Classic Mexican Adobo
Adobo is the aromatic base of a host of Mexican dishes: marinades, soups, chili con carne, salsas, chilorio, etc. Relish the classic flavor in a dip or a mayonnaise. Feel free to make a large quantity, as frozen adobos keep their full-bodied flavor for weeks.
- 2 Ancho Rojo chilies
- 3 Guajillo chilies
- ½ tsp Cumin
- 1 tsp Mexican Oregano
- ¼ tsp Black peppercorns
- 1/3 cup of white vinegar
- ½ tsp sea salt
- 5 cloves garlic
In a heated pan, grill the chilies. Turn them often until they are supple and aromatic (15-30 seconds).
Slice open the chilies. Remove the seeds, stems and the placenta.
Soak the chilies in very hot water for 15 minutes. Drain. Reserve the water and set chilies aside.
In a dry heated pan, grill the cumin with the Mexican oregano and the pepper until the spices become aromatic.
With a mortar and pestle or an electric grinder, reduce the spices to a powder.
With a food processor, reduce to a purée the chilies, the spices, the vinegar, the salt and the garlic. Add enough water to achieve the consistency of mustard.