutes. Remove from the heat and peel. Set aside.
- Pour the water out of the blender jar, leaving behind the rehydrated chiles. Add the garlic along with cinnamon, bay leaf, cumin, pepper, oregano, salt, and vinegar and puree until smooth. (You may need to pulse and scrape down the mixture a few times to get the puree started.).