CASA HERRERA

The Basics of Adobo: A Must-Know Sauce in Mexican Cuisine

If you’ve never made adobo before, let’s start with the basics. In Mexican cuisine, adobo is a rich, smoky chile-based sauce used for marinating meats, flavoring stews, or as a base for countless regional dishes. Think of it as both a marinade and a sauce—it tenderizes proteins (especially when acidic ingredients are added), infuses vegetables with depth, and creates that unforgettable “what’s-your-secret?” flavor.

The word adobo comes from the Spanish verb adobar, meaning “to marinate” or “to season.” While adobos exist in many Latin cuisines, the Mexican version is built on dried chiles, garlic, and spices, giving it that signature red color and earthy taste.

You’ll find it brushed onto pork for tacos al pastor, in enchiladas, served with pozole, or spooned over roasted vegetables. It’s one of those foundational sauces that, once you master it, unlocks countless dishes.

Why You Should Try Making Adobo

1. Versatility: Perfect for marinades, sauces, or stews.
2. Flavor Enhancement: Infuses meats and veggies with deep, rich flavors.
3. Culinary Tradition: Connects you to the heart of Mexican cooking.

Ready to bring some tradition into your kitchen? Let’s dive into the delicious world of adobo!

Now that you know what adobo is…

There’s adobo, and then there’s the adobo—the one that makes people pause mid-bite and ask, “What did you do differently?” After years in Michelin-starred kitchens, I’ve discovered that the difference isn’t just in the ingredients—it’s in the method, the patience, and the attention to small details.

Why This Recipe Stands Out

This recipe uses only a handful of ingredients, but the technique elevates it into something unforgettable. It’s smoky, savory, and deeply rich without being overpowering. Whether you’re a home cook or a seasoned chef, these steps will guide you to the ultimate adobo experience.

The perfect Red Adobo Recipe:

Ingredients

• 5 guajillo peppers *check notes for sizing *
• 1 ancho pepper *check notes for sizing *
• 5 medium size garlic cloves, sliced (not too thin, around 1 cm each slice)
• Canola or Vegetable oil (enough to cover the bottom of your pan)
• Fine salt to taste
• 1 cup of water

Cooks notes:

• Guajillo chiles are usually 4–6 inches long (10–15 cm). If yours are on the smaller side (around 3 inches or less), double the amount to ensure enough flavor and body in your sauce.

• Ancho chiles typically measure 3–4 inches long and 2–3 inches wide. If your ancho is much smaller, add an extra half chile to balance the sweetness and richness.

Steps

Step 1: Toast Chiles

The secret to an incredible adobo starts here. Devein your peppers. Heat your oil over medium heat until hot but not smoking. Fry the chiles one at a time until they become fragrant and their color deepens to a vibrant, almost glowing hue—roughly 30 seconds per side.

In professional kitchens, we sometimes dunk the chiles for just 5–10 seconds in a fryer. At home, to avoid wasting oil and to ensure even toasting, do them one by one. Trust me, it’s worth the extra few minutes.

Place each toasted chile on a plate while you work on the next one. This ensures they’re evenly toasted and prevents the bitterness of burnt chiles or the blandness of undercooked ones.

Pro Tip: This is the foundation of your adobo. Don’t rush it. One perfectly toasted chile is worth more than five thrown into the pan together that end up burnt on one end and unevenly cooked on the other.

Step 2: Brown the Garlic

In the same pan, add your sliced garlic cloves to the oil and fry until golden brown. The aroma alone will tell you you’re on the right track. Remove the garlic and set aside.

This step is key. Many recipes blend raw garlic, which means you’ll have to cook the adobo afterward to remove that raw taste. By browning it first, you infuse the oil with deep, nutty flavor that will carry through your adobo.

Step 3: Soak the Chiles

Return your toasted chiles to the pan. Add water until it reaches roughly halfway up the chiles (they float, so don’t worry about fully covering them). Cover and let them soak for 5–10 minutes until soft.

Pro Tip: Having water ready before adding the chiles ensures they soften without burning, preserving the color and depth of flavor.

Step 4: Blend the Adobo

Add the softened chiles, soaking water, and browned garlic to a blender. Blend until smooth. Season with salt gradually, tasting as you go.

This is where your personal touch comes in. The salt is what balances the smokiness and brings the adobo alive. Start small—you can always add more.

Step 5: Strain and Finish

For a silky-smooth finish, strain the adobo through a fine mesh sieve. Taste one last time and adjust the salt if necessary. Congratulations—you now have an adobo that could rival anything you’ve tasted in a restaurant.

Tips from the Pros

• One chile at a time: This prevents bitterness and ensures even toasting. It might seem tedious, but with only six chiles, it’s a small investment for maximum flavor.

• Browning garlic first: This step adds layers of flavor and saves you from constantly babysitting the adobo later.

• Adjust salt gradually: There’s no one-size-fits-all measurement. Taste as you go and let your palate decide. Storage: Keep it in an airtight container in the fridge for up to a week or freeze in portions for longer storage.

Red Adobo Recipe Card:

Ingredients

• 5 guajillo chiles
• 1 ancho chile
• 5 small garlic cloves
• 1/4 cup oil (for frying)
• Salt, to taste
• Water

Instructions

1. Toast the Chiles:
   Devein peppers. Heat the oil over medium heat. Fry each chile individually for about 30 seconds per side until fragrant and slightly deepened in color. Set aside.
2. Brown the Garlic:
   In the same oil, fry the garlic until golden. Remove and set aside.
3. Soak the Chiles:
   Place the toasted chiles back in the pan. Add enough water to cover the chiles halfway and cover. Let soak for 5–10 minutes until softened.
4. Blend:
   Transfer the chiles, soaking water, and browned garlic to a blender. Blend until smooth.
5. Season:
   Gradually add salt to taste.
6. Strain (Optional):
   For a silky-smooth texture, strain the adobo through a fine mesh sieve.
7. Serve or Store:
   Use immediately or refrigerate in an airtight container for up to a week. If freezing, up to 3 months in an airtight container. To thaw, place in the microwave or leave in refrigeration overnight.

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Enjoy your delicious guajillo and ancho chile adobo, perfect for marinating meats, enchiladas or enhancing your favorite dishes!