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Classic Mexican Adobo

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.



  1. 1

    In a heated pan, grill the chilies. Turn them often until they are supple and aromatic (15-30 seconds).

  2. 2

    Slice open the chilies. Remove the seeds, stems and the placenta.

  3. 3

    Soak the chilies in very hot water for 15 minutes. Drain. Reserve the water and set chilies aside.

  4. 4

    In a dry heated pan, grill the cumin with the Mexican oregano and the pepper until the spices become aromatic.

  5. 5

    With a mortar and pestle or an electric grinder, reduce the spices to a powder.

  6. 6

    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.