Mexican Adobo

Name: Mexican Adobo
Yield: 1 servings
Ingredients: 2 ounces dried chiles, stemmed and seeded; ½ cup water, stock, or Mexican lager; 2 tablespoons cider vinegar, distilled white vinegar, lime juice, or orange juice; (2 garlic cloves); ½ teaspoon sugar; ½ teaspoon salt; (Pinch of ground cumin, cinnamon, clove, and/or black pepper)

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Cuisine :
Course : Dinner

A basic, flexible formula that can be made with most dried chiles, such as guajillo, ancho, cascabel, and chipotle. We recommend using a variety of different types for greater complexity. (For an example of a balanced mix, see Goat Birria.) About 1 cup

Ingredients

Servings:

½× 1× 1½× 2× 3×

(1 serving) Units:

As Written US Metric

2 ounces dried chiles, stemmed and seeded
½ cup water, stock, or Mexican lager
2 tablespoons cider vinegar, distilled white vinegar, lime juice, or orange juice
(2 garlic cloves)
½ teaspoon sugar
½ teaspoon salt
(Pinch of ground cumin, cinnamon, clove, and/or black pepper)

Let's Prepare

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Gather these ingredients — no prep needed yet.

2 ounces dried chiles, stemmed and seeded
½ cup water, stock, or Mexican lager
2 tablespoons cider vinegar, distilled white vinegar, lime juice, or orange juice
(2 garlic cloves)
½ teaspoon sugar
½ teaspoon salt
(Pinch of ground cumin, cinnamon, clove, and/or black pepper)

Let's Cook

Step 1.

Toast briefly in a large, dry skillet over medium heat: 2 ounces dried chiles, stemmed and seeded
Step 2.

Transfer to a bowl, breaking up if necessary, and add hot water to cover. Let soak for 15 minutes. Drain and transfer to a blender or food processor along with: ½ cup water, stock, or Mexican lager; 2 tablespoons cider vinegar, distilled white vinegar, lime juice, or orange juice; (2 garlic cloves); ½ teaspoon sugar; ½ teaspoon salt; (Pinch of ground cumin, cinnamon, clove, and/or black pepper)
Step 3.

Puree until very smooth, adding water if necessary.
Step 4.

2 to 3 cups
Step 5.

Use this sauce for enchiladas or as a condiment for grilled meats, fish, or roasted vegetables. Or, dilute it even further for use as a braising liquid for pork, lamb, or beef.
Step 6.

Prepare version I, using 1 to 2 cups water, stock, tomato juice, or Mexican lager. For a moderately thick sauce: Use the smaller amount of liquid, transfer to a medium saucepan and bring to a simmer over medium heat. Reduce the heat and cook for 5 minutes. For a braising liquid: Use the larger amount of liquid (skip the simmering as the liquid will cook during braising). In either case, add more vinegar or lime juice and salt to taste.