Home  |   Accessories  |  Brines  |  Cook Times  |  Dictionary  |  Egg Wash  |  Frosting  |  Measures  |  My BBQ  |  Sauces
Adobo Sauce
Makes 2 Cups
(for Enchiladas, etc.)
Qty Size Ingredient
12 cups Water
8 ea Dried Guajillo Chiles
8 ea Dried Ancho Chiles
6 cloves Garlic
2 cups Chicken Broth
½ cup White Vinegar
¼ cup Olive Oil
1 Tbls Olive Oil
2 Tbls Tomato Paste
1 med Spanish Onion (diced)
1 Tbls Mexican Oregano
1 tsp Black Pepper
1 tsp Cumin
½ tsp Cinnamon
¼ tsp Kosher Salt
¾ cup Orange Juice (Premium or Fresh)
¼ cup Lemon Juice (Premium or Fresh)

Place water and half of the vinegar in a large pot.

Cut the tops off of the chiles and use a spoon to clean out the seeds and pan fry the chiles in oil for about 10 seconds on each side.

Add the chiles to the water and bring it to a boil.  Cover, turn off the heat and let the chiles soak overnight.

Discard the soaking liquid.  Puree the chiles in the blender with the tomato paste, remaining vinegar and a splash of the broth until smooth.

In a large saucepan, sauté the garlic and onions in remaining 1 tablespoon of oil.

Add the remaining broth, chile paste, seasonings and juices.  Simmer for about 30 minutes until the sauce thickens.


Griffin Logo