ADOBO SAUCE

By curly

Ingredients

• 8 guajillo chiles, dried
• 8 ancho chiles,dried
• 6 garlic cloves
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 tablespoon Mexican oregano
• 1/4 cup lemon juice
• 1/2 cup white vinegar
• 3/4 cup orange juice
• 1 medium onion, peeled and diced
• 2 tablespoons tomato paste
• 1/4 cup oil
• 1 jalapeno, seedes and diced (optional for added heat)
• 2 cups chicken or beef broth (depending on meat used)
• 1 teaspoon black pepper
• 12 cups of water

Preparation

Step 1

Add the water and half of the vinegar to a large pot.

Cut the tops off of the chiles and use a spoon to dislodge and shake out the seeds. Fry the chiles in hot oil for about 10 seconds on each side. Add the chiles to the water and bring to a boil. Cover, turn off heat and let soak overnight.

Discard the soaking liquid and puree the chiles in the blender with some of the broth and puree until a paste has formed.

In a large saucepan, sauté the garlic and onions. Add in the broth, chile paste, seasonings and juices. Simmer for 30 minutes or until thickened to your liking.